Saturday, August 24, 2019

Coleslaw - Video Recipe

Coleslaw is made for summer backyard barbecue gatherings and shady picnics in the park. It's easy to make and travel with. Just keep it covered in the refrigerator until serving time for a cool presentation.

I like Coleslaw on my deli sandwiches. It adds a cool crunch to a sliced stack of Pastrami and Corned Beef between 2 slices of rye bread.

I have a Fried Fish Taco that is dressed with cabbage, but Coleslaw would kick the recipe up a notch.

I grew up eating Southern style Coleslaw -- super creamy from all the extra mayo. Go to any local BBQ Joint and choose a side of Coleslaw to go with BBQ chicken or sliced smoked beef brisket.

I only use four ingredients for my Coleslaw, just shredded cabbage and carrot, a lot of mayo, finally salt and pepper, and extra black pepper for me.

The most work you will do is shredding the cabbage and carrot. I use a cheap box grater. But you can buy packaged ready to mix shredded cabbage and carrot.

You can slice and chop veggies by hand of course. The end result is a little chunkier, but it works just fine.

If you have a grater, I like to use the largest mandolin blade opening for the cabbage. Some graters have a few stacked blade slots so your shredding will go quicker. A whole cabbage grates into about 6 cups.

For carrot, I like it a little finer so I use the side with the largest holes, that look like teardrops. A grated carrot will make about 2 cups.

Cabbage is always cheap.  For my recipe, I used a head of cabbage, but you can easily half the recipe ingredients. You can use the other half a head of cabbage for a stir fry, too.

Click on any photo to see larger.

I use a whole inexpensive carrot. Again it's easy enough to make a half recipe. If you use packaged shredded cabbage, my recipe will be cut in a third, that is 2 cups cabbage and half a cup of carrot.

The other ingredients are mayonnaise, salt, and pepper. I like fresh ground black pepper. Once you mix in the mayo add a little seasoning at a time to reach the desired flavor.

Keep it vegan with veggie mayo. There are a lot of mayo types to choose from these days. And real mayonnaise always shows up at my local 99c only Store and Dollar Tree.

I leave out extra ingredients a lot of recipes like to add. Extras include a tablespoon of celery seed. Some like their Coleslaw sweet, so add a tablespoon of sugar or favorite sweetener. A splash of vinegar will give Coleslaw an extra kick. I have a Deli-style Coleslaw recipe that has a little olive oil, just click here to see that one.

I like a simple Coleslaw that's creamy with mayo. Chill it and serve it for your next family picnic or barbecue. And for a potluck, your host will be thrilled to set it out.

Coleslaw - Video

Play it here, video runs 3 minutes, 13 seconds.

My YouTube video link for viewing or embedding, just click here.


  • 1 whole cabbage -- about 6 cups total when shredded.  I used the mandolin slicing side of a box grater. Okay to slice by hand.
  • 1 whole carrot,  peeled and shredded - about 2 cups total shredded. Okay to use as little or as much as you like, you can even leave it out.  Used the large-course shredding holes of my grater.
  • 1 cup mayonnaise - light or regular strength. Okay to start with half a cup and add a tablespoon at a time to desired creaminess.
  • Salt & Black Pepper to taste - about half a teaspoon salt and a whole teaspoon of black pepper. I like the extra pepper taste. 

*Recipes with real mayo should be kept refrigerated until ready to serve. Do not leave Coleslaw out more than an hour or so at a time.

Rinse cabbage and carrot. Discard old or brown outer cabbage leaves. Peel discolored parts of carrot if necessary.

Shred or slice one whole cabbage --  about 6 cups total when shredded.  I used the mandolin slicing side of a box grater. Okay to slice by hand.

Box grater will fill up with shredded cabbage and become hard to slice cabbage, so be sure to empty grater once it gets half full.

Shred or fine chop one carrot. I used the largest hole side. You should get about 2 cups from one carrot.

Of course, be careful using a box shredder - it's easy to cut your fingertips! When you have just a nub of carrot or a chunk of cabbage left, chop it up with a knife. Discard tough cabbage and carrot root ends.

Add shredded cabbage and carrot to a large bowl. It's okay to use packaged and pre-shredded cabbage and carrot. Use less mayo depending on package size. A typical shredded package of cabbage is about 2 cups.

I start with half the mayo called for, then add a tablespoon at a time as I mix the veggies. Just add enough mayo to reach desired creaminess. I use about a cup of mayo total.

Finally season with salt and pepper. Add a little at a time and taste Coleslaw. A half teaspoon each of salt and pepper is about right. I do like extra fresh ground black pepper, so I add more.

Cover and refrigerate until ready to serve. If you make it a day ahead, you may need to add a tablespoon or two of fresh mayo, to bring Coleslaw back to normal creaminess.

