When you're in the mood for that perfect combo of delicious pulled pork (Company Chow's  Arse N' Rub) and a tangy coleslaw, here's your fix. There are those people that do not prefer the combo, but I'm telling you right now, it's like these two are made for each other. By themselves they are great, but combined together, it's a flavor explosion! The flavors compliment each other perfectly, the sweet and spiciness of the pork, topped with the cool, tangy, acidity of the slaw , is  extraordinary. 
So for all of you pulled pork sandwich fans, you need to pick up  Company Chow's "Arse N' Rub" one and done pulled pork seasoning packets, coming to our online store soon on this site, and get started  making your sandwiches

So here's a quick rundown of the coleslaw recipe, so you can get started perfecting the recipe.

INGREDIENTS
-1 bag multi-color coleslaw mix (if you want save some time from cutting the cabbage yourself)
-1 bunch cilantro (chopped)
-2 Granny Smith apples (diced small)
-3/4 cup mayonnaise. I make my own mayonnaise. For that recipe check out @companychowfoodjunkies on Instagram 
-3 tbsp apple cider vinegar
-1 tbsp whole grain mustard. I've also used stone ground.
-1/2 tsp salt
-1/2 tsp fresh ground pepper
-1 tbsp sugar, if you want it a little sweeter. I used crushed pineapple instead of sugar for extra sweetness

For a quick step by step video on the recipe click this link
https://www.instagram.com/p/Bu7JWe4AKbe/?utm_source=ig_share_sheet&igshid=93ogxh3q4tat

LET'S TALK FOOD
Sometimes I wonder, why do I love food so much? Than I have a meal like chicken Pad Thai, where every flavor just works beautifully, and tastes so good, than I stop wondering.
​I still remember the first time I had Pad Thai, I was at a restaurant near my job, and didn't know what to order. My Captain had suggested trying it, and of course Im always up for something new, so I gave it a whirl. Let's just say I've been to that restaurant at least 10 times and I've only ordered something else once!
After that I knew I needed to learn how to make it myself. I have found different alternatives to make it a little healthier, and much quicker. If you're in a rush, or on the go a lot like I am, you'll want to hear how to make this quick and easy.
Here are some ideas and substitutes you can find at any health food type grocery store. I buy all my groceries from Clarks Nutrition.


​These are brown rice Pad Thai noodles. If you're looking towards the healthier side, I suggest these. There are many different types of Pad Thai noodles, but I wanted to keep it as healthy as possible. They have great texture and taste, and really easy to cook.

​
Make your life a little easier sometimes, use pre made Pad Thai sauce. It's Delicious! Its "Easy" Pad Thai

If you are going use soy sauce on your meal, try substituting it with liquid aminos. It contains 16 of the 20 amino acids, which are the building blocks of protein.

Another way to make your cooking experience a little easier, is a thai spice mix to season your chicken. Like I said in the title this is "Easy" Pad Thai. If you want to make everything by scratch, be my guest, I have done it, but sometimes quick and easy is what you need.

​These were just some of the alternatives I have used to make this meal a little healthier, and a little easier. Be creative with it, try different veggies, different meats. That's what good food is, happy accidents. Peanut butter and jelly didn't create itself. My theory is, someone had a handful of peanuts, dropped them in a jar of jelly and Boom! PB&J. Im just sayin, directions are more like guidelines, create your own PB&J.
Now don't worry, I'll still leave directions on how I made the meal
Til next time
​STAY HUNGRY

Ingredients:
-2 to 3 lbs of chicken breasts ( sliced thin )
​-1 package brown rice Pad Thai noodles
​-1 jar Pad Thai sauce
​-1 package Thai seasoning (for the chicken)
-1 bunch of cilantro
-1 bunch of scallions
-Crushed peanuts
-1 cup Bean sprouts
-1 bag Matchstick style carrots
-2 tbsp Liquid Aminos
-Crushed Red Pepper (for a little heat)
-2 limes cut into wedges
-1/4 cup olive oil
-3 eggs

Directions:
1.Cook your noodles according to the brand you get. I've noticed different brands especially between the brown rice noodles and other types, the directions varied.
The brand I use, is boil until soft texture approx 10 min, not too soft or they will end up mushy. I also use about 1 tbsp of chicken bouillon in the pasta water, just for a little more flavor. Remove from heat, rinse with cold water and set aside

2. Use your oil and brown the chicken slices (just lightly coat your chicken with the Thai seasoning and liquid aminos). I have a big griddle I cook on, but a cast iron skillet will work great to.

