Getting Pickled - Mango and Pickled Pearl Onion Salsa

As far back as I can recall, one of my favorite childhood snacks was my grandma Dolly's pickled carrots. She called them "Dolly's Dillies," and they were just delicious. What I wouldn't give for my Mima to make them for me one more time. Pickling is great because it is an an easy way to infuse extra flavor in vegetables while making them last longer - 
and it's not just about the cucumber any more.

Red Pearl Onions, Photo: NK

Today's pickling inspiration came from these beautiful red pearl onions. I recently visited The Tipsy Parson, a Southern-inflected restaurant in Chelsea, where pickled pearl onions served as a component in a very good savory watermelon salad. The visual contrast between the red watermelon and the purplish little onions was wonderful, as was and the unexpected pop of vinegary taste they added.


Sure enough, upon further research, I found out that master chef Thomas Keller had an easy recipe for pickling these lovelies. 
Quick Pickled Pearl Onions - Thomas Keller


I've reproduced Keller's recipe below making no changes to it at all. I mean, he's Thomas Keller. Keller uses his Pickled Pearl Onions as an accompaniment to grilled chicken, but I'll be doing something a little different. 


Pickled Pearl Onions
Recipe by Thomas Keller 


Ingredients: 
1 Cup Pearled Onions - either white or red (approximately 16)
1/2 Cup Water
1/2 Cup Red Wine Vinegar
1/2 Cup Sugar 
1 1/2 Tablespoons Mustard Seeds
1/2 Tablespoon Coriander Seeds
1/2 teaspoon Black Peppercorns


Method:
In a medium saucepan of boiling salted water, cook the onions until just tender, about 8 minutes.


Drain, rinse under cold water, and drain again.


Meanwhile, in another medium sauce pan, bring the 1/2 Cup Water are Vinegar to a boil along with the Sugar, Mustard Seeds, Coriander Seeds and Peppercorns.

Pickle Mixure, Photo: NK

Continue to boil until Sugar is dissolved, about 2 minutes. 
Pour the liquid over the Onions and let sit in the refrigerator for at least an hour or up to 2 days. Drain before serving.


* Drained Onions can also be stored in the refrigerator for up to 2 weeks.

Finished Pickled Pearl Onions, Photo: NK

Now - what to do with these little guys? I decided on adding them to a sweet/savory salsa that work work as a topping for either meat or poultry. Here goes:


Mango and Pickled Pearl Onion Salsa
Recipe by Neurotic Kitchen 


Ingredients: 
1 Recipe Pickled Pearl Onions - see above
1 fairly ripe Mango, cut into 3/4 inch cubes
3 Scallions, chopped into thin rings, white and green parts
2 teaspoons Rice Vinegar
1/2 teaspoon Olive Oil
1 dash of Tabasco Sauce - optional 
1/4 teaspoon Kosher Salt
Black Pepper to taste


Method:
Cut Pearl Onions in half.
Toss all ingredients in a bowl and mix to combine. 
Check for desired seasoning and add Salt or Pepper if needed

Drained Pearl Onions, Photo: NK

Here's our Salsa, as colorful as it is flavorful - 

Finished Mango and Pickled Pearl Onion Salsa, Photo: NK

Uses: This Salsa is great over a firm white fish or white meat, such as pork or chicken. 

Pork Tenderloin Topped with Mango and Pickled Pearl Onion Salsa + a side of Zucchini Crudo, Photo: NK

Enjoy! 


