Thursday, February 11, 2016

Buttermilk Chocolate Chip Cake with Espresso-chocolate Frosting & Ganache a la Momofuko Milkbar

So, this was my 33rd birthday cake. 
I know. It kinda makes me want to turn 33 forever, right?
As we hosted a thank-you dinner party for some neighbors and friends on my actual birthday, my mama decided that I should have my very own birthday cake a week later (but really, now that I have a baby of my own, I know the real truth: birthdays are for mamas. Mamas are born the same moment their babies are, and will forever remember the entire day, or many, many hours that it took to get that little person--now a 33 year old woman who's got a baby of her own-- into the world. Celebrating a birthday is as special to the birthday girl or boy, if not more special, to her or his mama. At least that's how my wonderful, selfless, perfect mama is.) This is my mama.
Also, she's an INCREDIBLE french bread baker, and artist, and the most precise person I know, but cake baking and cake-decorating isn't so much her thing. She's also still recovering from chemo, and surgery, and radiation several months ago, but she STILL made me this incredible chocolatey layer cake in the style of Momofuko milk bar (and based on her chocolate chip-passionfruit cake.) I don't deserve my mama, y'all. If you want to show someone the love you have for them, and if food is your love language, then this cake is one sure-fire way to do it.

But about the cake....
Here's the extra gear you need:
a quarter-sheet pan (so, 9'x13") 
a 6-inch cake ring OR what I used.. a 6 inch aluminum can (of baked beans, drained and super washed)
acetate sheets (but then, sicne we couldn't get that in my tiny town, we used a laminated placemat, cut & taped to fit the can)
a freestanding blender
parchment paper
hours and hours of time

For the Buttermilk Cake (makes 1 quarter sheet cake):
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/4 cups granulated sugar
1/4 light brown sugar, tightly packed
3 eggs
1/2 cup buttermilk
1/2 cup canola oil
1 tablespoon vanilla extract
1 1/2 cups cake flour
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 cup mini chocolate chips

For the crumbs (2 1/2 cups)
2/3 cup flour
1 teaspoon cornstarch
1/2 cup granulated sugar
2/3 cup cocoa powder
1 teaspoon kosher salt
6 tablespoons unsalted butter, melted

For the Espresso Frosting (makes about 1 cup, which I didn't think was enough so I recommend doubling this)
1/2 cup (1 stick) unsalted butter, at room temperature
1/4 cup confectioner's sugar
1/4 cup whole milk
3/4 teaspoon instant coffee powder
1/4 teaspoon kosher salt

For the Ganache 
8 oz bittersweet chocolate, finely chopped
1 cup heavy cream (also, full-fat coconut cream works here)
2 Tablespoons unsalted, softened butter
2 Tablespoons sugar
4 teaspoons instant espresso
pinch of salt
1/8 teaspoon vanilla

A SUPER IMPORTANT NOTE ABOUT TIMING:  Ok, so my mama made the ganache and the crumbs one day, then, the cake and the frosting a second day, then assembled it, froze it, then on the 3rd day we ate it. You can give yourself even more time as the cake will freeze for like 2 months, and the crumbs keep for several weeks. AT THE VERY LEAST, give yourself 2 days, as you'll need about 15 hours to freeze and thaw it before serving.

To Make the Ganache
Place chocolate in small heatproof bowl. Set aside.

In a medium saucepan, heat cream, butter, sugar, espresso, salt, and vanilla over medium heat until the butter is melted and combined. Pour the hot liquid over the chocolate and let stand until the chocolate is particularly melted, 3-5 minutes.
Using a rubber spatula, stir chocolate until it is fully melted and smooth, let it cool, then pour it into a tupperware container and let it stand at room temp for one hour or until the mixture is the consistency of frosting. It will keep in the fridge for a few days while you make the other cake pieces.

To make the crumbles
Preheat the oven to 350 (F).
Combine 2/3 cup flour, 1 teaspoon cornstarch, 1/2 cup granulated sugar, 2/3 cup cocoa powder, and 1 teaspoon kosher salt in the bowl. You can use a mixer or your hands here, but mix everything together.

Add 6 tablespoons melted unsalted butter and mix until the mixture starts together in small beads or clusters.

Spread the clumps on a sheet pan (ideally lined with parchment paper)  Bake for 20 minutes,   breaking them up occasionally.
The crumbs wills till be kinda moist at this point but will get harder as they cool. Store them in a tupperware container until you're ready to use them. They'll keep for several weeks in the fridge.

