At this year's Country Living Fair, I ran into a friend of mine from high school. But this was no random run-in, oh no! He was there doing a cooking demonstration and promoting his new cookbook 'SIMPLE FRESH SOUTHERN'.
A couple of years ago I was perusing an issue of Martha Stewart Living when I ran across an article about The Lee Bros. Southern Cookbook by Matt and Ted Lee. Huh. When Ted and I were on the track team together Porter Gaud School in Charleston, we called him 'Deadly Ted Lee'.
Oscar Mayer was one of the fair sponsors and Ted was demonstrating southern hot dog toppings. If hot dogs are something you occasionally indulge in, you should for sure try Ted's recipe for Carrot Slaw:
Carrot Slaw
Yield: about 2 cups, enough for topping 8 jumbo beef franks
Time: 10 minutes
8 oz. carrots (about 6 medium)
2 Tbsp. chopped fresh dill
1/2 tsp. crushed dried red chile
1 clove garlic, minced with a microplane
2 Tbsp. white wine vinegar
1 tsp. kosher salt, plus more to taste
Fresh ground black pepper to taste
Peel and trim the carrots, grate them with a food processor, and transfer to them to a medium bowl. Add dill, garlic, and crushed red chile, and toss with tongs until the ingredients are evenly mixed throughout. Pour vinegar over the carrots. Season with salt and pepper to taste. Slaw will keep, covered, 4 days in the refrigerator.
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