Kinda Traditional Cole Slaw

1 medium head green cabbage, shredded

2-3 large carrots, shredded or shredded

1 large onion, grated

3 tablespoons mayonnaise

3 tablespoons sour cream

¼ cup cider vinegar

1 tablespoon honey or agave

1 teaspoon salt

½ teaspoon pepper

  1. Combine the cabbage, carrots, and onion in a large bowl.
  2. In a separate bowl, whisk together the mayonnaise, sour cream, vinegar, honey salt and pepper.
  3. Pour the sugar mixture over the cabbage mixture. Season with salt and pepper. Chill for at least 30 minutes (or overnight, which is better), and season to taste with more vinegar, salt and pepper.

Makes 10-12 servings

Grilled Marinated Flank Steak

¼ cup olive oil

1/3 cup red wine

¼ cup soy sauce

2 tablespoons lemon juice

5 cloves garlic, peeled and minced

1 tablespoon mustard

2 tablespoons honey

1/2 teaspoon black pepper

2 shakes Tabasco Sauce

2 pounds flank steak

Combine all of the ingredients, except the steak.  Then add the steak, and marinate for two-eight hours in a non-reactive pan.

To cook: Grill, broil, or pan-fry (in a cast iron skillet, if possible) over a medium-high to high heat for 4-5 minutes per side.

Serves 4-5

NOTE: Flank steak is best served between rare and medium.  If it’s well done, it’ll probably be very tough and chewy.

Classic Bread and Butter Pickles

1 ½ pounds pickling cucumbers, cut into ¼ inch slices

1 ½  tablespoons pickling or kosher salt

1 large onion, peeled and thinly sliced

1 cup sugar

¼ cup brown sugar

1 cup white vinegar

½ cup apple cider vinegar

1 ½ teaspoons mustard seed

½  teaspoon celery seed

1/8 teaspoon ground turmeric

  1. Combine cucumbers and salt in a large shallow bowl; cover and refrigerate for 1 ½ hours.
  2. Rinse the salt off the cucumbers, and drain the excess water in a strainer or colander. Move cucumbers into a colander and rinse thoroughly under cold water. Drain well.
  3. Place the cucumbers and onions in a nonreactive bowl.
  4. Combine the sugars, vinegars, mustard seed, celery seed, and turmeric in a saucepan, and bring to a simmer over medium heat. Once the sugar has dissolved, pour the hot mixture over the cucumber slices and onion, and let it rest at room temperature for 1 hour.
  5. Cover and refrigerate overnight and store in an airtight container in refrigerator for up to 4 weeks