Just discovered a hidden gem in downtown Allegan: Dailey’s Kitchen. 100% Certified Grilladelic
I've delayed reviewing the local BBQ scene, but GRGrub is certainly one of the best sources of honest reviews of west Michigan food establishments.
Considering this event for Team Grilladelic as a warm-up to the KCBS season. Fun + grills = Certified Grilladelic
John Rumery Today the neighborhood, tomorrow the world. http://grilladelic.wordpress.com/
Tough decision. Creamy or Vinegary.
I made an executive decision to go with the clean, crisp, tart taste of a vinegar-based cole slaw to accompany a fish fry (walleye). No mayo.
It was outstanding!
This coleslaw is made with a tangy vinegar dressing, with sugar, cider vinegar, celery seed, and other seasonings.
- 1 large head of cabbage, finely shredded (I used two heads of cabbage, one purple)
- 1 medium bell pepper, finely chopped (I omitted the bell pepper)
- 1 medium sweet onions, finely chopped
- 2 carrots, grated
- 1 cup sugar
- 1 teaspoon salt
- 2/3 cup vegetable oil
- 1 teaspoon dry mustard
- 1 teaspoon celery seed
- 1 cup cider vinegar
Preparation:Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onions, and grated carrots in a large serving bowl.
In a saucepan over medium heat, combine remaining ingredients; bring to a boil. Simmer, stirring, until sugar is dissolved; pour over vegetables and toss well. Cover and refrigerate until thoroughly chilled.
I doubled the recipe (hence the two heads of cabbage) and it served well over 16 people!
- Prime grade is produced from young, well-fed beef cattle. It has abundant marbling and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking (broiling, roasting, or grilling).
- Choice grade is high quality, but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are, like Prime, suited to dry-heat cooking. Many of the less tender cuts, such as those from the rump, round, and blade chuck, can also be cooked with dry heat if not overcooked. Such cuts will be most tender if "braised" — roasted, or simmered with a small amount of liquid in a tightly covered pan.
- Select grade is very uniform in quality and normally leaner than the higher grades. It is fairly tender, but, because it has less marbling, it may lack some of the juiciness and flavor of the higher grades. Only the tender cuts (loin, rib, sirloin) should be cooked with dry heat. Other cuts should be marinated before cooking or braised to obtain maximum tenderness and flavor.
- Standard and Commercial grades – are frequently sold as ungraded or as "store brand" meat.
- Utility, Cutter, and Canner grades are seldom, if ever, sold at retail but are used instead to make ground beef and processed products.