Rainier Cherry Salsa for a Pork Chop - 52 Condiments

Do you remember yesterday's Post, Thick Cut Butterfly Grilled Pork Chops, a How-to Photo Essay to get PERFECT CHOPS Every Time???  I went into excruciating detail on the advantages of pork right now (cheaper than hamburger), how to cut and trim a large piece of meat (a 3 pound pork loin), how to brine, season and finally grill my favorite go-to grilled sandwich.

But when everything comes together, you get that perfectly beautiful chop with diamond grill marks, seasoned just right and cooked to just the proper temperature (140-145 internal temp) so that the chop is crusty charred outside and moist tender and succulent on the inside... Well it deserves something a little more special.

Like this unique beautiful and flavorful Salsa...

I have made (and enjoyed) this salsa with "normal" Bing Cherries.  But when you can get fresh in season Rainier Cherries it adds an extra level of beauty to the dish in addition to the distinctive taste.  They are a little sweeter and they have a bit stronger cherry taste than the more common varieties.

They are also just a little more expensive (just a little), but since I showed you how to save money yesterday by trimming your own butterfly chops, I used that savings to buy the premium cherries.  Plus they are only really in season a couple of months out of the year so I am only tempted a few times a year.

The Salsa becomes that perfect bite of sweet tart cherry flavoring added to the succulent pork with it;s simple seasoning.

The salsa is also best when made at least a few hours (if not overnight) ahead of time.  Time for those flavors to mix and mingle.  This frees you up to grill the pork just before serving and still present a SPECTACULAR meal!  It also gives the chance for the Lime Juice to slightly pickle the red onions.

OK... Here's what I did...

Rainier Cherry Salsa for a Pork Chop

Ingredients

1/2 lb. fresh Rainier Cherries, stemmed, pitted, halved.
1/2 cup Cilantro
1/2 cup Red Onions, minced
juice of fresh Lime
1 fresh  jalapeno thinly sliced crosswise
thinly sliced.
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper

1. Combine cilantro, 1/4 cup cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. 
2. Season salsa lightly with salt and pepper and set aside in the refrigerator to let flavors to meld for at least 3 hours (perfect amount of time to brine pork chops).
3. Serve Chilled over HOT Pork Chops and ENJOY!

And BTW, as much as I enjoy this as a salsa for a pork chop, is equally delicious when paired with a Tri-tip or London Broil!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Compound Butter - 3 Recipes - HONEY BOURBON BACON, Cajun and Lemon Herb - 52 Condiments

Did you happen to catch my post yesterday about Grilling Surf and Turf (Filet Mignon and small Lobster Tails)???

I am a pretty firm believer that steaks should be seasoned with Salt and Pepper and a little drizzle of Olive Oil.  But about the only accompaniment to a great steak that I do like is to slather a bit of Compound Butter on top and let the butter melt into the meat while the flavorings hang out on top.  It just literally OOZES Luxury!

Here's you a definition...

Compound butters (French: "Beurre composé", pl. "Beurres composés") are mixtures of butter and supplementary ingredients. Primarily, they are used to enhance flavor in various dishes, in a fashion similar to a sauce.

Compound butters can be made at home or purchased commercially. A compound butter can be made by whipping additional elements, such as herbs, spices or aromatic liquids, into butter. The butter is then reformed, usually in plastic wrap or parchment paper, and chilled until it is firm enough to be sliced. These butters can be melted on top of meats and vegetables, used as a spread or used to finish various sauces.

So many uses... Once made I love to add to vegetables, top a steak (like here)... and I even used a Lemon-Herb Butter to baste the Lobster....

But really, it is mostly all about the steak!

It really is very very easy to make.  I usually think of this whenever Butter is on sale.  Good old Land-O-Lakes was recently selling for just $2 a pound.  The rest of the ingredients are just about always hanging out in my pantry...

Lemon Herb Butter...
     2 Sticks Butter, softened to room temp
     Zest of 1 Lemon
     2 TBS Assorted dried Herbs (I used Dill and Rosemary)

Instructions are simple...
Combine everything and whip


For the CAJUN Butter...
     2 Sticks Butter, softened to room temp
     2 TBS Brown Sugar
     2 TBS Commercial Cajun Spice Mix

Combine everything and whip


For the Honey Bourbon Bacon Butter...
     2 Sticks Butter, softened to room temp
     2 pieces thick slice BACON, fried crisp and Crumbled
     1 TBS Honey
     1 TBS Good Kentucky sippin Bourbon

Combine everything and whip

As to storage...

