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Let's Dish With Linda Lou

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

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 Β 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

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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 Mashed Potatoes

Homestyle Mash Potatoes

I guess my favorite tool has to be the food mill, for two reasons. First, because it was passed down to me from my Nana, second, you just can’t beat it for making the best Homestyle Mashed Potatoes ever!

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Chives

Chives (2)

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Prep Time: 15 minutes (time includes peeling and dicing the potatoes)
Cook Time: 25 minutes
Total Time: 40 minutes
Yields: 4 to 6 servings
Equipment: 6-quart stockpot, large mixing bowl, food mill, hand-held electric mixer

Ingredients:
3 pounds of potatoes, Yukon Gold
Kosher salt (to salt boiling water)
1 1/2 cups half-and-half
1 8-ounce package of cream cheese, room temperature
3/4 stick unsalted butter (6 tablespoons)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons of fresh chopped chives, optional

Directions:
In a large stockpot add the whole unpeeled potatoes, cover with cold tap water. Turn the heat to medium-high and bring to a boil. Liberally salt the water. Boil for 10 minutes, turn the heat off and let them sit in the hot water for another 10 to 15minutes or until fork tender. Remove the potatoes and let them cool until they can be handled. Remove the skins and dice into 1-inch cubes.

In a small saucepot, heat the half-and-half and butter until the butter is melted.

On top of a large mixing bowl set up the food mill, start processing the potatoes through the mill. After all the potatoes have passed through the food mill, using a hand-held electric mixer, on low speed, and the hot half-and-half/butter mixture. Next, add the softened cream cheese,Β  Kosher salt, fresh ground black pepper, and freshly chopped chives from my garden, whisk to combine. Serve hot.

 

Homemade Salisbury Steak

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