Let pickled cucumbers be key players on the plate

By Arthi Subramaniam / Pittsburgh Post-Gazette

Give pickled cucumbers the credit they deserve. Tucking them beside sandwiches is so unimaginative and such an easy way out. That’s what the lazy would do.

How about getting a little imaginative and using them in a zingy Caesar dressing along with anchovies and minced garlic or in a classic sherry vinaigrette to elevate a simple green salad. Or substitute the sour cukes for capers in a lemon-butter sauce.

Minced pickle can add a good punch to garlic aioli or tartar sauce to be drizzled over a pollock or haddock fillet. And there’s no reason to hold them back from appearing in a classic Hollandaise of eggs yolks and butter to serve with the Sunday brunch staple — eggs Benedict.

There’s more to pickles than just being crunchy and sour. They can be salty, vinegary, spicy and sweet, too. So they help to round out the taste when added to potato salad or savory cornbread muffins, and even chicken roasted with shallots and lemon wedges.

This month, Kraft Heinz came out with two pickle flavors in 16-ounce bottles featuring the Heinz Keystone logo. The Sweet & Spicy Chips have a sweet brine and at the same time gets a kick from crushed red peppers while the Spicy Garlic Chips are packed with garlic slices and red pepper flakes.

As their name suggests, they both have a good amount of bite to them, and so are perfect for a quesadilla filled with burger fixings such as fried onions, tomato and cheese or tossing into a summer slaw with thin strips of broccoli stems, carrots and red peppers or for hot dogs stuffed with wasabi paste and cabbage.

The spicy chips also work magic in a mac ’n’ cheese loaded with Monterey Jack, cheddar, chevre and prosciutto or in a grilled cheese sandwich layered with tomatoes, grilled onions and aged cheddar or as a topping for toast that includes bechamel sauce cooked with pieces of ham and Gruyere cheese. In each case, the pickled cukes cut through the cheese and assert themselves without shouting.

Pickles have had a place in history dating back to the Mesopotamians, who are believed to be the earliest picklers. It is said that Cleopatra thought that pickles helped her stay healthy and beautiful and Julius Caesar hailed them for bringing strength and energy. The story goes that Napoleon Bonaparte ordered them served at every meal, and some believe that he lost the Battle of Waterloo because the cook forgot the pickles that day.

Christopher Columbus is credited with bringing pickles to the New World, and they have stayed ever since.

Pickled cucumbers have become staples at sandwich shops and burger joints, but instead of having them play second fiddle as an accompaniment or garnish, let them be a key team player.

Arthi Subramaniam: asubramaniam@post-gazette.com, 412-263-1494 or on Twitter @arthisub.

Broccoli Slaw

PG tested

Don’t toss the broccoli stems because they work really well in a slaw. The pickle chips and pickle juice help to cut the strong smell from the stems. It’s important to refrigerate the slaw for at least an hour before serving so that the flavors can meld.

1½ cups tender broccoli stems, julienned

1½ cups carrots, julienned

1/2 red pepper, seeded and julienned

1 cup Heinz Sweet & Spicy Pickle Chips, cut into strips

1/4 cup mayonnaise

2 tablespoons sour cream

1/4 cup pickle juice

Salt and freshly ground black pepper to taste

Combine broccoli stems, carrots, red pepper and pickle chips in a large bowl.

In a small bowl, combine mayonnaise, sour cream and pickle juice together. Add salt and pepper to taste and mix well.

Add creamy mixture to the vegetables and combine.

Refrigerate for 1 hour before serving.

Makes 8 servings.

— Arthi Subramaniam

Pickled Quesadilla

PG tested

Fill a quesadilla with ingredients that usually accompany a burger, and the result is delicious.

4 whole wheat tortillas

3 cups shredded sharp cheddar cheese, divided

2 cups fried onions, divided

2 cups Heinz Spicy Garlic Pickle Chips, chopped finely, divided

1/2 cup finely chopped tomatoes, divided

2 tablespoons vegetable oil, divided

Place a tortilla on a cutting board and scatter 1½ cups of cheese on top.