For the Cake:

Combine your sugars and butter in the bowl of an electric mixer and mix for 2-3 minutes until fluffy.

On low, pour in 1/2 cup buttermilk, 1/2 cup oil, and 1 tablespoon vanilla. Continue mixing a few minutes, until the mixture is practically white and super increased in size (like twice the size of your original fluffy butter-and-sugar mixture, and completely mixed together). Be patient, and once this is all mixed together, scrape down the sides of the bowl.

At this point, continue mixing on low and then add  cake flour,  baking powder, and kosher salt. Mix for about a minute, until your batter comes together and any remnants of dry ingredients have been incorporated. Scrape down the sides of the bowl again, to make sure you've incorporated everything.

Line the sheet pan with parchment and spray with cooking spray. Pour the batter into the pan and spread it out, and then sprinkle the mini chocolate chips on top in an even layer.

Bake 30 to 35 minutes. Check the cake at 30 minutes but poking it--- the cake should bounce back slightly and the center will be firm. Keep baking for a few minutes if this isn't true of your cake.

Cool the cake, and then, using your 6" can or cake ring, cut the cake into 2 6" rounds. You'll have pieces that are odd and left-over. SAVE these as you'll smash them into the bottom of your cake and these will become the 3rd layer.

For the Coffee Frosting:

In your mixing bowl with the paddle attachment, combine 1/2 cup butter and 1/4 cup confectioner's sugar. Cream together on medium-high for 2 to 3 minutes, until fluffy.
While that's happening, make a coffee milk by whisking together  whole milk, teaspoon instant coffee powder, and kosher salt in a small bowl or cup.
 So the butter is creamed, and of course you'll want to scrape down the sides of the bowl.

Turn on the mixer to medium-high speed and gradually, tablespoon by tablespoon, add in the coffee. Add each tablespoon separetely, so that it all incorprates well. The butter mixture will clump up and separate upon contact with the coffee milk, but don't freak out. (I did, but then I realized I had a temperature issue. Turns out that buttercream frosting is CRAZY heat-sensitive. If your stuff is too warm, use a cold, cold wet cloth wrapped around your bowl to bring the temp down, or just keep on mixing. It will eventually all work out.)

To assemble:
Put your laminated placemat into the can (or if you're using a fancy real cake ring or whatever, use that) and set it on a smaller round cake pan with the bottom of the can placed underneath the can, and parchment paper under that. Squish the extra random bits of the chocolate cake until it makes a bottom, round, smushed together cake layer. Add a layer or ganache (1/3), a layer of frosting (1/3), and then a layer of crumbs (1/3). Press down firmly with a piece of parchment paper so the crumbs adhere well. Then, of course, take the parchment paper out. Add the next cake layer and repeat. Repeat a 3rd time. Voila!
Freeze the cake for AT LEAST 12 hours before serving, and then take it out to thaw in the fridge for about 3 hours (so 15 hours total). Slice into wedges and serve!

Tuesday, February 9, 2016

Channelling Little Bangkok: Collard Greens and Venison Larb

For the past 5 years of  my life, the closest Thai restaurant has been two hours away in Memphis or Jackson. Since this is one of my MOST favorite kinds of food, and we lived around the corner from an AMAZING hole-in-the-wall place in Atlanta where we ate at least once a week, this had been one of the hardest parts of small-town Mississippi life. It meant that I needed to figure out some approximations of my favorite dishes...and I can say that I've gotten pretty good at massaman and green curry and larb. 

But y'all! NOW, we live 30 minutes from a nice little spot in Hattiesburg, so we can basically eat Thai food whenever the craving strikes. It's so fantastic. 

