Tag Archives: pickled

Deviled Eggs — Green Tomato, Smoked Salmon, Bacon et. al.

These are topped with leftover pulled pork & pickled green tomatoes.

These are topped with leftover pulled pork & pickled green tomatoes.

As a Southern woman of a certain age, it’s assumed that you can do a few things well. You can write a proper thank you note. You can drink good bourbon straight. And you can make a solid deviled egg.

I recently found out that one of my most quintessentially Southern lady friends doesn’t know how to do #3, so we remedied that last night.

The great thing about deviled eggs is you can make any flavor as long as you have a tasty base to start with. Mayo helps with that, but mustard goes a long way, as does pickle juice, the secret to All Good Things. Also important: axe the sweet relish most people use. That tip isn’t grandma-sanctioned, but it will give you a better “blank” slate to start with.

18 organic eggs
3 tbsp Duke’s mayonnaise
2 tbsp Dijon mustard
1 tbsp yellow mustard
1 tbsp pickle juice
1 tsp black pepper
salt to taste
paprika or cayenne

  1. Boil, cool and peel your eggs. (If you haven’t tried the hot-start method, see below. They’ll peel much easier.)
  2. Slice them in half and put all the yolks in one bowl. (And you don’t have to slice them vertically; Husk does them horizontally, and they are the devil masters.)
  3. Mash the eggs with a fork and add the remaining ingredients. Mix well. Taste and season.
  4. Separate yolk mix into 4 bowls (see below).
  5. For each ingredient, dice a 1/2 cup of your topping of choice and stir it into one bowl.
  6. Fill a Ziploc bag with the mix and cut a corner off. Pipe some filling into each egg.
  7. Top each egg with a 1-inch piece of the ingredient used in the filling. Chill until face-stuffing time.
The smoked trout variety at Husk. Can I get a swoon from all my fellow fatgirls.

The smoked trout variety at Husk. Can I get a swoon from all my fellow fatgirls.

Toppings:

With 18 eggs, you can make a bunch of kinds, but 4 different toppings works well for 18 eggs. Choose from any of the below, or use whatever you’ve got in the fridge — as long as the ingredient isn’t too sweet, anything is good stuff in an egg.

Witness:

  • Smoked salmon or trout
  • Pickled anything – green tomatoes, cucumbers, okra, etc.
  • Bacon
  • Ham (country or regular, shaved)
  • Prosciutto
  • Pulled pork
  • Olives
  • Raw tuna (topped with a dollop of wasabi)
  • Pimento cheese (what up, Marge)
  • Truffle oil

Hot-start boiling:

The fresher the egg, the harder it will be to peel when hard-boiled. This method makes them easier to de-shell without totally destroying them.

  1. Lower your eggs straight from the fridge into already-boiling water.
  2. Lower the heat to the barest simmer.
  3. Cook the eggs for 11 minutes.
  4. Shock them in ice water and let them chill for 15 minutes.
  5. Peel under cool running water.
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Filed under Appetizers, Comfort food, Party food, Side dishes, Snacks, Southern food

Cucumber Salad

I’ve said it before and I’ll say it again – I want nothing to do with cucumbers… unless they’re part of some great-smelling lotion line by Dove, The texture, the seeds, the squishy texture – they are just not for me. Unless you pickle them.

I am a self-professed pickling junkie, and with this recipe The Chef proved that vinegar is so magical it can even make a cucumber palatable. He likes to serve these on top of Bulgogi (a truly delicious Korean taco alternative) or under grilled shrimp as an appetizer. Go. Make. Believe.

4 cucumber, peeled, seeded and sliced thin
1/2 yellow onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 cup rice wine vinegar
2 tsp sugar
salt to taste
1/3 cup olive oil
1 tbsp chopped cilantro

  1. Start by making the dressing: Mix vinegar, sugar, salt, and oil.  Taste. If it’s too tart add sugar; if it’s too sweet add vinegar.
  2. Mix dressing and the rest of the ingredients together. Let sit in fridge for at least 2 hours.

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Filed under Salad, Toppings, Veggies

Ridiculously Perfect Pickled Red Onions

I hate red onions. I love pickled things. By all accounts, this dish should break even at best. It does SO much more. These were without a doubt the highlight of The Chef’s birthday meal (and, of course, one of the parts he prepared himself).

They have the perfect crisp, salty, spicy bite, and I have no doubt they’re fantastic on everything. Barrett likes to use them on tacos, sandwiches, burgers or anything braised. I like to eat them straight.

2 red onions sliced very thin
12 oz of red wine vinegar
couple squirts of honey
salt and pepper to taste

  1. Heat vinegar, honey, salt, and pepper.
  2. Once warm, pour over sliced red onions.
  3. Cool and refrigerate until ready to use.

I think these are even better a few days later, so keep your hands off for a while. If you can.

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Filed under Pickled, Sauces, Side dishes, Toppings, Veggies

Sweet and Sour Cucumber Relish

The Chef assures this is awesome over seared tuna or grilled salmon. While I usually shy away from cucumbers in general, I think the pickleyness (new word. check it.) of this could win me over like Caroline’s Cucumber Dip did. Try it on for size.

1/2 red onion, sliced thin
1 tablespoon of ginger, slice in half
1 cup rice vinegar
1/3 cup of sugar
1/2 jalapeno, minced
1 lime, juice only
1 1/2 cucumber, peeled, sliced, and deseeded
1/8 cup cilantro, chopped
1/2 tablespoon salt
1/2 tablespoon cumin

  1. In a medium size sauce pot combine red onion, ginger, vinegar, and sugar.  Cook over medium heat until it becomes slightly thick (about 20 minutes)
  2. When thickened, remove from heat and let cool completely and remove ginger slices.
  3. In a mixing bowl, combine jalapeno, lime juice, cucumbers , cilantro, salt, and cumin
  4. Once  the sauce has cooled completely pour over cucumbers and toss gently.

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Filed under Fish, Relishes, Sauces, Veggies

Caroline’s Cucumber Dip

I don’t even like cucumbers, and I LOVE this dip. Pickling the cucumbers overnight makes this a mess o’ salty goodness.

2 large cucumbers (deseeded)
½ cup of vinegar
2 tsp. of salt
½-1 tsp. of garlic salt
2 (8 oz.) pkgs. of cream cheese

 

  1. Wash and grate unpeeled cucumbers
  2. Add vinegar and salt to the grated cucumbers
  3. Stir, cover and let stand overnight in fridge
  4. Next day press out liquid.
  5. Blend garlic salt, cream cheese and combine with cucumbers

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Filed under Appetizers, Dips, Party food