Thursday, November 12, 2009

Cuisine: Tangerine and Cabbage Slaw

I walked in to the the produce market yesterday and was overwhelmed by the smell of the fresh tangerines. I knew immediately I needed to use them in a recipe for dinner. I had already decided I wanted to make Spicy Chipotle Pork Stew, and I was trying to figure out what would be a good pairing. Then, it hit me. Take the best of Curtido (a Latin American slaw) and add tangerines. It paired perfectly with the stew, adding a freshness and crispness to the palate. It would also be a fantastic pairing to any type of barbecue.

Preparing the slaw:
1/2 bunch cilantro, roughly chopped
1/2 bunch Italian parsley, roughly chopped
1 1/2 jalapenos, cored, seeded, and sliced thinly lengthwise
1 head cabbage, quartered, cored, and sliced thinly lengthwise
3 carrots, shredded
1 1/2 onions, sliced thinly lengthwise
3 tsp salt

Mix all ingredients together and place in colander. Place colander in large bowl. Let drain for about 45 minutes. Make sure to pour out liquid. (Tip: If you are making Spicy Chipotle Pork Stew, reserve liquid and add to stew when you add the reserved liquid from the vegetable base and pork marinade.)

For the dressing:
3 tangerines, juiced
2 limes, juiced
2 lemons, juiced
4 tsp salt
2 dry roasted garlic, minced
1 tsp fresh ground black pepper
1 tsp smoked chipotle powder
2 TBSP good olive oil

Whisk all ingredients together.

Mixing the slaw:
2 tangerines, diced
1 lime, diced

Mix the prepared slaw, dressing, tangerines, and limes. Set aside for 15 minutes. Taste and add salt if needed. Let sit for another 10 minutes.

Serve with Spicy Chipotle Pork Stew, Mexican sour cream, and fresh tortillas.

Click here for a grocery list for the above dinner.

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