If this weather holds out I will be very happy. It’s not too hot, certainly not cold and the rain has lessened (for a few days). This means we can finally eat dinner on the patio without needing coats. We can turn on the little colored lights that border the back of the house and watch the cardinals and finches get their last meal of the day before dusk. Grilled foods are now a regular for months to come.
Doug grills the very best wings, crispy skin yet retaining moistness. Whenever he grills wings I make Nigella Lawson’s version of cole slaw.
These are a natural together and the slaw is so easy to prepare. I don’t think I have ever had buttermilk in the house when I undertake the slaw process but no worries – just add a few teaspoons of white vinegar to a ¼ cup of milk. After it sits it’s remarkably thick, you’d never know it wasn’t true buttermilk, unless you are a buttermilk connoisseur.
This is from Nigella Express, one of my very favorite cookbooks. I use this cookbook and recipe so much the pages are water stained.
New Orleans Cole Slaw
1 head of white cabbage, weighing about 2 pounds before trimming
2 sticks celery
1 cup best quality, preferably organic, store-bought mayonnaise
4 tablespoons (1/4 cup) buttermilk
2 tablespoons maple syrup
2 teaspoons apple cider vinegar
Salt and freshly ground black pepper
2/3 cup pecans, fairly finely chopped
Trim and shred the cabbage; you can do this either by hand or with a food processor.
Peel and grate the carrots, and finely slice the celery and scallions.
Whisk together the mayonnaise, buttermilk, maple syrup and vinegar and coat the shredded vegetables with this dressing.
Season with salt and pepper and toss with the chopped nuts.
Linking up to Deb at Kahakai Kitchen for her Souper Sunday and with Beth Fish's Weekend Cooking Series.
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