Thanks everyone. As all of you know, there's nothing like the feeling you get when you feed a big crowd and everyone really, really, likes what you've prepared.
All the food looks fantastic.
Care to share your recipe for the Lexington Style Slaw? I learned to love that stuff while living in NC!
It's a very simple recipe:
1 head of white cabbage, very finely chopped - I either use a food processor or cheese grater
1 cup white or cider vinegar (white is more "traditional")
1 cup ketchup (or 50/50 w/BBQ sauce)
4T sugar
2t red pepper flakes
I typically use cider vinegar and just ketchup.
I heat it for about 15-20 minutes so that the flakes can release some of their flavor, not to reduce. But, it should be cold when added to the cabbage so it stays crunchy. Add about 3/4 of the dressing and mix, then add more if needed. I usually end up using all of the dressing, but, it's easier to add more than remove it if it's too much.
The finished slaw is even better if it can sit overnight. If refrigerated, it will keep for a month or more.
Thanks again ! ! !
BD
