Bread and Butter Pickles

Have you ever been at the Farmer's Market and just been inspired to try something new?  I found Kirby Cucumbers and knew that my pickle lovin' peeps were going to love my newest creations.  Other than traditional corned beef and cabbage I didn't have much experience "pickling" things; after a little research and a few modifications I was well on my way to Bread and Butter Pickles.

BRINE:
6 cups of water
1 cup distilled white vinegar
1 cup apple cider vinegar
2 cups white sugar
2/3 cup pickling spices
4 teaspoons turmeric
1 Tablespoon Kosher Salt
1 Tablespoon of freshly ground Black Pepper

Add all ingredients to a large stock pot and bring to a heavy boil for 10 to 12 minutes

While the brine is busy doing its thing you can prepare the veggies.

12 to 15 Kirby Cucumbers (scrub well to remove any dirt)
1/4 large vidalia onion
8 to 10 sprigs of fresh dill weed

Slice cucumbers into 1/8" rounds

Thinly slice the onion into strips

Next you will want to wash your dill weed, there is no need to chop or dice it.

Next you will begin to layer your fresh ingredients in a large container (I am not truly pickling these because they will be in the refrigerator and eaten within a few days).

Once you have layered everything then you are ready to add the hot brine, do this step very carefully because of the heat of the liquid and the turmeric likes to stain everything it touches.

The pickles can be eaten within a few hours, but they are much better if they are able to sit for a day or two to allow the flavor to become fully enhanced.  Watch out boring lunchtime sandwich, the pickles are coming to kick it up!





More Bang Bang for your Buck

Dining out is something that I would dare to say is enjoyed by most Americans; however there is something about being able to create a restaurant favorite in the comforts of your own home.  Recently I have been obsessed with Bang Bang Shrimp and it is so simple to make you may never go out for it again.

2 pounds medium/large uncooked shrimp (peeled, cleaned and deveined)
Pure Cornstarch
3/4 cup real mayonnaise (I prefer Duke's or Hellman's)
1/2 cup Sweet Thai Chili Sauce
3 to 4 Tablespoons of Hot Siracha Sauce (the more sauce the bigger your bang)
1/2 bunch Green Scallions

Wash and thoroughly dry the shrimp
Coat the shrimp in the cornstarch (shake off the excess)
Allow the shrimp to sit for 5 to 10 minutes to ensure a crispy exterior

Heat oil for frying to 350 degrees
Fry the shrimp in small batches for 3 to 5 minutes each

Once the shrimp have been fried, allow to rest on a paper towel lined plate to absorb excess oil

This is the first time I have ever fried anything in cornstarch and it was excellent, very light, not greasy and big crunch factor.

The sauce is incredibly simple, I usually mix the sauce before frying the shrimp to give the flavors enough time to get to know one another.

Start out by mixing the mayo and the chili sauce together
Add the Siracha a little at a time (an important thing to always remember is that you can add more, but its hard to take if back if you do too much)

Usually this dish is served as an appetizers, I enjoy serving it as a main course over white rice

3 cups of water
1 1/2 cups of long grain enriched rice
3 tablespoons of salted butter
Pinch of Kosher Salt

Bring water, butter and salt to a full rolling boil
Add rice, stir, cover and reduce heat to low
Allow rice to cook for 22-25 minutes (LET IT BE...the Beatle's were totally singing about rice)

Toss the shrimp in the sauce, serve over rice and garnish with chopped green scallions

This is an excellent "Date Night" menu because your loved one will be impressed with the effort (it can be your secret at how simple it really was) pair it with your favorite white wine and you are in for a great evening!

WELCOME!!

At the poking, prodding and even begging of those that I hold near and dear; welcome to the Food Epiphany. This site is going to highlight the passion I have for food and entertaining.  There is something so relaxing and rewarding about taking a pile of ingredients and creating a dish that inspires "Ooo's and Ahh's".

I feel as though life is a journey and a great meal can be a favorite destination. Thank you for joining me on this adventure and I hope you enjoy a glimpse into my culinary chaos!