WFDT 5/27/24

Shake ‘n Bake bone in, center cut pork chops, sweet potatoes, cucumbers…

Hamburgers topped with balsamic glazed onions, cheddar and BBQ sauce on homemade buns.
French fries
Poppers

Beer

First pie in the Ooni this year. I like a little char. Simple - basil and prosciutto

Grilled hamburgers with guacamole and pico with chips.

Slaw looks delicious!

Can you post the recipe please?

The secret is Tarragon and allowing it to sit a while. At KFC, they always held it for 24 hours, in big buckets in the cooler.

Here is her recipe. I got it during a visit to KFC when I was VP of Quality at Groen.

Original KFC Recipe for Cabbage Slaw

adjusted to not make 5 gallons.

(makes 2-4 servings)

Ingredients:

1 cup Mayonnaise
1 Tablespoon Tarragon
1 Tablespoon Apple cider vinegar
2 Tablespoons Swerve sweetener (they used sugar, the wife changed it)
3-4 cups shredded cabbage, be sure to include the outer dark green leaves

Directions:

Cut 1/3 to 1/2 of a medium head of cabbage into 1-2 inch chunks

Shred cabbage. Use a food processor and pulse to get 1/16 - 1/8 inch shreds. KFC would have used a commercial vertical cutter-mixer.

Mix Dressing ingredients in a separate bowl

Add to shredded cabbage. The volume in the bowl will greatly reduce when mixed with dressing

Place mixed slaw in a container, cover and store in the refrigerator for at least an hour. Overnight is better.

The cabbage will continue reducing in volume while in the refrigerator.