Finish the summer off right with a backyard barbeque. Here’s what I’m wishing for this weekend:
Blue Cheese Cole Slaw (inspired by Bethenny–I don’t judge)
Combine in a saucepan and bring to a boil:
1/4 cup apple cider vinegar
1 1/2 T white sugar
Pour vinegar mixture over about 8 ounces cole slaw mix, let stand to soak in about 15 minutes; then add, 1 t Dijon mustard, 1/3 cup mayonnaise, 1/3 cup crumbled blue cheese. About 4 servings.
It’s the perfect time of year for corn on the cob–I feel like I’m still catching up from the two years in junior high when I had braces and couldn’t eat it!
Shuck the ears, place a tablespoon of butter (or less, if you’re feeling virtuous) in the center of the ear, and wrap up in foil–throw them on the hot grill (indirect heat) for about 15 minutes, turning occasionally.
Whether it’s Johnsonville or something ritzy from an artisan local butcher, there’s nothing like the snappy, juicy texture of a good grilled sausage; cook according to package–or butcher–directions, serve with mustard, ketchup, onions, relish…
Happy Labor Day Weekend!