New England Dog And Cole Slaw Bites Rachael Ray Recipes

RACHAEL'S CHIMICHURRI CHICKEN BITES

Steps:

• Preheat a grill pan over high heat.
• In a food processor combine paprika, parsley, oregano, thyme, bay leaves, onion, garlic and cayenne. Finely chop the mixture by pulsing.
• Heat oil in a small pan over medium low heat. When oil is warm, stir herb and garlic mixture into oil and heat 3 to 5 minutes, then remove from heat. The oil will become infused with the flavor of the herbs and garlic. Transfer to a bowl and stir in vinegar and salt. Taste to adjust seasonings.
• Cut chicken tenders into thirds and place in a shallow dish. Wash hands.
• Spoon half of your chimichurri over the chicken and coat completely and evenly. Using tongs, transfer the bites to the hot grill and cook 2 or 3 minutes on each side. Transfer bites to a serving plate. Serve with party picks and reserved chimichurri sauce for dipping.

RACHEL RAY'S VINEGAR-BASED COLESLAW

Steps:

• Mix vinegar and sugar.
• Add oil.
• Add cabbage to dressing and season with salt and pepper.
• Toss with fingers to combine.
• Adjust seasoning.
• Let stand 20 minutes.
• Re-toss and serve.

NEW ENGLAND DOG AND COLE SLAW BITES - RACHAEL RAY

Steps:

• Make sure the measurements are heaping tablespoons. Mix relish, ketchup, mustard and vinegar in a large bowl and add the cabbage. Mix until cabbage is coated well with the dressing and season to taste with salt and pepper.
• Place dogs in a medium skillet with 1 inch of water. Pierce the casings and bring water to a simmer. Cook 6 to 7 minutes, drain and add 1 tablespoon butter to the pan. Melt butter, add dogs and brown over medium heat until crisp. Remove dogs, wipe skillet and add the remaining tablespoon of butter. Brown and crisp the rolls in the melted butter.
• Stuff dogs in rolls and top with mounds of slaw. Cut each dog into 3 pieces if you're doing this as an appetizer - or eat the whole thing - one per person.