Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling (20 page)

1. In a large skillet, heat the canola oil over medium heat until it begins to simmer.
   
2. Season the steak strips with salt and pepper, and then cook them in the skillet, tossing them frequently, until they’ve reached their desired degree of doneness (about 3–5 minutes for medium). Add the sliced onion to wilt momentarily, then remove the pan from the heat, and let cool.
   
3. Split French rolls and slather insides with mayonnaise. Add a few drops of soy sauce or Maggi, and spread some of the Pungent Pickled Garlic on each roll.
   
4. Stuff each sandwich with all of the fillings: steak, onions, cucumber spears, and cilantro. Add Vegetable Medley. Serve the sandwiches at room temperature.
   

These sweet salmon burgers are a quick and healthy dinner that can feed a crowd. The Pickled Carrots add a touch of refinement and elegance to this perfect weeknight dish
.

YIELDS 4 SERVINGS

 

 3 tablespoons soy sauce

 
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cup water

 
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cup pineapple juice

 1 tablespoon diced Pickled Ginger (see
Part II
)

 3 tablespoons brown sugar

 1-pound salmon fillet, skin and bones removed

 
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cup unflavored bread crumbs

 
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teaspoon salt

 
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teaspoon pepper

 Vegetable oil, for cooking

 4 pita bread pockets

 4 tablespoons Picked Carrots (see
Part III
)

 Lettuce, tomato, and onion garnishes (optional)

1. In a medium saucepan, combine the first five ingredients, and bring to a low boil over medium heat. Once the mixture is boiling, set it aside briefly to cool, and then pour it into a glass baking dish. Add the salmon fillet to the marinade, and allow it to rest for up to two hours in the refrigerator, turning every 30 minutes.
   
2. After two hours, remove the salmon from the marinade and pat it dry. Process the salmon fillet in a food processor until well chopped.
   
3. In a large bowl, mix the chopped salmon with the breadcrumbs, and season with the salt and pepper.
   
4. Heat a cast iron pan or grill pan over medium high heat until hot, and add enough vegetable oil to lightly coat the bottom of the pan.
   
5. Cook the salmon burgers for approximately 3 minutes on each side, until a thermometer placed in the center of a burger reads at least 135ºF.
   
6. Place each salmon burger into a pita pocket, and top each sandwich with an equal portion of Pickled Carrots. Add optional garnishes, if desired.
   

This is a more upscale recipe, typically served near Texas’s Gulf Coast. You can certainly substitute breaded fish sticks for the fresh fish, but try it this way once
.

YIELDS 4–6 SERVINGS

 

 1 pound red snapper fillets

 3 tablespoons cornmeal

 1 tablespoon flour

 
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teaspoon salt

 2 teaspoons chili powder

 
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teaspoon cumin

 
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teaspoon pepper

 1 egg, beaten

 3 tablespoons heavy cream

 3 tablespoons chopped cilantro

 
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cup sour cream

 
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cup olive oil

 1 avocado

 1 tablespoon lime juice

 8 crisp taco shells, heated

 1 (15-ounce) can cannelloni beans, rinsed

 2 cups shredded lettuce

 1 cup shredded Monterey jack cheese

 
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cup Corn Relish (see
Part II
)

1. Cut fish fillets into 1-inch pieces and set aside. In shallow bowl, combine cornmeal, flour, salt, chili powder, cumin, and pepper and mix well. In another shallow bowl, combine egg and cream and beat until combined. Dip fish pieces into egg mixture, then roll in cornmeal mixture to coat; set on wire rack.
   
2. In small bowl, combine cilantro and sour cream; blend well, cover, and place in refrigerator. Heat olive oil in heavy skillet over medium heat. Cook coated fish pieces in oil for 3–4 minutes, turning once, until golden brown. Peel and dice avocado and sprinkle with lime juice. Add the beans and cook gently until warm.
   
3. Make tacos by filling heated taco shells with fish, beans, avocado, cilantro sauce, lettuce, and cheese. Top with Corn Relish before serving.
   

This is almost a period-style recipe, with classic tastes complemented by traditional Heirloom Pickles. Serve with Apple Crisp for dessert on a blustery fall day
.

