25 May 2009
I have started making pickles. A lot of pickles. There is something about a cold, crisp pickle that just can't be beat. As a snack to hold you over until dinner. As the perfect addition to a sandwich. They are a great thing to have in your fridge. And it makes it even better if you have made them yourself.
I have been very happy with all the pickles that I have made. But these take the cake. I probably love them more than other pickles because of the memories they bring of the restaurant that they are from... a restaurant that I would gladly travel back to Minneapolis for any day. But until that next trip comes, at least I have some pickles to hold me over.
4 seedless english cucumbers, sliced very thin
2 cerano chilis, sliced thin
2 fresno chilis, sliced thin
4 garlic cloves, sliced thin
4 cups rice wine vinegar
4 cups sugar
Boil the vinegar and sugar together until sugar is dissolved. Pour over cucumbers, chilis and garlic in a large bowl. Allow to cool to room temperature. Pour into jars and refrigerate.
23 May 2009
This sandwich. It is the bomb. I can honestly say that, as I was eating it, I was convinced that this was the best sandwich I have ever eaten. It may not be true... but I can sure tell you that it is good enough for me to think that it was. It is helped out by the great ham recipe that I got from my soon-to-be sister-in-law... but I don't have a photo of the ham... so you will have to wait for that recipe. But another key player was the pickles. Pickles that I made from a recipe given to me by a friend who is a chef at a restaurant that will remain nameless just in case I get in trouble for sharing the recipe with you. But you will have to wait for that recipe too... but just for a couple of days. For now, be happy with the sandwich.
Deviled Ham and Pickle Sandwiches
adapted from Gourmet, April 2009
1 1/2 cups chopped cooked ham (1/2 pound)
1/3 cup mayonnaise
2 teaspoons grainy mustard
1/2 teaspoon Worcestershire sauce
1/4 teaspoon Tabasco
Sliced cornichons or dill pickles
Thinly sliced sweet onion
8 slices sandwich bread (we used small baguettes from a mexican grocery down the street... it was a good call for us. use whatever bread you see fit)
Pulse ham with mayonnaise, mustard, Worcestershire sauce, and Tabasco in a food processor until finely chopped.
Make sandwiches with ham mixture, pickles, onion, and bread.