Slaw recipe, local products, and more
Josh Poling can make slaw nearly all year long with local cabbage. Here’s how he does it.
Remove core from 1 green cabbage and shred the cabbage on the grater attachment of the food processor or on a box grater. Place in a large mixing bowl. Shred 1/2 red cabbage. Place in a strainer and run under cold running water until the water runs clear. You may have to stir and press the cabbage some to get all the color out. Add red cabbage to the green cabbage. In a separate bowl mix 2 cups mayonnaise, 1/2 cup milk, 1/2 cup lime juice, 2 teaspoons granulated garlic, and 1 1/2 teaspoons salt. Add mixture to cabbage, reserving some to drizzle on top of finished tacos.
More information about Bourbon Barrel Foods smoked paprika and other products can be found at http://bourbonbarrelfoods.com/.
You can find contact information for beef farmer Steve Dolan and other food farmers at http://www.localfoodforeveryone.org/, click on Online Growers Guide.
Traditional carnitas are made from pork that is deep fried slowly to provide a crusty, brown exterior and tender interior. But there are hundreds of variations to that method, including slow-cooker carnitas. Find many different versions here: http://www.foodnetwork.com; type “Carnitas” into the search bar.
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