Wednesday, July 19, 2006

Very Virginia

Very Virginia Coleslaw

1 large head of cabbage
1 large onion
1 sweet pepper
2/3 cup sugar
1 teaspoon celery seeds
1 teaspoon dry mustard
1 teaspoon salt
1 cup apple cider vinegar
2/3 cup vegetable oil

Shred first three ingredients in order listed; do not stir.
Dump into large serving bowl.
Combine remainder of ingredients and bring to boil.
Pour over cabbage while still hot.
Do not stir. Refrigerate overnight.
Toss before serving.

From Very Virginia

Pink Pickled Onions

Pink Pickled Onions

2 pounds red onions, thinly sliced, separated into rings
6 sprigs fresh rosemary (4-inch)
2 cups champagne vinegar or white wine vinegar
1 1/2 cups water
1 cup sugar
1 1/2 tablespoons whole mixed pickling spices
2 teaspoons kosher salt

Place 1/3 of onions in large (at least 2-quart) jar with tight-fitting lid. Add 2 rosemary sprigs. Repeat layering twice more with remaining onions and rosemary.
Bring vinegar, 11/2 cups water, sugar, pickling spice and salt to boil in medium saucepan over high heat, stirring until sugar dissolves. Reduce heat and simmer 2 minutes, stirring often.
Pour hot liquid over onions, pushing onions down into liquid.
If necessary, add just enough cold water to cover onions. Cool.
Place lid on jar; refrigerate at least 1 day. (Can be made 2 weeks ahead; keep chilled.)
From Bon Appetit

Texas Caviar

Texas Caviar from the Cowgirl Hall of Fame Restaurant

3 (16-ounce) cans black-eyed peas, drained and rinsed of all juice
1 jar chopped pimiento, juice included
1 bunch scallions, thinly sliced, green part only
1 tablespoon fresh oregano
1/2-1 tablespoon Tabasco or other hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon black pepper
1/2 bunch parsley, chopped
3 fresh jalapeno chilies, chopped
1 large firm ripe tomato, chopped
1 cup oil-and-vinegar vinaigrette
1 green bell pepper, finely chopped
3 cloves fresh garlic, pressed or minced

In a large bowl, stir all ingredients very well.
Refrigerate for at least 4-6 hours, preferably overnight, in a covered container. Remember - the longer it sits, the better it gets!
Serve with tortilla chips as an appetizer, or by itself as a lively side dish.
NOTE: In colder months, canned diced tomatoes may be substituted for fresh.

(link to original post here.)