Then sprinkle 1 cup fried onions, 1 cup pickles and ¼ cup tomatoes evenly over the cheese.

Place another tortilla over the filling and gently press.

In a large, nonstick pan over medium heat, add 1 tablespoon oil. Place tortilla in the pan and cook until both sides are golden brown.

Remove tortilla from pan and cut into 8 wedges. Repeat the process with the other 2 tortillas.

Makes 16 wedges.

— Arthi Subramaniam

Spicy Pickle Dip

PG tested

Garlic pickle chips and red pepper have a way of getting along, and when combined with cream cheese, Greek yogurt and hot wing sauce they don’t know when to stop partying.

1 cup Heinz Spicy Garlic Pickle Chips, chopped finely

1/2 red bell pepper, seeded and diced finely

1 package (8-ounce) cream cheese, softened

1/2 cup Greek yogurt

1/2 cup Parmesan cheese

1½ teaspoons hot wing sauce

Salt and freshly ground black pepper to taste

2 tablespoons pickle juice

Combine pickles and red pepper in a small bowl.

In another bowl, beat cream cheese, yogurt, cheese and hot wing sauce together with a hand-mixer, until they are well combined. Season with salt and black pepper, and beat for 1 more minute.

Fold in vegetables to the cream cheese mixture. Add pickle juice and mix well. Taste and add more salt and pepper if need be.

Refrigerate 30 minutes. Serve with pita or tortilla chips.

Makes 15 servings.

— Arthi Subramaniam

Wasabi-and-Savoy Cabbage Hot Dog

PG tested

The original Kraft Heinz recipe called for napa cabbage but I substituted savoy, which is a bit sweeter and more tender, and easier to find in the grocery store.

4 all-beef hot dogs

1 teaspoon wasabi paste

1/4 cup mayonnaise

1 tablespoon cider vinegar

1 cup finely shredded savoy cabbage

1 carrot, peeled and finely shredded

1 cup Heinz Spicy Garlic Pickle Chips, chopped, plus more for garnish

4 top-split hot dog buns, toasted

Grill or pan-fry hot dogs until heated through, 5 to 7 minutes.

Meanwhile, mix wasabi paste, mayonnaise and vinegar until blended; taste and add more vinegar or wasabi as needed. Add cabbage, carrot and chopped pickles and toss to combine.

Place 1 hot dog in each toasted hot dog bun. Top with cabbage mixture and additional pickle chips, if desired.

Serves 4.

— Gretchen McKay adapted Kraft Heinz recipe

Cheesy Pickle Pretzel Sliders

By MOLLY YEH   –   Tastemade

INGREDIENTS

  • For the burgers:

  • 1 lb ground chuck and sirloin mix

  • Kosher salt, for seasoning

  • Pepper, for seasoning

  • 8 pretzel slider buns

  • 8 slices tomato

  • 8 leaves lettuce

  • Ketchup, mustard, mayo, etc., for topping

  • For the cheesy pickles:

  • 2 kosher dill pickle spears

  • 2 slices havarti cheese

  • 2 egg roll wrappers

  • Canola or vegetable oil, for frying

LET’S GET COOKING…

  1. Divide meat into 8 equal parts and form into patties. Salt and pepper both sides. Coat the bottom of a pan with oil and heat over medium heat. Cook the burgers on each side to desired doneness.

  2. To make the pickles: pat pickle spears with paper towel to remove excess moisture. Wrap pickle in cheese, then the egg roll wrapper, sealing with water if necessary. Heat 2 inches of oil in a large saucepan to 360℉. Fry the pickles on all sides until golden brown and crispy. Transfer to a paper towel to drain. Slice each pickle into 4 slices to garnish burgers with.

  3. Toast your burger buns, if desired, and top with tomato, lettuce, meat patty, condiments, and a slice of fried cheesy pickles. Enjoy!

3 Easy Recipes To Keep You Cool By The Pool

BY    –   CW33

While the heat is up this summer Roni Proter has a few easy recipes that not only look cool but will also cool you and your guests down. 

Beer is an iconic drink to have poolside or while grilling, but it can be very filling. Wine spritzers, which are lower in alcohol and refreshingly fizzy, are a tasty alternative to beer. They won’t leave you feeling bloated.

