Second Annual Barbecue Recipe Contest

Posted by on Jun 2, 2013 in BBQ, Salads | 0 comments

Second Annual Barbecue Recipe Contest
Memorial Day weekend is here, the unofficial start of summer.  And you know what that means – barbecue!  Time to haul out the grill if you haven’t already, clean it, check the propane or lay on some charcoal, and fire it up for another summer of great food and good times. And if that isn’t fun enough, Home Star Cuisine is announcing its 2nd Annual Barbecue Recipe Contest.Like last year, I am asking you to share your favorite barbecue recipes with us.  Whether it is for a Southern-style low-and-slow cooked ribs, a great grilled chicken marinade, or a delicious side dish that wows your guests at all your cook-outs, I want to try your best summer recipes.  And the top three recipes we receive will earn their creators a $25 gift certificate to Omaha Steaks.  Just send your recipe to me by e-mail before July 31, 2013, and I will announce the winners in the August newsletter and they will be receiving their gift certificates by Labor Day weekend.I had a great time last year trying all the recipes that I received, and some of them have found their way into my permanent repertoire.  I hope this year brings me another good crop of recipes, especially for side dishes, a category that was noticeably under-represented last year.  So to prime the pump, I’m sharing with you an unusual and delicious Asian Cole Slaw.  And it goes well with the Korean Barbecue recipe I kicked off the contest with you last year.  I wish you all a fantastic summer!

South Asian Cabbage Slaw

Vinaigrette:

¼ cup soy sauce or tamari

1 tablespoon light brown sugar

1 tablespoon Asian fish sauce

zest and juice of one lime

½ teaspoon crushed red pepper

1 clove garlic, minced

¼ cup vegetable or peanut oil

 

Slaw:

½ cabbage, shredded or finely sliced

1 large carrot, grated

1 red pepper, julienned

¼ cup chopped cilantro

½ cup chopped dry roasted, salted peanuts

Whisk together the vinaigrette ingredients, or shake well in a small glass jar with a tight fitting lid.

Toss together the cabbage, carrots, cilantro, and peanuts.  Add vinaigrette and toss to evenly distribute.

 

Serves 6 – 8

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