There is this hole-in-the-wall BBQ joint called Hog Heaven in Nashville where we would eat all the time in college. They have the BEST coleslaw in the world — it’s really spicy — and I’ve tried to duplicate it here. I did a pretty good job, considering I had no idea how they do it, but if you’re ever in Nashville, try this place. It’s in Centennial Park and you can take your lunch straight out into the park to eat.
Spicy Coleslaw (just in time for tailgating!)
- bag of coleslaw mix
- 1/4 cup of mayo
- packet of Sweet n’ Low or Splenda
- white vinegar
- ground red pepper
Mix together the mayo and sugar substitute in a small bowl. Using a spatula, mix it with the coleslaw in a large serving bowl until the cabbage is covered. You might need a smidge more mayo, but don’t drown in it.
Use less than a capful of the vinegar and pour over the slaw and mix together. Here comes the pepper. Start slow, with 2-3 shakes, mix together and tastse. Add more pepper if desired.
Great with BBQ grilled chicken and corn on the cob.
So here goes my very first post. I thought I would start with something simple that glorifies the juicy, delicious southern tomaotes of a late Alabama August. This recipe comes directly from my sister-in-law, one of the best cooks I know. She taught me how to make this years ago and it’s been a staple in our summertime meals ever since.
Tomato Pie uses simple, fresh ingredients and you cannot screw it up, I promise!
- 1 frozen pie crust (from the grocery store)
- 2-3 heirloom tomatoes (or whatever you have on hand. Ugly Ripe, Beefsteak, Premuim are fine. Just make sure they are big enough to slice)
- 6 or so slices of mozzarella
- fresh basil
- S&P to taste
Preheat your oven to 350. Wash and dry your tomatoes with a paper towel. Slice the top of the tomatoes and discard. Then slice the tomatoes evenly and place one even layer in your pie crust. Then sprinkle S&P on the slices to taste. Top the tomato slices with 3 or so slices of mozzarella, just enough to cover them with an even layer. Repeat with another layer of tomatoes, lightly sprinkled with S&P, and mozzarella.
Finish the pie with one more thin layer of tomato slices and S&P. Layer fresh basil leaves on top. Bake for 30 minutes or so, until the cheese is bubbly and the basil is lightly toasted.
Enjoy a grilled chicken breast and a crisp glass of Sauvignon Blanc. Try Teira, from Dry Creek Valley in Sonoma (www.teirawines.com). Great for the price!