Dede’s Maw Maw Slaw

As most of you know, for the past 4 years, Chef Nathan Gould and I have been presenting a 4-5 day event called “Porks and Knives”. It is a butchery and recipes development class for professionals in the culinary world. It is followed by a two day event for pork lovers: We honor the whole animal by teaching how we use all the parts, from head cheese, pulled pork cheeks, smoky bone broth to bacon ice cream!  We celebrate with two events for the public using USDA meat from our local farms.

Swine and Dine was a spectacular event and we plan to do it all over again next year. Chef Nathan is beyond brilliant to work with. We met yesterday to see how we can work more collaboratively in the future. Stay tuned for Pop Up Dinners!

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Working together makes work seem like play. We had the smoker cranked all week. We smoked everything from the bones of the pigs, which makes for a most delicious sticky broth! I cured the 4 sides (bellies) of bacon for one week in sugar and salt, then this week it was smoked side by side with Nathan’s mackerel.Nathan and his partner sell their smoked fish products at the winter farmer’s market in West Tisbury. This week they had the first of the scallops along with island trout and bluefish pate!

I made a giant load, (25 gallons!), of smoked pork broth from all the bones and packaged 30# of bacon and smoked cheeks.We had such a jolly time together. Working side by side, we developed recipes and meals and are planning to host the event again next October! Our five course dinner was a bit of a twist from last year and here I will begin to share with you the recipes from both nights.  The recipes will be added as I rewrite them for  the household cook.

So many of you have asked for the cole slaw recipe from “The Local Smoke Out” event,  this recipe was adapted from my good friend and client, Dede Frank. I have posted it here for you. Of course if you do not have your own pickled hot peppers,  Pickled Pepper Recipe any hot peppers or your favorite hot sauce may be substituted. But seriously, the key is hot and spicy mustard greens which are still available at Ghost Island Farm and Morning Glory Farm on Martha’s Vineyard.

Dede’s Maw Maw Slaw

This serve 8.We serve this with pork or hamburgers.It is GREAT on mini burgers! who needs a pickle? 1/14 cup mayonnaise¼ cup whole grain mustard1 tsp salt3 tablespoons pickled hot peppers or ¼ teaspoon cayenne  pepper3 teaspoons honey½ # each of white cabbage &  red cabbage½ # of collard greens1 # of mustard greens1 cup thinly sliced red onions1 cup chopped green onions½ cup chopped parsleyCombined the mayo with the mustard with the peppers , salt, and honey and pour over the cabbage and greens. Toss well.Photo credit: Milena Lowe