Dads Deserve A Day Off
June 12, 2008

Father’s Day is right around the corner so it’s time to get cracking on a special menu for the big guy. Go for pulled pork sandwiches dripping in BBQ sauce on fresh onion rolls. Prepped ahead in a crock-pot, the meat is delicious and the sandwiches make for festive picnic fare. It also gives Dad a break from grill duty. Pair the pulled pork with a do-ahead creamy, crunchy coleslaw; bacon studded potato salad; and refreshing minty Mojitas and everyone gets to enjoy a holiday.

Creamy Crunchy Coleslaw
1 large head Napa cabbage
1 small head red cabbage
1 10-ounce package matchstick cut carrots
6 scallions, thinly sliced
1 large bunch fresh basil, lightly torn
2- 3 ounce packages ramen noodles, any flavor
3 ounces slivered almonds, toasted lightly
1-2 teaspoons freshly grated ginger
Marie’s Coleslaw dressing
Fresh pea shoots

Using a serrated bread knife, slice the cabbages sideways into thin ribbons and toss into a large prep bowl. Add carrots, scallions, and basil. 30 minutes before serving, crumble the ramen and almonds into the cabbage mixture. Gently mix in 4 tablespoons of Marie’s coleslaw dressing that has been spiked with 1-2 teaspoons of fresh ginger. Refrigerate for 30 minutes. To serve, turn coleslaw onto an attractive serving platter and top with freshly ground pepper and pea shoots. Serves 8.

Pulled Pork Recipe (easy crock-pot method) »

Blue Cheese and Bacon Studded Red Potato Salad »

Minty Mojitas
- Large bunch of fresh mint
- White rum (1-2 ounces /drink)
- 6 teaspoons sugar
- Juice of 3 fresh limes
- Splash of soda water

In six-ounce glasses put several fresh mint leaves with the sugar and crush gently. Fill glass with crushed ice. In a cocktail shaker mix rum, fresh limejuice, and soda water. Pour over crushed ice.

Kim Dannies is a graduate of La Varenne Cooking School in France. She lives in Williston, VT with her husband, Jeff, and three college–aged daughters who come and go. ©2008