I found this crazy FORKING Fantabulous recipe on-line from a master chef named Scott Goss. It”s called Short Rib Buns with Kimchi slaw and Chips Recipe. The recipe has so many steps to it that takes a team of people to pull it off. It is also not the easiest recipe to follow. Because like out of nowhere you need hollandaise sauce and have to come up with it on your own. I will focus just on the slaw today. I rounded the ingredients and only slightly changed the recipe. I also used far less oil because I always cut the oil in recipes when I feel that I can. Serving size is difficult to judge. The recipe makes enough for 12 appetizer type sandwiches. I’d say if you are thinking full serving I’d guestamate to 4 servings. It does come out so FORKING delicious that you are going to want to eat lots of it. So EAT IT UP FAST because………I do note that this taste the best for around three days. After three days it is still good but the flavors start to fade.

Ingredients for around 4 servings

1/4 large green cabbage – sliced thin on a mandolin

1/2 carrot shredded

1/4 red onion – sliced thin

6 radishes shredded

1 Tablespoon sugar

1 heaping Tablespoon garlic- ground to paste

1 Tablespoon scallions – fine chopped

1 Tablespoon carrots – fine shredded

1/2 teaspoon ginger powder

1 Tablespoon gochugaru (mine went bad ((didn’t know that it should be kept frozen)) so I substituted Aleppo pepper flakes and went a little heavy with it)

1 teaspoon anchovies

1 teaspoon anchovy oil

2 teaspoons soy sauce

1 Tablespoon Amora mustard (original recipe calls for English mustard…Amora is a dijon mustard from France…I really like it)

1 Tablespoon apple cider vinegar

4 Tablespoons canola oil

Directions

In a large mixing bowl combine the sugar, garlic, scallions, Tablespoon carrots, ginger, gochugaru, anchovy, anchovy oil, soy sauce, mustard, vinegar, and oil. Mix well till you get it to emulsify. Then add the vegetables (cabbage, carrot, onion, and radish) mix well. It gets even better when it sits a little.

Gosh it’s Forking DELICIOUS!

Other parts of the recipe are a short rib (that I didn’t do yet BUT WILL) instead I seasoned mackerel like the rib. Milk buns (made with a quick starter), horseradish hollandaise, pickled beets, triple cooked fries, and of course the kimchi slaw.

A special THANKS to Chef Scott Goss for his FORKING AMAZING recipe so I could come up with what I got here.

I had two cucumbers, extra herbs, and tuna packets and this is what I came up with. It’s very easy to prepare and happened to come out delicious. There is one ingredient that most people will not have. Amora Mustard from France. Your tuna salad will come out different if you don’t use Amora…….It happens that Amora is the smoothest mustard that I have ever tried. Other dijon mustards are very harsh after trying Amora…….I’m guessing the easiest substitute would be any dijon mustard mixed with 1/2 mayonnaise…It’s pretty easy to find Amora Mustard on-line.

Ingredients for around 2 servings

2 radishes – thinly sliced

1/2 cup white vinegar

1/2 cup water

1/4 cup sugar

1 cup vegetable stock

2 cucumbers – remove skin, seeds, rough chopped

2 Tablespoons prepared horseradish (or to taste)

2 Tablespoons basil leaves

2 Tablespoons scallions

2Tablespoons dried chives

1 teaspoon sour cream

5-6 oz tuna fish drained ( I used two small packs. Each pack is something like 2.6 oz.)

1/2 apple – remove core, remove skin, small dice

1 Tablespoon celery leaves – chopped

1 Tablespoon fresh dill – chopped

1 Tablespoon scallions – chopped

2 Tablespoons Amora Dijon Mustard

Directions

Pickle the radishes. Bring the water, vinegar, and sugar to a boil. (you can do this on the stove or the microwave….It truly doesn’t matter) Add the radish slices and let them pickle on the counter for at least 30 minutes.

Made the cold cucumber horseradish soup. Blend together the vegetable stock, cucumbers, horseradish, basil, scallions, chives, and sour cream. Keep in the refrigerator to chill.

Make the tuna salad. Mix together the tuna, apple, celery leaves, dill, scallions, and Amora mustard.

Serve the tuna salad with the cucumber horseradish soup and garnish with the pickled radishes.

ENJOY!