甜辣沙拉

帕特:在孟菲斯，如果你经营一家烧烤店，你的菜单上最好有凉拌卷心菜，而且最好是好吃的(我们的是最好的)。事实上，你可以花一天的时间在孟菲斯品尝来自全城肋骨关节的沙拉。然而，有些来我们美丽的城市旅游的人却犹豫不决，尤其是来自西海岸的人。这对我来说是个谜。凉拌卷心菜和猪肉就像汉堡里的生菜和西红柿，一瓶汽水里的咸花生(我敢打赌你们中的一些人也没有尝试过)。底线:你从孟菲斯来，一定要尝尝我们的沙拉。当我们创办尼利餐厅时，托尼和我意识到沙拉的重要性，知道我们必须想出一个杀手配方，一个可以与三明治和酱汁互补的配方。它必须是甜而辣的，因为我们的烧烤酱真的很温和。我们还希望它粗糙而新鲜(有一点洋葱味，和胡萝卜的颜色)。对我们来说，关键是使用两种辣椒，黑胡椒和红辣椒，这两种辣椒搭配起来很好，我和托尼也很喜欢。 Then came some sugar, as sweet as my Gina. All of these ingredients have given us a coleslaw we are very proud of. For years in the restaurant this was my dish—no one made it for either location but me. I didn’t use measuring cups; everything was done by feel. As we grew, I knew I would eventually have to develop it into a standard recipe so others could make it. Now we have customers who come in and buy slaw by the bucket to take home and have with their catfish, spaghetti, or whatever they are cooking. This recipe will convert even those West Coast hard-liners who claim they “don’t eat slaw.” Gina: On our show, we like to tease that Pat is the sweet and I am the spicy (only my man knows for sure!). At Neely’s restaurants, the famous and addictive coleslaw happens to be both. We often double this recipe for parties, because leftovers are so delicious (and a food processor makes quick work of all that shredding). When making this slaw at home, it’s a good idea to use both red and green cabbage. It’ll give your slaw more color. Be sure to select the freshest, best-looking cabbage available for the prettiest, crispest, and crunchiest coleslaw you have ever tasted.