Posted on 08/11/2022 11:32:30 AM PDT by mylife
The best coleslaw I’ve ever had is Dolly Parton’s. Okay, Dolly has never personally made me coleslaw or been a guest at any potlucks I’ve attended. But her method for the popular cookout side—which appears in the book Dollywood Presents Tennessee Mountain Home Cooking—is truly spectacular.
The book was published in 1989, and is authored by “the Dollywood Family,” employees at the Dollywood theme park. It’s filled with photos of young Dolly and classic Southern recipes, including chicken and dumplings, apple stack cake, and banana pudding, with credits to the employees the recipes came from. While there isn’t much text, flipping through the cookbook feels like a warm, comforting hug. But the bright, refreshing coleslaw is one of a few recipes in the book that comes from the Queen of Country herself.
Dressed in a punchy, acerbic mixture of white vinegar, pickle juice, and mayonnaise, Dolly’s slaw manages to be creamy, sweet, sour, and salty all at once. Pickle-forward slaw is genius: It’s a side salad and a sandwich topping in one.
Dolly’s recipe calls for chopped green or purple cabbage and onion, grated carrot, diced red bell pepper, and minced dill pickle. If you don’t have a jar of pickles on hand, Dolly recommends using pickle relish. To make the salad, you simply have to toss all the vegetables in a bowl with one part pickle juice, one part white vinegar, and four parts mayonnaise, and season with a touch of granulated sugar, salt, and black pepper. It’s a formula so simple you could memorize it, and it can be made all in one bowl—you don’t even have to whisk the dressing together in a separate vessel.
(Excerpt) Read more at epicurious.com ...
Pickle juice is also the secret to making The Lord’s Chicken (Chick-fil-A)
Thank you.
Well, I just put some in the frig for later today:
= = = = = Bob’s Scrambled Slaw (Engineers must modify, you know) = = = = =
Modifed from: On-Line CHICK-FIL-A COLESLAW
1 Tablespoon vinegar ( Apple cider vinegar if available)
1/8 cup sugar
1/4 scant teaspoon dry mustard
1/4 scant teaspoon salt
1/2 cup mayonnaise
1 10-ounce bags fine shredded cabbage, chopped to 1/8 inch (as above)
1/4 scant cup shredded carrots
Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. Add mayonnaise and whisk to mix. Add cabbage and carrots. Mix to combine. Refrigerate for two hours and serve.
I use Ready Pac Brand, Angel Hair Coleslaw, from Stater Bros. 10.25 oz package for about $1.59 (in 2020) higher now.
I empty it onto my large cutting board and make one pass through the pile, with my big chef knife cutting it about 1/8 inch, which made it finer and left some large chunks, too. This is the most labor intensive activity.
Use my largest shredder on a whole carrot to produce a little pile of carrot ‘shred’.
Then combine, stir, and into frig.
If you can believe it. They sell little bottles of pickle juice shots for leg cramps for almost 2 bucks each.
Sounds worth trying!
There’s ‘Hot’, ‘Sweet, and ‘Hot and Sweet’....................
“Pickle juice is also the secret to making The Lord’s Chicken (Chick-fil-A)”
Heard that years ago so tried soaking a batch of chicken legs in pickle juice overnight and another batch in buttermilk.
Buttermilk batched won hands down.
Also add a bit of dried buttermilk in coleslaw and in potato salad.
Creamy Chicken Mushroom Pickle Sauce Skillet Sauté (45 mins. Works with white meat too)
Ingredients
5 - 6 chicken thighs trimmed of fat/some skin
⅓ cup GF flour seasoned with salt and pepper
1 pkg mushrooms
2 egg yolks
2 tbl. butter
2 tbl. olive oil
½ sliced onion.
5 scallions, finely chopped
3 clove garlic minced
8 - 10 oz. chicken broth (or white wine)
2 tsp dried thyme
½ cup grated cheese - parm/Fontina/asiago, etc
1 tsp. Dijon mustard
1 can of Condensed Cream Chicken soup
½ cup diced dill pickles
⅓ cup pickle juice from the jar
1 Tbl dried parsley
Instructions
1. In a large skillet, melt butter and olive oil on medium high heat.
2. Dredge chicken in seasoned flour and cook in butter/olive oil mixture until golden brown.
3. About 3 minutes on each side. Remove from pan and set aside on paper toweled plate.
4. Reduce heat to medium add garlic then onions and sweat. Add mushrooms to pan. Sauté until slightly limp.
5. Add stock (or wine) and thyme - scraping up all the bits in the bottom of the pan.
6. Meanwhile, mix the egg yolks, scallions, pickles & juice and parsley in a bowl. Stir into the stock/wine and cook, stirring, until the sauce begins to thicken, about 1 minute.
