Kateo's Tangy Kitchen Slaw

Kateo's Tangy Kitchen Slaw

This is a light and tangy slaw modified from a Cooking Light recipe. Super easy and quick to make, we eat this a lot in the summer, and it pairs well with all kinds of meals including burgers, and fish.

Ingredients
8 cups sliced green cabbage (about 1 1/2 pounds)
1/2 cup grated carrot
2 tablespoons peanut oil
2 tablespoons brown mustard seeds
1 large garlic clove, minced
1/4 cup champagne vinegar
1 1/2 teaspoons sugar
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper

Preparation

Combine cabbage and carrots in a large bowl.

In a small saucepan over medium heat, add oil and mustard seeds. Cook until mustard seeds begin to pop. Add in the garlic, and cook for a few seconds until the garlic starts to release its aroma, then remove from heat. Let stand for two minutes to cool down. Add vinegar, sugar, salt and pepper and stir well. Pour sauce over cabbage mixture and stir to coat well. Let stand for 15 minutes (usually in the refrigerator so it cools down).

Vido's Seared Ahi Tuna Recipe

This seared Ahi tuna recipe makes for an excellent, fast, and easy meal. If I find some nice yellowfin or Ahi tuna steaks in the summer, I like to make it into sandwiches topped with Kateo's Tangy Kitchen Slaw.

Ingredients

1 1/2 tsp coarse kosher salt

1/2 tsp paprika (regular, not Hungarian)

1/4 tsp cayenne pepper

Coarse ground black pepper to cover

1 tbsp peanut oil

1 Large Ahi Tuna Steak

If I find one large steak, I will cut it in half and cook the two halves as individual portions. 

Mix the salt, paprika, and cayenne in a bowl, then sprinkle liberally over top and bottom of steaks. After applying the spice mix, pat gently, careful not to crush it. Apply coarse black pepper from a mill to your taste, also patting into the meat.

Prepare a pan on medium high heat. I use a cast iron pan and let it get very hot before putting the oil in. Once the pan is very hot, put the peanut oil in and coat the bottom, then add the steaks immediately. I said to use only 1 tbsp -- you'll want enough that it won't stick, but not so much that everything is oily when you take it out. I set the oven timer for 2 minutes and turn on the fan on the range. You really don't want to cook these for more than about a minute and a half, or two minutes per side. This will yield the beautiful rare red inside. Good tuna steaks will have a sweet taste, and the peppery spicy crust gives it some bite.

To make this into sandwiches, I have thought about cooking the steaks, then cutting them in half through the pink middle, and only using half the steak for a single sandwich. I haven't done this, yet, but that's my plan for next time. I'll report back with how that works out. This would also be much more economical, since a large steak might cost around $27 or more, and could feed four instead of two people.

Mix with Kateo's Tangy Kitchen Slaw, for a light, tangy, vinegary mix that compliments well. I liked this with a very simple store bought Italian bread with sesame seeds. I might try some other bread options, but I sort of prefer to dress it down a little bit so it's less formal.

Vido's Kitchen Cornbread

Vido's Kitchen Cornbread

This recipe is really simple, and a staple in my kitchen. It's an amalgamation of several recipes I found online.

Vido's is a light, moist, and semi-sweet cornbread. 

What you need:

-One box Jiffy Corn Muffin Mix (8.5 oz)

-One box Jiffy Golden Cake Mix (8.5 oz)

(Substitute any Golden Cake mix if you can't find Jiffy, use equal amounts Corn Muffin Mix and Golden Cake mix)

-One normal sized can creamed sweet corn (I used Green Giant, but have tried several kinds)

-2/3 Cup Milk (I use whole Vitamin D milk)

-2 Eggs

-About 2 TBSP butter

-12" Cast Iron Skillet

Preheat the oven with the cast iron skillet inside to 375º F. 

Mix all ingredients except butter. Once oven is 375º, take cast iron skillet out of oven (it's heavy and make sure to use oven mitts and both hands). Liberally spread the butter all along the bottom and sides of the pan.

Pour the batter into the warm greased pan. It will look like the batter kind of floats in butter along the edges. Place back in the oven, and bake at 375º for 33 minutes, or until golden and sticking a toothpick into the cake comes out clean.

After 33 minutes, take the skillet out of the oven, and let cool for at least 30 minutes. Letting it cool is the key to the bread not sticking. 

NOTE: If you try to take the bread out of the skillet while it is still hot, the bottom will stick, so it is imperative to let it cool. Once it is cool, place a plate face down on top of the bread and flip the bread onto the pan. Use another plate to to flip the bread onto the plate.