Tag Archives: pickle

SPICY! The Gentleman Caller’s Texas Style Giardeniera

Knock knock knock.

Gentleman Caller.

For years I have wondered about giardeniera. Seen it in grocery stores in jars, purveyed in specialty stores in big buckets and such. And here’s the thing: when I finally decided to taste it after years of passing curiosity I LOVED IT.

Its bright, briny bouquet and the textures of the cauliflower and carrot was a treat for my tongue. Mind you, I am a lover of pickled things. I even like pickled eggs.

Froberg’s Farm in Alvin, TX

But back on topic, I was down in Alvin, sauntering through Froberg’s assessing the vegetable selection and it hit me… use Texas-y vegetables like okra and jalapeños, and concoct a giardeniera befitting The Gentleman Caller.

This is a great accompaniment on a relish tray, and works great in a bloody mary.

Get out your jars and let’s get pickled!

What you need:

  • 3 carrots
  • 3 large jalapeños
  • 15 okra
  • 15 green beans
  • 6 cloves of garlic
  • 1/4 cup brown sugar
  • 1/4 cup kosher salt
  • 1 cup apple cider vinegar
  • 1 cup white vinegar, 5% acidity
  • about 3 cups of water
  • 3 tbsp peppercorns
  • 3 tsp celery seed
  • lemon peel, optional
  • jars, rings and lids to make 3 pints total

Wash your vegetables. Peel carrots, take tops off okra and jalapeños, remove the stem end of the green beans. Slice jalapeños in 1/8 inch slices, cut the carrots on an angle (see video for suggestions with flare).

Sterilize your jars by boiling them for 10 minutes in a stock pot full of water. When you remove them, add the lids and rings so that the rubber on the ring can soften.

In the microwave or a sauce pan, combine liquids, sugar and salt. bring liquid to a boil and allow everything to dissolve. Remove from heat.

Stuff the vegetables equitably into the jars. You need to really pack them full and evenly. There should be 2 cloves of garlic per pint.

Top the vegetables with peppercorns, 1 tbsp per pint, and celery seed, one tsp per pint. Pour liquid allowing 1/2 inch at the top.

Top with hot rings and lids, carefully avoiding touching the interior sides with your dirty little mitts!

Bring water in the stock pot back to a boil and process the jars upright for 20 minutes. The jars should be covered with at least an inch of water.

Remove from boiling water. Allow to sit for 2, 3, 4 weeks before you crack one open. The longer they sit, the tastier they’ll be!

This is The Gentleman Caller signing out!

Downloadable PDF here: The Gentleman Caller’s Texas Style Giardeniera

 

Rilly Dilly Devils

Heavenly deviled eggs with a dilly bite.

Knock knock knock.

Gentleman Caller.

Kiddos, it’s snowing. I don’t know about you but winter, once Christmas is over, can bite me. I am itching to get down to Texas and out of this New York City cold. Alas, work keeps me stuck here, at least for this week.

The snow makes me wish for barbecues, potato salad, cole slaw, homemade ice cream, gin and tonics, and deviled eggs. Everyone has a way to make a deviled egg, but it’s so versatile you should change up your recipes and expand your palates. You’d also be very surprised as to what a crowd pleaser deviled eggs are. I have never set out a plate at a party and seen any left behind.

Today I am offering you a deviled egg spiked with briny capers and lots of fresh dill. It’s pointy and aromatic and so, so good.

A few simple ingredients add a delicious point to this dish.

What you need:

  • 6 large eggs, boiled (see The Gentleman’s Foolproof Boiling Method)
  • 2 teaspoons prepared horseradish
  • 1 teaspoon capers
  • 2 teaspoons grated dill pickle
  • 1 teaspoon chopped fresh dill (or 1/3 to 1/2 teaspoon dry dill)
  • 1 teaspoon pickle brine (jar juice)
  • 2 teaspoons dijon mustard
  • 1/4 cup mayonnaise (good mayonnaise, not Miracle Whip)
  • whisper of salt
  • whisper of white pepper
  • dill sprigs for garnish

Peel eggs, halve eggs. Remove yolks and place in a mixing bowl.

Add all ingredients to the egg yolks. Mash until smooth. I used smallish capers and didn’t chop them. If your capers are big, you might want to run the knife through them.

When the mixture is smooth, spoon into a corner of a zip top bag. Cut a small hole in the corner of the bag and pipe the mixture into the albumin halves.

Garnish with a sprig of dill. Arrange on a plate, chill for a bit if you want.

Now, they are RILLY DILLY. That’s the point. They have a briny, bright deliciousness that cuts through the yolk fat. When I did my test of this recipe, I ate an embarrassing amount. Be warned.

I have to go back out into this snow. Wish me luck.

xoxo,

The Gentleman Caller

Here’s the printable PDF: RILLY DILLY DEVILS

Robust dill sprigs top a perfect deviled egg.
Smooth and delicious deviled eggs.