PICKLE BRINED FRIED CHICKEN WITH HOT HONEY SAUCE
Provided by Kardea Brown
Categories main-dish
Time 2h5m
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- Combine the sugar, vinegar, pickling spices, bay leaf, 1/4 cup salt and 2 cups cold water in a large pot and bring to a boil, stirring, until the salt and sugar dissolve. Fill a large bowl halfway with ice. Remove the brine from the heat and pour it over the ice to cool to room temperature. Add the chicken skin-side down, being sure to keep the chicken submerged. If the chicken is not completely covered in brine, add more cold water. Cover the pot and let sit for at least 1 hour at room temperature or refrigerate up to overnight.
- When you're ready to fry the chicken, pour enough oil into a large Dutch oven to reach about a third of the way up the side and deep enough to submerge the chicken. Heat the oil to 350 degrees F. Preheat the oven to 200 degrees F and line 2 rimmed baking sheets with wire racks.
- Remove the chicken from the brine and place in a large bowl with the buttermilk. Put the flour in a large paper bag. Season the flour with the dill, pepper, garlic powder, onion powder, paprika and remaining tablespoon salt. A few pieces at a time, transfer the chicken to the bag with the flour and shake well to coat. Place the coated chicken on the wire rack-lined cookie sheet.
- Fry the chicken in batches until golden brown and the internal temperature measures 165 degrees F, 5 to 6 minutes per side. Remove to another wire rack-lined baking sheet and transfer to the oven while you cook the rest of the chicken. Let cool slightly before serving with the Hot Honey Sauce.
- Stir together the honey, butter, hot sauce, paprika and cayenne in a small saucepot over medium heat. Heat and stir until smooth and all ingredients are combined.
GERRY'S MEATLOAF WITH DILL PICKLE SAUCE
Yet another of dad's recipes. This is a slightly different meatloaf, than what most people are familiar with. Excellent served with rice, potatoes or broad pasta & fresh peas.
Provided by Baby Kato
Categories Veal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Lightly mix meats with onions, bread crumbs, pickles, egg, salt and pepper until well blended.
- Shape into a loaf and place in shallow pan.
- Combine pickle juice, chili sauce or ketchup, water, sugar and Worcestershire sauce.
- Pour over meatloaf and place in 350°F oven basting twice with sauce in pan for 40 minutes.
- Continue baking without basting for additional 30 - 35 minutes, until meatloaf is really glazed.
- Garnish with a pickle fan. Dad always served this with Brussels sprouts and tiny whole carrots.
GRILLED CHICKEN WITH PEACH PICKLE BBQ SAUCE
Peach preserves and dill pickles are the backbone of this sweet-tangy barbecue sauce. Grilling big pieces of chicken (or any cut of meat) over gentle indirect heat ensures the inside gets perfectly cooked before the outside has a chance to burn.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 2 to 4 servings
Number Of Ingredients 8
Steps:
- SET UP: Prepare an outdoor grill so that you have a medium-hot fire for both direct and indirect grilling (move hot coals to just one side of the grill, or turn on only half the burners on a gas grill). Once hot, brush the grill grates with oil.
- GRILL THE CHICKEN: Pat the chicken dry and sprinkle with 1 teaspoon salt and a couple turns of pepper. Grill the chicken, skin-side up, over direct heat (the hotter side) until lightly charred, about 4 minutes. Flip and cook until faint grill marks appear on the skin, 3 to 5 minutes more. Flip again and move the chicken to the indirect side of the grill (the cooler side). Cover and cook until an instant-read thermometer inserted into the thigh registers 165 degrees F, about 40 minutes.
- MAKE THE BBQ SAUCE: Meanwhile, heat the 2 tablespoons oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the chile powder and cook, stirring, for about 1 minute. Add the ketchup, peach preserves, and 1/2 cup water and bring to a simmer. Simmer until slightly thickened, about 8 minutes. Add the pickles. Puree with an immersion blender or transfer to a blender. Set aside 1 cup of the sauce for serving.
- BASTE AND SERVE: When the chicken is just fully cooked, begin basting it with some of the remaining BBQ sauce and move it back to direct heat. Continue to baste it, gently flipping often, until glazed and lightly charred, about 5 minutes. Serve with the reserved BBQ sauce on the side.
