ingredients ROASTED PORK SHOULDER IN BANANA LEAVES: 1 tablespoon ground coriander 1/2 tablespoon ground cumin 1/2 tablespoon Aleppo pepper 1 tablespoon Kosher salt 1 teaspoon freshly ground black pepper 1/4 cup brown sugar 1 4 - pound pork shoulder (bone - in, skinless) 2 banana leaves 1/4 cup olive oil 1/4 cup water Butcher's twine TO SERVE: sweet Hawaiian rolls 1 lime (cut into wedges) 1/2 bunch cilantro (picked into plooms) hot sauce (to taste) pickled jalapeno
slices pickled red onion
Ingredients 2 pounds red potatoes, halved 1/4 cup olive oil 1 tablespoon Red Chile Rub (see recipe) Kosher salt and freshly ground black pepper 1 large cactus leaf 1 medium red onion, thickly sliced 1 medium jicama, peeled and diced 1 teaspoon
sliced pickled red jalapeño, seeded and chopped 1/4 cup freshly squeezed lime juice (2 to 3 limes) 1/4 cup extra-virgin olive oil 1 tablespoon adobo sauce (from a can of chipotles in adobo sauce) 1/2 cupped chopped fresh cilantro
Not exact matches
Serve in a pitta bread, toasted if you wish, with shredded lettuce,
sliced tomatoes,
pickled red cabbage, jalapeno and a piece of lemon.
cans tuna, packed in water, drained 1/3 cup mayonnaise 2 tbsp
pickle relish 1 tsp mustard 1 tsp fresh squeezed lemon juice salt and pepper, to taste 1 tomato,
sliced 1
red onion, peeled and
sliced 2
slices Natural & Kosher chipotle meunster cheese
To serve, warm the corn tortillas and offer a taco bar of sour cream,
pickled red onions,
sliced avocado, shredded cabbage, shredded cheese, cilantro leaves and LA VICTORIA ® SUPREMA ® Salsa.
Lately, I've been mixing canned tuna with curry mayonnaise, chopped shallots or
red onion and serving that over toasted pumpernickle with a
pickle slice.
INGREDIENTS
Pickled Red Onions 1 cup apple cider vinegar 1 1/2 tablespoons sugar 1 tablespoon salt 1 red onion, halved and sliced into half mo
Red Onions 1 cup apple cider vinegar 1 1/2 tablespoons sugar 1 tablespoon salt 1
red onion, halved and sliced into half mo
red onion, halved and
sliced into half moons
Pink
Pickled Turnips 1 1/2 cup water 2 1/2 tablespoons sea salt 1/2 cup apple cider vinegar 1 lb turnips — spiralized or peeled and
sliced into sticks or any other way you prefer 1/2 small beet — peeled and
sliced 1 bay leaf 1 garlic clove — thinly
sliced a few sprigs of fresh dill or dill flower (optional) dash of
red pepper flakes (optional)
Pickled Rainbow Chard 1 large bunch rainbow chard — leaves and stems separated 4 garlic cloves —
sliced pinch
red pepper flakes roughly chopped dill and cilantro — to taste (optional)
Toss with chopped romaine lettuce, paneer cheese,
pickled egg, olive oil — packed tuna, and thinly -
sliced red onion.
ingredients TURKEY CHILI: 1 tablespoon canola oil 1 yellow onion, diced 1
red bell pepper, diced Kosher salt 4 garlic cloves, thinly
sliced 1/4 cup chili powder 1 teaspoon ground cumin 1/4 teaspoon cayenne pepper 2 tablespoons tomato paste 1 pound ground turkey 1 (28 - ounce) can plum tomatoes 3 cups chicken stock (recipe below) or low - sodium store - bought chicken stock, plus more as needed 1 tablespoon unsweetened cocoa powder 1 and 1/2 cups cooked white beans, or 1 (12 - ounce) can, drained and rinsed 1 and 1/2 cups cooked kidney beans, or 1 (12 - ounce) can, drained and rinsed CHICKEN STOCK: 4 Spanish onions, halved 4 large carrots, peeled and coarsely chopped 2 celery stalks, cut into large dice 5 garlic cloves 5 pounds chicken bones 1 tablespoon whole black peppercorns 2 bay leaves 6 fresh thyme sprigs 15 fresh parsley stems TO ASSEMBLE: 1 (12 - ounce) bag tortilla chips 1 and 1/2 cups cheddar cheese (grated, to serve) 1 cup sour cream (to serve) 1 recipe Fast Guacamole (to serve, recipe below) 1/2 cup scallions (root end removed, thinly
sliced on the bias)
pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosh
pickled jalapenos (to serve, recipe below) FAST GUACAMOLE: 4 ripe avocados 1/4 cup lime juice (2 - 3 limes) 1/4 cup cilantro leaves, chopped 1/4 cup
red onion, diced 1/4 teaspoon Kosher salt 1/4 teaspoon cayenne
PICKLED JALAPEÑOS: 6 jalapenos (sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosh
PICKLED JALAPEÑOS: 6 jalapenos (
sliced into 1 / 4 - inch rounds) 2 cups white vinegar 1 teaspoon granulated sugar 1/2 teaspoon
red chili flakes 8 - 10 black peppercorns 1 teaspoon coriander seeds 1 teaspoon Kosher salt
Serve with toasted baguette
slices and
Pickled Red Onion.
