Tired of your basic coleslaw recipes? This Black & bleu Coleslaw is loaded with bacon and bleu cheese seasoned with Cajun blackening spice. Perfect side dish to pair with chicken, steak or seafood.
When you see the term black & bleu on a restaurant menu it implies that the protein will be blackened and served with bacon and crumbled bleu cheese. It’s a very popular flavor combination at all types of restaurants from a local pub to a high end steakhouse. The beauty of this flavor combination is that it works with just about any meat. I’ve blackened prime NY strip steaks then topped them with a bleu cheese cream sauce and crumbled bacon as a fancy entree. On the other hand blackened chicken sandwiches topped with two slices of bacon and bleu cheese are always popular menu items on bar menus everywhere.
Making a black & bleu coleslaw is incredibly versatile because you can use it as a side dish or as a base for an entree portion. When I made this recipe I just so happened to have a beautiful piece of Alaskan Halibut.
I coated the Halibuts with blackening seasoning then seared the fish with butter and avocado oil over high heat. Normally fish served with bleu cheese would be frowned upon but because of the meaty texture of the halibut it worked out deliciously.
Over the years as a restaurant chef I’ve used plenty of different types of seasoning blends and rubs. As I tried different varieties I began to have my favorites that I would use exclusively. When I comes to blackening or Cajun seasoning there is only one brand for me. Chef Paul Blackened Redfish Magic. It’s simply the perfect blend of spicy and salt and basically makes everything it touches taste better. Especially when seared over high heat in a cast iron skillet or grill.
Chef Paul Prudhomme was a celebrity chef that popularized Cajun and New Orleans cuisine. His restaurant K-Paul’s Louisiana Kitchen was a staple in the city. He also developed other commercial seasoning and sauces along with writing 11 cookbooks. Interesting fact about Paul Prudhomme is that while catering the Zurich Classic golf tournament in New Orleans he felt a sting which he thought was a bee. Turns out he was grazed by a .22 bullet and continued working the event without seeking medical attention. Pretty badass in my opinion.
I’m a fan of extremely thinly sliced cabbage for my coleslaw. To get those results you’ll need to use a Japanese mandolin unless you have extraordinary knife skills. I’m lucky that the coleslaw blend at my local Weis grocery store has they style of slaw I prefer. No in a stark contrast I also like confetti style coleslaw similar to what you’ll find at KFC. You can prepare this recipe using any type of coleslaw you prefer. If I can’t find a premade mix I like I will take the time to shave the cabbage myself.
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