Phat Beets Deviled Eggs, Rick's Picks Style!

Always retro, always beloved, always the first appetizer to go; these lovely pickled beet dyed deviled eggs will bring color and conversation to your menu.  When you’re wondering what to do with that extra jar of Phat Beets brine, try these. 

Who says dying eggs is just for kids at Easter?

Deviled Eggs Phat Beets Style!

Yield: 12 deviled egg halves, approximately 4 servings (You will want more than one!)
Inspired by The Kitchn

Note: This recipe should be made with at least 12 - 48 hours of lead time to get proper color and pickling saturation of the hard-boiled eggs.

The Method: The Ingredients

1 15oz jar of Rick’s Picks Phat Beets

1 15oz jar of reserved brine from Rick’s Picks Phat Beets
7 eggs, hard-boiled
1 ½ tablespoon of Rick’s Picks With Relish
1 teaspoon of favorite mustard
¼ cup of mayonnaise
½ teaspoon of sweet paprika, divided
½ teaspoon of kosher salt

The Madness: The Assembly: Pickling the Hard Boil Eggs

This recipe has a two-step process.  First we pickle the hard-boiled eggs, then we devil them.

The best way to hard-boil eggs I’ve found is to start with a medium saucepan that has a lid.  Carefully add eggs, and enough cold water to cover the eggs by approximately 1”or so.  Bring the water to a boil under high heat.  Once the water begins to boil, turn off the heat, cover the saucepan with its lid and allow the eggs to sit for 10 minutes.  Don’t open the lid.  Drain the eggs.  Either place the eggs into an ice bath, or cover with cold water.  Once the eggs have cooled, peel and set aside 6 of the eggs, placing the 7^th into the refrigerator for later use.  Unshelled hard-boiled eggs keep for about a week in the refrigerator.

 

 

Now on to the pickle process:  Strain into a medium bowl a jar of Phat Beets, separating the brine from the contents of the jar.  Be sure to keep and incorporate all of the great ginger, onion, and rosemary pieces from the jar in with the strained Phat Beets.   Add the additional jar of reserved Phat Beet brine to the strained brine.  Set aside.

In an airtight quart container or canning jar alternate layers of the strained contents of the Phat Beets jar with hard-boiled eggs.  You will have enough room to have three layers of both eggs and pickled beets.  Add the two jars of reserved brine to the layered quart of phat beets and hard-boiled eggs.  Be sure that there is enough room in the container to allow the brine to fully cover all of the eggs and beets.  Place the lid on the container, and let this mixture sit refrigerated for 12 to 48 hours. 

 

 

Once the eggs have brined, remove them from the quart of Phat Beets.  Slice each egg in half, being careful to wipe your knife between cutting each egg.  Remove the yolks into a medium bowl.  Return to the refrigerator to retrieve the 7^th hard-boiled egg.  Peel and mash well the entire hard-boiled egg with a fork.  This reserved egg will act as filler for the 6 yolks.  Add the mashed egg to the bowl of yolks.  Add relish, mustard, ¼ teaspoon of paprika, salt, and mayonnaise.  Stir and mash the egg mixture until its texture is to your liking. 

Using a small spoon, add the egg salad mixture into the beet colored egg whites.
 
Garnish each deviled egg with a cube of Phat Beets, and a sprinkle of paprika.

Happy Holidays, from Bon Appégeechee and Rick’s Picks.

Phat Beets Deviled Eggs, Rick's Picks Style!

Always retro, always beloved, always the first appetizer to go; these lovely pickled beet dyed deviled eggs will bring color and conversation to your menu.  When you’re wondering what to do with that extra jar of Phat Beets brine, try these. 

Who says dying eggs is just for kids at Easter?

Deviled Eggs Phat Beets Style!

Yield: 12 deviled egg halves, approximately 4 servings (You will want more than one!)
Inspired by The Kitchn

Note: This recipe should be made with at least 12 - 48 hours of lead time to get proper color and pickling saturation of the hard-boiled eggs.

The Method: The Ingredients

1 15oz jar of Rick’s Picks Phat Beets

1 15oz jar of reserved brine from Rick’s Picks Phat Beets
7 eggs, hard-boiled
1 ½ tablespoon of Rick’s Picks With Relish
1 teaspoon of favorite mustard
¼ cup of mayonnaise
½ teaspoon of sweet paprika, divided
½ teaspoon of kosher salt

The Madness: The Assembly: Pickling the Hard Boil Eggs

This recipe has a two-step process.  First we pickle the hard-boiled eggs, then we devil them.