Other recipes call for celery seed, sugar, and vinegar. Make the recipe the way you like it by adding any of the above.

Each day the Coleslaw is in the refrigerator, the mayo will breakdown some and become watery or just dryer. You can drain liquid from Coleslaw and add a tablespoon of mayo at a time, to bring back desired creaminess.

Vegan mayo works fine. There are Coleslaws without mayo. You can just use vinegar and a little olive oil instead of mayo. You may want to add a little sweetener. A handful of roasted peanuts are a nice extra addition for vinegar/oil Coleslaws.

Monday, August 19, 2019

Chef Zak Meets The Swamp Chef - Videos

Since the Swamp Chef arrived on the scene, he is getting to know the kinfolk, including his nephew Chef Zak.

We all meet up at Mom's in Gonzales, Louisiana as often as possible. Zak lived here for a few years in high school and a bit more after.

He worked restaurant kitchens to make ends meet and picked up some kickass cooking skillz, just watch the video below to see what I mean!

It's always a fun time when Chef Zak makes an appearance here in the 99 Cent Chef's food blog, especially when he brings his big dog Marshal along for the ride.

So check out what happens when my brother from another Daddy, the Swamp Chef, runs into his nephew, Chef Zak, on a walk in my Mom's neighborhood.

Chef Zak Meets The Swamp Chef - VIDEO

Play it here, video runs 1 minute 41 seconds

 My YouTube video link for viewing or embedding, just click here.

Please note, Justin Wilson is a boiled crawfish and was not eaten alive!

Monday, August 12, 2019

Classic Potato Salad - Recipe Video

You are entering Carb Heaven, please take a seat at my celestial table! Summer is here and it's time for a picnic or patio party cold Potato Salad! You know you want to serve it with your next backyard barbeque.

Nothing better than a creamy cool side with your hot grilled burger, whether it's a veggie one or a beefy one.

Potatoes are the cheapest vegetable. I get mine at my local Latin Market, Superior Grocers,  or 99c only Stores.

I like a little crunch in my Potato Salad, so there is chopped celery and onion. And these are cheap ingredients, too!

I like a rich Potato Salad with the addition of boiled eggs and a lot of real mayo. It's up to you how many eggs and the amount of mayo you like.

And Vegan Potato Salad can be had by leaving out the eggs and substituting vegan mayo.

You can get budge condiments like mustard and pickle relish at a regular grocery or Dollar Tree.

Of course, you can keep the Potato Salad vegan and use a mayo substitute and leave out the eggs.

This recipe comes together quite easily. Just boil the potatoes for an hour and the eggs for 10 minutes. Let them cool down then chop, chop, chop.

I peel my potatoes, but you can leave some skin on for a rustic version -- okay a lazy version!

I use about 5 large Russet potatoes on sale, but you can use more expensive Red or White potatoes, too.

My Mom makes a creamy Cajun Potato Salad that is more like mashed potatoes. I like her version too, and you can see it by clicking here.

Spring and summertime are when I pull out my yummy homemade Potato Salad. I'll make it several times for sure, and for the 4 of July too!

Potato Salad - Video

Play it here, video runs 2 minutes, 46 seconds.

My YouTube video link for viewing or embedding, just click here.

  • 4 or 5 russet potatoes - large. Roughly mashed or cubed.
  • 4 eggs - I used medium size. Okay to use less.
  • 1/2 chopped onion - I like a finely chopped onion. 
  • 1 stalk celery -  chopped.
  • 3/4 cup mayo - add more or less to suit your tastes.
  • 1 tablespoons mustard - any type, I used brown mustard.
  • 2 tablespoons pickle relish - sweet or regular.
  • Salt and pepper to taste.

Start by rinsing potatoes and add to a pot to a low boil. Cover and simmer for about 1 hour, until they are easily pierced with a fork or knife.

Remove and allow to cool down for 5 or 10 minutes. When they are cool enough peel them. Potatoes are easier to peel when cooked.

Roughly break them apart into bite-sized pieces. Add to a large bowl.

You can boil eggs at the same time, but just for 10 minutes. Allow them to cool down afterward. Peel and roughly chop eggs.

Chop half an onion and one whole rib of celery. I like to chop these a little on the fine side -- not too chunky. Just my preference.

Now time to bring it all together in a large bowl. Add chopped veggies and egg.

Add 2 tablespoons of pickle relish, a tablespoon of any fave mustard and 3/4 cup of mayo.

Okay to add a couple tablespoons of mayo at a time to reach desired creaminess. Mix as you go and give a quick taste as you add relish, mustard, and mayo and stop when you like it!

Finally, add a little salt and pepper. Again, taste and adjust to your liking.

Mix well, cover and refrigerate until ready to serve.