YIELDS 6 SERVINGS

 

 3-pound corned beef brisket

 6 medium carrots

 3 medium potatoes

 3 medium parsnips

 6 small yellow onions

 
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head medium-sized cabbage

 1
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teaspoons whole black peppercorns

 2 bay leaves

 1
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cups 2% milk

 4 teaspoons cornstarch

 2 tablespoons horseradish mustard

 
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cup Heirloom Mustard Pickles (see
Part II
)

1. Trim excess fat from the meat. Peel the carrots and cut into chunks. Peel the potatoes and cut into quarters. Peel the parsnips and cut into chunks. Peel the onions and cut in half. Shred the cabbage.
   
2. Place the meat in a Dutch oven. Add the juices and spices from the package included with meat. Add enough water to cover the meat. Add the peppercorns and bay leaves. Bring to a boil. Reduce heat and simmer, covered, for 2 hours.
   
3. Add the carrots, potatoes, parsnips, and onions to the Dutch oven. Return to boiling. Reduce heat and simmer, covered, for 10 minutes. Add the cabbage and cook for 20 minutes or until the vegetables are tender.
   
4. Remove the meat and vegetables from the liquid. Discard the liquid and bay leaves. Slice the meat across the grain.
   
5. Make the mustard sauce by stirring together the milk and cornstarch in a small saucepan. Cook over medium heat and stir until thickened and bubbly. Once bubbles start forming, turn down the heat to low, and cook and stir for 2 minutes more. Stir in the mustard, and then add the Heirloom Mustard Pickles. Heat through.
   
6. Put the meat and vegetables on a platter and drizzle with the mustard sauce.
   

This succulent roast is traditionally served with horseradish cream, which has been replaced in this quirky recipe with a powerful ramp aioli
.

YIELDS 8 SERVINGS

 

 18-pound boneless beef rib roast

 2 tablespoons chopped fresh rosemary

 
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cup kosher salt

 2 tablespoons cracked black pepper

 4 cloves garlic, peeled

 
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cup Pickled Ramps (see
Part II
)

 
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teaspoon salt

 1 cup mayonnaise

 1 teaspoon lemon juice

 1 tablespoon olive oil

1. Preheat oven to 450°F.
   
2. Rub the outside of the roast with the rosemary, salt, and pepper, leaving a crust.
   
3. Mince the garlic and the Pickled Ramps, sprinkle them with the salt, and continue mincing. Turn the knife blade parallel to the cutting board and mash the vegetables and salt into a paste.
   
4. Put the paste in a bowl with the mayonnaise and whisk together. Add lemon juice and whisk again.
   
5. Pour oil in a stream while whisking it into the mayonnaise mixture. Once the oil is added, the aioli should be kept in the refrigerator until the dish is ready to come together.
   
6. Place the roast in a roasting pan and put it in the oven. Roast for 15 minutes.
   
7. Reduce the oven temperature to 325°F and continue to roast for 1
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   hours. Check internal temperature with a meat thermometer; when it reaches 120°F, remove the roast from the oven. Let the roast stand, covered, for at least 15 minutes before carving to let the temperature rise and allow the juices to settle back into the meat.
   
8. Remove the aioli from the refrigerator and allow it to come back to room temperature.
   
9. Roast internal temperature will rise 10°F during the resting period after it is removed from the oven. Finished temperatures are 125°F for rare, 130°F for medium rare, and 135–145°F for medium. Serve the roast sliced and smothered with the aioli.
   

This is a time-intensive but extremely elegant dish, worthy of a special occasion. Duck has a special affinity for shallots and warming spices, the flavors of which are imparted deeply into the breast as it marinates. Additionally, the vinegar in the pickled shallots is reflected by the tart peach sauce that finishes the dish
.

YIELDS 2 SERVINGS

 

 1 boneless whole duck breast

 4 cups Shallot Confiture (see
Part II
)

 Salt and pepper

 1 shallot, chopped

 1 tablespoon butter

 1 fresh peach, chopped with peel on

 2 tablespoons rice vinegar

 1 tablespoon amaretto liqueur

 
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cup chicken broth