I love pickles. Sweet, spicy, salty, or sour, I'm a fan of them all. My daughters and wife — not so much. But I have found that my daughters will eat Claussen refrigerated pickles: the brine is more salty and sour, and the flavor is a rounded mélange containing garlic and onion over the usual dill. What follows is my own pickling brine recipe that mimics the Claussen flavor pretty closely.
Written by Jeff Frey on Monday July 24, 2017
Serves ~ 6 people.
Written by Jeff Frey on Monday February 29, 2016
Rather than buying a pre-made curry powder blend, why not make it yourself? That's what I thought when I read the ingredient list on an expensive bottle of the orange-yellow spice mix. This particular recipe mimicks the Spice Islands brand very closely.
Written by Jeff Frey on Sunday October 8, 2017
The plain dill pickle. No garlic or spices here, just a plain dill pickle, like what you'd get on a McDonald's hamburger. Heinz used to make these, but no more. Mt. Olive makes them, but few stores carry them. You can find dozens of varieties of kosher dill, but if you want a plain dill it's up to the DIY pickle-maker.
I like to use freshly-sliced onion every now and then: the pickled onion slices taste great on smoked pulled pork sandwiches. That is they in the jar on the right; the jar on the left doesn't have the brine poured over it yet.
Written by Jeff Frey on Saturday July 28, 2018
When bananas become overripe they're perfect for a breakfast muffin. I wanted a muffin with a bit more complex flavor: something that reminded me to a bowl of honey nut O-shaped cereal (you know the one) with banana on it.
Written by Jeff Frey on Monday October 8, 2018
For as long as I can remember my mom has made a summer dessert called Sundae in a Pan. An Oreo cookie crust, vanilla ice cream, peanuts, whipped cream, and a layer (never thick enough) of fudge sauce. Very much like a classic ice cream cake. The same fudge sauce functions equally well on its own served warm over ice cream.
Written by Jeff Frey on Sunday August 28, 2016