Well, the lead-up games are over, which means it’s time for that two weeks of pre-Super Bowl hype…aka recipe planning!
America’s game means America’s food, so it’s time to break out the deep fryer. This recipe uses the “Hot Mama” pickles from Lynnae’s Gourmet Pickles–which come with a bonus jalapeno kick in the brine–for some spicy, crispy, pickle-y bites of goodness
Well, I hope everyone had a super fantastic holiday. With New Years right around the bend, I decided to make a fun snack for all of you to try. I know, I spoil you so.
So, I love a good Cuban sandwich, sometimes called a Cubano, piled high with shredded pork, ham, Swiss cheese and pickles. I love it so much, I wrapped it in an eggroll blanket, got it all nice and toasty and ate the hell out of it. That’s love.
Without further ado, I present you with the Baked Cubano Eggroll:
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I’m probably not in the majority when I say I don’t love tater tots. I mean, I don’t dislike them; they are fried potatoes after all. On their own I just find them greasy and kind of boring. They never hold salt the way I want them to and are more often than not soggy; I’d prefer fries or home fries any day.
Imagine my surprise when BS and I sat down at R Gang Eatery in San Diego, the laid-back base of Top Chef’s Rich Sweeney, and were offered a slew of stuffed tater tots. After some debate (do we want foie at 10am?) we ordered the craziest ones (clearly) — tater tots filled with pickles and cheese. They were the first thing to come out of the kitchen, and let’s be honest, we both stared at them for a minute before touching them. Were we really going to eat pickles and cheese as breakfast?
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Let the record show that in February 2012, the foodie revolution officially went too far.
Now, I can do a pickle-tini. I can do a grilled pickle.
Pickled watermelon? Pickled ramps? Pickles on the Christmas tree? Yes, yes, and hell yes. But pickles in my coffee? For seriousness? I’ve checked and checked, but it seems this is not some sort of pop-up April Fools’ Day joke. Metrocurean reports from DC:
Peregrine Espresso is pushing the sour envelope with a specialty drink now on offer, dubbed Love Potion Number Brine (above). Joining forces with new DC-based pickle company Gordy’s Pickle Jar, Peregrine created a drink that mixes Gordy’s sweet brine with espresso, milk and a little simple syrup on ice.
If they start serving this with a side of nutella pickle relish, I am retiring.
More from Metrocurean.
Not that we wait until Memorial Day to pull out the grills, but the unofficial start of summer does mean it’s time to start getting serious about BBQ season. Need some help? Here are Endless Simmer’s top 10 favorite things to throw on the grill.
Just trust us on this one, it works. Grilled pickles.
Any pizza is better with a few char marks. Grilled pizza recipe + the perfect pizza dough recipe.
Of course you already know if you have a beautiful rack like this, it’d be a sin not to cook it on the grill. But you don’t have our secret hoisin sauce BBQ ribs recipe. Now you do.
This one doesn’t need any sales pitch, does it? Grilled corn on the cob with chili lime butter recipe.
Why eat one burger when you can have 14 tiny ones? Grilled sliders with onion marmalade recipe.
September is National Deep Fry Everything Month here in the US, better known as state fair season. ML’s batter fried waddle through the Iowa State Fair got my heart racing, and got my stomach remembering the above photo, taken on my travels this summer in Benton Harbor, Michigan. The mystery DFF in question is deep fried pickles, and in true Midwest style, they were light on the pickles, heavy on the fried. Delish.
So as summer state fair season comes to an end, just thought I’d ask — any other ESers make it to the state fair circuit this year? If so, what’s the craziest thing you saw battered and fried? Extra points, of course, if it got placed on a stick.
