Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling (18 page)

1. Marinate the pork in 1 tablespoon oyster sauce and baking soda for 30 minutes.
   
2. Soak the dried mushrooms in hot water to soften; drain and thinly slice.
   
3. Combine the remaining 1 tablespoon oyster sauce, chicken broth, and sugar to form sauce. Set aside.
   
4. Add 2 tablespoons oil to a preheated wok or skillet. When oil is hot, add the pork. Stir-fry briefly until it changes color and is nearly cooked through. Remove from the wok.
   
5. Add 1
   ¹
   ⁄
   ₂
   tablespoons oil. When oil is hot, add the dried mushrooms. Stir-fry for 1 minute, then add the bean sprouts, Pickled Carrot, Radish Pickles, and the green onion. Add the sauce in the middle of the wok and bring to a boil. Add the pork and mix through. Drizzle with the sesame oil. Cool.
   
6. Heat 4–6 cups oil to 375°F. While oil is heating, prepare the spring rolls. To wrap, lay the wrapper in a diamond shape. Place a tablespoon of filling in the middle. Coat all the edges with the cornstarch-and-water mixture. Roll up the wrapper and tuck in the edges. Seal the tucked-in edges with cornstarch and water. Continue with the remainder of the spring rolls. (Prepare more cornstarch and water as necessary.)
   
7. In a large, deep-sided pan or wok, deep-fry the spring rolls, two at a time, until they turn golden. Drain on paper towels.
   

Ceviche is a casual yet classy Latin appetizer of raw fish that has been briefly firmed up by its contact with citrus juice. The flavors of your pickles will really shine through against this delectable backdrop. Ceviche is not cooked, so make sure to use only the freshest fish, and do not serve this to anyone who doesn’t like sushi!

YIELDS 4 SERVINGS

 

 1
¹
⁄
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pounds fresh halibut

 
¹
⁄
₂
cup lime juice

 2 Vinegar-Packed Peppers (see
Part II
)

 1 large red tomato

 4 tablespoons fresh cilantro

 
¹
⁄
₄
cup Sweet Red Onions (see
Part II
)

 
¹
⁄
₂
cup orange juice

 1 teaspoon salt

1. Cut the halibut into
   ¹
   ⁄
   ₂
   -inch cubes. Combine the fish and lime juice in a small glass or ceramic container. Cover and refrigerate for 1 hour.
   
2. Dice the Vingar-Packed Peppers into
   ¹
   ⁄
   ₄
   -inch pieces. Chop the tomato into
   ¹
   ⁄
   ₄
   -inch pieces; reserve the juice. Chop the cilantro into
   ¹
   ⁄
   ₄
   -inch pieces.
   
3. Drain off and discard the lime juice and put the fish in a medium-sized mixing bowl. Add the Sweet Red Onions, Vinegar-Packed Peppers, tomatoes with their juice, cilantro, orange juice, and salt; stir well. Refrigerate in a glass or ceramic container for 4 to 12 hours.
   

 
This recipe is a perfect marriage of strong Mediterranean flavors. The deep, smoky pepper will work wonders with the piquant artichoke hearts
.

YIELDS 6 SERVINGS

 

 3 red peppers

 1 teaspoon extra-virgin olive oil

 1 teaspoon balsamic vinegar

 
¹
⁄
₄
bunch fresh oregano, chopped

 12 (1
¹
⁄
₂
-inch-thick) slices baguette

 1
¹
⁄
₂
ounces Manchego cheese (Romano or Parmesan can be substituted)

 Fresh-cracked black pepper, to taste

 12 Spiced Artichoke Hearts (see
Part II
)

1. Preheat oven to 400°F.
   
2. Coat the red peppers with a bit of the oil and place on a baking sheet; roast until the skin blisters, approximately 10 minutes. Remove the peppers from the oven and immediately place in a sealed plastic bag; let sit for a minimum of 5 minutes. Remove the peppers from the bag and peel off and discard the skin.
   