Next up, instead of just drinking water make some Cucumber Greek Yogurt Soup. Cucumbers and yogurt both help lower body temperature. It’s also a great way to fill up on something healthy and delicious. It’s everything cooling and refreshing about Tzatziki but in a bowl of smooth soup.

Spicy foods, surprisingly, lower your body temperature and keep you cool. Roni says you can take shrimp ceviche with a little Jalapeño Ginger Beer Granita on top and make a light appetizer that will help chill you out. It has just the right amount of kick to spice up your palate.  Also, since you are eating seafood, your body won’t hold onto it like it would with a heavy burger. 

However, if you want to get your meat fix you can always add a little bacon to your guacamole dip. It’s the same coolness of guac with a hint of meat to tide you over. You can also substitute fresh veggies for chips while you’re dipping.

Shrimp and Lobster Ceviche with Jalapeño Ginger Beer Granita
1 lb Gulf shrimp, peeled and deveined (I live near the Gulf, so that’s super fresh for me, but wild caught is great too)
1 lb wild caught lobster tails
1/2 red bell pepper, chopped very fine
1/2 red onion, chopped very fine
1 large handful cilantro, chopped fine
generous slug of Extra Virgin Olive oil (chili infused oil would be great too)
juice of 5 limes
salt and pepper to taste
Directions:
Bring a pot of water to boil and salt it generously. Have an ice water bath nearby. Place the shrimp in the boiling water for 1 minute. Remove and shock in ice water. Place the whole lobster tails in the water for 3 minutes, then remove and add to ice bath. Drain the water and remove the lobster tail. Chop both shrimp and lobster into bite sized chunks, add them to a bowl. Add the rest of the ingredients, toss and cover. Chill and allow to marinate over night. Serve on tortilla chips with Jalapeño Ginger Beer Granita (recipe follows).

Jalapeno Ginger Beer Granita
1 bottle good Ginger Beer of your choice
1 jalapeno, depending on your heat preference, whole, with seeds or seeded and pith removed
1 Persian Cucumber, skin on
juice of 1 lime
salt to taste
Directions:
Combine all the ingredients in a high powered blender and completely puree. Place in a freezer safe container and freeze overnight. Then, using a fork, scrape the top until a fluffy ice forms. Place on top of each ceviche topped tortilla chip.

Chilled Cucumber Soup
10 small Persian cucumbers, sliced in 1 int pieces
5 avocadoes
1/2 red onion, roughly chopped
2 cloves garlic
2 tbsp fresh tarragon, chopped
2 tbsp fresh dill, chopped
1 cup of low fat Greek yogurt
1 cup low fat buttermilk
juice of 2 limes
generous salt and a little pepper to taste
Directions:
Place all the ingredients in a blender and blend on high until very smooth. Pour into a pitcher and cover with plastic wrap. Refrigerate overnight, adjust any seasoning and serve with chopped red onion and cucumbers.
Pineapple Salsa
1/2 pineapple, diced
2 small roma tomatoes, seeded and chopped
1 jalapeno, seeded and chopped fine
1/2 red onion, diced
1 cup (or more if you love cilantro like I do) cilantro, chopped
juice from 2 limes
generous salt and pepper
Directions:
Combine all the ingredients in a bowl and toss. Refrigerate for several hours and serve. I like to scoop out the flesh of the pineapple and save the spiky exterior to use as my bowl. It is always a big hit at parties! This salsa would be delicious simply with chips, or as a sweet accompaniment to grilled pork, spicy beef tacos or even chicken.

Cheese on the grill? It’s easier than you think.

Camembert, jelly and jalapeño go great with crackers

You just have to trust the process.

When I saw a recipe for smoked Camembert with jalapeños and jelly in Steven Raichlen’s book “Project Smoke,” I knew I had to try it, especially since I was already planning on smoking some salmon.

All of the ingredients are in the name of the dish. Get an 8-ounce wheel of Camembert (or brie), a jar of pepper or apricot jelly (or jam of your choice) and a whole jalapeño stemmed, seeded and cut into thin slivers.