POACHED CHICKEN BREASTS WITH DILL PICKLE SAUCE
This is a recipe the Canadian Living Test Kitchen Serve with: Egg noodles or new potatoes and a green leafy vegetable This sauce is inspired by Swedish cuisine, but the flavours are typical of those found in much of the Scandinavian and Baltic world. Poaching keeps the chicken breasts moist and tender.
Provided by Dreamer in Ontario
Categories Chicken Breast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In shallow saucepan, bring 3 cups water and salt to boil.
- Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside.
- Add chicken to pan; bring to simmer.
- Cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside.
- Discard bay leaf.
- With slotted spoon, transfer chicken to serving plate and keep warm.
- In small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper.
- Pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture.
- Bring to simmer; cook, stirring, for 3 minutes or until thickened.
- Add pickle and reserved diced vegetables; return to simmer. Stir in all but 2 tsp of the parsley; pour over chicken.
- Sprinkle with remaining parsley.
CLASSIC CRAB CAKES WITH DILL PICKLE TARTAR SAUCE
Categories Shellfish Fry Vegetarian
Yield Makes 4 3" diameter crab cakes to serve 4 people.
Number Of Ingredients 24
Steps:
- In a medium saute pan melt butter over medium heat. Add shallots and saute until translucent. Then add the chardonnay followed by the bread cubes. Stir to incorporate and saute for one more minute. Remove from heat and set aside. In a small bowl whisk mayonnaise, lemon zest, egg, salt, pepper, and spices until smooth. Add this mixture, the crab meat and the chives to the bread mixture. Mix gently without breaking apart the lumps of crab meat. Refrigerate this crab mixture for 30 minutes or up to 8 hours. On a work surface combine the panko and the fresh bread crumbs. Place a 3 inch biscuit cutter on top of the bread crumbs. Firmly press the crab mixture into the biscuit cutter until full. Carefully remove the biscuit cutter. Then gently coat the top and sides of the crabmeat with panko mixture. Repeat with the remaining crab mixture. Refrigerate crab cakes for 20 minutes until set. In a large pot or deep fryer heat the vegetable oil to 350 degrees. There should be enough oil to submerse the crab cakes. Carefully lower the crab cakes into the oil and fry until golden. Transfer to a cooling rack. Serve crab cakes immediately with Dill Pickle Tartar Sauce. To make the Dill Pickle Tartar Sauce, combine mayonnaise, dill pickles, lemon juice, Dijon mustard, salt, black pepper, cayenne pepper, and smoked paprika until smooth.
PICKLE SAUCE
Steps:
- Mix 1/2 cup mayonnaise, 2 tablespoons each chopped dill and minced onion, 2 tablespoons chopped sweet pickles or relish, 1 tablespoon ketchup and 1 teaspoon each cider vinegar and sugar.
CHICKEN WITH PICKLE SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a plate.
- Add the onion, thyme and 1/2 teaspoon salt to the skillet. Cook until the onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
- Meanwhile, mix the egg yolks, pickles, pickle juice, scallions and parsley in a bowl. Stir into the broth and cook, stirring, until the sauce begins to thicken, about 1 minute. Add the chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.
PICKLE SAUCE (MICHAEL SMITH)
This recipe is supposed to go with Recipe #409356. You can put this together while your salmon is cooking It's easy and yummy and kids usually like it! It's a fresher and better version of tartar sauce. Enjoy!
Provided by Nif_H
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place all ingredients into a bowl and mix well.
- Serve with salmon.
Nutrition Facts : Calories 124.1, Fat 10, SaturatedFat 1.5, Cholesterol 7.6, Sodium 668.1, Carbohydrate 8.9, Fiber 0.6, Sugar 3.2, Protein 0.7
CHICKEN WITH PICKLE SAUCE
Steps:
- 1. Slice the chicken breasts in half horizontally to make 8 thin cutlets. Season with salt and pepper and dredge in flour. Heat the butter in a large skillet over high heat. Add the chicken in batches and cook until browned and cooked through, 3 to 4 minutes per side. transfer to a plate.
- 2. Add the onion, thyme, and 1/2 teaspoon salt to skillet. Cook until onion is golden, about 5 minutes. Add the chicken broth and cook until slightly reduced, 3 to 4 minutes. Reduce the heat to medium low.