The best way to hard-boil eggs I’ve found is to start with a medium saucepan that has a lid.  Carefully add eggs, and enough cold water to cover the eggs by approximately 1”or so.  Bring the water to a boil under high heat.  Once the water begins to boil, turn off the heat, cover the saucepan with its lid and allow the eggs to sit for 10 minutes.  Don’t open the lid.  Drain the eggs.  Either place the eggs into an ice bath, or cover with cold water.  Once the eggs have cooled, peel and set aside 6 of the eggs, placing the 7^th into the refrigerator for later use.  Unshelled hard-boiled eggs keep for about a week in the refrigerator.

 

 

Now on to the pickle process:  Strain into a medium bowl a jar of Phat Beets, separating the brine from the contents of the jar.  Be sure to keep and incorporate all of the great ginger, onion, and rosemary pieces from the jar in with the strained Phat Beets.   Add the additional jar of reserved Phat Beet brine to the strained brine.  Set aside.

In an airtight quart container or canning jar alternate layers of the strained contents of the Phat Beets jar with hard-boiled eggs.  You will have enough room to have three layers of both eggs and pickled beets.  Add the two jars of reserved brine to the layered quart of phat beets and hard-boiled eggs.  Be sure that there is enough room in the container to allow the brine to fully cover all of the eggs and beets.  Place the lid on the container, and let this mixture sit refrigerated for 12 to 48 hours. 

 

 

Once the eggs have brined, remove them from the quart of Phat Beets.  Slice each egg in half, being careful to wipe your knife between cutting each egg.  Remove the yolks into a medium bowl.  Return to the refrigerator to retrieve the 7^th hard-boiled egg.  Peel and mash well the entire hard-boiled egg with a fork.  This reserved egg will act as filler for the 6 yolks.  Add the mashed egg to the bowl of yolks.  Add relish, mustard, ¼ teaspoon of paprika, salt, and mayonnaise.  Stir and mash the egg mixture until its texture is to your liking. 

Using a small spoon, add the egg salad mixture into the beet colored egg whites.
 
Garnish each deviled egg with a cube of Phat Beets, and a sprinkle of paprika.

Happy Holidays, from Bon Appégeechee and Rick’s Picks.

Kool Gherks & Saxelby’s Pawlet Grilled Cheese Sandwich

 

As far as FORPs (Friends of Rick’s Picks) go, Saxelby’s Cheesemongers is right up there with Family.  I ventured to Essex Market last Saturday with the dream of a compliment to a Kool Gherks grilled cheese sandwich in tow.  We were making lentil soup.  Saxelby’s immediate recommendation of their Pawlet was spot on.  Freshly sliced, I imagined that the tart lingering finish of the Pawlet would be great on a charcuterie platter with the Kool Gherks, but I had plans. 

Soup and a grilled cheese sandwich awaited!

Our aromatic whole gherkin with dill and pickling spices, coupled with the earthy nuttiness of the Pawlet was a match made in pickle and cheese heaven.  Hot off the cast iron with the crunch of toasty bread, the Pawlet and Kool Gherks finished each other's sentences as the perfect warm gooey blend.

When you’re in the mood for a little twist on a comfort food craving, this is your sandwich.   

Kool Gherks & Saxelby's Pawlet Grilled Cheese Sandwich

The Method: The Ingredients

1 jar of Rick's Picks Kool Gherks
1 rustic loaf of sourdough bread 1/2 lb of Saxelby's Cheesemongers Pawlet cheese
1 tbs of unsalted butter
1 tbs of extra virgin olive oil

The Madness: The Assembly

Slice the bread into 1/2" thick portions. 

On the base of the sandwich bread, we placed sliced pieces of the Pawlet cheese.  We then piled thinly sliced Kool Gherks rounds onto the cheese.  For good measure, we topped the pickle slices with additional cheese before finishing off the sandwich.

In a large skillet melt 1/2 tablespoon of unsalted butter with 1/2 tablespoon of extra virgin olive oil over medium heat.  Add sandwiches to heated skillet.  Either press the sandwiches with a weight (I use a mini cast iron skillet), or carefully press your sandwiches with a spatula.  Allow the sandwiches to brown, approximately 2 - 3 minutes.  Flip your sandwiches.  If you find that your pan is a little dry of butter and oil, add the remaining 1/2 tablespoons of butter and olive oil.  Repeat your browning process until the Pawlet is melted; and both sides of your sandwich are beautifully grill cheesy brown.