And you need a cedar plank and your favorite crackers or toasted bread to put the cheese on.

All together, the ingredients for this dish cost about $12 at the grocery store. Aside from the cheese, you can get multiple servings out of the ingredients. This is a huge bargain, because this appetizer easily could sell for $20 or more at a restaurant.

Dealing with the cedar plank requires the most effort. Soak it in water for a good hour to keep it from catching fire, and prep your standard grill and get it hot (around 400 degrees).

Char each side of the plank for a couple minutes and don’t leave the grilling area at all while doing this. Even wet, the plank picked up a flicker of flame.

Raichlen says the charring process is optional, but if you have the time, it’s a silly step to skip. It smells amazing.

And I wasn’t a big fan of wasting a full charcoal grill setup for five minutes of plank roasting, so I tossed some asparagus on there indirect to add another menu item.

Prepping the cheese is a one-minute process. Place it on the center of the plank, and coat the top with a heavy layer of sweet stuff (I used apricot jam instead of pepper jelly) and liberally scatter the slivered jalapeños on top.

If you want to get to eating the cheese quickly, Raichlen actually recommends putting it in the high heat of the grill you used to char the planks with some smoke chips. It will be ready in about 10 minutes.

Since I was using my water smoker that caps out at about 250 degrees, the cheese took about 35 minutes before it was finished. When the cheese swells and has a slight jiggle to it, it’s ready.

You can’t get a better serving plate than a hot cedar plank. Raichlen’s marriage of the aroma provided with the plank and the smoke penetration into the Camembert is tough to beat. Add in the jam and this dish could work easily as a dessert.

The cheese was intended to be a prolonged appetizer for the salmon and asparagus, but my wife and I devoured it all in less than five minutes.

My only word of caution was that the Camembert oozed out a bit after that first bite, so be prepared for some quick repair with extra crackers.

Also, you probably have to make at least two of these if hosting a gathering with four or more people.

And even though the high-heat cooking method is primarily listed in the recipe, doing it on the smoker will allow a prolonged margin of error before the cheese gets away from you.

This one now will be a regular offering at Chuck’s Patio Bar and Grill.

 

Crispy, golden, flavorful: That’s Terrine’s pickle-brined fried chicken. Here’s the recipe.

By Noelle CarterContact Reporter   –   Los Angeles Times

Done right, fried chicken is a beautiful thing. Unpretentious as this classic comfort food might be, there’s a definite art to it: a tender piece of meat, delicately seasoned and lightly dredged with a dusting of flour, then baptized in a pool of sizzling fat to crisp, golden perfection. And while fans of fried chicken may disagree on the method, we can all agree that it requires technique, time and dedication — fried chicken is not “fast food.”

At Terrine restaurant on Beverly Boulevard in Los Angeles, chef Kris Morningstar offers his take on the classic with a pickle-brined fried chicken. Morningstar doesn’t brine the chicken in actual pickle juice; rather, he brines chicken thighs overnight in a mixture of pickling spice, garlic and fresh dill — at the restaurant, he also injects the thighs with brine for added flavor — and then coats them with a cayenne-flavored cornstarch slurry. After dredging them in a spiced flour coating, he rests the thighs on a rack in the refrigerator for an hour; the extra drying time makes for an extra-crisp crust. Morningstar serves the chicken over a bed of warm grits drizzled with maple syrup. The chicken has just the right amount of savory tang, the pickle brine playing nicely against the sweetness of the maple.

TERRINE’S PICKLE-BRINED FRIED CHICKEN

2 hours, 20 minutes, plus brining time. Serves 6 to 8.

BRINE

2 quarts water

1/3 cup plus 2 tablespoons plus 1 teaspoon (125 grams) kosher salt

¼ cup plus 1 heaping teaspoon (62.5 grams) sugar

6 tablespoons pickling spice

1 head garlic, split

1 ounce fresh dill

3 ½ pounds bone-in, skin-on chicken

1. In a heavy pot, combine the water, salt, sugar, spice, garlic and dill and bring to a simmer over high heat. Remove from heat and cool completely.