Easiest thing to do is to keep a tube in the refrigerator if you know you will use it up within a week.  Otherwise, best to freeze it.  The butter doesn't go bad but the fixins could make the butter mold.

So, form the butter into a tube on a sheet of plastic wrap.

roll up so you have a tube.  Then just wrap the whole thing up, making sure the ends seal.

Best to use this up, even when frozen within a month.

It's not hard to do.

Steaks and lobster... Fantastic with this butter.
but also try...
Just about any vegetable.  I just sauteed some Vidalia Onions and add the Honey Bourbon bacon butter.  Just ate the onions like that, nothing extra!
The Lemon Herb goes great with Snap Peas.
That spicy CAJUN Butter is perfect with bread (toasted on a grill!!!).
Corn on the Cobb season is coming soon... any of these would add something special to my favorite vegetable!
Even a simple hamburger gets an upgrade with a bit of this!

This is one of the easiest, least expensive (shop the sales) ways to add luxury and an amazing presentation to a simple backyard BBQ...

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Grilled Pineapple Mango Asian Salsa for Grilled Pork - 52 Condiments

I am LOVING Grilled Pork Chops this summer!

Most cost effective way to make them is to buy a thick pork loin, make thick slices and butterfly them. Works out to less than $2 a pound, as opposed to up to $6 a pound to buy already butterflied chops.  That extra savings means you can add some spectacular condiments free!

Like this fantastic slaw/salsa topping.  It's a little sweet... It's a little spicy (you control the heat).  It has exotic Asian flavors (an Oyster Sauce (Can use a Fish Sauce instead, whatever you have on hand).  It has some unusual ingredients... like peanuts to add texture.

But of course most of all it has an amazing taste combination.  Makes that porkchop sandwich SING!

I've already done a basic post on making grilled pork chops... Don't forget the simple brine, really makes these tender and moist and be sure to cook with a remote temperature probe.  Brining and proper temperature is the key to a fantastic result.  If you need a basic refresher, read over my Grilled Pork Chop 101 Post.

Nothing better when it all comes together... Perfectly grilled chops, moist, tender and seasoned; along with this FANTASTIC Salsa!

OK, Here's what I did...

Grilled Pineapple Mango Asian Slaw for Grilled Pork

Ingredients

• 4 Pineapple Rings (Grilled)
• 3 TBS Oyster Sauce
• Juice and Zest from 1 Lime
• 1/4 Cup Olive Oil
• 1/4 Cup Red Bell Pepper, Julienne Cut then chopped
• 2 Medium size firm Mangoes, seed and skin removed, cut Julienne Style
• 1/4 Cup Chopped Cilantro
• 1/4 Cup Peanuts
• 1/2 tsp Red Pepper Flakes (to taste)

Cooking Directions

1. Grill the Pineapple rings, set aside. The Mango Salsa goes on top of the rings.  Optional: Dice the pineapple and toss with the Asian Mango Salsa
2. Whisk together the Oyster Sauce, Lime juice and zest and Olive Oil.
3. Toss the sauce with the remaining ingredients
4. Cover and refrigerate for at least 3 hours for the flavors to mingle
5. Serve as garnish and condiment for grilled pork and ENJOY!!!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Chipotle Cheddar Aioli - 52 Condiments

In simplest terms, an Aioli is a flavored Mayonnaise.  This is about my favorite!  And actually, if you leave out the mayonnaise, this makes a wonderful spicy Chipotle Cheddar Vinaigrette salad dressing.  But I prefer to use this as a sandwich spread.  Makes a Mean Bacon Lettuce and Tomato SPICY Sandwich!

OK... Here's what I did...

