Green Mustard Slaw with Red Plum Vinaigrette

Dave DeWitt Leave a Comment

Flynt Payne, Executive Chef at the Inn of the Anasazi in Santa Fe, New Mexico, offers a unique side dish recipe which combines unusual flavors with fabulous results. The vinaigrette can be made in advance.


Green Mustard Slaw

  • 1 cup shredded red cabbage
  • 2 green onions, thinly sliced into rings
  • ½ cup cilantro, whole leaves
  • 4 cups mustard greens, thinly sliced

Red Plum Vinaigrette (to toss with slaw)

  • 2 red plums, pitted
  • 1 ounce orange juice
  • 1 shallot, minced
  • 1 teaspoon garlic, finely minced
  • 1 tablespoon honey
  • 1 ounce rice wine vinegar
  • 2 sage leaves
  • 2 ounces olive oil
  • Kosher salt to taste


Combine all of the slaw ingredients well, and toss with the Red Plum Vinaigrette. Divide the slaw evenly onto four salad plates.

Place the pitted plums and orange juice in a blender and puree well. Remove the mixture to a mixing bowl. Add the minced shallots, garlic, honey, vinegar, finely chopped sage, oil, and salt. Combine and taste for correct seasoning and set aside.

The Healing Powers of Hot Peppers: Part 3, Chile for Your Head

Fiery Foods Manager Chiles and Health Leave a Comment

by Melissa T. Stock and Kellye Hunter   Treat your head with something hot.   While the thought of eating chile may make your mouth water, the idea of chiles in your eyes or nose is enough to make you cry–even though it can be good for you. In the West Indies, for example, the pressed juice of chiles is …

Turkey with Green Chile-Cornbread-Piñon Stuffing

Holiday Sizzling Stuffings and Leftovers

Dave DeWitt Cooking with Chiles at the Holidays Leave a Comment

Two areas of holiday cooking that are often overlooked are spicy turkey stuffing and what to do with that leftover turkey.  Here are my ideas on the subject—and I have a lot of practice with such things as Thanksgiving is my favorite holiday and I also like Christmas feasts.  Remember that excess stuffing that won’t fit in the bird can …

Help! It All Tastes the Same

Jackson Ortega-Scheiner Smoking Leave a Comment

Hi There Dr.BBQ, I’m really trying to get better at this but my biggest thing is everything seems to have the same flavor. No matter what I try I can tast the different rubs that I put on but all seem to have that same taste to them. Could it be from the charcoal I’m using?? I have been using …

Spicy Floribbean Shrimp

Dave DeWitt Leave a Comment

“The Herb Queen” Maryon Marsh is a native of England who lectures on growing organic herbs and peppers. She offers this wonderful recipe for shrimp that is as colorful as it is delicious. It makes a beautiful presentation, perfect for company.


  • 4 tablespoons coconut flakes

  • 1/4 cup cashews

  • 16-20 large shrimps (1-1/2 pounds), peeled and deveined

  • 1 tablespoon olive oil

  • 2 tablespoons unsalted butter

  • 2 cloves garlic, finely chopped

  • 4 teaspoons finely chopped fresh ginger root

  • 1/4 cup chopped shallots

  • 1 fresh cayenne pepper, seeded and chopped (use more if you want additional heat)

  • 1-1/2 cups unsweetened coconut milk

  • 3 tablespoons lime or orange marmalade

  • 1 cup fresh orange, peeled and diced

  • 1 cup fresh mango, peeled and diced

  • 1 cup fresh pineapple, peeled and diced

  • 1/4 cup chopped fresh cilantro

  • Basmati rice, prepared according to direction

  • Salt and pepper to taste

  • 1 8-ounce glass of white wine (for drinking)


Toast the coconut flakes and cashews in a dry frying pan on low heat, browning them slowly and stirring often. Set aside to cool.

Wash the shrimp and pat them dry. Brown them lightly in the olive oil on both sides, about 1 minute for each side. Drain and set aside.

Heat the butter in a large pan. Sauté the garlic, ginger, shallots and cayenne pepper until transparent, about 2 minutes. Do not burn them.

Add the coconut milk and marmalade. Season with salt and pepper to taste.

Stir in all the fruits and the shrimp. Cook for 5-7 minutes. Adjust salt and pepper if needed.

Transfer to a platter. Garnish with the toasted cashew, coconut flakes, and cilantro on top. Serve with Basmati rice.

Sip, with relish, a well deserved glass of white wine