MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pickled Farm-Stand Tomatoes w/Jalapeños
Categories: Vegetables, Pickles, Cilies
Yield: 7 Servings

1 c Rice vinegar
1/4 c Light brown sugar
1 ts Salt
1 c Extra-virgin olive oil
1 cl Garlic; minced
1 1/2 ts Fine grated fresh ginger
1 ts Mustard seeds
1 ts Coarse ground black pepper
1 ts Ground turmeric
1 ts Ground cumin
pn Cayenne pepper
6 Tomatoes (1 1/2 lb); each in
- 6 wedges
4 Scallions; white and tender
- green parts only, thin
- sliced
2 Jalapeños; thin sliced in
- rings, seeded

At Blue Duck Tavern in Washington, DC, chef Brian McBride
serves side dishes separately from entrees so diners can
mix and match. This side dish of pickled tomatoes is
terrific with a simply grilled steak, but it's also
delicious with plenty of crusty bread to sop up the
ginger-and-cumin-scented tomato juices.

In a medium saucepan, bring the vinegar, brown sugar and
salt to a boil, stirring. Remove from the heat.

In a medium skillet, heat the oil. Add the garlic, grated
ginger, mustard seeds, black pepper, turmeric, ground
cumin and cayenne pepper and cook over low heat until
fragrant, about 2 minutes. Carefully pour the hot oil
into the vinegar mixture.

In a large heatproof bowl, combine the tomatoes, scallions
and jalapeños. Stir in the hot pickling liquid and let
stand at room temperature for 4 hours or refrigerate for
8 hours, then serve.

Recipe by Brian McBride

August, 2008 | Food & Wine

Serves 6 - 8

Meal Master Format by Dave Drum - 26 July 2008

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Charlie's Angels Pickled Shrimp
Categories: Seafood, Appetisers, Chilies, Citrus
Yield: 8 Servings

3 lb Fresh shrimp
6 qt Water
1/4 c Salt
6 oz (2 pk)Zatarain's shrimp/crab
- boil in bag
+=OR=+
2 oz Zatarain's liquid Shrimp &
- Crab boil concentrate
2 tb Black pepper
1 lg Lemon; halved
1 c Wesson oil
1/2 c Olive oil
3/4 c White vinegar
2 ts Salt
2 tb Worcestershire sauce
1/2 ts Tabasco Jalapeno Sauce
1 lb Vidalia onion; sliced thin
2 cl Garlic; minced
2 tb Capers
2 ts Celery seed
3 md Jalapenos; seeded, minced

In a large pot, bring the water, salt, crab boil, and
pepper to a boil. Squeeze in the lemon juice and add
the rinds. Pour in the shrimp, all at once. Bring back
to boil, over HIGH heat.

Boil 3 minutes...NO MORE.

Remove from heat. Add 3-4 cups ice cubes to pot to
stop cooking. Let stand 5-10 minutes. Remove shrimp.

When cool enough to handle, peel, leaving last tail
segment attached. Set aside.

In a large bowl, stir together the remaining ingredients.
Add shrimp to marinade. Toss to coat well. Cover tightly.

Refrigerate overnight or up to two days, tossing
occasionally in marinade.

Drain. Serve on a large platter or decorative bowl
lined with lettuce leaves.

Garnish with a scattering of ripe olives.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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