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An App Fit For Fireworks - Fourth of July Shrimp Ceviche

Happy Birthday, America! Though July Fourth has quickly come and gone, this year's memories of great food and family fun should last us a while. Our Independence Day cookout was a hit, and everyone delivered big time with some excellent food offerings. Highlights included a delicious grilled skirt steak courtesy of my mom and a really fantastic Grilled Peach, Bacon, and Onion salad made by my very talented sister in law. Check out the recipe she used here: Grilled Peach Onion and Bacon Salad with 

Buttermilk Dressing

Photo by John Kernick, Food & Wine Mag

Now my BBQ assignment was to come up with a great starter, and Ceviche was the first thing that popped to mind. Ever since our honeymoon in Belize, my husband and I have been partial to serving ceviches with tortilla chips just as they do there. Ceviche served this way makes a great communal appetizer. Best of all, the Rick Bayless Ceviche recipe that I adapted below calls for the shrimp to be cooked, unlike most ceviches which call for raw fish. Don't get me wrong, I absolutely love raw fish ceviches, but when serving a crowd and especially in hot weather, I often err on the side of caution with uncooked ingredients - it's the neurotic in me. Do enjoy this really easy, super citrusy and stupendous Shrimp Ceviche. We sure did!

Shrimp Ceviche - Ceviche de Camaron 

Adapted from Rick Bayless

Serves 6

Ingredients:

2/3 Cup plus 2 Tablespoons Lime Juice

1 1/4 Lb Shrimp, Peeled, Deveined, Tails off. I prefer smaller sized shrimp -35 count/lb. 

(Note: buying cleaned, deveined Shrimp is a huge timesaver. Our fishmonger cleaned them for us for 2 extra bucks - money well spent if you ask me)

1/2 a large White Onion chopped into quarter-inch pieces

1/3 Cup chopped Fresh Cilantro plus extra sprigs for garnish

1/2 Cup Ketchup

2 Tablespoons Mexican Vinegary Hot Sauce - We used Cholula Brand Chili Lime Flavor

2 Tablespoons Olive Oil

1 Cup diced, peeled Cucumber

1 small ripe Avocado, peeled and cubed 

Coarse Salt

Photo, NK 

2 Limes cut in quarters for garnish

Good Quality, Study Tortilla Chips for Serving

Method:

Make the Shrimp

Bring one quart of salted water to a boil. 

Add 2 Tablespoons Lime Juice. 

Scoop in the Shrimp and cover until water returns to a boil.

Immediately remove pot from the heat. 

Pour off the water leaving the Shrimp in the pot. 

Return lid to pot and let Shrimp steam for 8 to 10 minutes. 

Once steamed, lay the Shrimp in a large glass, high-sided dish to cool completely.

Once cooled, remove Shrimp to cutting board and cut into thirds or bite-sized hunks.

Boiled Shrimp, Photo: NK

Return Shrimp to the glass pyrex and pour 2/3 Cup Lime Juice over them.

Cover the dish and refrigerate for about an hour.

Once the Shrimp has marinated

Combine Onion, Chopped Cilantro, Avocado and Cucumber in a large bowl. 

Pour in the Shrimp with its Lime Juice.

Add Ketchup, Hot Sauce, and Olive Oil. 

Mixing the Ingredients, Photo: NK 

Mix gently until the wet ingredients are fully incorporated.

Taste for seasoning and add Coarse Salt if needed.

To Serve

You may serve the Ceviche individually in Sundae bowls with Tortilla Chips on the side for a more formal gathering, but I opted to pour the Ceviche into a communal bowl set on a tray with the Tortilla Chips around it. Garnish the dish with lots of Lime wedges and a few Cilantro sprigs. Add a spoon in case folks would like to spoon on the mixture instead of dip the Tortilla Chips.

Enjoy! 

Shrimp Ceviche! Photo: NK

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Summer in the Raw - Jeweled Gazpacho and Pugliese Pasta

Today, we're just plain hot. The window-mounted AC in the NK abode groans away, struggling against the pea soup-thick air.  The husband's empty stomach groans in a similar fashion. He looks at me puppy dog-eyed as if to say, where is my meal? I glare back at him. I'm seconds away from heatstroke after a long day at the office. One thing I know; I won't be lighting the oven today. And neither should you.