He serves the mousse with
pickled red onion and toasted baguette
slices alongside, so guests can assemble their own crostini.
Jalapeño Chicken Salad --------------- 2/3 cup light mayo 1 tbsp lime juice 3 cup cooked chicken, shredded 1/2 medium celery rib, finely chopped 1/2 small
red onion, finely chopped 1/2
red bell pepper, seeded and finely chopped 2 tbsps fresh cilantro, chopped 1/4 cup
sliced pickled jalapeno chilies, finely chopped salt and pepper
Meanwhile make the
pickled red onions: In a small bowl, combine the
sliced red onions and lime juice.
Cucumber Citrus Salsa 1/2 orange 1/1 grapefruit 1 lime 4
pickling or Persian cucumbers or 1 English cucumber, cut into julienne 1/2 small
red onion, thinly
sliced 2 serrano or jalapeno chiles, stemmed and
sliced into thin rounds 1/2 bunch cilantro, chopped (about 1/3 cup) 1 tablespoon extra virgin olive oil 1 teaspoon kosher salt 12 teaspoon freshly ground black pepper
To dress it, I put veganaise, mustard,
pickles, heirloom tomato,
sliced red onion, black garlic and sun - dried tomato.
1 1/2 pounds ground chuck 1 tablespoon Worcestershire sauce 1 1/2 teaspoons granulated onion 1 1/2 teaspoons granulated garlic 1 teaspoon freshly ground black pepper 4 Miami onion rolls or Sesame seed rolls, split For the toppings: 8 strips hickory - smoked bacon 2 ripe avocados,
sliced 1 teaspoon lemon juice Coarse kosher salt Freshly ground black pepper 1 large tomato,
sliced 8 thin
slices red onion Bread and Butter or dill
pickle slices 1 cup crumbled Bleu cheese 1 cup shredded cheddar cheese 8 leaves iceberg, romaine or
red leaf lettuce, cut to fit the rolls
Assorted toppings, such as finely chopped
red onion, shredded lettuce,
sliced tomatoes and
sliced dill
pickles
3 pounds beef brisket 1 teaspoon kosher salt 1 teaspoon black pepper 2 tablespoons vegetable oil 5 garlic cloves, peeled and smashed 1 white onion, halved and thinly
sliced 1 tablespoon chili powder 2 teaspoons ground coriander 2 teaspoons ground cumin 1/4 cup apple cider vinegar 1-1/2 cups water 1 - 14.5 ounce can whole peeled tomatoes with their juices 2 whole canned chipotle chiles en adobo 2 bay leaves 3 tablespoons molasses 8 - 10 corn tortillas for serving
Pickled red onions for serving, recipe follows
4 (10 inch) flour tortillas 2 teaspoons olive oil 1/4 cup minced
red onion 1/4 cup diced
pickled jalapeno peppers 1 cup grated cheddar cheese 4 ounces cooked steak,
sliced thin Homemade salsa, recipe below Sour cream, optional
I sometimes put out a fun plate of toppings for everyone to add to their serving... chopped dill
pickles,
sliced red onion and diced tomatoes to name a few.
Now that the burgers are ready, you can serve them as you wish, in a bun or salad... or what I liked doing is creating a non-traditional recipe and I created Burger Stack — stacking the burgers on some grilled
slices of eggplant with kale,
pickled red pepper, vegan mayo, grain mustard and organic ketchup.
For
pickled onions: 1 medium - large
red onion, thinly
sliced, then
slices quartered 3/4 cup
red wine vinegar 1 tablespoon sugar Pinch salt
Once it begins to boil, toss in the cabbage, potatoes, half the
sliced red onion, 2 tablespoons of the
pickling spices and 2 tablespoons of the Bragg's or soy sauce.
