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Coleslaw Gone Wild

Better than Restaurant Coleslaw!

Oh I’m sure you think you know how to make coleslaw. After all it’s just a side dish, so it doesn’t have to be perfect, right? Wrong! There are a lot of people out there that don’t like coleslaw very that very reason. Most recipes are so very basic, your everyday average Joe can just whip out a real simple and typical version of it and serve it up with just about anything these days. But that’s the very reason why so many people refuse to put it on their plate; it just doesn’t do it for them.

There really isn’t anything extra special about my recipe either, it just tastes better. In fact, anyone that ever told me they didn’t care for coleslaw, that tried mine, usually served themselves an extra helping. You don’t believe me? My own wife hates Coleslaw, and won’t even eat it at KFC’s. Yep, true fact. But she eats the hell out of my recipe. She just loves it! Especially if I serve it with Barbecue Pork. That combination for some reason is just unbelievable with these ingredients. So let’s shake up a classic recipe and throw in a little pep. Not only will you not regret it, I’m pretty sure that this recipe will very quickly become your new favorite!

Coleslaw Ingredients:

1 pkg Coleslaw mix (1 lbs)
1 cup Mayonnaise
1 tsp Honey Dijon Mustard (mix 1 to 1 parts of Honey and Mustard if you don’t have it)
1 tsp Worcestershire
1/4 cup Whipping Cream or Half and Half
1/8 cup Sugar
1/2 tsp Salt
1/2 tsp Black Pepper

Mix and Combine all the above ingredients and refrigerate for at least one hour and serve. The longer it sits in the refrigerator, the better it’s going to taste because all of those wonderful ingredients are going to wrestle in and marinate the Cabbage and Carrots so it can take your pallet to a whole other level. And remember, this Coleslaw recipe goes great with Barbecue Pork.

Pork Wonton Soup with Shrimp and Vegetables

Chinese Wonton Soup

I can’t take full credit for this Wonton Soup Recipe. In all honesty, I shouldn’t take any. This was on the Menu at a certain Chinese Bistro I worked at years ago, but the recipe is so incredibly simple, I don’t feel like they should take credit for it either because there’s really nothing to it. It’s not exactly what they put inside the Wontons themselves so I don’t feel too bad about putting it up here and claiming it as my own. Besides, everyone has their own version of how they think a recipe should be, right? Of course right!

A Wonton Soup base can be any broth you personally prefer; beef, chicken, vegetable or seafood. It really doesn’t matter. I would argue to say that 9 out of 10 times, though, I’ve had Wonton Soup served with Chicken Stock. So you can use broth, stock or bouillon for all I care, and with any flavor you prefer. In this particular recipe, I use Chicken Bouillon, from Knorr. If you can manage, have two different pots of it. Once to cook in, and one to Ladel out Soup. I usually have less broth in the pot I cook the wontons and shrimp in, and atleast 3 times the amount in the other. It all depends on how many I’m serving. This Wonton Soup recipe will easily feed 4.

Wonton Soup Ingredients:

Wontons
1 pkg Wonton Wrappers
1/2 lbs Ground Pork
2 tbsp Oyster Sauce
1/4 cup chopped Carrot Shoe String Slices
1 chopped Green Onion
1 handfull of chopped Cilantro

Soup
Per Wonton Soup Bowl
5 Shrimp
5 Water Chestnuts
5 Mushroom Slices
5 Wontons
1 handful of fresh Spinach leaves
1 Cup Chicken Broth, stock or bouillon

Mix the Wonton Ingredient’s together and fold the Wontons into shape using the wrappers. Then place wantons and the other “Soup” ingredients in Chicken broth on the stove and cook for 6 to 7 minutes. Strain out the Soup ingredients into a bowl full of fresh leafy spinach. Ladle 1 cups worth of Chicken broth from a seperate pan, over the top of the ingredients and serve this fantastic Wonton Soup.

Spaghetti with Meatballs and Angel Hair Pasta

Introducing My Spaghetti with Meatballs!

Making Spaghetti with Meatballs from scratch is about the best thing you can do for your pallet. I mean the flavor is so much more luxurious than a simple can of sauce. Though my children do love those spaghetti O’s, even my year old son couldn’t get enough of this recipe when I filmed it last night. I have posted about this recipe in the past but there are a several differences.

First off, I’ve never included my Meat Ball Recipe, and I even mentioned in the original post that I wasn’t sure if I was ever going to, but here it is. Second, the recipe before used canned ingredients, tomatoes and tomato paste, but today I’m re-introducing this recipe with all fresh ingredients, which I personally like better. Also the option to add a red wine wasn’t exercised in this recipe, but it wouldn’t hurt one bit if you decide to add it. Honestly, I would have but I was out. And just so you know, and as far as I know, Spaghetti has never been made the way I make this Spaghetti with Meatballs recipe, because I use and reduce beef stalk(Bouillon). That’s right! This isn’t a recipe for vegetarians.

Spaghetti with Meatballs Ingredients:

MEATBALLS
2 lbs Ground Beef
1 lbs Ground Sausage
2 eggs
1 chopped Onion
1/2 Chopped Julian Bell Pepper
1 handful of fresh chopped Parsley
1 pkg Ritz Crackers
1/4 cup Parmesan Cheese
1/4 cup Hoisin Sauce
1/4 cup Ketchup
2 tbsp Tempura Dipping Sauce (light soy sauce, water, vinegar, sugar and Lemon Juice mixed)
2 tbsp Sriracha Rooster Sauce
3 chopped Cloves of Garlic
1 tbsp Sugar
1 tbsp Thyme
1 tsp Salt
1 tsp Black Pepper

SPAGHETTI SAUCE
6 Roma Tomatoes
Handful of Fresh Parsley
5 Fresh Basil Leaves
2 Chopped Garlic Cloves
1 tbsp Brown Sugar
1 tsp dried Rosemary
1 tbsp dried Thyme
1 tsp dried sage
1 cup Beef Stock or Bouillon
1/3 cup Red Wine Optional (Cabernet preferred)

1/2 pkg of Angel Hair pasta – Add Olive Oil and Salt to boiling water and cook noodles Al dente.

Combine all the ingredients for the meatballs in a bowl and mix thoroughly. Mold 2 inch Meatballs on a pan and bake at 400 degrees for 20-25 minutes. Then Combine all the ingredients for the Spaghetti Sauce in a blender and Puree. In a Hot pan add 2 tbsp of butter, 2 chopped green onions, then add the Sauce and bring to a boil. Once the noodles are cooked al dente and strained, add some Olive Oil and place the Noodles in the Spaghetti Sauce. Reduce the Sauce until the noodles have almost completely absorbed all the liquid, then kill the heat. Add a shake of Thyme, Garlic Powder and some chopped black Olives, then plate your Spaghetti with Meatballs.