Wednesday, May 20, 2015

Mad Dills

Memorial Day weekend is a fantastic occasion for a number of reasons. Aside from the fact that it is an important time to honor and give thanks to all of our servicewomen and men for risking their lives (and don't you forget it -- beer comes second to this), it also serves as the start of grilling season.

Grillers, light your coals.

MDW is a culinary smorgasbord of crispy charred meats dripping with cheese. There are few things more inherently satisfying than a charbroiled burger with a fat slice of cheddar oozing over the sides. Lord have mercy.

Obviously all the classic grilled meats will come into play this weekend, but we would be loath to ignore the side dish on a weekend like this.

Sadly, hotdogs and hamburgers are the perennial stars and side dishes become congealed mayonnaisey afterthoughts, typically picked up at your neighborhood Jewel-Osco.

Let's change that this year. Let's say yes to cornbread, yes to bright and briny bean salads, yes to properly constructed slaws!

Preach, LL

I typically hate slaws -- more often than not they are overly sweet, drowning in mayo and hopelessly limp even before they've sat under the blazing sun for a few hours. The thing is, a good slaw is an excellent counterpoint to a hunk of grilled meat. Creamy, crunchy and tangy, meet greasy, chewy and juicy. Truly, a match made in heaven and a relationship that has lasted longer than 100% of Bachelor(ette) marriages.

This is a recipe for a beautifully simple and deliriously easy dill slaw. It doesn't have any white sugar or weird ingredients in it, and it'll go even faster if you get a bag of pre-shredded cabbage and carrots. Feel free to adjust the levels of seasoning, but remember that a slaw should be fairly mild so it doesn't overpower the main players.

1 medium head green cabbage, shredded
1 c. shredded carrot
1 c. shredded radicchio (optional -- if added, increase mayo as needed)
3/4 c. mayonnaise
1 tbs. white vinegar
2 tbs. fresh dill, minced
Freshly ground black pepper to taste

1. Combine mayo, vinegar, dill and black pepper in a small bowl. Whisk to combine. Adjust seasoning to taste.

2. In a large bowl, mix together the cabbage and carrots until evenly incorporated. Fold in dill mayo and mix until well coated.

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