A moment of silence on Rotisserie Wednesday

I've been thinking about memorializing Irvine Robbins by eating 31 flavors of ice cream today. The co-founder of Baskin-Robbins died yesterday at age 90. Raise a cone to him!

In high school (way back in the '70s which is why I know all the words to Kung Foo Fighting) I had some friends that scooped ice cream at the Baskin-Robbins on the "Avenue," the main drag through my California hometown. Yes, very American Graffiti. My favorite flavor was Jamoca almond fudge. Turns out, that was Robbins' fave too! We used to go there all the time after Friday night games. Stop me before I start to sing ... "Misty water-colored memories ..."

But, alas, it is Rotisserie Chicken Wednesday.

Today, I'm all about a yummy side dish to go with the store-made bird. Since the roast chicken is soft and mild, I recommend something crunchy and very flavorful. An Asian-inspired slaw sounds good to me. This recipe from Bon Appetit calls for lots of shredding but you can also buy the pre-shredded cabbage. A suitable substitute. Do add the bell peppers, though.

This may make more than you need ... Get some pulled pork and pile it all high on buns. The Asian flavorings will make it all more interesting.

Then have some ice cream.

Super Slaw
6 tablespoons rice vinegar
3 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons (packed) golden brown sugar
2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic
5 cups thinly sliced green cabbage
2 cups thinly sliced red cabbage
2 large red or yellow bell peppers, cut into matchstick-size strips
2 medium carrots, peeled, cut into matchstick-size strips
8 large green onions, cut into matchstick-size strips
1/2 cup chopped fresh cilantro

Whisk first 7 ingredients in small bowl to blend. (Dressing can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.)

Combine remaining ingredients in large bowl. Add dressing and toss to coat. Season with salt and pepper and serve.

Serves 4 to 6.

Source:  Bon Appétit, July 1998

AP file photo