The website of Ed Kipp

 

Cole Slaw

Primanti Brothers Style

Cole Slaw

 

1 head green cabbage (or one bag prepped cabbage)

½ onion, sliced thin

½ cup apple cider vinegar

3 Tablespoons white sugar

4 Tablespoons oil (not olive oil, the flavor is too strong)

Salt and pepper  to taste



Directions:  In a small saucepan, dissolve the sugar into the vinegar and oil over low heat.  Once it has dissolved, add salt and pepper and remove from heat and let cool completely.


When the ‘dressing’ is cool, mix the onion and cabbage well, then pour the dressing over and toss to coat.  Let chill in the refrigerator for at least one hour.  


Serve as a side, or for Pittsburgh-style sandwiches, add as a topping along with French Fries.

Duncan Butler Salsa

1 28oz. can crushed tomatoes

2 7oz. cans diced green chilies (or fresh diced green chilies, if available)

1 large white onion, diced (about 1 ½ cups)

1 tablespoon garlic (crushed, minced or diced)

1 tablespoon white sugar

1 tablespoon cumin

2 tablespoons olive oil

2 tablespoons white vinegar

 

(optional)

3 peppers (Jalapeno or Serrano), seeds and rinds removed, diced fine

1 teaspoon Mexican oregano

 

Dice the onion and put in a large bowl – the finer the dice, the better. Add the green chilies, garlic (and optional peppers) and mix well. Add the vinegar, sugar and cumin (and optional oregano) and mix well again. Let sit for five minutes. Add the crushed tomatoes and olive oil and mix. Refrigerate at least one hour to allow it to set. Stir to incorporate the liquid that will rise to the top.

 

If stored in an airtight container, this should keep for at least two weeks.

 

The optional peppers will add heat if you are using canned green chilies.  If you are using fresh, they may not be necessary (medium green chilies from the Flagstaff Farmer’s Market made salsa that was too hot for Carla and up there for me).  Fresh tastes much better though.


On some recipes, I will include some additional information to try and help you out (cutting the meat takes some time, use low-sodium or flavor-infused broth, etc.).  These are just suggestions, your experience in the kitchen should be your own - add some extra or different spice, use a different vegetable, just own it.

Why all the recipes?

I have enjoyed cooking ever since I can remember, and while in the past I tended to overseason and add extra ingredients to nearly everything, now I try and keep things simple.  Less is sometimes more... flavor. 


While some of these recipes take a little time and a little preparation, they don't take a lot of skill or experience to produce good food.  The most important thing about cooking is to not be afraid to try something new.  It's not difficult to make something that other people will enjoy.

Tips and tricks

Why recipes?