Remove sandwiches from the pan, slice, and serve immediately!

Enjoy!

xo, Bon Appégeechee

Kool Gherks & Saxelby’s Pawlet Grilled Cheese Sandwich

 

As far as FORPs (Friends of Rick’s Picks) go, Saxelby’s Cheesemongers is right up there with Family.  I ventured to Essex Market last Saturday with the dream of a compliment to a Kool Gherks grilled cheese sandwich in tow.  We were making lentil soup.  Saxelby’s immediate recommendation of their Pawlet was spot on.  Freshly sliced, I imagined that the tart lingering finish of the Pawlet would be great on a charcuterie platter with the Kool Gherks, but I had plans. 

Soup and a grilled cheese sandwich awaited!

Our aromatic whole gherkin with dill and pickling spices, coupled with the earthy nuttiness of the Pawlet was a match made in pickle and cheese heaven.  Hot off the cast iron with the crunch of toasty bread, the Pawlet and Kool Gherks finished each other's sentences as the perfect warm gooey blend.

When you’re in the mood for a little twist on a comfort food craving, this is your sandwich.   

Kool Gherks & Saxelby's Pawlet Grilled Cheese Sandwich

The Method: The Ingredients

1 jar of Rick's Picks Kool Gherks
1 rustic loaf of sourdough bread 1/2 lb of Saxelby's Cheesemongers Pawlet cheese
1 tbs of unsalted butter
1 tbs of extra virgin olive oil

The Madness: The Assembly

Slice the bread into 1/2" thick portions. 

On the base of the sandwich bread, we placed sliced pieces of the Pawlet cheese.  We then piled thinly sliced Kool Gherks rounds onto the cheese.  For good measure, we topped the pickle slices with additional cheese before finishing off the sandwich.

In a large skillet melt 1/2 tablespoon of unsalted butter with 1/2 tablespoon of extra virgin olive oil over medium heat.  Add sandwiches to heated skillet.  Either press the sandwiches with a weight (I use a mini cast iron skillet), or carefully press your sandwiches with a spatula.  Allow the sandwiches to brown, approximately 2 - 3 minutes.  Flip your sandwiches.  If you find that your pan is a little dry of butter and oil, add the remaining 1/2 tablespoons of butter and olive oil.  Repeat your browning process until the Pawlet is melted; and both sides of your sandwich are beautifully grill cheesy brown.

Remove sandwiches from the pan, slice, and serve immediately!

Enjoy!

xo, Bon Appégeechee

Sassy Muffuletta

 

Question: Can't get an old school cold Italian sub from this place?

Answer: Try a homemade New Orleans Mardi Gras inspired Muffuletta sandwich with goodies from these kind folks, complimented by my new favorite tapenade. An unctuous olive salad made using two of our favorite products at Rick's Picks HQ, Pepi Pep Peps, and our newest launch, a delicious giardiniera, Rick’s Picks Sweet & Sassy Mix. 

You’ll want to dig in! Trust!   

Pepi Sweet & Sassy Muffuletta
Inspired by O Magazine

Yield: Serves 4 to 6, Generously!

The Method: Ingredients

1 15oz jar of Rick’s Picks Sweet & Sassy Mix, drained and brine reserved

1 15oz jar of Rick’s Picks Pepi Pep Peps, ½ cup of Pepi Pep Peps
6 oz green pitted olives
6 oz black pitted olives
1/4 cup of sweet and spicy banana peppers
1/2 cup of extra virgin olive oil
5 anchovy fillets
2 tsp dried Italian seasonings (optional)
A pinch of kosher salt

1 Italian bread, loaf or round, preferably unseeded (about 12 inches in diameter)
 
3-4 tbsp oil from olive salad (or more, to taste)
3 oz capicola ham, thinly sliced
3 oz Genoa salami, thinly sliced
3 oz mortadella, thinly sliced
3 oz provolone cheese, thinly sliced
3 oz Swiss cheese, thinly sliced

 
The Method: The Tapenade 

Coarsely chop the contents one jar of Sweet & Sassy Mix, reserve brine.  Chop ½ cup of Pepi Pep Peps (make sure to generously collect all of the good garlic bits, leaving the brine behind), green and black olives, banana peppers. Mince anchovy fillets. Combine all in a medium bowl, mix well. Add extra virgin olive oil and all reserved Sweet & Sassy Mix brine. Be sure to remove all of the thyme stalks from the brine.  Add kosher salt. Allow the tapenade to sit and meld. Being in a hurry, I couldn’t wait the preferable two days to a week melding time recommended for the tapenade; however, I would highly suggest allowing your tapenade to sit covered refrigerated for at least 2 hours.