A couple of weeks back when I made the venison Banh Mi, I ended up with some extra marinated meat. I brainstormed for a day and realized that it would be PERFECT as the base for a Mississippi-fied Larb dish, too. I decided to sub cabbage for collard greens (they're related and have a similar texture anyway) and what resulted was a fun, southern take on this classic Thai appetizer. Is it as good as the Larb from Little Bangkok on Cheshire Bridge Road in ATL? You be the judge. ;)

What you need:
For the Vension & Marinade:
1 lb of ground venison (plain or mixed with pork/bacon)
4-5 Large garlic cloves, minced
1/4 small yellow onion, minced
1 Tablespoon pepper
1 Teaspoon red pepper flakes
1 Tablespoon Brown sugar
1 Tablespoon Hoisin sauce
1 Tablespoon Vietnamese Beef Sauce (for Noodle soups)
1 teaspoon of Sesame Oil
1 Tablespoon of Dry Sherry or Rice vinegar 

To Serve:
Sriracha Mayonnaise (Mix some Sriracha in some mayonnaise. ;))
8 large Collard Green leaves, washed
3 tablespoons fresh mint, chopped
2 tablespoons crushed peanuts

What to do:
First, you'll want to make your Venison marinade by mixing all the ingredients together and letting it sit in the refrigerator for at least 1.5 hours, if not 2. Not everyone is accustomed to the strong taste of venision, so the marinade gives the meat a sweeter flavor (like pork, sweet is a flavor profile that goes VERY well with venison). 
 Use a skillet with just one spray of pam or cooking oil to cook the meat once it's finished marinading, then assemble your larb. I tried steaming the Collard green leaves AND also tried them raw, and I defintiely preferred the raw leaves. The hot venison meat kind of cooks the leaves anyway as you serve, and I thought that steaming the collards made them a bit tougher and lost the crunchy texture that I like so much. Sprinkle your peanuts and mint over the meat, put some pickled onions and peppers and greens in, fold the greens over and eat. And sigh. 

Friday, February 5, 2016

What to drink before the parade: Le Roi Cafe`

I LOVE Mardi Gras. I just love it. It turns out that I went a bit overboard this Mardi Gras season...buying King Cake Flavored vodka, and King Cake Flavored coffee... I drew the line at King Cake Flavored soda, but it's a pretty thin line. But then I realized that most of the drinks people are making with King Cake vodka are just plain terrible and honestly I'm not sure that anyone but 21 year old tourists in New Orleans for the first time ever would drink them. King Cake coffee is pretty delicious, but maybe just a bit too much for everyday consumption.

So what do I do? I make a pre-parade slash post dinner party coffee cocktail (AND a virgin version for festive non-drinkers.) As a nod to KING Cake, I named it Le Roi Cafe.` You've had Irish Coffee, right? Well, this just might be better.

What you need for the Cocktail:
TAAKA King Cake Flavored vodka (it's southern-born and southern bred, plus New Orleans tasters said it was the best. AND it's CHEAP... like $7.50)
a Pot of STRONG, STRONG coffee OR if making the virgin version, Community Coffee King Cake Coffee
Green, purple, and gold sugar
Homemade whipped cream

For the sugars:
Red, blue, yellow food coloring
3 small plastic bags
1 cup sugar, divided into 3rds

For the Whipped Cream:
1 1/2 Cups heavy whipping cream
2 1/2 Tablespoons powdered sugar
1 teaspoon unflavored gelatin (Can be left out if not making the cream ahead of time.)

What to do:
I make my whipped cream in advance so I can keep in the fridge for a day or so beforehand (hence the gelatin).Otherwise, you end up with a sloppy, wilted mess instead of lovely, fluffy whipped cream.

Here's what you do:
First, take 1/4 cup of cold water in a small saucepan and sprinkle in your gelatin. Let it soak up water for about a minute, and THEN turn on low heat and stir it until it dissolves (it looks like a simple syrup at this point).

Take it off the heat, and mix your 2 Tablespoons of powdered sugar with your cold heavy whipping cream until you have stiffish peaks. (I use my trusty handheld emulsion blender here...did you get one, yet?) Mix in the gelatin/water mixture and blend again until you get softer peaks. You can store this for a couple of days in an air-tight container, which is AWESOME for when you're having company AND when you just want a spoonful of the most heavenly stuff ever on a Tuesday afternoon. ;)

Brew your coffee. I went with like 3 tablespoons of coffee/cup of water, which is WAY stronger than I usually make it. Also, for the hard version of this drink I used Community Dark Roast coffee (we ALWAYS buy community coffee down here... #drinklocal) for a super robust flavor.  If you're making the virgin version, I'd go easy on the King Cake flavored coffee (1 tablespoon of coffee/cup of water) as it has a VERY strong vanilla flavor. I also mixed it with some dark roast to cut the sweetness).
While your coffee is brewing, make your colorful sugars, (or you can be smart and do this in advance, also). In each plastic zippered bag, put 1/3 cup sugar. In one bag, put in yellow food coloring, in another, mix in green, or if you don't have green, make it with about 2 drops of Blue + 2 or 3 drops of yellow.
In the third bag, make purple sugar using 2 or 3 drops of red and 2 or 3 drops of blue.