Chipotle Cheddar Aioli

Ingredients

• 2 TBS Cream Cheese
• 2 Ounces EXTRA SHARP Cheddar Cheese, shredded
• 3 TBS Olive Oil
• 1 TBS Apple Cider Vinegar
• 1/4 tsp Chipotle Powder
• 1 Green Onion Finely Minced
• Pinch Salt and Pepper
• 1 Cup Mayonnaise

Cooking Directions

1. In a small sauce pan, heat the Cream cheese until melted. Add the Cheddar Cheese and stir until melted into the Cream Cheese.
2. Whisk together the Olive Oil, Cider Vinegar and the cheese mix.
3. Add the Chipotle Spice, Green Onion and seasonings and whisk to combine.
4. Finally, whisk everything into the mayo. Add additional mayonnaise as needed to achieve the consistency you want.
5. Serve Chilled as a sandwich topping and ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Honey Apple and Cheddar COLESLAW - 52 Do Ahead Side Dishes and Condiments

ColeSlaw is GREAT (except for all the bad ones I have tasted).  Too much vinegar, too much Mayonnaise, too... something).  This is the best (and EASIEST) I have ever made.  A little sweet, a lot crunchy and extra creamy.  Just the right amount of wet ingredients and the secret to too much vinegar is to add a little sugar as needed.  GREAT TASTING and EASY!!!

Perfect side dish.  Best if made a day in advance (frees you up for the real work or to enjoy the day).

Works as a side or as a condiment (Pulled Pork and ColeSlaw... best EVER!)

And that little extra POP from the apples makes this stand out!

OK... Here's what I did...

Honey Apple and Cheddar COLESLAW

Ingredients

• 4 Cups Store bought pre-packaged ColeSlaw Mix
• 1/4 Cup Mayonnaise
• 1.4 Cup Cream Cheese, softened to room temperature
• 2 TBS Red Wine Vinegar
• 3 TBS Honey
• 2 Medium Honey Crisp Apples, cored, sliced thin and julienned
• 1/4 Cup Extra Sharp Cheddar, freshly grated
• Pinch each of Salt and Pepper
• 1 tsp Sugar As needed to taste

Cooking Directions

1. In a small mixing bowl, whisk together the Mayonnaise, Cream Cheese, Vinegar and honey until well mixed.
2. In a large bowl, combine the ColeSlaw mix, Apples and Cheese.
3. Fold in the wet ingredients into the new ColeSlaw mix.
4. Add salt and pepper, continue to fold until well coated.
5. Taste. if too vinegary, add a tsp of sugar at a time to get desired taste.
6. Chill covered for several hours (best overnight) until all of the flavors blend together.
7. Serve chilled and ENJOY!!!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

*************************************************************************

So,  I am also pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Pickled Red Onions - 52 Condiments

I love these little gems... SO SO SO SO Easy, takes about 5 minutes to assemble.  I do a tiny amount of canning, Made up a few pickle jars, some peaches and jams and I always make up batches of Marinara Sauce.  I am just learning and have big plans to expand this year.  BUT, when I checked my log I actually made these more often than anything (except the tomato sauce).  They are great to perk up a sandwich, add a little zing to leftovers and easy to mix in with about any vegetable.

And did I mention easy, no messy big canning efforts, 1 jar at a time that lasts a couple of weeks.  No boiling the jars (this is called refrigerator canning).  As they cool, the lids are self sealing.

Just one of those little extras that make you stand out as "That Guy" (or Gal) as the king of back yard grillers!!!

Here's what I did...

3 Red Onions, sliced
2 whole Bay Leaves

2 TBS Mustard Seeds
1 dried Chili Peppers
2 TBS "Not Your grandmother's Herbes de Provence" (feel free to substitute the herbs of your choice)
1 canning jar
3 TBS Sugar
Pinch of Salt
3/4 cup Vinegar

1. In a sauce pan, heat the vinegar, bay leaves, chili peppers, herbs, sugar and salt to boiling. 
2. Add the onion slices and stir for 1 minute, till the onions get soft. 
3. Transfer everything to the jar, seal and refrigerate 
4. Serve as a side dish, topping for pulled pork or use in recipes.

This is one of those "When I think of it recipes" that whenever I have them I always say I need to constantly have them available.  They are fantastic and you can put them on anything... Salads, even pizzas, of course they really shine at a back yard BBQ/Grilling session.  they are a beautiful addition to a condiment table, look lovely on a burger and even stand out on a Beer Braised "Brat" Kabob" (photo below) dinner party!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

New Orleans Remoulade Sauce - a Cajun/Creole Condiment - 52 Sauces and Rubs

a Remoulade is one of the classic French sauces.  It is more of a savory Aioli, a flavored mayonnaise.