3. Remove the chicken from the pan. Scramble the 3 eggs in the same pan. As they start to cook add your noodles and chicken back into the pan

4. Toss mixture with Thai sauce. I personally like to add my carrots and bean sprouts while it's still cooking, just to cook them down a little. Some people prefer more of a crunch. It's up to you. Add the crushed red pepper also, if you prefer a little heat like I do.

5. Top with cilantro, green onions, crushed peanuts, and a squeeze from a lime wedge.
​Enjoy!

LET'S TALK!

Do not be detoured from your vision, by anything or anyone. Create your masterpiece in everything you do.
I've sat and contiplated this journey many times before. From waking up in the middle of the night, or just staring off into nothing, because some crazy idea pops in my head, or some delicious recipe I want to try, that was on the food channel. Those types of thoghts go through my head on a daily basis. That's how I know I want this, I cant stop thinking about it!!
So with that, comes doubt. The feeling of "Am I I good enough" , "Will I be successful" etc. Yes, and yes. I can't express to you enough, how much i want to succeed in the cooking community. It has become a true passion, and dream, to create recipes that I would have never considered in the past.
​Cooking for friends and family, sharing recipes, and watching them enjoy what I have made, gives me a pure sense of joy.
I will continue to learn, I will continue to try new ideas and techniques, I will only get better.
Stay with Company Chow on this journey to the top. We would love to hear from you so give us your feedback, and/or ideas.

STAY HUNGRY!

LET'S TALK FOOD!
Do you ever want to change up your flavor profile, and shock your tastebuds with a perfect balance of salty, sweet, heat, and acidity. This is the meal for you.
Steamed bao buns is a great way to spice up your average bbq, and be as creative as you want. The bao bun is a great base for any meat or topping you choose.
​I went with a paper thin American Wagyu, and a Korean bbq chicken. They both paired so nice with the homemade slaw, and homemade pickled onions. The thick creaminess of the bun, the sweetness from the meat, and the acid from the onions, and slaw is a game changer.
​You can choose any meat you want , but i think the key components are the slaw and onions.
Here's what I used for my slaw and onions. Simple and easy

THE SLAW
-1 bag shredded green and red cabbage, sweet carrots
-1/2 cucumber sliced. Or substitute with jicama
​-1 bunch cilantro
-1 green apple
-1/4 cup rice wine vinegar
-1/4 cup sesame oil
-1 tbsp honey
-Salt and pepper to taste
-Top with black sesame seeds

THE PICKLED ONIONS
-1 red onion, sliced thin
-1/2 cup water
-1/4 cup white vinegar
-1/4 cup apple cider vinegar.( I used a ginger honey infused apple cider vinegar)
-1 1/2 tbsp honey
-1 1/2 tsp kosher salt
-1/4 tsp red pepper flakes
​Place thinly sliced onions in a large enough mason jar. Pour all other contents into a pot. Medium heat until it starts to simmer, than pour contents into mason jar. Make sure all onions are submereged in the liquid completely. Let cool for approx 20-30 minutes. Your onions should be pickled and ready to eat. Cover and save in the fridge.
​STAY HUNGRY!

LET'S TALK FOOD!
Julia Child nailed it on the head with this statement. If there is no passion or love in what your doing , why do it!
​My love for cooking has grown stronger and stronger every time I create something that makes someone smile.
Cooking has made such a difference in my life, its brought back a fire in me that I thought I had lost. It's also been very therapeutic as a natural stresss reliever.
​In our line of work everyone needs an outlet, a hobby, something to lose yourself into, and take your mind off things. Cooking is my zen, starting from the shopping, to the dicing, to the sauteing, inhaling of all the aromatics of each element, to the elegant plating. Then ending with that first bite of a simple creation. Priceless!
If you share the same love for cooking as I do, speak up on it! Let me hear what cooking does for you. Do you cook because you truly just love it, do you cook just because you have to survive, or do you cook because your kids are acting like they're starving, even though they just ate 30 minutes ago. Let me know!
STAY HUNGRY!

LETS TALK FOOD! Welcome foodies to Company Chows new and improved blog!! We want your feedback, we want your questions, we want to hear from you, what do you want to eat! We are a growing company, and are ready to take this to the next level. The recipes will only get better, so you will want to stay conected. Our seasoning products are soon to come, so you dont want to miss out. Come take this culinary journey with us , and enjoy some great food on the way.
​Check out our Instagram page @companychowfoodjunkies for new food pics and recipes. Cant wait to hear from you.
STAY HUNGRY!!