Football and Coleslaw

This football season me and a group of friends have been convening at one friends house, home of the mega flat screen and clean kitchen. (He is the only one of us married and has a maid, so lots of clean space there). We try and do themed food and cocktails to watch the Da Bears dash our hopes. I tend to work Sunday mornings from home so haven’t been to do much of the cooking as I normally would. one friend always crafts the cocktails and brings the ingredients, another brings snack etc, and I’ve taken over side dishes. The last few times Ive made potato salad and unusual coleslaw types salads to balance out the enormous amount of meat that usually predominates the menu. For example this past Sunday we had 6 kinds of sausage done on the grill. Irish bangers, polish, Hungarian, thuringers, turduckin brats and gyros brats.

I’ve made a mango coleslaw and an asparagus and fennel slaw. one of the biggest challenges is that the host doesn’t eat onions so I work on getting good flavor with out a go to ingredient. I’ll get the recipes up shortly.

Mango Slaw

1/2 hd    small green cabbage, thinly sliced

2pc          ripe firm mango, peeled and cut into thin strips

2              limes, juice and zest

1               orange, juice and zest

1/3c.      extra virgin olive oil

1/4c.       cider vinegar

1 T.           agave syrup

1 T.           madras curry powder

salt and pepper to taste

Method

Toss ingredients together in a bowl and allow to sit for 30 minutes before serving.

 

Asparagus and Fennel Slaw

2 bunches        Arparagus, roasted and cut into strips

1 sm bulb          fresh fennel, sliced very thin

1 c.                      green cabbage, thinly sliced

2 pc                     oranges, zest and then use supremes cut in half

2 pc                    lemons, juice and zest

1/3c                   fresh basil leaves, cut into strips

1/4c                   extra virgin olive oil

1/4c                  rice wine vinegar

salt and pepper to taste

pre heat oven to 400 degrees. Cut about 1-2 inches from the bottom of the asparagus bunch. lay on sheet pan and drizzle with oil and season with salt and pepper. Place in oven and roast until tender, 7-13min moving on pan half away through. Allow to cool while preparing rest of salad.  One cool and rest of ingredients are together chillin in a bowl, slice asparagus and add to rest of slad. toss well and taster for seasoning. Garnish with basil leaves or fennel fronds.