 

 The Madness: The Sandwich Assembly

Halve the loaf of bread lengthwise. Generously spoon the tapenade (reserving its brine) on the cut side of the top loaf. Spread out the olives and pickle salad all over the bread. Set aside. Coat the bottom half of the bread with three (3) to four (4) tablespoons of the tapenade’s brine and olive oil liquid.

Keeping It Real Disclosure: The easy, more practical way of assembly would be to start with the bottom side of bread, spreading the tapenade, then topping it with overlapping slices of ham, salami, mortadella, provolone, and Swiss. At that point you'll only have to top the layered half with the side that's been saturated with the tapenade's oil and brine dressing to top the sandwich.

HOWEVER, by this time, I was completely enamored with this sandwich and wanted to gawk at its magnificence for as long as possible. Alas, I didn't assemble our muffuletta with efficiency, but I know in my heart, that didn't compromise the taste one bite! 

I set aside the tapenade smeared half.  I layered the oil laden side with alternate rows of the meats and cheeses: Salami, Swiss, Provolone, Capicola, Mortadella.  In the end I needed a little help to weld the two sides together without having tapenade spill all over our kitchen.  Ultimately there was success.  

If you’re on the fast track with eating this sandwich, forgetaboutit! This sandwich requires patience.

Now, wrap the entire sandwich in clear plastic wrap. Squeeze out as much air as you can, forcing the olive oil/brine/tapenade sandwiched meats together. Now is where your strength and virtue align. Allow your wrapped sandwich to sit for at least one (1) more hour. 

One hour later; unwrap, slice into wedges, or long into large slices.

Isn’t she gorgeous!?!?

To my non-pork eating Loved Ones, Honties, I was SO thinking about you!!! 
 
xo, bon appegechee

Sassy Muffuletta

 

Question: Can't get an old school cold Italian sub from this place?

Answer: Try a homemade New Orleans Mardi Gras inspired Muffuletta sandwich with goodies from these kind folks, complimented by my new favorite tapenade. An unctuous olive salad made using two of our favorite products at Rick's Picks HQ, Pepi Pep Peps, and our newest launch, a delicious giardiniera, Rick’s Picks Sweet & Sassy Mix. 

You’ll want to dig in! Trust!   

Pepi Sweet & Sassy Muffuletta
Inspired by O Magazine

Yield: Serves 4 to 6, Generously!

The Method: Ingredients

1 15oz jar of Rick’s Picks Sweet & Sassy Mix, drained and brine reserved

1 15oz jar of Rick’s Picks Pepi Pep Peps, ½ cup of Pepi Pep Peps
6 oz green pitted olives
6 oz black pitted olives
1/4 cup of sweet and spicy banana peppers
1/2 cup of extra virgin olive oil
5 anchovy fillets
2 tsp dried Italian seasonings (optional)
A pinch of kosher salt

1 Italian bread, loaf or round, preferably unseeded (about 12 inches in diameter)
 
3-4 tbsp oil from olive salad (or more, to taste)
3 oz capicola ham, thinly sliced
3 oz Genoa salami, thinly sliced
3 oz mortadella, thinly sliced
3 oz provolone cheese, thinly sliced
3 oz Swiss cheese, thinly sliced

 
The Method: The Tapenade 

Coarsely chop the contents one jar of Sweet & Sassy Mix, reserve brine.  Chop ½ cup of Pepi Pep Peps (make sure to generously collect all of the good garlic bits, leaving the brine behind), green and black olives, banana peppers. Mince anchovy fillets. Combine all in a medium bowl, mix well. Add extra virgin olive oil and all reserved Sweet & Sassy Mix brine. Be sure to remove all of the thyme stalks from the brine.  Add kosher salt. Allow the tapenade to sit and meld. Being in a hurry, I couldn’t wait the preferable two days to a week melding time recommended for the tapenade; however, I would highly suggest allowing your tapenade to sit covered refrigerated for at least 2 hours.

