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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

My Recipe For Fast Homemade Pickles

I love a great pickle. One that’s crunchy and makes my cheeks cave in a little, know what I mean. I also love bread and butter pickles, but this recipe is for garlic dill pickles, that I paired with my smokey pulled pork sandwiches. That post is coming up later anyway, this is so easy and so fast, no canning, no sterilizing, none of that, just a quick side when you need it. I start out with those cute little Kirby cucumbers and a little tool that have that puts the ridges in the slices.Image

In a med bowl with the sliced cucumbers, I chop up around 4 tablespoons of fresh dill  and some thinly sliced red onion and drop it in. I have to say that I just happen to have a couple of radishes that I sliced super thin and added those as well, but that was just an extra something I had on hand.Then in a small sauce pan I take 3/4 cup of white vinegar, with the heat on med low, I also add 3 sliced garlic cloves. I also add 1/3 cup of sugar, a pinch of salt, and some pickling spice. You can usually find it in the grocery store, or you can make your own, but why would you, take the help whenever you can, just sayin’. Anyway drop 1 bay leaf in the pot and a pinch (or more, optional) of red pepper flakes. Bring this liquid up to a low simmer until all the sugar is dissolved and all the flavors marry together. I guess around 15 minutes for so, then, I remove the bay leaf before serving, but leave everything else in when I pour it over the cucumber slices for a more intense pickle flavor. You could of course strain everything out, if you choose, so you end up with the wonderful flavored liquid and pour it directly over the slices of cucumber, onion, and dill.Image

At this point I just let the pickles sit in their delicious liquid at room temperature until I’m ready for them. You could also refrigerate them if you want to serve them chilled which is great too.Image

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Spicy Cornmeal Breaded Cat Fish, With A Lemon-Dill Mayo

Spicy Cornmeal Breaded Catfish.jpg

I have a class alumni get-together that’s going to be held at Fish On Fire. Now I’m thinking Spicy Cornmeal Breaded Catfish for dinner.

Spicy Cornmeal Breaded Catfish

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Homestyle Mash Potatoes

I guess my favorite tool has to be the food mill, for two reasons. First it was passed down to my from my Nana, second is, you just cant beat it for making the best mash potatoes ever!Image

I start out with a bag of Yukon Gold potatoes and cover them with cold water. Bring them up to a boil and salt the water well. I let them boil for around 10 minutes then I turn the heat off and let them sit in the hot water for another 10 or until fork tender. Take them out of the water to cool and then they are a breeze to peel.Image

So now in a large bowl set up with the food mill, start processing the potatoes through the mill. After all the potatoes have passed through add the good stuff. add 3/4 stick of melted unsalted butter, 1-8 ounce bar of room temperature cream cheese, 1 tablespoon of kosher salt, 1 teaspoon of fresh cracked black pepper, and start with 1 cup of half-n-half. You can always add more if needed. I use a hand held electric mixer on low and mix all the ingredients together. If you think you need a little more of the liquid add it in small amounts until your potatoes are the consistency you want them. I finish mine with some garlic chives from my garden. The chives give a nice mild onion bite with a kiss of garlic.Image

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