Wednesday, September 29, 2010

Red Neck Taco

I love watching DDD ( Diners Drive-Ins and Dives). I write down where I want to go to and what I want to get there. My goal is to one day take a cross country drive and hit all those places up. Most of the dishes are things I could never make but this particular one looked so good and easy that I thought I would give it a try. It was called a Red Neck Taco from Martins BBQ in Nashville Tn. A corn cake topped with pulled pork, bbq sauce and a mountain of coleslaw on the top. This looked so good my mouth was watering. Now I have never actually made a corn cake or my own coleslaw so I found some recipes off the food network for them. Made the pork I usually make and then topped it with some Sweet Baby Rays sauce ( your fav. sauce can be substituted here)

I absolutely loved this meal and had it for leftovers for about 3 days ( I made way too much pork and coleslaw) btw coleslaw is better the second day. So I hope you try this or make it to Nashville to try it in person, I know I will try!

Pulled Pork recipe

Ultimate Coleslaw

Tyler Florence


  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • Drizzle extra-virgin olive oil
  • 1/2 lemon, juiced
  • Salt and freshly ground black pepper
  • 1 tablespoon red wine vinegar
  • 1 tablespoon sugar or pinch
  • 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots)


In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined.

Corn Cakes

Emeril Lagasse

  • Ingredients
  • For the Corn Cakes:
  • 2 tablespoons olive oil
  • 1 cup fresh sweet corn kernels, from 1 medium-size ear
  • 2 tablespoons minced shallots
  • 1 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 large eggsshowlist_icon.gif
  • 1 cup heavy cream
  • 3/4 cup yellow cornmeal
  • 1/2 cup bleached all-purpose flour
  • 1/2 cup masa harina flour
  • 2 teaspoons bakingshowlist_icon.gif powder
  • 1/8 teaspoon cayenne
  • 3/4 cup water
  • 2 teaspoons vegetableshowlist_icon.gif oil
  • 1 teaspoon Creole Seasoning, recipeshowlist_icon.gif follows

  • Directions
  • For the Corn Cakes: Heat the olive oil in a medium-size saute pan over medium heat. Add the corn, shallots, 1/2 teaspoon of the salt, and the black pepper and cook, stirring, until the corn and shallots are tender, about 5 minutes. Remove from the heat. Combine the eggs and cream in a large mixing bowl and whisk to blend well. Add the cornmeal, flour, masa harina, baking powder, cayenne, the remaining 1/2 teaspoon salt, and the water. Mix well. Fold in the corn-and-shallot mixture. Heat 1/2 teaspoon of the vegetable oil in a large nonstick saute pan over medium-high heat. When the oil is hot, but not smoking, gently drop the batter, 1 tablespoon at a time, into the pan. You can cook about 8 cakes at a time. Cook until the cakes are lightly golden on both sides, about 1 1/2 minutes on each side. Repeat until all of the oil and the batter are used up. Drain the cakes on paper towels. Sprinkle with the Creole seasoning.
  • * I left out the creole seasoning and shallots- still great


  1. thank you for pulling this together. my husband and i love this show. my husband thought the redneck tacos looked amazing. so i thought i'd surprise him for his bday and make them. thanks again the recipes.

  2. Thanks so much. My husband made these for me for our Mother's Day dinner and they were amazing. He left out the creole seasoning also and added a bit of cheese on top. Thanks for sharing.

  3. This comment has been removed by the author.

  4. This comment has been removed by the author.

  5. Martin's is amazing, every time we pass through we stock up on Alabama White sauce and rubs!


Related Posts Plugin for WordPress, Blogger...