Spicy Napa Cabbage Slaw
- 1 head Napa cabbage, shredded
- 2 carrots, grated
- 1 red onion, thinly sliced
- 2 green onions, chopped
- 1 long hot pepper or Jalapeño, sliced
- 1 1/2 cups mayonnaise
- 1/4 cup Creole mustard
- 1 tablespoon cider vinegar
- 1 lemon, juiced
- Pinch sugar
- 1/2 teaspoon celery seed
- Several dashes hot sauce
- Kosher salt and freshly ground black pepper
- Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate.
- Pour the dressing over the cabbage mixture and toss gently to mix.
- Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.
Note: Goes great over your favorite Hunter Cattle Burger or Sausage links or as a stand alone side dish.
Eggplant & Potato Curry
- tablespoon oil
- 2 tomatoes, large cut into 1-inch pieces
- 1 bag baby eggplants, medium size cut into 1-inch pieces,
- 2 potatoes, medium size cut into 1-inch pieces, Recommend using thin skinned white potatoes
- 1⁄2 teaspoon chili powder
- 1⁄2 teaspoon turmeric
- 1⁄2 teaspoon coriander
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon garam masala
- 1⁄4 teaspoon sugar
- salt
- 1 – 1 1⁄2 cup water
- Heat oil in a pan. Add spices, tomatoes, sugar and salt.
- Cook on medium heat for 3 minutes till the tomatoes are soft.
- Add potatoes and eggplant. Cook for about 5 minutes.
- Add a 1 cup of water and continue to cook over medium heat for about 5 to 10 minutes more till the vegetables are tender. Watch the pot as you may need to add another 1/4 to 1/2 cup of water to prevent scorching.
Note: Serve hot with white or brown rice. We are all about that Congaree & Penn rice around here.
Satsuma & Red Onion Salad
- 1 tablespoon butter
- 1 cup sliced almonds, optional
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1/2 cup vegetable oil
- 1 bunch romaine lettuce, torn into bite-size pieces
- 2 medium Satsumas, peeled and sectioned
- 1 small red onion, thinly sliced
- In a skillet, melt butter over medium heat. Saute the almonds until golden brown. Remove almonds to paper towels to drain.
- Combine next five ingredients. Beat in oil.
- Combine lettuce, orange sections, onion slices and almonds. Toss with dressing. Serve immediately.