Kevin Bacon's CRUNCHY ASIAN SLAW. Everybody and Their Brother Has It.

I honestly believe that a Crunchy Asian Slaw recipe is like the Kevin Bacon theory.

You know the game. 

You holler out the name of a movie star, and one way or another, that movie star has starred with a celebrity, who's starred with a celebrity, who has starred with  a celebrity, who has starred with........you guessed it......

Kevin Bacon!

Well I think this recipe is just like the Kevin Bacon theory. 

I bet you've been to a BBQ or a Pot Luck, where someone has brought Crunchy Asian Slaw.

I would venture to guess that one time or another, you've heard someone say...."Oh, my cousin Betty always makes Crunchy Asian Slaw, but hers is a little different"..........................or maybe you've heard........."Oh my husband's mother's sister makes this every year for our 4th of July family BBQ".

Somehow you know someone, who knows, someone, who knows someone who makes Crunchy Asian Slaw.

I can't tell you how many time I've brought this dish to a function, and someone has said........"I know someone that makes Crunchy Asian Slaw".

So, after more than 15 years of serving this dish, and hearing these comments,  I have decided to call this, my Kevin Bacon Crunchy Asian Slaw.

I'm sure he won't mind.

Plus, out of all the Crunchy Asian Slaw's I've tried over the years, I like this one the best.  I think Kevin will agree.

Slaw Ingredients:

1 (14 ounce) bag classic cole slaw mix (I like the kind with only green cabbage and carrots)

2 packages Raman Noodles - Chicken Flavor

1 c. slivered almonds

3 Tbsp. butter

Dressing Ingredients:

1 of the  chicken flavor packets from the Ramen Noodles (use only ONE of the chicken packets. Discard the other packet, or save and use to throw in your water next time you make rice).

2/3 c. Vegetable Oil

2 Tbsp. Red Wine Vinegar

4 Tbsp. Sugar

2 Tbsp. Soy Sauce

1 tsp. Black Pepper

Click Here to Print Recipe

In a large pan, place the 3 Tablespoons butter and on medium heat, gently melt butter along with the slivered almonds.  Stir frequently as you are just gently toasting the almonds.

Be sure you get the "slivered almonds" and not the "sliced" almonds.

Once the almonds are gently starting to brown, break up the Ramen Noodles into bite-sized pieces, and add to the pan with the almonds (reserve the chicken flavor packets for later, do not add this to the almonds).

Stir to combine the noodles, almonds and butter.  All you are doing at this point is gently warming the crunchy noodles.  Once that has been accomplished, set pan aside, off the burner, so the noodles and almonds cool.

Now to make the dressing.

Take only one of the chicken flavoring packets, and either discard the second packet, or set aside to use at another time.

Get out a jar with a tight fitting lid.  This is where those Mason Jars come in handy.  Love these guys.

Add in the ONE chicken flavor packet.

Then add the vegetable oil, red wine vinegar, soy sauce, sugar and black pepper. 

 Put that tight fitting lid on there and shake it like Kevin did in Footloose.

You really need to get all the chicken flavor granules and sugar all mixed up and dissolved.

Shake Shake Shake that bottle.

"Loose....Footloose...Kick off your Sunday shoes.......Please Louise......Pull me offa my knees..."

Look how good Kevin shakes that bottle.

Once you've finished your dance moves, grab a nice large bowl, and toss in your cole slaw mix.

Now toss your almond and crunchy noodles into your slaw.

Now one more quick shake of the bottle.

Pour the dressing all over the slaw mix, and toss toss toss.

Sometimes I actually use my hands and get in there and toss it all together to be sure everything gets well coated with the dressing.

Cool and Crispy.

Sweet, yet tangy (Just like Kevin).

When you take this dish a BBQ, and someone tells you that their Aunt Betty makes Crunchy Asian Slaw, you can now un-officially tell them....... "This isn't just ANY Crunchy Asian Slaw.............oh no..........It's Kevin Bacon's Crunchy Asian Slaw".

That'll get em dancing.

Oh Let Me Count the Ways! My Love Poem to ROASTED SUMMER VEGGIES

I believe Elizabeth Barrett Browning put it best when she said.....

"How do I love thee?  Let me count the ways..."

If I could recite a love poem to a plate of food, I believe it would be to this recipe.

I am head over heels, totally smitten, and completely bonkers for these naturally sweet, roasted vegetables.

I'll just come right out and say it. 

I think I'm in Love.

How can I put it so that all who read this will understand? 

Well, I'm not Elizabeth Barrett Browning, but I'll try my best.

I give you my Love Poem; to the most delicious plate of veggies I've ever tasted:

Oh my love.... your vibrant colors makes me wish my eyes were as large as Marty Feldman's, so I can see more of you......

My darling, your incredible roasted scent makes me wish my nose was the size of Jimmy Durante's, as I can't get enough of your smell.........

and Oh my love, I wish my mouth was as big as Julia Roberts' so I could eat a pound of you in one bite.

Oh let me count the ways!

There it is.  That's my Love Poem to these incredible, naturally sweet roasted veggies.

Now let's get roasting.

2 ears sweet corn

1 red bell pepper

1 small zucchini squash

1/2 bunch fresh asparagus

Olive Oil

1 tablespoon Garlic Powder

1 teaspoon Kosher Salt

Black Pepper

Preheat oven to 400 degrees.

Dice up 1/2 of a bunch of asparagus into bite-sized pieces, throwing away the bottom inch of the asparagus tips (the bottom ends get rather tough).

Now take the red pepper, seed it, and dice into bite-sized pieces.

Are you falling in love yet?

