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August 2012

World's Best Creamy Coleslaw

Red Green Cabbage Coleslaw1

It’s hard to believe that we’re already approaching Labor Day weekend – the summer just flew by. According to the Hearth, Patio & Barbecue Association (HPBA), Labor Day is one of the most popular holidays for barbecuing - after 4th of July and Memorial Day. So most likely, if you’re not hosting a gathering, you’ve been invited to one. No other side dish embodies a cookout quite the same as coleslaw. When made correctly, it’s the perfect accompaniment to savory barbecued meats and vegetables. The trick is to create a crisp salad with fresh vibrant flavors that isn’t too sweet or too soupy. This is one of my favorite “dressings” for coleslaw. It can be made ahead and stored in the refrigerator until you’re ready to toss with the cabbage and veggies.

Download Worlds Best Creamy Coleslaw recipe.

Serves 8

4 cups shredded green cabbage (about 1/2 head cabbage)

4 cups shredded red cabbage (about 1/2 head cabbage)

2 large carrots, peeled and shredded

2 teaspoons kosher salt, or 1 teaspoon table salt

1/2 cup grated yellow onion

1 green or red bell pepper, finely diced

1/4 cup minced fresh parsley

1 cup mayonnaise

1/3 cup Dijon mustard

1/3 cup packed light brown sugar

4 tablespoons apple cider vinegar

2 ½ tablespoons buttermilk

5 teaspoons celery seeds

1 ½ teaspoon salt

½ teaspoon freshly ground black pepper

1/8 teaspoon cayenne


1. Toss cabbage and carrots with salt in colander set over medium bowl. Let stand until cabbage wilts, at least 1 hour and up to 4 hours.

2. Dump wilted cabbage and carrots into the bowl. Rinse thoroughly in cold water (ice water if serving slaw immediately). Pour vegetables back into colander, pressing, but not squeezing on them to drain. Pat dry with paper towels. (Can be stored in a zip-lock bag and refrigerated overnight.)

3. Pour cabbage and carrots back again into bowl. Add onions, bell pepper, and parsley; toss to combine.

4. In a medium bowl, combine the mayonnaise, mustard, brown sugar, vinegar, buttermilk, celery seeds, salt, pepper, and cayenne, and whisk well to dissolve the sugar.

5. Toss with the dressing with cabbage mixture until evenly coated. Adjust seasoning, to taste. Place in the refrigerator, covered, to chill slightly before serving.

Easy Maple Mustard Glazed Pork Tenderloin

Maple Glazed Pork tenderloin1

Pork tenderloin makes an easy weeknight dish. Trader Joe’s sells individual tenderloins that work perfectly with this recipe. It’s just the right amount for two people and is really easy make. Maple syrup is the perfect accent to pork and the whole grain mustard keeps it from being too sweet.

Download Easy Maple Mustard Glazed Pork Tenderloin recipe

1/3 cup pure maple syrup, plus 1 tablespoon for finish

2 tablespoons whole-grain mustard

1 tablespoon molasses, light or mild

1 tablespoon bourbon or brandy

2 teaspoon apple cider vinegar

Pinch ground cloves

Pinch cayenne pepper

Salt and pepper

1 tablespoon cornstarch

1 teaspoon sugar

¼ teaspoon dried sage

1 pork tenderloin (about 12 ounces)

2 teaspoons vegetable oil

1. Adjust oven rack to middle position and heat oven to 350 degrees. Stir 1/3 cup maple syrup, molasses, bourbon, cloves, ¼ teaspoon salt and cayenne together in a small bowl; set aside.

2. Whisk cornstarch, sugar, sage, ¼ teaspoon salt, and ¼ teaspoon black pepper in a shallow dish until combined. Pat tenderloin dry with paper towels, set aside.

3. Heat oil in 12-inch heavy-bottomed oven-safe nonstick skillet over medium-high heat until just beginning to smoke. Meanwhile, roll tenderloin in cornstarch mixture until evenly coated on all sides. Thoroughly pat off excess cornstarch mixture and place tenderloin in skillet. Cook over medium-high heat until nicely browned on all sides, about 8 minutes. Transfer tenderloin to a plate.

4. Pour off excess fat from skillet and return to heat. Add syrup mixture to skillet, scraping up browned bits with wooden spoon, and cook until reduced to 1/3 cup, about 30 seconds to 1 minute. Return tenderloin to skillet and turn to coat with glaze. Transfer to preheated oven and roast until pork registers 150-160 degrees, about 15-20 minutes. Using potholder, remove skillet from oven.

5. Transfer tenderloin to carving board and tent with aluminum foil and let rest for 10 minutes.

6. Add mustard and remaining tablespoon of maple syrup and stir to combine. Slice tenderloin into ¼” pieces, drizzle with glaze and serve. 

Pork tenderloin skillet

Pork tenderlin glaze

Best Simple Boiled Corn On The Cob

Corn on cob1

Fresh corn on the cob just seems to be a summer tradition for most people. It’s so simple to do, but everyone I know seems to use a different method – grilled, steamed, boiled, microwaved. When I was growing up, we picked fresh corn from the garden and it was thrown into a pot of boiling water, cooked briefly, stacked on a large platter, slathered with butter and placed in the center of the table. It’s still my favorite method, although grilling is a close second.  This recipe is pretty fool proof and brings out the natural sweetness of fresh corn.


4 teaspoons granulated sugar

4 ears fresh yellow corn, husked


Salt and ground black pepper

Pinch of cayenne, optional


1. Place corn in large container and soak in cold water to cover for at least 30 minutes.

2. Bring 1 gallon water and sugar to boil in large pot. Add corn; return to boil and cook until tender, 5 to 7 minutes. Drain and serve with butter, salt, and pepper (and cayenne) to taste.

Corn in pot1