3. Purée the peppers in a blender, then add the vinegar and continue to process into a smooth paste. Mix in the chopped oregano. Let stand for at least 1 hour (can be prepared a day in advance and refrigerated).
   
4. Use a pastry brush to coat the bread slices lightly with the remaining oil. Toast until lightly golden brown.
   
5. Spread the puréed pepper on the toasted bread and sprinkle with cheese and black pepper. Top each slice with a Spiced Artichoke Heart.
   

 
This quick salad has a rich flavor that works in large portions as a side for a pasta dish or in small portions as an appetizer. The pleasant sweet and sour flavor of the pickled beets works well to offset the richness of the goat cheese and nuts
.

YIELDS 4 SERVINGS

 

 4 cups mixed baby greens

 2 tablespoons Italian salad dressing

 
¹
⁄
₂
cup goat cheese, crumbled

 
¹
⁄
₂
cup diced Sweet and Sour Beets (see
Part II
)

 
²
⁄
₃
cup pecans, chopped

 Mix greens and dressing together in a medium salad bowl. Toss well to coat. Add goat cheese, pickled beets, and pecans to salad. Toss to mix and serve immediately.

If you haven’t made your own kimchi, you can buy it at any Asian grocer. Remember that kimchi can pack quite a kick, so you may want to use it sparingly until you get a handle on its potency
.

YIELDS 4 SERVINGS

 

 2 bunches scallions, trimmed and thinly sliced

 8 ounces tofu, diced

 2 cups baby spinach

 1 cup water chestnuts, chopped

 1 cup crispy chow mein noodles, crumbled

 1 cup fresh shelled edamame

 
¹
⁄
₂
cup Traditional Korean Kimchi (see
Part II
), drained and chopped

 
¹
⁄
₂
cup chopped baby corn

 2 tablespoons toasted sesame seeds

 Asian-style commercial salad dressing, to taste

Combine all the ingredients in a large salad bowl. Add chosen dressing to taste and toss to coat. Serve immediately.

 

Chow mein noodles are deep-fried until crispy and add a zesty crunch to any salad mixture, but particularly to one that is Asian inspired. The baby corn that often turns up in Chinese stir-fries is corn that is harvested early just after the silk is produced. The tiny cobs retain crispiness while adding a sweet undertone to other dishes. These are readily available canned.

 

Bulgur is whole pieces of wheat that have been cleaned, parboiled, dried, and sorted into sizes. It’s healthier than rice or pasta, and just as easy
.

YIELDS 4 SERVINGS

 

 1
¹
⁄
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cups water

 1 cup coarse bulgur

 Pinch of salt

 1 medium red onion, thinly sliced

 2 tablespoons olive oil

 Juice from 1 lemon

 2 bay leaves

 1 teaspoon cumin seeds

 
¹
⁄
₂
teaspoon ground turmeric

 
¹
⁄
₂
teaspoon ground paprika

 Pinch of cayenne pepper

 1 (15-ounce) can chickpeas, rinsed and drained

 2 tablespoons Brined Capers (see
Part II
)

 Additional salt to taste

 Pepper to taste

1. Bring the water to a boil in a saucepan and add the bulgur and a pinch of salt. Turn off the heat, and let it sit, uncovered, for 20 minutes until all of the water has been absorbed.
   
2. Preheat the oven to 400°F.
   
3. Place an ovenproof skillet over medium heat. Once it is heated, add the onion, oil, lemon juice, bay leaves, cumin, turmeric, paprika, and cayenne. Stir until the onions are coated with the spices. Cook the onions for 5–7 minutes until they’re soft and the spices smell toasted. Stir the chickpeas into the onions and cook until they start to sizzle. Add the Brined Capers.
   
4. Place the skillet into the middle of the oven for 20 minutes and stir halfway through. Remove the skillet from the oven, discard the bay leaves, and season with salt and pepper as necessary. Gently reheat the bulgur, pour the contents of the skillet over it, and serve hot.