Coast Cooking

Coast Cooking: Consider making a meal out of this side dish

By JULIAN BRUNT

Special to the Sun Herald

Some side dishes are so good they can be a standalone meal.
Some side dishes are so good they can be a standalone meal. JULIAN BRUNT/SPECIAL TO THE SUN HERALD

A couple of months ago this blog focused on side dishes, but we are going to do it again.

This time the sides are going to be more in the comfort food category. I am not sure why we even designate some of these foods as sides dishes.

Can't a side be had as a main course? Why the heck not? In Europe French fries are a popular lunch time treat, no accompanying burger, no chocolate milk shake.

I guess the point I am trying to sneak up on is that if the food you make is made with care, good technique, and the best quality ingredients, then even the simplest side dish can become a main attraction.

Coleslaw is a classic side. If you are from Memphis you add it on top of your pulled pork sandwich, but what the heck, why not add it to a burger as well? Even better, make it so good that you can just sit down with a spoon and dig in.

MAX IGICH'S COLESLAW

1 1/2 pounds angel hair cut red or regular cabbage

1/4 cup white vinegar

1/4 cup sugar

1 cup best quality mayonnaise

1/2 teaspoon celery seed

In a large bowl thoroughly combine all the ingredients. Refrigerate well before serving.

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