CHILI SLAW DAWGS
This is one of my all-time favorite Atlanta eats: the chili slaw dog, in the style of the Varsity drive-in theater. That combination of crunchy cole slaw, crispy-skinned hot dog, and spice chili is the best in the world.
Provided by Kevin Gillespie
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 19
Steps:
- Make the chili sauce: In a small saucepan, with the heat off, add the beef, chile powder, onion, garlic, tomato paste, salt, pepper, and beer. Stir to break up the beef. Add ½ cup water and stir again. Turn the heat on medium/high, bring to a boil, reduce to a simmer and cook 20- 25 minutes (add remaining water if necessary).
- For the slaw: In a food processor, pulse the cabbage until finely chopped. Remove the blade and sprinkle salt and sugar onto the cabbage. Stir and let rest to draw the liquid out of the cabbage, 20 minutes.
- Assemble the dawg: Drain the liquid from the cabbage and add the mayonnaise. Stir, check for salt and set aside. In a skillet, over low heat, add canola oil and the hot dogs. Cook until warmed through with a crispy, crackly skin. Fill each bun with a hot dog, then a layer of mustard, then a layer of chili, then onion, then slaw. This order is important! Serve immediately.
GRILLED CARROT "HOT DOGS" WITH TANGY SLAW
This delicious vegetarian take on a backyard barbecue staple swaps traditional hot dogs for glazed carrots packed with earthy umami flavor and spice thanks to a combo of maple, soy, and adobo sauce. Adding white beans to the bright cilantro coleslaw adds extra protein to this easy weeknight meal.
Provided by Katherine Sacks
Categories No Meat, No Problem Vegetarian Carrot Grill Grill/Barbecue Maple Syrup Cabbage Cilantro Mayonnaise Chile Pepper
Yield 4 servings
Number Of Ingredients 16
Steps:
- Combine carrots, maple syrup, soy sauce, adobo sauce, and 1 cup water in a deep, large saucepan. Cover and cook over medium-high heat 10 minutes. Uncover, reduce heat to medium-low, and continue to cook, shaking pan occasionally, until liquid is completely reduced and carrots are coated in glaze, 2-3 minutes more.
- Meanwhile, whisk honey, salt, pepper, 1/2 cup mayonnaise, and 3 Tbsp. lime juice in a large bowl until smooth. Thinly slice half of onion to yield about 1/4 cup. Add onion, cabbage, beans, and 1/3 cup cilantro to bowl and stir to combine.
- Prepare a grill for medium-high heat or heat a grill pan or cast-iron skillet over medium-high; oil grate or pan. Grill carrots, turning once, until browned and slightly charred, about 2 minutes on each side. Transfer carrots to a plate. Toast buns until golden brown, about 30 seconds. Transfer buns to plate.
- Finely chop remaining half of onion to yield 3 Tbsp. Mix remaining 1/4 cup mayonnaise and 1 Tbsp. lime juice in a small bowl until smooth.
- Nestle 2 carrots into buns with large ends on opposite sides. Drizzle with mayonnaise mixture, then top with finely chopped onion, Corn Nuts, and 3 Tbsp. cilantro leaves. Serve with coleslaw alongside.
- Do Ahead
- Carrots and slaw can be made 3 days ahead. Store separately in airtight containers and chill.
SMOKY CHIPOTLE COLESLAW
I saw this made on TV, then went looking for the recipe and came up with this yummy, slightly smoky, slightly sweet coleslaw! I hope you enjoy it as much as I do! Great to serve with a Mexican or Tex Mex dinner or to take to a picnic!
Provided by Sharon123
Categories Salad Dressings
Time 15m
Yield 6-8
Number Of Ingredients 12
Steps:
- Prepare dressing:.
- In a medium bowl, stir the dressing ingredients together.
- In a large bowl, toss the cabbages, green onion, 3/4 cup cilantro or parsley.
- Pour the dressing over the salad, toss well and chill at least 30 minutes and up to 4 hours.
- Before serving, taste and add more salt if desired.
- Scatter remaining 1/4 cup cilantro(or parsley) over the top. Enjoy!
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