 

 The Madness: The Sandwich Assembly

Halve the loaf of bread lengthwise. Generously spoon the tapenade (reserving its brine) on the cut side of the top loaf. Spread out the olives and pickle salad all over the bread. Set aside. Coat the bottom half of the bread with three (3) to four (4) tablespoons of the tapenade’s brine and olive oil liquid.

Keeping It Real Disclosure: The easy, more practical way of assembly would be to start with the bottom side of bread, spreading the tapenade, then topping it with overlapping slices of ham, salami, mortadella, provolone, and Swiss. At that point you'll only have to top the layered half with the side that's been saturated with the tapenade's oil and brine dressing to top the sandwich.

HOWEVER, by this time, I was completely enamored with this sandwich and wanted to gawk at its magnificence for as long as possible. Alas, I didn't assemble our muffuletta with efficiency, but I know in my heart, that didn't compromise the taste one bite! 

I set aside the tapenade smeared half.  I layered the oil laden side with alternate rows of the meats and cheeses: Salami, Swiss, Provolone, Capicola, Mortadella.  In the end I needed a little help to weld the two sides together without having tapenade spill all over our kitchen.  Ultimately there was success.  

If you’re on the fast track with eating this sandwich, forgetaboutit! This sandwich requires patience.

Now, wrap the entire sandwich in clear plastic wrap. Squeeze out as much air as you can, forcing the olive oil/brine/tapenade sandwiched meats together. Now is where your strength and virtue align. Allow your wrapped sandwich to sit for at least one (1) more hour. 

One hour later; unwrap, slice into wedges, or long into large slices.

Isn’t she gorgeous!?!?

To my non-pork eating Loved Ones, Honties, I was SO thinking about you!!! 
 
xo, bon appegechee

Goats In Da Henhouse!!!

Goats In Da Henhouse!!!

Windy City Wasabean Soba Noodle Salad

  

If you’re like us, there’s a lot of cooking and baking going on during the holiday season.  It’s always nice to have recipes in your arsenal that appreciate time and space as a commodity.  Especially, when you have dozens of holiday cookies cooling on every inch of available kitchen space.  Winter, Spring, Summer, or Fall this quick and easy salad does it all!

Windy City Wasabean Soba Salad
Inspired by The Kitchn

Yield: Serves 4 (doubling the salad recipe works well too)

The Method: Salad Ingredients

1 jar of Rick’s Picks Windy City Wasabeans
          Reserve ¾ cup of the brine, and ½ to ¾ jar of the beans.  Set aside.
3 large carrots, diced
4 small scallions, sliced
8 oz. soba noodles (two packs of the divided noodles)
1 Tbs. extra virgin olive or vegetable oil
2 Tbsp. sesame seeds, toasted (optional)

 

The Madness: Very Easy Preparation

Soba noodles can be found either on the international specialty aisle of grocery stores, or in local Asian markets.  The noodles are often divided into 4oz. sections within their pack.  Cook the noodles according to their package directions, approximately 5 minutes.  Drain the noodles, and toss them with the tablespoon of olive oil, or vegetable oil to keep them from sticking together.

Place the noodles in the refrigerator to cool.

As the soba noodles cool, wash and peel the carrots.  Dice the carrots into bite sized pieces. This should yield approximately 2-2 ½ cups of diced carrots. Set them aside. Then, clean and slice the green and white parts of the scallions into small bite sized circles.  Toss them in with the carrots.  Take ½ to ¾ jar of Rick’s Picks Windy City Wasabeans and slice the beans into bite sized pieces. Toss the beans in with the carrots and scallions. 

Toss the vegetables in with the cooled soba noodles.  Make Dressing.

The Method: Salad Dressing Ingredients

2 Tbsp. minced shallots

¾ cup of Rick’s Picks Windy City Wasabeans brine

1 Tbsp. sesame oil

1 Tbsp. extra virgin olive oil

Pinch of Kosher Salt

The Madness: Even Easier Preparation

Whisk the shallots, reserved Windy City Wasabean brine, sesame and olive oils, and salt together in a large bowl. To make things easier, I just use the empty Windy City Wasabeans Jar to make the dressing. Especially if I’ve eaten all of the reserved beans and emptied the jar.  ShakeShakeShake!  Taste the dressing once the ingredients are well incorporated.  Adjust seasoning for taste.

Toss ½ dressing into the vegetables and chilled noodles, or serve dressing on the side.

Note: If you have them handy, garnish the salad with toasted sesame seeds.