LOS ANGELES, June 26, 2014- Need great 4th of July ideas? Well look no further as Duane Pemberton and Chef Mary Moran will be discussing delicious foods and perfect wines to celebrate the 4th of July this Saturday on Communities Digital News at 1pm EST.
We will be discussing creating the perfect July 4th menu of Baby back ribs, nape cabbage cashew coleslaw, fried onion rings, fried zucchini and surprise for dessert. To get your taste buds tingling here’s a sneak peek at my coleslaw recipe.
It is delicious with a light and acidic dressing that pairs perfectly with all the delicious fried foods and sweet BBQ.
Tune in for more information about buying, prepping and making this delicious dish and the secrets to making fall off the bone tender baby back ribs.
And don’t forget to listed to Paired with Chef Mary and Duane – Every Saturday at 1:00pm ET. Listen to this weeks show here:
Paired with Chef Mary & Duane Pemberton
Nappa Cabbage and Cashews Coleslaw Ingredients
3 cups Napa Cabbage cut into thin strips
1 cup red large endive cut into thin strips
3 green onions thinly sliced ½ carrot peeled and grated
¼ cup mayonnaise
¼ cup champagne vinegar
½ tablespoon Dijon mustard
2-tablespoon olive oil
¼ cup whole toasted cashews
½ cup dried cherries (optional)
Directions Mix the Napa cabbage, endive, carrot, green onion, cashew and dried cherries (optional) in a bowl.
In another small bowl whisk together mayonnaise, champagne vinegar, olive oil, Dijon mustard and salt and pepper.
When you are ready to serve the coleslaw toss the Napa cabbage mixture with the dressing and season it with salt and pepper.
Listen to Last Weeks Show:
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