A trip back in time for a Canaan Country Kitchen recipe

By Jim Bailey
theyankeechef.blogspot.com

I remember so well one of my parents’ first restaurants in Maine. It was the Canaan Country Kitchen. It was here that I first learned his recipe for cole slaw dressing that I have never had since.

So what a perfect marriage, combining cole slaw, great dressing, some crunchy vegetables and crabmeat. Think about it for a moment. … done? Now go make it!

Country Kitchen Dressing:

1 cup mayonnaise or salad dressing
1/2 cup buttermilk
1/4 cup apple cider vinegar
1 tablespoon sugar
2 teaspoons prepared horseradish
1 teaspoon each lemon pepper and Old Bay Seasoning
Salt and black pepper to taste

 

Salad:

4 cups cooked, cubed potatoes
2 cups cole slaw mix
1/2 cup cooked, whole kernel corn
1/2 cup minced cucumber
4 ounces cooked crabmeat *

Whisk together Country Kitchen Dressing ingredients until smooth; set aside. In a large bowl, add all salad ingredients, tossing to combine. Fold in the dressing to the potatoes well. Cover and refrigerate at least 1 hour before serving.

* Your choice of crabmeat will be just fine, including canned (but drained well), freshly cooked and chopped or even imitation that has been chopped.

My very first book-signing for my newest cookbook, Refreshed, will be held at the Boothbay Harbor Fest from Friday Sept. 9 through Sunday, Sept. 11. I will be signing right alongside my longtime friend, celebrity chef Ronaldo Linares, who holds the No. 1  spot on Amazon with his newest cookbook. I hope to see many of you there.