This week’s blog posts has been a crazy mishmash of unrelated topics, but we have explored some good food.
Here's one more. Have you ever been to one of Memphis's famous barbecue places? Did you by chance order a pulled pork sandwich? Was there a surprise topping?
Many of Memphis's best barbecue places serve coleslaw on top of their pulled pork sandwiches, and I can think of no better culinary pairing than that. The creamy, crunchy slaw is just a perfect counterpoint to the spicy barbecue. This is a pairing you should try.
It is such a good idea, it easily has other applications. Next time you get a fried shrimp po-boy or a roast beef po-boy, top it with slaw and you will be hooked.
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Here is a good slaw recipe given to me by Biloxi fireman Max Igich some years ago
1 package angel hair cut slaw
1/4 cup white vinegar
1/4 cup sugar
1 cup mayonnaise
1/2 teaspoon celery seed
Combine all the ingredients, mix well and refrigerate for at least 30 minutes before serving.