Photo: NK 

While we don't plan to go the way of Demi Moore, Alicia Silverstone, or any of the other celeb raw-foodists out there, we do enjoy a no-cook meal from time to time. The dog days of summer are ideal opportunity to go raw. Check out our latest fresh from the fridge, au natural dishes:

A Traditional Raw Pasta Sauce called Crudaiola - Hailing from the Puglia region of Italy, this classic style of raw sauce is easy to make. It requires no heat and comes together in minutes, but you do have to be willing to boil up some pasta. 

A Refreshing Classic Gazpacho - A great cold soup to use as a cool veggie side, it's even adaptable as a gazpacho "shot" for guests using our fun and jazzed up veggie ice cubes as a garnish. There's no cooking here, just a lot chopping for a big taste payoff. 

Whole Wheat Pasta alla Crudaiola with Heirloom Cherry Tomatoes and Arugula

Adapted from The New York Times - Martha Rose Shulman
Serves 2 to 3 
Ingredients:
1 Pint Heirloom Cherry Tomatoes, halved (or a mix of red & yellow cherry tomatoes)

Ricotta Salata, Photo: NK

1/4 Cup coarsely grated Ricotta Salata or Parmesan Cheese 
Coarse Sea Salt to taste
1 teaspoon finely minced Garlic Clove
1 teaspoon good quality Balsamic Vinegar
1 Cup Baby Arugula or Wild Arugula Leaves
2 Tablespoons Extra Virgin Olive Oil
1/2 Pound Whole Wheat short pasta, Fusilli, Penne Rigate, etc

Method:
Combine Arugula and Cherry Tomatoes in a large bowl. 
Add Balsamic, Olive Oil, and Garlic.

Heirloom Cherry Tomatoes, Photo: NK

Toss gently and season with Salt to taste. 
Let sit for at least 10 minutes.

Crudaiola "Sauce," Photo: NK

Prepare pasta according to the package directions.
Drain and return to pot.
Toss in Arugula and Tomato mix.

Toss ingredients in the Pasta pot, Photo: NK

Plate and top with Ricotta Salata. 
Serve immediately and enjoy!

Finished Pasta Alla Crudaiola, Cherry Tomato, Arugula and Ricotta Salata, Photo: NK

Classic Gazpacho with Gazpacho "Jewels"
Adapted from Ina Garten and Inspired by "Weekends with Friends" by Maxine Clark
Serves 8 to 10

Ingredients:
2 Hothouse Cucumbers (English Cucumbers), halved and deseeded, then chopped 

An easy way to deseed cucumbers, Photo: NK

3 Red Bell Peppers, cored, seeded and chopped
8 Plum Tomatoes roughly chopped
2 Red Onions roughly chopped
6 Garlic Cloves finely minced
46 Oz of Tomato Juice (6 Cups)
1/2 Cup White Wine Vinegar
1/3 Cup fine quality Olive Oil
1/2 Tablespoon Kosher Salt
1 Tablespoon Hot Sauce such as Frank's Red Hot or Cholula
1 1/2 teaspoons finely ground Black Pepper



Method:

Prepare Gazpacho "Jewels" a day or several hours in advance:
Take a small handful each of cucumbers, red peppers, and red onion and set aside.
Finely mince these veggies and mix them together to form a confetti of sorts.
Place into an ice tray. Pour in water and freeze until solid. 

Preparing the Gazpacho "Jewels" Photo: NK

When ready to serve the "jewels", rinse under cold water to remove the frost. Voila!

Gazpacho Jewels, Photo: NK

Next, prepare the Gazpacho.

Veggies ready to process, Photo: NK

Place each vegetable separately in a food processor and pulse until each is coarsely chopped, taking care to leave some texture and not over-process.

After each vegetable has been processed, combine them in a large bowl. 

Add the Garlic, Tomato Juice, Olive Oil, Vinegar, Salt, Pepper and Hot Sauce.

Mix thoroughly and chilled well before serving. Serve in individual bowls or large shot glasses. Garnish with a Gazpacho "Jewel" both for presentation and to keep the soup cool. Enjoy!

