Coarsely mashed and hit
with sweet pickle juice, this potato salad is inspired by the classic Southern version.
Not exact matches
I may be dreaming I realize since right now that category for me basically involves
sweet pickled beets
with onions, (
with a fair bit of sugar which acts as a preservative) cabbage slaws, Yemenite chile paste (tons of garlic and jalapeño party) a garlic based fresh lemon salad dressing from Marci Goldman and a sauce for ice cream that merges espresso, Scotch and fresh orange
juice.
For the patties: 2 lbs ground chicken breast 1
sweet onion, peeled and grated 1/2 can black beans 1/2 cup yellow cornmeal 2 tsp cumin 1 tsp garlic 1 chipotle pepper diced salt to taste 1 - 2 tsp For the smokey mango chipotle bacon: 1/4 cup adobo sauce from canned chipotle 1/2 cup peach mango jam, melted 2 tbsp honey 2 packages smokey bacon, cooked crisp 6 poblano peppers brushed
with olive oil 3 tomatoes, sliced 12 slices of Colby jack cheese 6 large sesame seed buns For the green chile queso: 16 ounces white American cheese, cubed 1 small can green chiles, chopped 1/4 cup
pickled jalapeno
juice from jar 1/4 cup chopped
pickled jalapenos 1 tsp cumin 1/2 tsp garlic powder 1/2 tsp onion powder Preheat grill to medium heat.
Sometimes I just use the
juice of the
sweet pickle relish if people don't like the texture of the relish in their eggs and sometimes I add some of the relish
with the
juice, which is how my family likes them.
I make mine
with mustard, a little mayo, a few dashes of worcestershire sauce (not too much or it will turn the yolks brown) and some
sweet pickle relish
juice, dash of tabasco, salt and pepper.
I also put a little
sweet pickle juice in it along
with the mustard and mayo.