Road Kill

Road KillFRESH CUCUMBER SALAD WITH SOUR CREAM AND DILL DRESSING 4 large cucumbers, seeds removed, cut into 1/4-inch half moons 2-1/4 teaspoons kosher salt, divided 1 cup sour cream 3 tablespoons finely chopped fresh dill 3 tablespoons cider vinegar 1 teaspoon granulated sugar 1/4 teaspoon ground black pepper 1 small red onion, thinly sliced STEAK HOUSE RUB 2 teaspoons black peppercorns 2 teaspoons mustard seed 2 teaspoons paprika 1 teaspoon granulated garlic 1 teaspoon kosher salt 1 teaspoon packed light brown sugar 1/4 teaspoon pure chile powder

In a spice mill crush the peppercorns and mustard seed. Pour into a small bowl and add the remaining ingredients.

In a colander toss the cucumbers with 2 teaspoons of SWEET BOURBON MARINADETNFT TNFTSWEET & TANGY VEGETABLE STEW 1/3 cup cider vinegar 1/3 cup canola oil 1/3 cup granulated sugar 1 tablespoon kosher salt the salt. Let stand in the sink to drain for at least 1 hour or up to 3 hours. Rinse well under cold running water and pat dry with paper towels. In a medium, nonreactive bowl whisk the sour cream, dill, vinegar, sugar, the remaining 1/4 teaspoon salt, and the pepper. Add the cucumbers and onion and mix well. Cover and refrigerate for at least 2 hours or up to 2 days. Serve chilled. 1/2 cup bourbon 1/2 cup packed light brown sugar 1/3 cup soy sauce 1/3 cup fresh lemon juice 2 tablespoons Worcestershire sauce 2 teaspoons finely chopped garlic 2 teaspoons finely chopped fresh thyme leaves In a medium bowl whisk all of the ingredients. 1-1/2 teaspoons celery seed 1/2 teaspoon ground black pepper 6 cups thinly sliced green cabbage 1 English cucumber, cut into thin half-moons 2 cups shredded carrots 2 cups thinly sliced sweet yellow onion 1 cup thinly sliced red bell pepper 1 cup thinly sliced green bell pepper In a large, nonreactive bowl whisk the vinegar, oil, sugar, salt, celery seed, and pepper until the sugar and salt are dissolved. Add all the vegetables and mix well. Cover and refrigerate until chilled, about 2 hours. To blend the flavors even more, you can refrigerate the slaw for up to 1 day. Before serving, drain the slaw in a colander. Serve Try a recipe from our magazines and post a photo of your dish on Facebook and tag Tennessee Full Throttle Magazine and we’ll feature your shot in a future issue!

chilled.