IDEA ALLEY: Allin sauce, slaw recipes discovered - Arkansas Democrat-Gazette

Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.

Marcia Baldwin's request for barbecue sauce like that served at the Dixie Pig sent me digging around in the archives. I had a vague memory of publishing a similar recipe in Idea Alley a few years back. Unfortunately, that must have been a dream. But I do have good news for Baldwin and other seeking this sauce. In my search I came across a 2002 Richard Allin column about barbecue.

In that column, Allin wrote:

The Dixie Pig got its start in the east Arkansas town of Blytheville. And since both TC and I came out of eastern Arkansas, we prefer the thin vinegary type from shake bottles that drenches the meat and slaw.

On nights when we bring barbecue home, we make our own vinegar sauce. Our recipe came from an eastern Arkansas source that neither of us can remember. For anyone who cares, I'm printing the recipe below. But remember: Eastern Arkansas sauce will be an acquired taste for those used to the sweet and thick sauce. If you don't like it at first, keep trying. It's worth the effort.

Here's how to make it:

East Arkansas Barbecue Sauce for Sandwiches

2 teaspoons Worcestershire sauce

2 teaspoons chile powder, or to taste

1 teaspoon salt

1 teaspoon or more paprika

½ teaspoon red pepper

2 tablespoons vinegar

½ teaspoon black pepper

½ cup water

Combine all ingredients in a shaker bottle. Shake well together to mix.

Serve in a shaker bottle.

Makes enough for 2 or 3 sandwiches.

Another request that sent me to the archives was for coleslaw like that served at the Cock of the Walk (formerly in Maumelle) for Jack Cherry. The regional chain still has locations in Tennessee and Mississippi, but none in Arkansas.

Numerous Kats have shared their versions of this beloved slaw over the years. This one from Nathania Sawyer comes really close.

As noted in this column in 1998, part of the secret of the taste of COTW slaw was in the mayonnaise, which was packaged exclusively for the restaurant and not available to the public. I say this only to temper any expectations.

Creamy Coleslaw

(Similar to Cock of the Walk)

1 medium head cabbage, finely shredded

1 medium white onion, thinly sliced and separated into rings

Salt and pepper to taste

¼ cup sugar

1 cup mayonnaise

¼ cup vinegar

In a large mixing bowl, toss cabbage and onion together; add salt and pepper to taste and sprinkle sugar over mixture. Combine mayonnaise and vinegar. Pour over cabbage and onion mixture. Toss and chill.

Makes 8 to 10 servings.

Email recipe contributions, requests and culinary questions to:

kbrant@adgnewsroom.com

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IDEA ALLEY: Allin sauce, slaw recipes discovered - Arkansas Democrat-Gazette
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