2 cups chopped cabbage
2 Tablespoons minced onion
2 Tablespoons white vinegar
1 ½ Tablespoons mayonnaise
2 teaspoons sugar
¼ teaspoon salt
Generous grinding of black pepper
Mix all ingredients together in a bowl and refrigerate, covered, for at least 30 minutes before serving.
Vaunted Vinegar Sauce
1 cup white vinegar
1 Tablespoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ teaspoon cayenne or hot red pepper flakes
Combine all the ingredients in a bowl and stir until the sugar dissolves.
3 large bell peppers, preferably 1 each of red, yellow and green 1 small onion 1 fresh green chile, preferably New Mexican, Anaheim or poblano (optional) 1 fresh jalapeno or 1 to 2 fresh serranos 3 garlic cloves 1 Tablespoon oil, preferably canola or corn 1 Tablespoon garlic-flavored oil 1 Tablespoon minced fresh cilantro ½ teaspoon ground cumin Dashes of red wine vinegar Salt to taste Prepare your Hasty-Bake to cook with indirect heat (with the heat deflector in place over the coals), bringing the temperature to 200 to 220°F. Rub the bell peppers, onion, green chile, jalapeno, and garlic...
1 pound green beans, trimmed 2 Tablespoons toasted sesame oil 1 Tablespoon soy sauce 1 Tablespoon dry sherry or Chinese rice wine 2 garlic cloves, minced Prepare a medium-hot direct fire in your Hasty-Bake with a lightly oiled vegetable grill rack or grill wok in place. Place the beans in a shallow dish. Add the sesame oil, soy sauce, sherry or rice wine and garlic. Toss to coat. Lift the beans out of the marinade with a pair of tongs. Grill the beans, tossing frequently, until tender and browned, 8 to 10 minutes. Place the beans in a serving dish....
6 ears corn, unhusked 1 fresh herb sprig (such as basil, cilantro, oregano, thyme, chives, etc.) 1 garlic clove ½ teaspoon salt 1 ½ Tablespoons unsalted butter Prepare a medium-hot direct fire in your Hasty-Bake. Peel back the husks from the corn and remove the silks. Place in water to soak for at least 10 minutes. On a cutting board, or in a mortar, combine the herb, garlic and salt. Mince finely or pulverize. Add the butter to the mortar or combine in a bowl with the herb mixture, and work until you have a smooth paste. Lightly spread on...
Cut each bell pepper in half and remove the core and seeds. Place the pepper over direct heat on your Hasty-Bake and roast, turning occasionally, until completely charred (about 10 minutes).
Place the pepper in a paper bag and let it steam for about 10 minutes, until it's cool enough to handle. Peel away the skin and slice the pepper into strips.