2 pounds 80 percent lean ground beef 1 tablespoon olive oil, plus extra for brushing grill 1 tablespoon chopped garlic 1 tablespoon Dijon mustard 1 teaspoon chopped thyme 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 8
slices (4 ounces) light Cheddar cheese 1 package of La Tortilla Factory 100 Calorie Tortillas, Whole Wheat or Traditional Ketchup (optional) Mustard (optional) Mayonnaise (optional) 4 ounces baby arugula 3 medium tomatoes,
sliced 1/8 inch thick 1/2 avocado,
sliced 2 small
red onions,
sliced in 1/8 inch thick Garnish ideas: alfalfa sprouts, hamburger
pickles
While the potatoes and broth are boiling, place your
pickled beefless strips in a glass dish with the marinade and put the remaining half
sliced red onion over the top.
1 (9 - ounce) package vegetarian beefless strips (defrosted) or beef - style seitan 1 tablespoon white wine 3 tablespoons Bragg's liquid aminos or soy sauce 1 tablespoon dill
pickle brine Dash of liquid smoke 1 clove garlic, minced 1 teaspoon onion powder 1/4 cup
pickling spices 1 teaspoon olive oil 1 head cabbage, quartered 6
red potatoes, halved 1
red onion,
sliced 6 cups low - sodium vegetarian beef - style broth, prepared Malt or balsamic vinegar to taste Salt and freshly ground black pepper to taste
Sprinkle on the chicken and
pickled red onions and top each with a small avocado
slice.
Try topping with
pickled red onions or
pickled carrots, diced fruit or veggies, or substitute guacamole for the
sliced California Avocado.
From there it's all about the extra toppings like
sliced avocado, quick
pickled red onions and / or serrano chiles, and a bit of cheese - I used Bulgarian feta, but cotija would be good, or skip it altogether if you're vegan.
A recent lunch I had included a leftover baked chicken thigh wrapped in bacon, plus
red leaf lettuce with green olives, a teeny tiny
sliced avocado (yes, they're really called teeny tiny avocados and I get them at Trader Joe's), Farmhouse Culture dill
pickle kraut, and Primal Kitchen Foods ranch dressing.
ingredients TATER TOT TACO PIZZA 1 32 - ounce bag frozen tater tots (thawed) 1 egg 2 tablespoons all - purpose flour 4 tablespoons olive oil (divided) 1 pound ground beef 1/2 onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 tablespoon chili powder 1 teaspoon cumin Kosher salt and freshly ground black pepper (to taste) SPICY QUESO DIP: 1 small white onion (very finely diced) 1/2
red bell pepper (top removed, seeded, finely minced) 2 - 3 jalapenos (stems removed, seeded, minced) 1 cup heavy cream 1 pound yellow American cheese (shredded) 8 ounces pepper jack cheese (shredded) 1 cup iceberg lettuce (shredded) 1 tomato (diced) 1/4 cup
pickled jalapeno
slices 1/4 cup cilantro 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste)
Top with black beans,
sliced avocado, quick
pickled red onions, a bit of cheese, squeeze of lime.
Instead of a sharp
slice of
red onion I've added crunch in the form of sweet and sour fennel and carrot
pickles.
All would have been fine had said burger not been topped with a 3 - inch
red plastic toothpick speared through a dill
pickle slice.
Ingredients For the burgers: 1 pound ground pork 1 pound fresh chorizo (not cured) * 1 garlic clove, grated or minced 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt For the smashed avocado: 1 1/2 ripe (but not mushy) California Avocados, peeled, pitted and
sliced Juice of 1/2 lime 1 teaspoon mayo 1 tablespoon chopped cilantro Kosher salt Freshly ground black pepper For serving: toasted brioche buns,
pickled red onions, cotija cheese Instructions Add ground pork and chorizo to a large bowl along with the grated garlic, smoked paprika, ground cumin and salt.
Slice the steak thinly against the grain, then serve with the tomatillo salsa spooned on top along with your favorite accompaniments, such as warmed tortillas and
pickled red onion.
I also used my
slicing disc which came with my KitchenAid ® 9 - Cup Food Processor to
slice my
red onions and I
pickled those too.
Top each tuna patty with 1/4 of the
sliced avocado, optional
pickled red onion
slices, and 1/4 oz.
