To make sweet and spicy coleslaw, quarter and core a 2-pound cabbage, peel 4 carrots and a medium onion, and cut the vegetables into pieces small enough to fit in a food processor chute. Fit a food processor with a vegetable grater attachment, and run the cabbage, carrots and onion through the processor until shredded. Put the shredded vegetables in a bowl, and mix them with a sauce containing 1/2 cup of mayonnaise, 1/4 cup of mustard, 2 teaspoons of apple cider vinegar and 1 cup of sugar. Season the sauce with 1 teaspoon of freshly ground black pepper, 1/2 teaspoon of cayenne pepper and kosher salt to taste.
To make barbecue baked beans, preheat an oven to 275 degrees Fahrenheit, and sauté 1 chopped red bell pepper, 1/2 chopped onion and 2 chopped cloves of garlic with 1 tablespoon of olive oil in a large Dutch oven. Add 2 28-ounce cans of baked beans, 1/2 cup of brown sugar, 1/3 cup of barbecue seasoning, 1/4 cup of molasses, 1 cup of barbecue sauce and 3/4 cup of chopped pork or beef brisket. Bring the beans to a simmer, cover them, and bake them in the oven for 45 minutes.Learn more about Cooking