JJ's Asian-Inspired Slaw

My mom rarely cleans her plate at the dinner table, but last night when I cooked for the family, she had a second sandwich - and ate all of it. That's how I knew this was a recipe I will have to make again & again, so I'd better write it down.

Most of the time when I'm cooking I don't measure out the ingredients - I just fly around the kitchen, tossing ingredients together by intuition. I'm not sure of the measurements for this dish, but since I had a lot of requests for the recipe, I figured I will share the basics & let you all try it per your own intuition!

I initially was making this slaw to accompany BBQ pulled pork tenderloin sandwiches and was going to make my homemade BBQ sauce, but lost track of time. Last minute, I decided to top the pulled pork tenderloin sandwiches with this slaw, some vegenaise, Sriracha pepper sauce, and a little hoisin sauce. YUM. Directions are below for the pulled pork as well. :) -JJ

Ingredients:

• Half a head of green cabbage, shredded
• 2 large radishes, peeled & julienned
• Bragg's Apple Cider vinegar (add gradually to taste)
• Mirin (add gradually to taste)
• Fresh lime juice (maybe 1/4 lime?)
• Black sesame seeds (shake generously!)
• Tupelo honey (maybe a heaping teaspoon?)
• Toasted sesame oil (add gradually - it's a strong ingredient!)
• Fresh cilantro, chopped (to taste)
• Sea salt (to taste)
• Chopped roasted peanuts (to top)

Directions:

Toss cabbage, radish, vinegar, Mirin, lime juice, sesame seeds, honey, sesame oil, salt and cilantro in a large bowl. Taste it. Love it. Top with peanuts. Done.

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Asian Pulled Pork Tenderloin Sandwiches...

• Pulled pork tenderloin
• JJ's Asian-Inspired Slaw
• Toasted buns
• Vegenaise
• Sriracha pepper sauce
• Hoisin sauce

Pulled Pork Tenderloin

Adapted from this recipe.

Ingredients:

• 2 pork tenderloins (~2.5 lbs.), halved lengthwise & cut into 2.5 inch pieces
• 1.5 beers
• 3/4 cup Bragg's apple cider vinegar
• 1/2 cup water
• 5 garlic cloves, bruised
• Black pepper
• Dried chili pepper
• Kosher salt (~2 tsp)

Directions:

Bring all of the ingredients to a boil, add the pork, cover, reduce heat to low, simmer for at least 1 hour or until pork is tender when stabbed with a fork. Remove pork from liquid, and pull apart using 2 forks.

Effortless Broiled Shrimp

These shrimp were so simple & juicy. I recommend buying the freshest, most plump shrimp you can find... if they were previously frozen, I don't recommend making them this way. When shrimp have been frozen, the shell sticks & it very difficult to remove if you cook them without peeling them first. Last minute (literally), I decided to whip up a quick dipping sauce for the shrimp. I used a couple tablespoons of vegenaise, a squeeze of a lemon wedge, and a good amount of Sriracha pepper sauce... mixed it up & it was ready! Hope you enjoy this meal as much as we did. :)

Ingredients:

• 1/2 - 1 lb. fresh, never frozen, plump shrimp with shell & tail still attached (remove legs)
• 1 tsp. Balsamic vinegar
• Olive oil for drizzling
• Sea salt & freshly cracked black pepper
• Flaky salt for finishing

Directions:

Turn broiler on high, and let preheat - about 10 minutes. Wash shrimp. Lightly coat broiling pan with cooking spray. Line shrimp (with skins & tails on) onto the broiling pan. Drizzle with olive oil and Balsamic vinegar. Sprinkle with sea salt & black pepper. Broil for 2 minutes. Remove from oven, turn shrimp over, and sprinkle with more sea salt & black pepper. Broil for another 2 minutes. Remove from heat, and place shrimp on a platter. Finish with flaky salt. Serve with your favorite shrimp dipping sauce or the sauce I described above. Enjoy!!!