3 tablespoons olive oil 3 cups of 1» cubes of sunflower seed bread (or any dense, whole grain or sourdough bread) 1/2 teaspoon kosher salt 1 large, ripe tomato, cut into 1 - inch cubes 1/2 to 1 hothouse cucumber, unpeeled, seeded,
sliced 1 / 2 - inch thick (I used 1/3 cup fresh
pickles) 1
red or yellow bell pepper, seeded and cut into 1 - inch cubes 10 yellow pear tomatoes 1/2
red onion, chopped 10 large basil leaves, coarsely chopped 1 to 2 Tablespoons capers, drained
For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1
red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick -
pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely
sliced
ADD - INS (OPTIONAL) fresh shiitake mushrooms cucumber, cut into matchsticks spring onions,
sliced pickles (I use
pickled red cabbage here) 1 boiled medium egg per bowl, shelled and halved sprinkles of seroendeng (an Indonesian flavour maker, a mix of crushed toasted coconut and peanuts) fried tofu cubes
Sticky Vietnamese pork meatballs with rice noodles and
pickled vegetables For the meatballs 3 garlic cloves, crushedLarge thumb - size piece fresh ginger, grated2 lemongrass stalks, tough outer leaves removed, finely choppedZest 1 lime500g British free - range pork mince2 tbsp finely chopped fresh coriander 1/2 -1
red chilli, deseeded and finely chopped2 tsp fish sauceVegetable oil for frying For the quick -
pickled vegetables 70 ml fish sauce100ml rice wine vinegar2 tbsp caster sugarJuice 2 limes3 tbsp warm water2 tsp sea salt flakes400g carrots, julienned1 daikon or 300g radishes, julienned or finely
sliced Poached eggs, tahini and pan-fried avocado 2 tbsp white wine vinegar4 fresh medium free - range eggs (see Know - how) 2 tbsp olive or coconut oil2 just ripe avocados, cut into 1 cm thick
slices4 thick
slices fresh bread (such as sourdough or rye bread; see Jo's introduction) 3 tbsp tahini, plus extra to serve1 tsp sumac1 tsp toasted sesame seedsExtra - virgin olive oil for drizzlingSqueeze lemon juice (optional) 01.
Ingredients 1 1/3 pounds good - quality ground beef (85 percent lean) 1 tablespoon whole grain mustard 1 teaspoon Worcestershire sauce 1 1/2 tablespoons olive oil 3/4 teaspoon salt freshly ground black pepper 1 large
red onion, trimmed and cut into 1 / 2 - inch thick
slices 4 burger buns, preferable brioche buns — but use whatever you like, halved 4 thick
slices sharp white cheddar Condiments: mayo, mustard, ketchup,
sliced pickles
Red Robin's Gourmet Veggie Burger is also available as a Keep It Simple build with lettuce, tomatoes,
pickles and onions on the side, or as a vegan option served with fresh tomato bruschetta salsa, avocado
slices and shredded romaine wrapped in a lettuce bun served with bottomless broccoli.
Cut each radish into six wedges and mix with the beans,
sliced red onions or
pickled onions, freshly
pickled leafs of coriander and flat leaf parsley.
1 cup of uncooked short grain brown rice, cooked according to packet instructions 5 nori sheets 1 cup roasted pumpkin, mashed 1 tablespoon wasabi 1/3 cucumber,
sliced into strips 1/2
red pepper,
sliced into strips 2 spring green onions,
sliced into strips 1 avocado,
sliced into strips (any other filling that takes your fancy) serve with the usual wasabi,
pickled ginger + tamari
ingredients VEGAN CHORIZO NACHOS 1 bag tortilla chips 1 package vegan chorizo (browned according to package directions) 1 bag vegan shredded cheese 1 avocado (pitted, peeled, small dice) 1/2 bunch cilantro (picked)
pickled red onions (to taste, recipe below) 1/2 cup sour cream (on the side for non-vegans) or dairy - free sour cream for vegans (to serve) PICKLED RED ONIONS: 1 yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cu
pickled red onions (to taste, recipe below) 1/2 cup sour cream (on the side for non-vegans) or dairy - free sour cream for vegans (to serve) PICKLED RED ONIONS: 1 yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup wa
red onions (to taste, recipe below) 1/2 cup sour cream (on the side for non-vegans) or dairy - free sour cream for vegans (to serve)
PICKLED RED ONIONS: 1 yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cu
PICKLED RED ONIONS: 1 yellow onion (peeled, thinly sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup wa
RED ONIONS: 1 yellow onion (peeled, thinly
sliced) 2/3 cup white vinegar 1 tablespoon plus 2 teaspoons sugar 2 teaspoons Kosher salt 1 1/4 cup water
Excellent in a sandwich with
pickled red onions, horseradish aquafaba mayo, watercress and a
sliced tomato.