Wednesday, September 14, 2016

Cajun Buttermilk COLESLAW for Chili/Slaw Dogs - 13 Bagged Coleslaw Upgrades

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Oh Boy ColeSlaw!

But not just any Coleslaw, this slaw features the flavors of the south with a couple tablespoons of a Cajun Blackening spice mix (for this particular slaw I used "OLD BAY" Brand.  But, in the past I have used many different brands.  Grab your favorite.).

But then I added a great balance of heat and sweet with a bit of sugar and some sweet creamy thick buttermilk.  This combination will hit all of the taste buds in your mouth to accent the flavors and give a great all around flavor!

This slaw is terrific for any occasion (even on it;s own).  The strong flavors stand up perfectly for a combination dish like... SLAW DOGS!

Just a week ago I did a post on Chili Dogs, Chili Buns and Slaw Dogs.  I was reviewing a cookbook, Victuals: An Appalachian Journey, with Recipes.  I printed the recipe they suggested in the book as authentic Appalachian (Kentucky) style Slaw Dogs slaw.

In fact, when I made the slaw for the dogs I was a tad disappointed in the very very mild taste.  I like a little more umph, a little more flavor that will indeed stand up to the strong tastes of the chili meat that goes with the dogs.

This is the slaw I came up with and this indeed is the slaw that will make you Slaw Digs Memorable!

I include the recipe for the chili mix (Which I LOVED) just in case you are in the mood for Slaw Dog.  Click HERE if you want to take a quick look at the post I wrote about Chili Dogs and Slaw Dogs of the Custard stands of the Appalachian are.  And take a look at this link if you want more details about the very interesting travelogue cookbook...  Victuals: An Appalachian Journey, with Recipes.

And of course... ENJOY!

 OK... Here's what I did...

Cajun Buttermilk Coleslaw for
Slaw Dogs and Chili Dogs
For the Chili Dog Meat

    (about half a small head)
    3 cups finely chopped cabbage
  • Pinch of Salt
  • Several turns of a pepper grinder
  • 2 TBS Cajun Blackening Seasoning Mix (To Taste, less if sensitive to heat spices, more if you like the slaw menmorable)
  • 2TBS Sugar
  • 1/4 Cup Buttermilk
  • 2 tsp Mayonnaise
    1 Bottle Beer (Never use light beer)
  • 2 Pounds Lean Ground Beef
  • 2 Clove Garlic, smashed and minced
  • 2 tsp Salt
  • 12 Saltine Crackers, crushed to crumbs
  • 2 TBS Tomato Paste
  • 2 tsp Chili Flakes or Cayenne Pepper Spice
  • 1 tsp ground Cumin
  • 1/4 tsp ground Cinnamon
Cooking Directions
  1. FOR THE SLAW...
    In a large mixing bowl, mix the mayo with the buttermilk to thin.  Add the salt and pepper, sugar and Cajun spices and finally mix in the cabbage.  Taste, add additional salt and pepper or Cajun spices to taste.  Cover and chill in the fridge for at least 3 hours (overnight is better).  Drain the excess liquid prior to serving.
  3. Put the Beer and the ground beef in an unheated medium saucepan.  Use your fingers to gently rub the beef until it makes a slurry with the liquid.  You do not want any chunks or lumps of beef.... NOTE - I used a slow cooker, crock pot.
  4. Stir in the garlic, salt an cracker crumbs and place the pan over medium high heat, stirring to keep the meat from sticking to the bottom of the pan,
  5. Reduce temp to medium low. stirring frequently until the liquid has largely evaporated (about 5 minutes) but the mixture is still moist.  The mixture should be a finely grained aggregate that holds it's shape on the spoon.
  6. Stir in the tomato paste.  Remove from heat and add the seasonings.  Cover and let sit for 5 minutes before serving.... NOTE - in my slow cooker, I added the meat and beer, crushed into a slurry.  Added the garlic and salt.  Turned the cooker to high.  Left uncovered for 3 hours, stirring every 30 minutes or so.  The liquid was simmering and eventually evaporated.  Then I added the paste and spices, covered, reduced to warm and was ready to serve at my convenience.
  7. Cook your Hot Dogs as you like (Boil, Broil, Grill), serve with buns, mustard, Slaw and meat and of course...

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