Barbecue Sides- Blue Cheese Cole Slaw (Recipe #146) and Italian-Syle Baked Beans (Recipe #147)

Last fall, Pres froze pulled pork that he smoked on the Big Green Egg.  We finally thawed it, and I made the following sides to go with it.  I liked the sides and was shocked by how good the pork tasted even after being frozen.

Blue Cheese Cole Slaw

From Ina Garten via Food Network

1/2 small head green cabbage

1/2 small head red cabbage

4 large carrots, scrubbed or peeled

2 cups (16 ounces) good mayonnaise

1/4 cup Dijon mustard

2 tablespoons whole grain mustard

2 tablespoons apple cider vinegar

1 teaspoon celery salt

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 1/2 cups (6 ounces) crumbled Roquefort blue cheese

1 cup chopped fresh parsley leaves

Cut the cabbages in half and then in quarters and cut out the cores. Set up the food processor with the slicing blade (according to manufacturer's instructions) and place the pieces of cabbage, one at a time, lying horizontally in the feed tube. (If they don't fit, cut them to fit lying down.) Place the feed tube pusher on top and turn on the processor. Don't push on the feed tube pusher or the slices will turn out too thick! Continue with the remaining red and green cabbage quarters. Transfer into a large bowl, discarding any very large pieces. Before you pour the dressing on the salad, save a handful of the grated vegetables to decorate for serving. Change the slicing blade for the large shredding blade and cut the carrots so they also lie down in the feed tube. Since the carrots are hard, replace the feed tube pusher and press firmly with the food processor on. Transfer to bowl with the cabbages. In a medium bowl, whisk together the mayonnaise, both mustards, vinegar, celery salt, kosher salt, and pepper. Pour enough mayonnaise dressing over the grated vegetables and toss to moisten well. Add crumbled blue cheese and parsley and toss together. Cover the bowl with plastic wrap and refrigerate for several hours to allow the flavors to meld. Serve cold or at room temperature.

Italian-Style Baked Beans

From Giada DeLaurentiis via Food Network

6 ounces thinly sliced pancetta, chopped

2 onions, chopped

4 garlic cloves, minced

1 cup dark beer

1 cup tomato sauce

1/3 cup dark brown sugar

1/4 cup balsamic vinegar

3 tablespoons mild-flavored molasses

6 teaspoons Dijon mustard

3/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 (15-ounce) cans cannellini beans, drained

Preheat the oven to 400 degrees F.

Cook the pancetta in a heavy large oven-safe pot over medium heat until crisp, about 8 minutes. Add the onions and garlic, and saute until the onions are translucent, about 5 minutes. Mix in the beer, tomato sauce, brown sugar, vinegar, molasses, mustard, salt, and pepper. Stir in the beans. Bring to a simmer. Transfer to the oven and bake, uncovered, until the bean mixture bubbles and thickens slightly, stirring occasionally, about 45 minutes.