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The School of Flaunt

Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!

What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More

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Market Salamander's Red-Handed Coleslaw

Category: Salads  |  Permalink

Published: Wednesday, July 6, 2011

Market Salamander's Red-Handed Coleslaw

Finally found my recipe! It was right where I left it of course - stuck in the meat cookbook at the page with the recipe for slow roasted pork butt. Makes perfect sense.

I worked for a swanky architecture firm in Middleburg a few years back and must confess that I have had one too many of Market Salamanders' Slow and Low Pork Sandwiches. They are big and messy and worth every penny.

The wonderful chefs pile a semolina bun high with the best slow cooked pork I have ever had, then top the whole blessed mess with a delicious red-handed coleslaw. The best part is that the sandwich is only $6.95 - which was about all I could afford in those days, thanks to the firm. After leaving the firm, I quit cold turkey - er, I mean COLD PORK!

Several months later, I just couldn't take it any more. I HAD to have this sandwich. Instead of jumping in the car and driving 90 minutes (which I have been known to do for certain delicacies) I called the chef, talked fast and explained that I had moved out of the area and was dying for one of these sandwiches. A bit dramatic perhaps, but he obliged, though dutifully not giving specific measures, and rattling it off quicker than I could write.

The next day, I set about roasting a sizable pork butt. Nothing special here - just that it took 12 hours, and I felt and smelled as roasted as the pig when I fell into bed that night!

Once I made certain that the pork was tucked into a nice smoke from bourbon soaked wood chips, I went about re-creating this wonderful Slaw.


via Gerald Forsburg

1 head of Red Cabbage, shredded

1 Red Onion, sliced thin

1 Red Pepper, seeded and sliced, and roasted

2 TBL to 1/2 cup Mayonnaise (I personally opt for the lesser amount, as I like my slaw dry)

1 TBL dry Mustard

2 TBL Vinegar

2 tsp Cumin

1 tsp Coriander

Salt & Pepper to taste

1. Seed, Slice and roast the peppers - I use the outdoor grill if it's already going, or use an inside range-top grill. You want the smokey flavor.

2. Toss all in medium bowl and allow to sit for a bit (put it in the FRIDGE! There is mayo in it for heaven's sake!) The more time it sits, the better it tastes.

3. Add a bit of sugar if too tart, but highly unlikely if the red onion was sweet.

4. Pile a heap of slow roasted pork onto a good fluffy bun. Add the slaw, then the bun top. Grasp firmly with both hands and enjoy (a good dill pickle on the side never hurts). Oh, and you'll want a bag of chips and bottle of root beer, sarsaparilla, or sweet hard cider to round it all off.

I know this is a bit late for the 4th, but there is still the rest of the summer to enjoy!

Cheers, Gerald

Gerald Forsburg


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