2. Place the thighs in a non-reactive container. Pour the brine over the thighs, keeping the thighs submerged, cover and refrigerate overnight.

PICKLE-BRINED FRIED CHICKEN

About 1 ½ cups cornstarch

2 teaspoons cayenne powder, or to taste, divided

1 cup water

1 ½ teaspoons paprika

1 ½ teaspoons Old Bay seasoning

1 ½ teaspoons ground black pepper

2 cups Wondra flour

1 ½ cups all-purpose flour

1 1/4 teaspoons kosher salt

Brined chicken thighs

Canola or vegetable oil, for frying

1. In a large bowl, whisk together the cornstarch, 1 teaspoon cayenne powder (or to taste), and the water to form a slurry. Set aside.

2. In a separate large bowl, whisk together the remaining teaspoon cayenne, the paprika, Old Bay seasoning, pepper, flours and salt.

3. Remove the chicken from the brine and pat dry. Dip a piece into the slurry. Shake the excess slurry off the piece and dredge in the flour to coat completely. Place the chicken on a wire rack set over a rimmed baking sheet. Repeat with the remaining pieces. Refrigerate the chicken, uncovered, for 1 hour.

4. When the chicken is almost ready, heat a deep-fryer or heavy pot filled at least 3 inches deep with oil to a temperature of 325 degrees.

5. Fry the chicken, 2 to 3 pieces at a time, until the skin is crisp and golden-brown, the meat is white and firm and a thermometer inserted reads 165 degrees, 8 to 12 minutes. Drain the chicken on a rack, and serve immediately.

Each of 8 servings: Calories 641; Protein 31 grams; Carbohydrates 58 grams; Fiber 1 gram; Fat 31 grams; Saturated fat 6 grams; Cholesterol 152 mg; Sugar 1 gram; Sodium 882 mg

Note: Adapted from a recipe by chef Kris Morningstar of Terrine restaurant in Los Angeles.

Texas Twinkies

By: FOX4News.com Staff

Dustin Blackwell from Hutchins BBQ stops by Good Day to make jalapeno peppers stuffed with brisket, cream cheese and wrapped bacon.

12 Whole Jalapenos
1.5 Pounds of Marbled Brisket – see instructions below
About 15 Tablespoons of Cream Cheese
12 Thick-Cut Strips of Bacon
2 Tablespoons of Kosher Salt
2 Tablespoons of Coarse Grind Pepper
6 ounces of BBQ Sweet Glaze – can make your own or purchase your favorite BBQ sauce

Slice one side of jalapeno from stem to tip. Slice across on the stem end to represent a “T.” Pit inside of jalapeno free of seeds and membranes. Place jalapenos on baking sheet and bake at 300 degrees for 10 minutes.

Remove jalapenos and place them in bowl of ice water to extract additional seed oil. Cover bottom of inside of the jalapeno with roughly a tablespoon of cream cheese. On top of the cheese, add 2 ounces of marbled brisket. Close the pepper around the stuffing and wrap with bacon. Add pinch of kosher salt and coarse grind pepper.

For oven preparation, place on baking sheet at 350 degrees for about 30 minutes. Remove peppers and apply roughly a tablespoon of BBQ sweet glaze and serve. Makes 12 servings.
Marbled Brisket

Choose a brisket from your local butcher shop – choice grade or higher, the best meat you can start with the better. Trim fat off to a quarter inch or to your liking.

Create rub with 60 % pepper, 35 % salt & 5 % other flavor you like such as cumin or cayenne. Rub mixture on the brisket 2-3 hours before cooking and refrigerate.

Smoke at 220 degrees for one hour per pound. The internal temperature should reach 185 degrees for firm and 205 degrees for tender brisket.

Use the point of the brisket, which is marbled for Texas Twinkies.

COLD CUCUMBER-MINT SOUP

by Mary Ryder   –   Daily Commercial

Servings: 4

INGREDIENTS:

  • 1 1/2 cups plain yogurt
  • 1/2 cup sour cream
  • 1/3 cup fresh spearmint leaves
  • 2 spring onions, trimmed and chopped
  • 2 medium cucumbers, peeled, seeded and chopped
  • Pinch of salt

DIRECTIONS:

Put ingredients in blender and purée until smooth. Chill covered for at least 2 hours. If desired, garnish with sprigs of mint or basil to serve. If it’s really hot or if you want to show off, serve in chilled bowls.

