Pickle relish is fantastic. Nothing beats a good smoked bratwurst in a homemade bun, slathered with homemade IPA mustard and some delicious relish. Now that’s a hot dog! A cool thing about this recipe, is that it’s the only way I know of to make something pickled in less than half an hour. This one is ready to eat right off the bat. That’s pretty cool. This recipe should make for about one large mason jar type container, so just double it if you need more.
Time: 30 minutes Skill Level: Easy
You’re going to need:
4 pickling cucumbers (those smallish ones)
1/2 of a yellow onion
1 Large green pepper
1 cup of apple cider vinegar
1/2 cup of honey
Red chili flakes (if you want it spicy)
Yellow mustard seed
How to do it:
Grate the pepper, onion and pickling cucumber.
Put them in a sieve and drain some of the water out squeezing them gently with your hands or some kind of spoon implement. Put all the grated vegetables in a pot with the vinegar and the honey
Bring to a boil, and add a tablespoon or two of mustard seed, a pinch of celery seed, and as much chili flakes as you want. I use chili flakes that are quite hot, so for me about a teaspoon is enough for this one
Let it simmer until desired consistency is reached
Put in sterilized jars and enjoy delicious homemade relish for months to come
Sliders, homemade chipotle mayo, shakey taters and caramelized onions
These sliders are tasty, juicy (even when you have to cook them through), and are real popular with the kids. They’re easy to make too, and require only a quick sear on the grill. You could always buy some slider buns, but I really suggets making your own, see my recipe for buns here. I realize some of you are going to find it extremely controversial that I put bread in my sliders. Don’t knock it till you’ve tried it. I mean it. If you grind your own beef, and have a hot enough grill to get a sear on these while they’re still pink in the middle, you can skip the bread. But I often have to use storebought ground beef, and that means it has to be cooked all the way through. That’s where the bread comes in, by soaking up the juices and fat, it makes these sliders a real, juicy treat.
Time: 60 minutes total Skill level: Easy Grilling method: Direct Grill temperature: About 250 degrees centigrade (480F) Equipment: Hickory wood chips for smoke
You’ll need to get hold of:
Ground beef, about 500 grams makes about 15 sliders
2 slices of bread
4 tbsp of your favorite, preferrable homemade, BBQ sauce. I used Rocket Fuelled Bull BBQ Sauce
Some meltable cheese (I prefer orange cheddar)
2 large yellow onions
2 tbsp butter
How you do it:
Have a hot grill waiting, for this I just cover the whole grill grate in white hot coals
Slice your onions the way you want them, and caramelize them in a frying pan with the butter, some salt and pepper, and about a tbsp of sugar, on low heat for 30-45 minutes. You can do this the night before, store in the fridge and just reheat.
Cut away the crust from your two slices of bread, and let it soak in cold water for ten minutes. After soaking, squeeze all the water out of it
Mix the ground beef carefully with the BBQ sauce, the bread and liberal amounts of salt and pepper
Form the slider patties. Remember to make them flatter and larger-diameter than you want to be finished product to be, because they will change size when they’re being grilled. Each patty should be about 33 grams
Get a good hickory smoke going on the grill before starting grilling, I use water-soaked chips for this to maximize smoke, since they’re only on there a couple of minutes.
Put them on the grill. About 2-3 minutes should be enough, flip them, put the cheese on the finished side, and give them another 2-3 minutes. Serve!
You’re going to need:
2 Egg yolks
1 tsp water
1 tsp Dijon mustard
1 cup of oil (canola, rapeseed, corn oil. no extra virgin, it overpowers everything else)
1 tbsp lemon juice
2 tsp clear vinegar
Salt and pepper
Your favorite Chipotle hot sauce (I like Tabasco or Cholula brands)
How you do it:
Put egg yolks, mustard, 1tsp water and 1 tbsp lemon juice in blender. Mix with 4-5 pulses
Pour the oil in while mizing continuously in a steady, thin stream. It should take you >2-3 minutes to pour in the cup of oil
Once the oil is incorporated and the mayo is thick and creamy (emulsified!), whisk in as much as you like of your favorite Chipotle hot sauce. If you don’t like Chipotle (you’re in the wrong place) you can always use freshly minced garlic or some fresh herbs instead for your flavoured mayo.