7. Add chicken back to pan, cover & simmer about 10-12 mins. Remove chicken from pan.
8. Add cream of chicken soup, Dijon, salt and pepper to taste. Stir to mix. Return chicken to skillet to reheat and top with cheese of choice. Serve with rice or taters
9. Plate chicken on rice/taters and spoon sauce on top. Top with cheese of choice.
Good recipe it seems, but I do without the bell pepper and I use green onions. I also substitute most of the vinegar with lemon juice and then a tablespoon or so of apple cider vinegar, or half and half them. Good stuff.
A touch of yellow mustard and a very small hit of red or cayenne pepper that’s only just barely detectable by the cook.
I know lots of people do use it in various salads, but in my experience it’s always sweet. The dill relish is interesting, though - if I have ever seen it I would have assumed it was sweet; but it would be good in lots of things.
They make dill relish too. That's all I buy. I don't like sweet pickles or sweet relish.
That is exactly how I make it;)
I’m running to the grocery store right now LOL!!
I like dill pickles on hamburgers; but only the sweet relish on hot dogs. And I do like ‘bread and butter’ pickles just by themselves.
Thanks, I just made freezer coleslaw and was looking for new dressing recipes.
I used to make the same thing too. Eventually the eggs and potatoe ratio switched so its was more like an egg salad with some potatoes and extra dill mixed in. Sometimes I got around to adding cubes of cheese and or some ham. Then a bowl of it didnt have to be a side it could just be lunch.
What I discovered is that what I actually prefer more is to add in even more dill, delete the potatoes all together, and put it on a sandwich of a crispy/chewy type bread with both slabs of ham and a strongly flavored cheese with more dill pickles, spinach, and a layer of way too many onions.
I morphed that cold tuna macaroni salad that most everyone eats too. When I ate noodles I swapped the tuna for twice as much salmon, added surimi, added green onions and celery to the peas and other ingredients. Of course I intentionally added a lot of dill to that too.
Maybe Im really just looking for excuses to eat more dill.
On a vaguely related note, I recently bought some Polish dill pickles. I wound up giving them to the chickens. I cant believe I fell for that. I guess I had forgotten. I lived in Germany and knew full well how disgustingly sweet both their dill pickles and the Polish dill pickles were. I also cant believe that two countries with so many wonderful foods cant differentiate between types of pickles. Im also surprised that after decades of not being able to sell those things to Americans as dill pickles that someone hasnt told them that there is probably a huge market of American sweet pickle eaters that would probably buy loads of them if they would just change the label to “dilled sweet pickles” or something like that.
Im willing to bet that there is a correlation between sweet relish eaters and miracle whip eaters. All they would have to do is find where those two markets intersect and they could sell them as fast as they could make them.
You think that Miracle Whip is disgusting? There is a product I recently encountered that was even worse. I thought it was Kraft Sandwich Spread but visually the product presently sold in Canada as Kraft Sandwich Spread does not appear to be the same thing and the thing Im talking about is most certainly not “Americas Favorite”. The label does appear similar though. Yknow that disgusting cole slaw dressing some make that is really just cups of sugar suspended in Miracle Whip? It was something like that but it was slightly pink and had maybe two particles of pimento and sweet relish per jar. One of my clients had bought some and gagged when trying it. I thought they were likely over reacting and tried it myself. The jar went straight into the trash. I would think this product of which I speak almost has to be a gag that you plant in unwitting peoples cupboards. Im betting its batches of Miracle Whip that have some kind of mistake in the production so they repackage it and donate it to food missions as a write off or something like that. I cant believe anyone other than Ethiopians at deaths door would consider voluntarily eating it.
Pickles don’t have “juice.”
You know what she means. Everyone knows what pickle juice is.
If you’re going to drink “pickle juice”, or use it in recipes, the way to go is natural lacto-fermented pickles. The vinegar is not added, but is generated by the fermentation process.
Cant claim to be a big fan so I dont know. I do know she has some interesting and funny Dollyisms. My favorite is, “It costs a lot of money to look this cheap.”
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