A Creole Remoulade Sauce is similar.  Just add spices.

This really is not complicated.  It is a cup and a half of mayonnaise with flavoring.    It is traditionally used as a condiment with seafood (ever hear of Shrimp Remoulade???).  Take a look at the photos and you can see my Crab Cakes with a Remoulade Sauce.

It's one of those sauces I really should make more often.  I make about a pint at a time and use it in several things.  This batch, in the next few posts you will see I used the flavored mayo to make a Remoulade pimento Cheese dip (which made a heck of an open face Toasted Cheese Sandwich).

Just think whatever you use Mayo for and you will open up a new flavor option for old dishes!

OK... Here's what I did...

Remoulade Sauce

Ingredients

• 1/2 Cup Chopped Fresh Parsley
• 1/2 Cup Chopped Green Onions, white and Green Parts
• 2 Cloves Garlic
• 1 small Jar (About 1/3rd Cup) Capers, with the Brine
• 1-1/2 Cup Mayonnaise
• 1-2 TBS Cajun Spice Mix
• 2 TBS Olive Oil
• Juice and Zest of 1 Lemon
• 3 TBS Whole Grain Mustard

Cooking Directions

1. In a Food Processor, combine the Parsley, Green onions, Capers (with Brine), Garlic Slices and Mayonnaise. Process for several pulses, scraping down the sides as needed.
2. Add the Cajun SPices, Lemon Juice with Zest and Whole Grain Mustard and again process.
3. With the blades running, drizzle in Olive Oil until you reach desired consistency.
4. Use as condiment or replace Remoulade Sauce with Mayonnaise in many recipes for a Cajun twist.
5. And ENJOY!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Hawaiian ColeSlaw Tropical Sweet - 52 Do Ahead Side Dishes, Condiments

This dish has lots of advantages.  I guess if I were honest I would admit that the main advantage is this wonderful mix of flavors comes together with about 10 minutes of actual hands on work.  It is best f you can refrigerate the slaw overnight, but actual real work is only a few minutes.

Pre Package slaw mix and open a few cans.  a tiny amount of dicing, mix and you are set.

But another BIG advantage is that unique taste.  Sweet from the tropical fruits, this slaw is unlike anything you have ever had.

Which means that this will work just fine as a side dish.  honestly when I served this my guests were practically licking their plates.   But me, Liked to pair this with a spicy Pulled Pork for a favorite sandwich...  Little pickles, little red onions, little SPICY BBQ sauce, some provolone cheese and this slaw all between an artisan bread roll...

Heaven on a plate!

But that side dish would fit in any family get together, any big holiday meal or of course a unique offering in the competitive world of Church PotLuck Dinners...

A Winner Either Way!!!

OK... Here's what I did...

Hawaiian ColeSlaw

Ingredients

• 1 Bag (14 Oz) ColeSlaw Mix
• 1-1/4 Cups Mayonaise
• 1 Small (8 z) can Crushed Pineapple, drained and squeezed to remove as much moisture as possible
• 1 Small (8 Oz) can Mandarin Oranges, Drained
• 1 Small Jar (6 Oz) Maraschino Cherries, Drained and dried with a paper towel.  then each cherry quartered
• Pinch of Salt
• Several turns of a Pepper Grinder

Cooking Directions

1. Carefully drain the cherries and dry with a paper towel. If you skip this step the cherry juice will bleed into the mayo.
2. Toss all ingredients into a large bowl and mix to combine and coat with the mayo
3. Cover and Refrigerate for at least 3 hours, preferably overnight.
4. Serve chilled and ENJOY!

Works GREAT as a side dish all on it's own...

And even better as a topping for a pulled pork sandwich!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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So,  I am pleased to list this as one of my Growing list of  "52 Grilling Time Secret Extras" or "52 Ways to Cook BBQ and Grilling Recipes"!!!

Well over 52 recipes actually as I just can't stop... Over 100 in one grilling season (I love to grill!). But not just leat... Drinks, Condiments (LOTS of different BBQ sauces), Drinks, Desserts... even specialty items like GRILLED Pizza, and fun shaped Watermelons.  Easy and these ideas will make you the MASTER of your Backyard Domain!

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