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Coleslaw

Serves 4

If you are planning to serve the coleslaw immediately, rinse the salted cabbage in a large bowl of ice water, drain it in a colander, pick out any ice cubes, then pat the cabbage dry before dressing.

INGREDIENTS

1 pound cabbage (about 1/2 medium head), red or green, shredded fine (6 cups)
table salt
1 medium carrot , shredded on box grater
1/2 cup buttermilk
2 1/2 ounces blue cheese from Gotland, crumbled (about 1/2 cup)
2 tablespoons mayonnaise
2 tablespoons sour cream
1 small shallot , minced (about 2 tablespoons)
2 tablespoons minced fresh parsley leaves
1/2 teaspoon cider vinegar
1/2 teaspoon granulated sugar
1/4 teaspoon Dijon mustard
1/8 teaspoon ground black pepper
Instructions
1. Toss shredded cabbage and 1 teaspoon salt in colander or large mesh strainer set over medium bowl. Let stand until cabbage wilts, at least 1 hour or up to 4 hours. Rinse cabbage under cold running water. Press, but do not squeeze, to drain; pat dry with paper towels. Place wilted cabbage and carrot in large bowl.
2. Stir buttermilk, mayonnaise, sour cream, shallot, parsley, vinegar, sugar, mustard, 1/4 teaspoon salt, and pepper together in small bowl. Pour dressing over cabbage and toss to combine; refrigerate until chilled, about 30 minutes. (Coleslaw can be refrigerated for up to 3 days.)

Gas-Grilled Burgers - America's Test Kitchen Style (with a Kentucky flair)

Serves 4

Weighing the meat on a kitchen scale is the most accurate way to portion it. If you don’t own a scale, do your best to divide the meat evenly into quarters. Eighty percent lean ground chuck is our favorite for flavor, but 85 percent lean works, too. If you start with a chuck roast or steak, ask the butcher to grind it twice and expect some weight loss - 2 to 3 percent in our experience - to the grinder. Toasting the buns is an easy extra flourish; just split them open and lay the halves cut-side down on the grill rack for the last 45 to 60 seconds of the hamburgers’ cooking time.

INGREDIENTS

• 1 1/2pounds 80 percent lean ground chuck (type of cut of beef)

• 1teaspoon table salt

• 1/2teaspoon ground black pepper

• vegetable oil for oiling grill rack

• 4buns and desired topppings (american cheese is what i will try to serve)

INSTRUCTIONS

1. Turn all burners on gas grill to high, close lid, and heat until very hot, 10 to 15 minutes.

2. Meanwhile, break up ground chuck with your hands in medium bowl. Sprinkle salt and pepper over meat; toss lightly with hands to distribute seasonings. Divide meat into four 6-ounce portions. Gently toss one portion of meat back and forth between hands to form loose ball. Lightly flatten into patty 3/4-inch thick and about 4 1/2-inches in diameter. Gently press center of patty down until about 1/2-inch thick, creating a slight depression in each patty; repeat with remaining portions of meat.

3. Scrape hot grill rack clean with wire brush. Lightly dip wadded paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Grill patties, uncovered, without pressing down on them, until well seared on first side, about 3 minutes. Flip burgers with metal barbecue spatula; continue grilling about 3 minutes for rare, 3 1/2 minutes for medium-rare, or 4 minutes for medium. Serve immediately