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

Ingredients

• 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)

Directions

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 eggs
• 1 cup heavy cream
• 3/4 cup yellow cornmeal
• 1/2 cup bleached all-purpose flour
• 1/2 cup masa harina flour
• 2 teaspoons baking powder
• 1/8 teaspoon cayenne
• 3/4 cup water
• 2 teaspoons vegetable oil
• 1 teaspoon Creole Seasoning, recipe 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