Now dice the small zucchini into strips then dice them into bite-sized pieces.

Take the two fresh ears of corn and cut the kernels off the cobb.

Certainly by now the love bug is heading your way.

Now, place the lovely veggies in a long sheet pan. 

Drizzle them with Olive Oil.  Be generous.  Take your hands and toss these pretties thoroughly with the oil.

Sprinkle 1 tablespoon of garlic powder, 1 teaspoon Kosher Salt, and a sprinkling of pepper on the veggies.  Toss them again thoroughly.

Look at these glorious colors.

 

Has Cupid's bow struck yet?  Oh it won't be long now.

Bake at 400 for 18 minutes. Please be sure the veggies are in a single layer on the sheet pan.  Very important.

WARNING:  When these are finished roasting, and you take them from the oven, you will WISH you had a Jimmy Durante nose.  The smell is fantastic.

Be ready to instantly, and utterly fall in love with the natural sweetness of the roasted red pepper and sweet corn.  It's a miracle of love how sweet these veggies are.

That's it...I'm a goner.

You had me at hello.............

I think Hubby has fallen in love too........"Wow, my mouth just exploded with flavor". 

Perfectly put honey!

Here are Some Serving Suggestions:

* Serve them immediately as a side dish with fish or any grilled meat

* Refrigerate and eat them cold (Yes cold! They are just as delicious cold)

* Wonderful used for a veggie Quesadilla.  Grill your tortilla with the veggies, black beans, diced jalapenos and Monterrey Jack cheese (add grilled chicken if desired).

Now if this doesn't make you want to write a Love Poem, then I don't know what will.

Summer is HERE! Roasted HEIRLOOM TOMATOES With Fresh Mozzarella

When most people start getting excited for Summer, they have visions of Refreshing Blue Swimming Pools, Family Vacations, and Cherry Flavored Popsicles. 

But not me.

I literally count the days until the warm weather arrives, and I can finally have Heirloom Tomatoes.

To me, Summer Time equals Tomatoes.  Plain and simple.


What is an Heirloom Tomato you might ask?

Basically it's a tomato that's been passed down through several generations because of it's valued characteristics.  A tomato variety that has been in circulation for 50 years.

Seeds that have been passed down from generation to generation.

Basically they are hand-me down seeds, from years and years and years of being perfected.

Then, it gets all Sciency and they cross these Heirloom Tomato Parent Plants...well you know, then they make all these wonderful OLD tomatoes that have been perfected over the years.

Heirloom tomatoes must be bought locally cause these little darlings are too delicate to ship, so the best place to buy them are at your local Farmers Market or Whole Foods, or maybe a local family owned grocery store.  Most of the big chain grocery stores don't carry them.  Cause you know, they buy their tomatoes from far far far away and have them shipped long long distances and they ripen in the semi truck on the way to the grocery store.  Yuck.

Enough of my rant.

Every Heirloom tomato is genetically unique.  They are so beautiful.  So many colors and fun patterns.  Oh and FLAVORS!

There are literally over a Hundred varieties of these perfect plants.  NOTHING is more perfect.

One Delicious way to serve these angels, and to really bring out their taste to the fullest, is to roast them.

This is my all-time favorite way to eat an Heirloom Tomato.

Roasted Heirloom Tomatoes with Fresh Mozzarella

1 large round Heirloom Tomato of any flavor/color
Freshly Grated Parmesan Cheese
Kosher Salt
Olive Oil
Fresh Mozzarella Medallions

Turn your oven onto Broil.  If you have an oven that says Hi Broil or Lo Broil, put it on Lo.
But if you don't, that's ok too. 

Ohhh and make sure your baking rack is set to the medium level.  We don't want it up really close to the broiler element.  That would NOT be good.

For this recipe, I selected a nice round Heirloom that will make two thick slices.

If you get a really large Heirloom, which there are many, you might be able to get three nice thick slices out of it.

Cut them into beef-steak type slices.

I take the left-over ends and pieces from the Heirloom and just dice them into nice chunks and put them in a baggie for later.

I add them to my scrambled eggs, or throw them on top of my salad.  Don't let this delicacy go to waste.

Place your slices on a greased cookie sheet.

Drizzle the top with Olive Oil.  Be generous.

Now, sprinkle top with Kosher Salt.

Now sprinkle the top with freshly grated Parmesan cheese.

On top of the Parmesan, place a slice of fresh Mozzarella.

I like to buy these Fresh Mozzarella in these little medallions.  This size is perfect for topping things with.

Now you can put one of these Medallion on top, or two.  Whatever floats your summer-time raft.

But I like to put two on top.  Just because it's that kind of day today.



Now pop your baking sheet into the oven.  Remember to have your rack set to the middle level.  We don't want to have these delicate things too close to the broiler element.

Keep an eye on them.  Make sure your oven light is on and keep checking them.  It should take about 6 minutes or so.  Depending on if you have a Hi or Lo broil on your oven.

You basically are wanting to be sure the cheese is all melty and has a couple brown bubbles on top.

When they're done, you will be able to tell.  Because your heart will start pounding really fast......and your mouth will be watering like the drinking fountain at your child's playground at the local park.

They will look something like this.

Oh holy summer-time!

Words can't express my happiness at this exact moment.

Serving suggestions:

* These are wonderful as a side item paired with a nice piece of fish and some roasted asparagus
* GREAT placed right on top of a juicy burger
* Incredible as a pizza topping....oh my
* Utterly wonderful as an appetizer with a glass of white wine

Well, all you summer fans.............go ahead, run along to the swimming pool.

I'm gonna stay right here and eat my Heirloom Tomatoes.