Mar 262018
 

If you have not eaten at Brigtsen’s, you don’t know what your are missing. It is a dining experience. Not only are you eating the food of a James Beard award winning chef, you are also being served by the James Beard nominated best service staff. Make that trip to dine uptown soon. You will be glad you did

I found a couple of side dish recipes from Frank’s appearances at the Chef’s Charity for Children that I will be sharing with you this week.

1/4 cup Unseasoned Rice Vinegar

1/4 cup peeled, grated Granny Smith Apples

1 teaspoon granulated White Sugar

1 teaspoon Soy Sauce

1/4 teaspoon Salt

1/8 teaspoon Tabasco Hot Sauce

1 tablespoon Sesame Oil

2 cups very thinly sliced Red Cabbage

2 cups very thinly sliced Napa Cabbage (or Green Cabbage)

1/3 cup peeled, grated Carrots

1/3 cup roasted unsalted Peanuts

1/4 cup julienned Red Onions

1/4 cup julienned Red Bell Pepper

1/4 cup julienned Yellow Bell Pepper

1/3 cup thinly sliced chives (or green onions)

In a mixing bowl, add the vinegar, apple, sugar, soy sauce, salt, and Tabasco. Blend well with a wire whisk. Slowly add the sesame oil in a thin stream, whisking constantly. Add the remaining ingredients and blend well for 3-4 minutes. Refrigerate for 1 hour, stirring occasionally, before serving.

Enjoy!!!

Good Cooking, Good Eating and Good Living!!!

CreoleCajunChef

I lived in New Orleans, since birth, until Hurricane Katrina. I now live in Arkansas with my wife and our spoiled-rotten dog. I have been cooking since I was 8. My first cookbook, You can't keep New Orleans out of the cook, is now available at publishamerica.net and most online bookstores. It is also available on Kindle and Nook.

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