Hickory House sweet slaw
 Sweet slaw from The Hickory House Sweet Slaw Edmond teacher LuAnn Tucker, Rick Bayless’ sister, prefers this mayonnaise-enhanced slaw, another Hickory House specialty, to the tangy “sour” version. ½ medium head green cabbage, cored and very thinly sliced (about 8 cups) 1 2-ounce bottle chopped pimentos, drained, or 1 small red bell pepper, roasted, peeled, seeded, and cut into 1/4” pieces 3 ribs celery, cut into 1/4” dice ¾ cup mayonnaise 1 tablespoon sugar Salt Put cabbage, pimentos, celery, mayonnaise, sugar and 1 teaspoon salt into a large bowl and toss well. Adjust seasonings with more salt, if you like. Cover bowl with plastic wrap and refrigerate until ready to serve. The flavor and texture are best when slaw is made an hour or two before serving. |
Hickory House sour slaw
Rick Bayless served this with smoked quail in his first dish during the finale meal on Bravo’s “Top Chef Masters.”
I made it for friends and heard nothing but praise. I ate it all week long. Great stuff.
¼ cup vegetable oil
¼ cup white vinegar
1 tablespoon dry sherry
2 tablespoons water
2 small cloves garlic, peeled and coarsely chopped
1 tablespoon. sugar
Heaping 1 teaspoon salt
½ medium head green cabbage, cored and very thinly sliced (about 8 cups)
¼ cup chopped parsley leaves
Put oil, vinegar, sherry, water, garlic, sugar, and salt into a blender and puree until smooth. Put cabbage into a large bowl and sprinkle parsley on top. Pour dressing over slaw and toss well. Cover bowl and refrigerate for at least 1 hour before serving.
Source: Rick Bayless.
Rick Bayless’ deviled eggs recipe
Deviled Eggs
Adding mashed potato to the filling of this traditional hors d’oeuvre helps bind it.
6 eggs
1 medium red-skin boiling potato, peeled and cut into 8 pieces
1 tablespoon salt
2 tablespoon sweet pickle relish
2 tablespoon mayonnaise
1 tablespoon prepared yellow mustard
Put eggs and potatoes into a medium pot and add enough cold water to cover them by 1 inch. Add salt and simmer over medium-high heat for 10-15 minutes. Reduce heat to medium to medium-low and gently simmer for 9 minutes more.
Pour off water from pot. Transfer potatoes with a slotted spoon to a medium bowl, then put pot of eggs under cold running water to let cool for 3 minutes. Meanwhile, add relish, mayonnaise, and mustard to potatoes, thoroughly mash together with a fork, and set aside.
Peel and cut eggs in half lengthwise. Using a fork or spoon, carefully scoop out yolks, add them to the potato mixture, and mash together with a fork. Spoon filling onto hard-cooked whites, mounding filling slightly and covering whole cut side of egg. Garnish with chopped chives and/or bachelor’s button (which are edible), if you like.
Source: Rick Bayless.
Cook’s note: With no chives or bachelor’s button on hand, Italian parsley worked well for the garnish.
