Sauce:
½ cup half-and-half
4 ounces cream cheese
2 cups shredded cheddar cheese
Salt to taste
Garnish: Paprika

Directions
Combine cauliflower and 
water (about 2 cups) in a 
large saucepan. Bring to 
a boil over medium-high 
heat, cover and cook until 
the cauliflower is tender, 
about 10-minutes. Drain 
well in a colander.
Preheat oven to 350F. 
Heat sauce ingredients 
in a small saucepan over 
medium heat. Whisk until 
smooth. 
Transfer the cauliflower 
to a large bowl. Add the 
sauce and use a rubber 
spatula to gently toss until 
covered. Adjust salt to 
taste.
Transfer the mixture into 
a small to medium baking 
dish, sprinkle with papri-
ka and bake until bubbly, 
about 30 minutes. Serve 
hot. Makes 6 servings. 

SWEET APPLE
AND CABBAGE 
VINAIGRETTE SLAW

Ingredients
4 cups shredded cabbage (any 
color)
1 cup shredded carrots
1 granny smith apple, unpeeled, 
cut into matchsticks (about 1 
cup)

Dressing: 
¼ cup apple cider vinegar
¼ cup vegetable oil (any kind 
that is not strong flavored)
¼ cup sugar
1 Tbsp. poppy seeds
Salt and pepper to taste

Directions
Place vegetables in a large 

bowl. 
 Combine dressing 
ingredients in a jar with a 
tight-fitting lid. Shake well. 
Pour half the dressing 
over the cabbage and toss 
well. Add salt and pepper 
to taste. 
Cover and chill until 
ready to serve. Just before 
serving, taste the slaw and 
add more dressing to taste. 
Store remaining dressing 
for another time, refrigerat-
ed. Makes 6 servings. 

GINGER AND SPICE 
ROASTED CHICKEN 
WINGS

Ingredients
Spice mix:
2 Tbsp. light brown sugar
1 Tbsp parsley flakes
1 Tbsp. medium Chili powder
1 Tbsp. paprika
1 tsp. onion powder
1 tsp. kosher salt
1 tsp. celery salt
1 tsp. onion powder
1 tsp. granulated garlic 
¼ tsp. cayenne pepper

Wings: 
2 pounds chicken wings, thawed 
completely if using a frozen bag
1 Tbsp. minced ginger root

¼ cup vegetable oil (any kind 
that is not strong flavored)

Directions

Preheat oven to 400ºF. 
Line a large-rimmed 
baking sheet with 2 
large sheets of foil (or 
1 heavy-duty sheet). Be 
sure the foil goes over the 
edges of the baking sheet. 
Combine all dry spice 
mix in a jar with a lid and 
shake well. 
Combine the chicken 
wings and oil in a medium 
bowl and toss well. Add 
about half the spice mix-
ture and toss well. 
Arrange chicken wings 
on the prepared baking 
sheet and bake for 30-45 
minutes, turning once 
during cooking. Serve 
wings with additional spice 
mixture on the side. Makes 
6 servings.

PULLED BARBECUE 
BRISKET
Although this is made in 
the oven instead of slow 
cooking on a barbecue, 
the flavor is sweet and 
spicy with a wonderful 
combination of sweet 

and spicy flavors. I make 
my own barbecue sauce 
(recipe below) or use your 
favorite bottled barbecue 
sauce. I serve these on 
small French rolls, but buns 
work well, too.

Ingredients
5-6 pounds beef brisket, most 
visible fat removed
2 Tbsp. granulated garlic
1 tsp. ground pepper
2 Tbsp. kosher salt
3 Tbsp. brown sugar
2 Tbsp. chili powder

Sauce: 
1-2 cups favorite barbecue sauce
2 Tbsp. red wine vinegar
1 Tbsp. hot pepper sauce, such 
as Tabasco, optional

Directions
Preheat oven to 325ºF. 
Place brisket in a roasting 
pan or disposable alumi-
num pan and sprinkle with 
the garlic, pepper, salt, 
sugar and chili powder. 
Cover the pan with foil and 
cook for 5 hours. 
 Remove from the oven 
and cool completely (you 
may cook the beef up to a 
day ahead). Use your fin-
gers to pull apart or shred 
the beef with the grain to 
very thin small pieces. 
 Place the pulled beef 
in a pot with accumulated 
juices. Add all the sauce 
ingredients and stir to 
combine. Cook over medi-
um heat until very hot and 
saucy. 
 Keep warm until ready 
to eat. Serve the beef on 
small French rolls or burg-
er buns. 
 Serve with mustard 
or other condiments, if 
desired. Makes 8-12 sand-
wiches. 

 JANUARY 28 • 2021 | 29