Pineapple-Jalapeno Agua Fresca

Richmond Times-Dispatch

Makes about ¾ quart

2 to 3 cups fresh pineapple

2 tablespoons fresh lime juice

1½ cups coconut water (I used coconut water flavored with pineapple, but regular coconut water also will work)

1 tablespoon chopped jalapeño pepper, seeds and membranes removed

3 tablespoons sugar PLUS more as needed

Combine the pineapple, lime juice, coconut water, jalapeño and sugar in a food processor and purée until smooth and frothy. Taste for sweetness and add more sugar, if necessary, or more water, if you prefer. Strain into a quart-sized jar or pitcher and chill before serving.

Jalapeno Mac n’ Cheese

BY

Courtesy of: Chris Nagy, Firefighter, Shaker Heights Fire Department

 

Modified version of the Food Network’s Creamy Jalapeno Popper Macaroni & Cheese:

  • 1 pound elbow macaroni or corkscrew noodles
  • 8 tablespoons butter
  • 2 jalapenos chopped
  • 2.5 cups half-and-half
  • 1 pound cream cheese, room temperature
  • 8 ounces sharp chedder
  • 1 cup shredded Gruyere cheese
  • ½ cup pickled jalapenos, chopped
  • 1/3 cup pickled jalapeno juice
  • 1 cup panko bread crumbs
  • 1 cup water

 

Pre-heat oven to 425 degrees

  1. Bring large pot of salted water to a boil. Add the macaroni and cook until it is al dente, strain and set aside.
  2. Melt half of the butter in a large saucepan over medium heat, add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
  3. Wipe out saucepan and add the half and half. Cook over medium heat until it just comes to a simmer, continue simmering until the half and half is reduced to 1.5 cups.  Add the cream cheese and stir until melted.  Whisk in the Chedder and Gruyere until all the cheese is melted and the sauce is smooth.
  4. Add the macaroni and 1 cup water to the cheese and stir, gently fold in the reserved jalapenos, pickled jalapenos and the pickled jalapeno juice. Poor into a 13 x 9 inch baking dish.
  5. Melt the rest of the butter and toss with the panko bread crumbs and sprinkle over the macaroni and cheese.
  6. Bake until bubbly and browned on top, about 10 minutes.

Recipe for bread and butter watermelon rind pickles

By Karoline Boehm Goodnick GLOBE CORRESPONDENT

Makes 6 cups

With watermelon on the menu for just about every summer gathering, there is sure to be plenty of rind for pickling. This quick vinegar pickle could not be easier and pairs well with the season’s finest, like fried chicken and grilled meats. The only trick is to remember to plan far enough ahead so that the pickles will be ready in time for the party.

½ medium watermelon 1½ cups sugar 1½ cups cider vinegar ½ cup water 1 tablespoon salt 1 piece (2 inches) cinnamon stick 2 whole cloves 1 tablespoon mustard seeds ½ teaspoon ground turmeric 1 jar (3 ounces) cocktail onions, drained and rinsed
1. Cut the watermelon into approximately 8 wedges. Remove all but ¼ inch of flesh along the edge of the rind. Using a peeler, remove the dark green, hard shell exterior. Cut remaining rind into 1-inch pieces. You should have about 8 cups of rind.
2. In a large, heavy-bottom pot, combine sugar, cider vinegar, water, salt, cinnamon stick, cloves, mustard seeds, and turmeric. Stir well. Bring liquid to a boil. Add watermelon. Lower heat, cover, and simmer for 10 minutes, stirring often. Add cocktail onions.

3. Transfer to a large bowl. Cool on counter for 30 minutes, stirring often. Transfer to a glass jar with a lid and refrigerate for 3 days before serving.
Karoline Boehm Goodnick

Karoline Boehm Goodnick can be reached at kboehmgoodnick@gmail.com