- 3. Meanwhile, mix egg yolks, pickles, pickle juice, scallions, and parsley into a bowl. Stir into the broth and cook, stirring, Until sauce begans to thicken, about 1 minute. Add chicken to the skillet and cook until the sauce thickens and the chicken is heated through, about 5 minutes (do not boil). Serve with bread and pickled beets, if desired.
PRETZEL-CRUSTED PICKLE CHIPS WITH MUSTARD SAUCE
Provided by Food Network
Time 20m
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- Make the sauce: Mix the onion, both mustards, the mayonnaise, paprika, garlic powder and salt to taste in a bowl. Set the sauce aside.
- Make the chips: Heat 1/2 inch vegetable oil in a large skillet over medium heat. Gently pat the pickle slices dry with a paper towel.
- Put the pretzels in a large resealable plastic bag and crush into coarse crumbs using a rolling pin or heavy pan; transfer to a plate. Whisk the eggs in a shallow bowl and put the flour in another bowl. Dredge the pickle slices in the flour, shaking off any excess; dip in the beaten eggs, then dip in the pretzel crumbs, turning to coat. Working in batches, fry the pickles until golden and crisp, about 1 minute per side. Drain on paper towels and sprinkle with celery salt, if desired. Serve warm with the mustard sauce.
FISH FILLETS IN PICKLE WINE SAUCE
Provided by Florence Fabricant
Categories dinner, main course
Time 40m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Soak the tree ears in warm water to cover for 20 minutes. Drain, trim off any hard parts and cut very large ones in half.
- Mix the egg white and 2 teaspoons cornstarch in a medium bowl. Cut the fish into pieces about 1 1/2 inches square. Add to the bowl and coat with the egg white mixture. Let rest 5 minutes. In another bowl, combine the sugar, salt and remaining cornstarch. Whisk in the stock and pickle wine until smooth.
- Heat the oil in a large wok or deep skillet to 350 degrees. Set a colander over a bowl. Drain the fish pieces well and add a third of the fish pieces to the oil. Cook just until fish is opaque but not browned, about 30 seconds. Scoop them out with a spider, a shallow strainer or a large slotted spoon and transfer to the colander. Repeat until all the fish is cooked.
- Pour off all but 1 tablespoon of the oil. Return pan to a high heat. Add the garlic and cook 10 seconds, until soft. Add the tree ears and cook 15 seconds. Stir the stock and pickle wine mixture and add, stirring. Bring to a boil. Return the fish to the wok, toss to coat with the sauce, and transfer everything to a serving platter.
GRILLED CHICKEN HALVES WITH PEACH PICKLE BBQ SAUCE
Provided by Food Network
Time 1h15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the iced tea: Pour 4 cups boiling water over teabags in a heatproof pitcher and allow to brew, 3 to 5 minutes. Remove teabags and add sweetener to taste. Stir in 6 cups ice cubes until melted. Keep refrigerated until ready to use. Makes two quarts. For the chicken: Prepare an outdoor grill so that you have medium-hot heat for both direct and indirect grilling (move hot coals to just one side of the grill, or turn on only half the burners on a gas grill or under a grill pan). Once hot, brush the grill grates with oil. Pat the chicken dry and sprinkle with 1 teaspoon salt and a couple turns of pepper. Grill the chicken, skin-side up, over direct heat (the hotter side) until lightly charred, about 4 minutes. Flip and cook until faint grill marks appear on the skin, 3 to 5 minutes more. Flip again and move the chicken to the indirect side of the grill (the cooler side). Cover and cook until an instant-read thermometer inserted into the thigh registers 160 degrees F, about 40 minutes. Meanwhile, heat the 2 tablespoons oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 8 minutes. Add the chili powder and cook, stirring, for about 1 minute. Add the ketchup, peach preserves and 1/2 cup water and bring to a simmer. Simmer until slightly thickened, about 8 minutes. Add the pickles. Puree with an immersion blender or transfer to a blender. Set aside 1 cup of the sauce for serving. When the chicken is fully cooked, begin basting it with some of the remaining BBQ sauce and move it back to direct heat. Continue to baste it, gently flipping often, until glazed and lightly charred, about 5 minutes. Serve with the reserved BBQ sauce on the side and the iced tea. Note: When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.
PICKLE AND CAPER SAUCE
Steps:
- Finely dice the pickles and blend them with the capers, red onion and black olives; let the mixture sit until ready to serve. At the last moment, blend in parsley and olive oil to taste and season with salt and pepper.
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