superbowl "slaw"

Hello Ladies! I know that we certainly will not be watching the Superbowl but that doesn't mean we can't think about meals we would have on sports night. I mean, really, Mr. P needs nourishment while watching snooker! So, tonight's meal is:

bbq'd sausages with radicchio smoked coleslaw and home fries. A big bold California Zin will pair beautifully with the grilled foods and the smoked slaw.

Yes, I said bbq. Guys dig the danger of fire, bracing against the elements to sear flesh for the women folk. Hah!

Today's shopping list is:

• Oyama Sausages - as you have both been to bbq's at my house I don't need to explain why.
• russet potatoes (1 potatoe for two people) or large yukon gold
  
• onions
• 1 head radicchio - size of your fist
• 1 head cabbage - red, napa, green, whatever
• carrots
• green onions
  
• buns for the sausages - again, go local!
• lemon
• secret ingredient: smoked, sweet, spanish paprika*
• one bottle zinfandel - beer for the boys
  

* tNb you should be able to find this in Portugal as it is found in many spanish dishes. Yogi, look for a brand called La Chinata. The product looks like this and make sure it is sweet.

I assume in the pantry you have: dijon, sugar, mayonnaise, salt, pepper, condiments for your sausages, butter, olive oil, flour, eggs, sour cream.

Today's local items:

• Chez Stucco-low: carrots
• BC: sausages, buns, radicchio, red cabbage, russet potatoes
  
• WA: onions
• CA: green onions, lemon
  

Right then, we are going to make the salad, turn the bbq on, start the potatoes, grill our food and hopefully have everything on the table within an hour.

THE SLAW

Coleslaw is dead easy to make. Chop up lots of things and add a very simple dressing of mayo and lemon. The basic dressing is:

1 tbsp dijon mustard
1 tsp sugar
3/4 c mayo
juice of half a lemon
s & p

to spice it up add:

1 tsp smoked sweet paprika
or
use apple cidar vinegar instead of lemon and add blue cheese for interesting flavor change
or
add an apple and pecans to the recipe above
or
add raisins ... you get the idea

Make the dressing in a separate container and only use what you need to cover the cabbages. I don't like my slaw swimming.

Slice the green onions, cabbage, and radicchio into a bowl. Grate the carrot. Pour a little sauce over, add s&p, toss and set aside.

THE POTATOES

As you have seen me do - normally I cheat by chopping up potatoes, whole garlic cloves, onions, put in a metal dish, pour olive oil over top, toss and throw on the bbq to roast. But, because you are learning how to cook we have three potatoe options: home fries, latkes, baked.

Yogi, go fire up the bbq.

Home Fries (serves 4)

2 tbsp olive oil
1 yellow onion*, sliced thin
1 lb potatoes, please no peeling
s&p

* if you like roasted onions on your sausages make this 2-3 large sweet onions

. step one - Yogi, did you turn the bbq on high so that you can cook off the previous crap?
. In a large, heavy skillet (preferable cast iron but doesn't have to be), over medium heat pour in the olive oil. Add the thinly sliced onions and saute until golden brown (about 20 minutes). If you have cast iron, screw the stove top, turn the oven on to 425F, toss the onions in olive oil and a pinch of sugar (like 1 tsp) and roast in the oven, stirring occasionally until nicely caramelized (this can take 40 mins or more depending on how many onions).
. step two - Yogi, check the bbq - has it now reached max temp? please turn the burners down to low.
. in a separate pot, boil your potatoes in salted water until partially cooked (roughly 15 mins). Drain and cool. Then cut into wedges.
. step three - Yogi, go put the sausages on the bbq. Remember, do not turn the sausages until the bbq 'releases' the meat. If you pull and it sticks it is not ready to be turned.
. push to one side the onions in your pan and start frying the potatoes cut side down until brown and crusty.


Latkes (makes a dozen)

2 tbsp olive oil
1 lb potatoes
1 onion, finely chopped
2 tbsp flour
1 egg lightly beaten

. heat oven to 450F
. brush a baking sheet with 1 tbsp oil
. grate the potatoes into a large bowl then add the onion, flour, salt, pepper, eggs and a tbsp of oil. toss and mix well (I use my hands).
. Yogi, go turn down the burners on the bbq to low.
. drop rounded spoonfuls onto the baking sheets, press down to make 'patties'.
. Yogi, go put the sausages on the grill.
. bake 10 minutes or until golden brown on the bottom. flip the latkes and then bake another 5 minutes or until brown.
. serve with sour cream and/or sprinkle leftover chopped green onion on top.

Baked Potatoe

. can't believe I'm doing this...
. rub the outside of your russet potatoes with a bit of oil (I like crispy skins)
. prick it with a fork in several places*
. bake in the oven at 400F on the oven rack or directly on the grill (rotating) for 45 - 60 minutes
. serve with sour cream and left over green onions from the slaw

* my dad, the engineer, never pricked a potatoe in his life. When I did it he asked: have you ever seen a potatoe explode? I thought "no" because I always pricked the potatoe. Who knows. If you want the element of danger than don't prick and see what happens. Live on the edge.

THE BBQ

Yup, it snowed again and I am asking you to use your bbq. It is completely acceptable to bbq all year round in Vancouver. It is a badge of honor and Yogi if you start practicing now you will be ready when 'bbq season' begins for the rest of the city.

You have the steps in the bbq book so just remember: get it really hot, turn down to low, add meat and turn when the meat is ready to be turned. It takes approximately 20-25 minutes to cook sausages on the grill over low heat. I also like to toast the buns for a minute or two at the very end.

Or, if you have guests over - you make the coleslaw before they arrive. Put out a selection of cheeses that goes well with Zin like Manchego, Smoked Gouda or Peppered Goat Cheese. You make the potatoes while they do the bbq'ing. Together you make dinner, drink zinfandel, chat about the insanity of bbq'ing in the snow and have a giggle that you are not watching the aging Bruce Springsteen at half time.

Bon Appétit!