Winter recipe: Three pepper cole slaw from Me and the Hound

Chef Rob Baker of Me and the Hound is almost as famous for his Cole Slaw as he is for his barbeque.

And he can setup almost anywhere so don't look for a storefront, just call 831-262-6927 or email Rob.  

Me and the Hound will be starting at farmers' markets again on March 11 at Toro school on Hwy 68 and then Seaside and Capitola will start shortly after. It will also be participating in Pebble Beach Food and Wine event in April and The World of Pinot in Santa Maria.

• See  Me and the Hound in action at The Harvest Festival ( Photos)

In the meantime, enjoy the coleslaw at home.

3 Pepper Cole Slaw

A memorable pizase to any family style dinner, thanks to Chef Rob Baker

Slaw Dressing

• 3/4 cup mayo
• 1/2 cup Apple Cider Vinegar
• 1 tbsp Sugar
• 2 Tsp whole fennel seed
• 1/2 Tsp Whole mustard seed
• 2 Tsp Cumin6 green onions thinly sliced
• a pinch of Kosher salt
• and ground black pepper

Critical additional ingredients

• 1 small head purple cabbage
• 1 small head green (regular) cabbage
  
• 2 Anaheim peppers (the long skinny ones)
• 2 Poblano peppers  (the darkest medium sized ones)
• 1 Jalapeno pepper  (the little green guy)

Directions:

Mix and chill 30 mins before serving. Note: you may want to wear glove while handling these peppers. Remember, all peppers should be seeded and thinly sliced.

Enjoy!

Get your peppers right....
From Burpee.com: Hot Pepper Ancho (Poblano): Loads of mildly pungent, 4-inch heart-shaped fruits that ripen from dark green to deep red." Called Ancho when dried, Poblano when fresh.

Cookadvice.com on Pasilla Chiles: Called a chilaca in its fresh form. The mature chilaca turns from dark green to dark brown. After drying (when it becomes a pasilla)   Pasilla means little raisin; in some places the Ancho chile is called pasilla chile; long, thin and dry with a dusky flavor; they are hot; thin fleshed, with flavors of dried fruit and licorice; anchoes may be substituted.

Jalapeno Peppers can also be seen at Guerney's Seed and Nursery  web

Email Kate Mulligan for comments and recommendations