"Jeweled" Gazpacho, Cold and Refreshing, Photo: NK

Photo: NK

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One Sexy Salad - Grilled Apricot, Burrata, Prosciutto & Arugula

I wasn't planning to feature salads again so soon after my last post, but this salad was begging to be shared. It was totally sexy and very delicious. I am trusting that most food enthusiasts will know what I mean here. Does this salad purr to you like it does to me? 

Grilled Apricot, Burrata, Prosciutto and Arugula with Balsamic Reduction, Photo: NK

Whether you call this a dish or a salad, it's a great accompaniment to a light summer supper. On its own with a few slices of grilled bread, it makes for an impressive light lunch. The best part? It works well with many different fruits and even meats, so you can adjust it to what's in season. This dish is really a perfect example of how a few ingredients of superior quality can conspire to make something so easy that tastes and looks amazing. Enjoy, and get sexy with it. 

What you'll need:

In Season Summer Stone Fruit - Peaches, Apricots, Nectarines or Plums. Pears, though not a stone fruit, are a great option for winter.  I've been loving Apricots lately, so I went with those. 

Burrata Cheese - Burrata is heavenly. It's not the same as buffalo mozzarella or really mozzarella at all. Picture a white ball of soft, cheesy perfection with a runny, buttery inside that tastes rich and light all at the same time. More about the wonders of Burrata: The Uncanny Tastiness of Burrata

Arugula and Radicchio - I like to use Wild Arugula because the leaves have a really striking shape. Baby Arugula would also work well. Radicchio has a bitter taste so adjust the proportions of it to your palate and cut it into very thin ribbons so it doesn't overpower the dish. Radicchio provides red ribbons of color that look gorgeous amid the green bed of arugula, colorful stone fruit, and oozy, creamy burrata. 

Prosciutto or other thinly sliced Cured Meat - Buy imported Prosciutto if you can. 

Balsamic Reduction - Don't skip this easy to prepare, make-ahead component that adds instant wow-factor and a very important flavor that ties the dish together. The balsamic drizzle is also key from a visual standpoint.

The Recipe:

Grilled Apricots with Burrata, Prosciutto and Arugula

Serves 8

Adapted from Food and Wine - Travis Lett

Ingredients:

6 or 7 stone fruits of your choice, pitted and halved 

1/4 Cup Extra Virgin Olive Oil plus more for brushing on fruit before you grill

1.5 Tablespoons fresh Lemon Juice 

Sea Salt and freshly ground Pepper

1/2 a small head of Radicchio, cored and sliced into thin ribbons

5 Oz of Baby Arugula or Wild Arugula

3/4 Lb Burrata Cheese (one or two large rounds work best) cut into chunks

1/3 Lb sliced Prosciutto or other thin sliced cold cut of your choice (Country Ham, Speck)

1/2 Cup Balsamic Vinegar   

Method:

Prepare your Balsamic Reduction - This can be done one or two days ahead if you prefer. Simply bring the 1/2 Cup Balsamic Vinegar to a rapid boil over medium heat, swirling the pan occasionally. Continue to boil for 5 minutes or more until the liquid reduces and becomes quite syrupy. Remove from heat, cool, and pour into an airtight container. If not using immediately, refrigerate.

Brush Fruits on the cut side with oil. Set on a grill or grill pan over medium-high heat for about 5 minutes until lightly charred. Set aside to cool.

Mix up Dressing separately in a small bowl - Combine Lemon Juice, Olive Oil, and Salt and Pepper to taste. Mix thoroughly.

Toss Arugula with Radicchio in another large bowl. Add Fruit and slowly add dressing to bowl. You may not need to use all of the dressing, so drizzle it and toss salad gently until you have the desired amount. 

To Assemble: Lay the Arugula and Radicchio mixture in small clusters on a large platter. Arrange grilled fruits to your liking around the platter. Dot with Burrata and add slices of Prosciutto that have been rolled up. Drizzle everything with the Balsamic Reduction. 

Enjoy!