Recipe — Pickles

This is my dad’s recipe for pickles. It was originally adapted from The Victory Garden Cookbook although now it is very different (with help from the internets).

Ingredients
Fresh:
Pickling cucumbers
fresh dill
1-2 grape leaves, if you happen to grow grapes.
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Spices:
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Black peppercorns
mustard seeds
coriander seeds
red pepper flakes
allspice
ground ginger
cinnamon sticks
ground mace
bay leaves

Brine:
3 parts water
1 part white vinegar
1/2 tablespoon salt per cup of brine.

Prep:
Bring brine to a boil.
add spices (a good pinch of each, less ginger and mace than the others)
let it boil a bit to get the flavor out of the spices
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put the fresh ingredients in a crock of some sort. Glass or ceramic is best, but stainless steel will do. Anything that does not etch.
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Add the hot brine, and put something, like a plate, inside to keep the cucumbers submerged.
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Put another plate, or the lid if you have one, on top and let it sit for two days or so.
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Tada! Pickles.

Surprisingly difficult to find a gratuitous close-up in this recipe.
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Memorial Day

Yesterday, for Memorial Day we celebrated with tenderloin steaks.
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They were delicious, and being grilled had those wonderful seared stripes on them (which I failed to photograph).

Along because the grill was hot we also made grilled garlic bread, which is the subject of my gratuitous close up.
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BLTs

There is nothing quite so quintessentially summer as BLTs with corn on the cob.
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Our BLTs tend to have a little more than just bacon, lettuce and tomato, but those are still the key ingredients.
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And now for a gratuitous close up of the tomatoes, which my grandmother prepared Italian style.
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Recipe – Easy tacos

It is recipe time again!

Salsa
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Corn, black beans, cilantro, lime juice, jalepenos, and some tomatoes. That is really it. This part is easy.

For the filling, we need onions, garlic, beef and some seasoning.
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Fry the onions and garlic, then add the beef and seasoning.
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I used Cajun seasoning from Zatarain’s because that is what we had around.

Once the beef is cooked, remove it, put a tortilla in the skillet with some cheese and filling on it, and cook until the cheese is melted.
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Voila, serve with salsa: it is time for a gratuitous close up.
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Pizza — What? A New Post!?

The past semester was a doozy, and frankly, I didn’t do much cooking worth noting. So, I am back, on an as of yet undetermined schedule for the summer.

The other day we had our homemade pizza, and it was fantastic.
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The pizza is made with a really good focaccia style crust, and a spicy sauce which my mother makes. Lately, we have been using fresh mozzarella and because the basil plants are doing pretty well, fresh basil.

So, my family’s pizza margarita.
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Naturally with a nice salad.
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And, of course, the gratuitous close-up.
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Product Review — Zatarain’s

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I am not normally in favor of anything that comes in a box claiming to be a traditional recipe made instant, but this stuff is pretty good.

It is exceedingly simple to prepare. I just threw it in my rice cooker with the right amount of water, and some sausage and a bit of olive oil.
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Tada! A gratuitous close up!
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Flashback — Farmers’ Market II

The second meal from the famers’ market featured the rainbow chard, which I sauteed with garlic and onions, and some hot pepper.
I had it with bratwurst and sauerkraut and a baked potato.
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And here it the gratuitous close up.
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