Let's Dish With Linda Lou

Where You Taste The Love

Fennel Slaw

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Fennel Slaw is one of our favorite side dishes. The key to a great salad or slaw is to have a lot of different colors and textures.

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Mandolin Food Slicer is one of the best kitchen gadgets ever! The Mandolin slices veggies and potatoes paper-thin. It’s just wonderful!

Fennel bulb

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This is a Fennel bulb. It’s so delicious! Slightly sweet, crunchy with an Anise or Liquorice flavor. It can be eaten raw, roasted, in soup, stews, or puréed. Adding fennel to slaw adds depth of flavor. I always save the green leafy fronds for garnish and added color.

Red Onion

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Flat Leaf Italian Parsley

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Prep Time: 20 minutes
Yields: 6 servings
Equipment: Mandolin, chef’s knife, large mixing bowl,  large Tupperware container with a tight-fitting lid

Ingredients:
1 head green cabbage, cored and sliced (using Mandolin)
1 Fennel bulb, cored and sliced  (using Mandolin)
1/2 cup of store-bought shredded carrots
1/2 a large red onion sliced (using Mandolin)
1/2 cup of raisins
2 tablespoons of Italian flat-leaf parsley, finely chopped
2 tablespoons of fennel fronds, chopped, for garnish

Fennel Slaw Dressing:
3/4 cup of good mayonnaise
1/4 cup of milk
2 tablespoons Agave nectar
1/4 cup of apple cider vinegar ( if you like a slightly more tart flavor add more vinegar)
2 tablespoon of granulated sugar
1 tablespoon of celery seed
1 teaspoon freshly ground black pepper
1 tablespoon Kosher salt

Directions:
Add sliced cabbage,  sliced fennel, sliced red onion, shredded carrots, fennel fronds, chopped flat-leaf Italian parsley, and raisins into a large bowl.

In a second bowl add the mayo, milk, apple cider vinegar, celery seed, agave nectar, granulated sugar, Kosher salt, and freshly cracked black pepper. Whisk all those ingredients together.

Everyone has their own personal preference when it comes to Cole Slaw. You may like your slaw either on the vinegary side or a sweeter side. Taste to make any adjustments to the level of sweetness (sugar) or tartness (vinegar) you desire.

Pour the dressing over the Fennel Slaw toss to combine. Place into the frig, serve chilled.

Slow-Cooked Pulled Pork On Freshly Baked Ciabatta Rolls

Fast Homemade Garlic Dill Pickles

2 Comments »

Chipotle And Coca-Cola Crock-Pot Pulled Pork

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The slow cooker is one of the greatest inventions EVER!. Set it and forget it. Every busy person has to just love a Crock-Pot. My Chipotle And Cola Crock-Pot Pulled Pork has to be my absolute favorite recipe for pulled pork. It’s so easy and delicious.

If you’d like to get my recipes for Slow Cooked Pulled Pork and/or my Fennel Slaw recipes, click on the links at the bottom of the page.

Onions

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Prep Time: 5 minutes
Cooking Time: 10 hours on high
Total Time: 10 hours 5 minutes
Yields: 8 to 10 sandwiches or servings
Equipment: 7-quart Crockpot, paring knife, chef’s knife

Ingredients:
3-pound bone-in (substitute boneless) pork butt, fat cap scored (pork shoulder)
3 large onions, peeled and quartered
3 garlic cloves, peeled and whole
1 7-ounce can of Chipotle peppers in Adobo
1/4 cup of Coka-Cola
2 dashes of liquid smoke
1/4 cup chicken broth, unsalted
1/4 cup of dark brown sugar
2 tablespoons of Kosher salt
1/2 cup of barbecue sauce (favorite brand)

Directions:
I’m using a bone-in pork shoulder (pork butt) here because any meat containing a bone will give you more flavor. Using a paring knife score the fat cap of the pork butt (as seen in the picture). Add Kosher salt and dark brown sugar, all over the top. With your hands rub the spices all over the top of the pork allowing the spices to seep down into the crevices of the scored fat.

Arrange the quartered onions and whole garlic cloves in the bottom of the Crockpot. Place the pork butt (fat side up) on top. To the top of the pork, add 1 whole can of Chipotle peppers along with the Adobo sauce. Leave the Chipotle peppers whole and just spread them out with the sauce all over the top of the pork butt.

Next, add the Coca-Cola chicken broth, and liquid smoke allowing the liquids to just drizzle all over the top of the pork until the liquids settle at the bottom.

Set the Crock-Pot to cook for 10 hours on high. Eight hours into the cooking process, carefully flip the pork over and continue cooking for another 2 hours. Be careful, the bottom part of the pork butt is really tender from sitting in the juices.

Note: Use two pairs of tongs for extra support.

Carefully transfer the pork onto a cutting board, using two forks to shred the meat. Add the shredded pork back into the cooking liquid. Finish by adding the barbecue sauce. Toss the sauce through so that all the meat gets nicely coated. Pulled pork is ready to serve.

This is when SWEET meets HEAT! This Chipotle And Cola Crock-Pot Pulled Pork is a roller coaster for your taste buds for sure.

Serve hot alongside your favorite side dishes or make sandwiches.

Slow Cooked Pulled Pork

Fast Homemade Garlic Dill Pickles

Fennel Slaw With Fresh Dill

2 Comments »

Fennel Slaw With Fresh Dill

 

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My Fennel Slaw With Fresh Dill recipe is so easy and you can pretty much change it up however you like. I love the anise (licorice) flavor of fennel. This slaw pairs really well with pulled pork, smoked brisket, or whatever your favorite barbecue may be.

cabbage

Mandolin

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Fennel bulb

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Red Onion

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Fennel Slaw

 

 

 

Prep Time: 15 minutes
Inactive Prep Time: 30 minutes
Total Time: 45 minutes
Yields: 4 servings
Equipment: large mixing bowl, small mixing bowl, mandolin, Chef’s knife

Ingredients:
1/2 head of green cabbage, sliced thin
1 fennel bulb, core removed, thinly sliced
1/2 red onion, thinly sliced
1/2 a cup of good mayonnaise
1/4 cup of granulated sugar
3 tablespoons of apple cider vinegar
1 teaspoon of Kosher salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon of celery seed
1 tablespoon of caraway seeds
1/4 teaspoon of ground cumin
2 tablespoon of fresh dill, finely chopped
Garnish with fennel fronds, roughly chopped (optional)

Directions:
Using a mandolin grate the cabbage, fennel, and red onion. Transfer to a large mixing bowl, toss to combine.

In a small mixing bowl add the mayonnaise, granulated sugar, apple cider vinegar, Kosher salt, black pepper, celery seed, caraway seeds, and ground cumin, whisk to combine. Transfer the coleslaw dressing to a jar with a tight-fitting lid. Place into the refrigerator for 30 minutes to chill.

Ladle 3 to 4 tablespoons of dressing to the large mixing bowl containing the cabbage mixture. Toss really well to coat all the cabbage, fennel, and red onion. Add fresh chopped dill and toss to combine. Garnish with chopped fennel fronds. My Fennel Slaw With Fresh Dill has a great crunch and is super flavorful.

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