June 25, 2012

The Dutch 4th If July Special Recipe

One of 2011’s hottest restaurant openings, The Dutch at W South Beach Hotel & Residences serves up roots-inspired American cuisine from acclaimed chef/co-owner Andrew Carmellini. Add a spicy twist to traditional coleslaw with Carmellini’s famed Anthony’s Slaw. The Dutch is located in the W South Beach

cole slaw

Anthony’s Slaw, Chef Andrew Carmellini (Serves 6-8)

Ingredients:

Slaw:

1 medium head green cabbage (about 3½ pounds)
2 or 3 small carrots, peeled
1 medium red onion, quartered and sliced thin
6 pickled jalapeños

Dressing:

1 cup mayonnaise
1 cup sour cream
¼ teaspoon ground celery seed
½ cup juice from pickled jalapeños
2 tablespoons Dijon mustard
½ teaspoon Tabasco sauce
1 teaspoon salt
½ teaspoon fresh-ground black pepper

To Finish the Dish:

½ teaspoon salt
¼ teaspoon fresh-ground black pepper

Directions:

Slaw:

Using a large knife, slice the cabbage into quarters. Cut away the thick core on the inside of each quarter. Then slice each quarter right through the layers, so you end up with thin ribbons. Pile the sliced cabbage in a large bowl. Slice the carrots as thin as possible (some people like to shred them, which you can do, but I like slicing better – the bigger pieces make for better eating.) Add the carrots and red onions to the bowl. Cut the ends off the jalapeños; slice each jalapeño lengthwise, cut away the core, and remove the seeds. Then slice each jalapeño crosswise into small thin pieces. Add them to the bowl.

Dressing:

In a medium-sized bowl, combine the mayonnaise, sour cream, celery seed, jalapeño juice, mustard, Tabasco, salt, and pepper. Whisk all the ingredients together until they form a smooth liquid. Season the slaw with the salt and pepper, mixing it in with your hands. Then pour the dressing over the slaw right away, and mix everything together well with your hands, so all of the vegetables are coated. (Don’t season the slaw with the salt and pepper too early: the salt will start to draw the liquid out of the cabbage, so that it goes limp and the sharpness gets pulled out.) Serve the coleslaw immediately. You don’t want to keep this around too long; it’s a same-day, serve-it-right-away recipe.