I've made a Potato Salad without celery and pickle relish, so you can adapt my recipe to the ingredients you can afford, or have on hand.

Tuesday, August 6, 2019

My Morning Coffee with White Castle - Video

I like my first groggy-eyed cup of coffee with buns. Just read on to see what I mean.

No fresh ground Starbucks left, maybe there's some old Folgers in the can way back in the cupboard. None left in the can, how about a couple of spoonfuls of freeze dried? No freeze dried, how low can I go?

This seems to be an ongoing problem in the Cheap$kate Kitchen. You can see how I've dealt with this conundrum before by clicking here. And, I'm sure it will happen again!

Along with my desperate search for coffee grounds, I run across the remnants of the previous evenings' dinner of White Castle Hamburgers. The fast-food chain is strictly Mid-West and East Coast located - we don't have them out here in Los Angeles.

But you can get them frozen from deli cases from regular grocery chains, and at my local Dollar Tree, two burgers for a buck. They are more like small sliders with a sprinkling of chopped onion on a thin beef patty, between dinner roll buns. Nothing to them, but I've find them addicting.

I also will indulge once in a while and get a couple at my fave art-house movie theater, The New Beverly Cinema in West Hollywood. It's the only place I know of that sells them.

You can get them plain or with cheese. They zap them in the microwave for a couple minutes and then it's time to chow down.

Now, what the heck do White Castle Hamburgers have to do with my first cup of coffee?

Well, just watch the Caffeinated Chef  in action and you'll see what I mean!

My Morning Coffee - Video

Play it here. video runs 1 minute 41 seconds.

My YouTube video link for viewing or embedding, just click here.

Wednesday, July 31, 2019

National Avocado Day - Recipe Videos

God, how I love avocados. My last bite on earth would be a simple slice of creamy Haas avocado.

This is a most delicious blog post you will want to bookmark for future viewing. And click on any recipe name to see all the original recipe photos and text.

July 31 is National Avocado Day and I have a ripe basketful of recipes for you to use this most luscious and rich fruit.

The creamiest and richest Avocado, the Haas, was first grafted from a single tree here in La Habra Heights in Los Angeles County almost 100 years ago. Read about the origin story here, And if you need a reminder on how to tell when an avocado is ripe, just click here.

The simplest and most tasty Avocado recipe is for Avocado Toast. Just mash a ripe Avocado, season with salt and pepper then spread it on warm toast. Use a tasty fresh-baked slice of bread if have a local bakery or farmers market. But a nice nutty whole-grain grocery store brand is fine.

Here in Los Angeles, Avocado prices are all over the map, from a buck and a half for a large one, to six small ones for 99 cents! If you keep an eye on seasonal sales you might find them for bargain prices too.

I like to start the day with this green bauble of deliciousness sliced and tucked into a cheesy Omelet. This is too much of a good thing but what the heck.

I like a fresh and creamy slice Avocado on my taco, how about you? And all my yummy Taco Recipes are a click away, here.

If you have a local Latin market in the hood then this next recipe is for you. Plus this recipe is a real dollar stretcher. Avocado Crema is a mix of Mexican Crema and mashed Avocado.

Mexican Crema is similar to sour cream (okay to use sour cream instead,) just sweeter. Use this recipe at your next Taco Party and serve it with chips, and top a taco or burrito -- so good.

If you have a favorite cold salad then add a chopped Avocado for a rich addition. I like Macaroni Salad mixed with mayo, krab, and Avocado brings it over the top.

For these immigrant-bashing days, I have a Cesar Chavez Salad made with funky anchovies and illegal Mexican-immigrant-picked Romain lettuce with, of course, Avocado from Mexico.

The sushi California Roll was invented here and boy does the rest of the country owe California a big thanks. Even hardcore sushi connoisseurs will pick up a pre-made package in the deli section of a local grocery chain store. Check out my video below and see how easy a California Roll is to make.

You can't do a better sandwich than a BLT, or Bacon, Lettuce and Tomato Sandwich. Oh, wait, I take that back - you can do better with the addition of Avocado, of course. Okay, now go and make yourself a BLT+A Sammie.

I discovered Cuban cuisine here in Los Angeles. And I like to start my restaurant meal with a Cuban Salad, comprised of Avocado, tomato, sliced onion and radishes, and mixed with vinegar and oil. Very simple but a great contrast to typical heavy and rich Cuban Roast Pork.

For the dog days of summer, nothing is better than a cool Ceviche. There is nothing to cook, just drain a can of beans and mix in shredded krab, chopped onion, jalapeƱo, tomato and of course, Avocado.

Chill it then get out the tortilla chips and park yourself under a cool shady tree with a frosty mug of beer or your fave cold beverage and watch the world go by.

I can eat Avocados morning, noon and night and you can too if you hang out at the 99 Cent Chef's food blog.

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