Mix the colors and the sugar together by smushing the bag with your fingers and moving the sugars and dye together. SO EASY! Now, if you find the sugar colors are too dark, or "too red" or "too blue" You can add in more sugar (to lighten it) or more of the opposite color. Put these aside or store until you're ready to use them.

You can decorate your drink in one of two ways... 1) you can sprinkle a touch of each color sugar on the top of the whipped cream. Either way is great and both turned out pretty in my book, but I think I'm a "sprinkle on top kind of girl." Just FYI, In these photos, the sprinkled mugs are the alcoholic drink, and the rimmed glasses are just coffee and whipped cream.

OR 2) You can rim your glass in sugar (which crystallizes really well when the hot coffee hits the glass mug!) rim your glasses with a touch of milk and sprinkle the sugar on a piece of wax or parchment paper. press the wet rim into the sugars and voila!

Measure 1/2 ounce King Cake Vodka  (if making the alcoholic version) and pour it into your mug.
 Then, pour the hot, strong coffee into the mug until it reaches the top.If making the non-alcoholic version, just pour the King-cake flavored coffee right into the glass.  

Top with 2 heaping Tablespoons of whipped cream, sprinkle with sugar (if the glasses aren't rimmed) and serve immediately. OR, I guess you COULD dump it all into a thermos and carry it with you to the parade...
I promise, The Le Roi Cafe` will keep you warm, it will make you happy, and even if you aren't going to a parade, it'll make you want to holler "Laissez bon temps rouler!!" to all passers-by. 

Thursday, February 4, 2016

Buttermilk Dutch Baby with Orange Marmalade

My mama has a foolproof dutch baby recipe from an old friend of's probably 30 years old and is in her recipe folder titled "Marmalade Pancake." I've made it several times and it just works like a charm if you want a lovely, puffy, golden brown dutch baby on a Sunday morning (or a Tuesday morning...the morning just doesn't matter one bit.) I'd recently watched this fun little Southern Foodways Alliance short documentary about a buttermilk maker in Eastern Tennessee, which got me thinking... could I make a dutch baby with it? I worried a bit that the buttermilk would be too thick and would weigh the batter down, although it's known for reacting beautifully with baking soda in biscuits to create fluffy masterpieces. I decided to give it a go for our weekend family brunch, but added a taste of water to thin the batter out just slightly, PLUS I blended all the ingredients using an emulsion blender, which I think helped ensure things turned out just right. I was so excited that the thing puffed up that I forgot to dust it with powdered sugar.... the pictures may have suffered, but the taste didn't. I'm not sure that I'll go back to regular old milk in my baked goods ever again.

Buttermilk Dutch Baby
Serves 4

What you need:
2 eggs
1/2 Cup all purpose flour
1/2 Cup buttermilk
Just under 1 Tablespoon water
1/2 teaspoon vanilla
1 stick unsalted butter
6 Tablespoons Marmalade (can be omitted and subbed with syrup)
2 Tablespoons powdered sugar 

What you do:
Preheat your oven to 400 degrees and melt your butter in a skillet. (If you choose to double the recipe to serve more people, you can melt the butter and pour it into a sheet cake pan or a cookie sheet with a high lip.)
 In a medium mixing bowl, combine the eggs, flour, vanilla, buttermilk, and water, and blend well using an emulsion blender (If you don't have one yet, use your regular old blender, but SERIOUSLY, why don't you have one yet?)

 Pour the light batter into the skillet with the butter. Some butter will cover the edges of the batter, and that's ok as it's what makes the dutch baby brown and gorgeous.

 Put in the oven for 15 minutes (mine is always perfect at EXACTLY 15 minutes flat) and serve IMMEDIATELY. In fact, because this is like a popover or a kind of pancake souffle, it will start deflating the moment you take it out of the oven. For the maximum "WOW" factor, make sure everyone is sitting at the table waiting on you so you can carry it right over and set it underneath their noses while their mouths drool. Slice into wedges and serve sprinkled with powdered sugar and with a spoonful of marmalade . (It's also GORGEOUS with berries and syrup.)
 Happy brunching!

Tuesday, February 2, 2016

Comeback Sauce and Pan Seared Snapper

My wonderful in-laws came down to the Gulf Coast of Alabama from the North Carolina mountains a couple of weeks ago to get away from the snow and invited us to pop down for a visit. They grew up in the midwest and now live pretty far inland, so fresh seafood isn't something they eat very often (though they DO like it a lot). We went on a little adventure to Pensacola, Florida to go to the amazing Joe Patti's  Seafood Market, and picked up two meals worth of my favorite fish, Red Snapper. The fish is so light, lovely, and flakey that you really don't have a do a ton to it to make it delicious... just a little salt, pepper, garlic powder, and a sear in a skillet. Although we didn't NEED it, I'd had a hankering for Mississippi's most famous condiment, Comeback Sauce for a couple of weeks, so I made a batch to drizzle on top, too. The spicier cousin of remoulade and thousand island dressing, Comeback Sauce was created by Greek immigrants in Jackson, Mississippi and is still served at the Mayflower Cafe today. What resulted was something just right... fresh, fresh, gorgeous fish with a spicy, light dressing. It was divine.

Whether you have access to fresh gulf snapper or not, it's DEFINITELY worth whipping up a batch of Comeback Sauce for ANYTHING you're cooking next.... french fries, steamed artichokes, burgers, potato chips, shrimp, iceburg salads, turkey sandwiches... it basically goes on everything. Let me know if you make it and what you put it on!

Pan Seared Red Snapper with Mississippi Comeback Sauce
Serves 4 (plus LOTS of extra sauce)

What you need:
3 tablespoons lemon juice
2 squeezes of ketchup
2/3 cup Hellman's mayonnaise
1/4 cup vegetable oil
1 Tablespoon Worcestershire Sauce
1/4 Cup chili sauce (like Sriracha)
3-4 cloves garlic finely minced
1/4 Cup white or yellow onion, grated using a box grater
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon of salt
What to do For the Comeback Sauce:
Blend it all together in a blender. You'll have a thick (but pourable) orange sauce. At the beach we had a sub-par blender that came COMPLETELY apart while making this the first time... que sera, sera. ;) Bottle the sauce (or even better, put it in a mason jar) and keep it for up to one week. Serve it with burgers, fried shrimp, hushpuppies, fish, french fries, fried okra.... oh gosh, just about everything.

What to do for the fish:
Slice the fish into smaller filets (as 1/2 of a whole filet will usually serve one person). Season the fish with salt, pepper, and garlic powder.

Cook the fish SKIN SIDE DOWN first. You'll know it's getting there because the flesh will become less translucent and will become an opaque white color. Flip the fish at this point and cook for about 2 more minutes. This whole process usually takes about 5-8 minutes. Honestly, the worst thing you can do to a beautiful piece of fish is overcook it, so watch it carefully. We always put our fish in the oven after searing it on about 200 degrees for 1 or 2 minutes. That keeps it warm, and evenly cooks the inside.

Serve however you want, but I reccomend it on a piece of french bread or a bed of field greens with a slather of comeback sauce and homemade roasted potato chips.

Friday, January 29, 2016

The Kentucky Sidecar

It's Friday, folks. As Mr. Gross, my former Madison Shannon Palmer High School Colleague used to say, it's FRI-day, so it's MY-day. ;) Do yourself a favor and have this delicious cocktail after work. The Kentucky Sidecar is a riff on the classic sidecar but made with Bourbon (sigh..) instead of brandy. Y'all, it's a no brainer. This is one of those cocktails that you could drink and drink and drink and drink and drink. It's smooth, and not super sweet, and light and also, because it's bourbon and citrus, kind of perfect for warm OR cool weather.

You're welcome. ;)

Regardless of whether you have this drink or one of my other concoctions or a beer, or a glass of wine, or just some icy cold tea, Happy weekend!

The Kentucky Sidecar
Makes 1

What you need:
1 1/2 Oz Bourbon (I had some Maker's Mark so I went with that)
1/2 Oz Gran Marnier or Cointreau (Casically an orange liqour is what you need.. and I like gran Marnier best and always have it on hand for cooking)
1/2 oz Lemon juice (which pans out to be the juice of just under 1/2 a lemon) 
1/4 oz tangerine juice
12 teaspoon of agave syrup
Lemon or tangerine Twist for garnish
Cocktail Shaker
Martini glass
What you do:
Mix all of the spirits and the citrus juices and the agave into a cocktail shaker with ice. Shake until frosty and pour into a martini glass. You can rim this with sugar if you like, but I just decorated it with a pretty little lemon twist. Sip it!

Tuesday, January 26, 2016

Mississippi Banh Mi

For our anniversary, Boone and I took a jaunt to New Orleans in May for a two night get-away. My parents' next-door neighbor and long-time friend has an apartment RIGHT IN the French Quarter, so we had a pretty lovely spot to drink, eat, and wander. This is, of course, exactly what we did. Our first stop was Dong Phuong Bakery, a place my dad had heard about from friends. This tiny spot had a sit-down noodle shop on one side, and a pick-up bakery and banh mi shop on the other. Oh, y'all. I'd never had a Banh mi sandwich before, so we ordered THREE different ones (before you judge, you take look at the menu and see how you'd choose just one.) There's nothing nothing nothing good to say about colonialism. However, I guess Banh mi is one example of a food fusion that was created in French-controlled Vietnam, AND is also an example of a sandwich that was basically MADE for life in New Orleans, home of one of the strongest (if not the strongest) Franco-fusion culture in our country. It turns out that there's a pretty large Vietnamese-American community in south Louisiana, Mississippi and Alabama, and they are shaping and molding local flavors to their own tastes, and in return, influencing the local cuisine to reflect their presence (SO AWESOME). I fell in love with the sandwich, but unfortunately, my sweet little town doesn't have our own Vietnamese Bakery. (Here's hoping.) In the meantime, I started trying to figure out how to make my own at home. 

But with WHAT? I had some vension from last deer season that REALLY needed to be cooked, so I started thinking about how to combine the two and Bingo! the Mississippi Banh Mi was born. 
Y'all. This is is pretty darn delicious (and it's even better when you just happen to have a pound of ground vension on hand and are wondering what to do with it). Read on to see how YOU can make a Mississippi Banh Mi at home.

Mississippi Banh Mi
Serves 4

What you need:

For the Vension & Marinade:
1 lb of ground venison (plain or mixed with pork/bacon)
4-5 Large garlic cloves, minced
1/4 small yellow onion, minced
1 Tablespoon pepper
1 Teaspoon red pepper flakes
1 Tablespoon Brown sugar
1 Tablespoon Hoisin sauce
1 Tablespoon Vietnamese Beef Sauce (for Noodle soups)
1 teaspoon of Sesame Oil
1 Tablespoon of Dry Sherry or Rice vinegar

For the pickled carrot/radish slaw: 
2-3 large carrot (or 10 or so baby carrots) Julienned
5 radishes, julienned 
1/2 Cup white vinegar + 2 Tablespoons Dry Sherry OR Rice Vinegar
1/4 Cup sugar 
1 teaspoon course salt

For the Sandwich:
2 jalapenos, sliced
1/2 cucumber, julienned or (see below) spiralized
4 or 5 stalks of cilantro
2 large, light, french baguettes (I bought mine at Walmart, can you imagine? and they were GOOD.)
Hellman's Light Mayonnaise
Hot Sauce of your choice 
Pickled Mustard Greens (see recipe here)

What you do:
First, you'll want to make your Venison marinade by mixing all the ingredients together and letting it sit in the refrigerator for at least 1.5 hours, if not 2. Not everyone is accustomed to the strong taste of venision, so the marinade gives the meat a sweeter flavor (like pork, sweet is a flavor profile that goes VERY well with venison).
 While the meat is marinading, chop your vegetables and get your carrot/radish slaw ready. To make the slaw, whisk the sugar and salt into the vinegar, and then add in your carrots and radishes. Cover and let sit, refrigerated for at least 30 minutes to an hour.
 Use a skillet with just one spray of pam or cooking oil to cook the meat once it's finished marinading, then assemble your sandwiches. I started with a tiny slather of hellman's light mayonnaise, then added a thin layer of my pickled mustard greens. Add the meat on top of that (DO NOT be stingy here. Load your baguette up!) then pile on the slaw and other vegetables. Finish with a couple of shakes of Louisiana hot sauce, or Sriracha or Tabasco, (whichever is your favorite) and devour it.The vinegary-brightness of the slaw combines with the picked mustard greens really is delicious with the sweet venison. AND to top it all off, imagine sweetness, tangi-ness, PLUS the crunchy vegetables with the spicy jalepenos and hot sauce. This is a good sammich, y'all.