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Jan 292016
 

Normanally Sweethot Dill Pickles

Norman...ally...Get it?

Norman…ally…Get it? Kenny thought they would be pretty good on Taco Burgers!

I made these pickles this week for our grand daughters significant other whose birthday was Wednesday and whose last name is Norman, hence the name I gave it. I figured we wouldn’t see him for his big day as they live about an hour and a half away and everything depends on his work schedule and ours did not fit for us to go in that direction.

This was actually perfect as I wanted them to marinate in the frig for at least a few days so they could soak up all the flavor of the sugar, hot sauce, red pepper and garlic. Did I mention, he loves, Loves, LOVES hot food and there’s nothing better than something made in the kitchen especially for him. The only problem here is that we love them too and if they don’t get here soon, or visa versa, I might have to make another batch as his birthday gift might disappear to the pickle monster lurking in our frig!!!!

Normanally Sweethot Dill Pickles
 
Author:
Ingredients
  • Per 32 ounce jar of dill pickles:
  • 1 jar 32 ounce whole dill pickles (I used the baby dills)
  • 2 cups sugar
  • 1 or 2 tbs of your favorite hot sauce
  • ½ to ¾ teas dried crushed red pepper flakes
  • 2 cloves fresh garlic peeled
Instructions
  1. Drain pickles and cut into ½ inch chunks.
  2. Combine the pickles, sugar, hot sauce, pepper flakes and garlic in a bowl; stir.
  3. Cover and let sit for at least 2 hours, stirring occasionally.
  4. Spoon pickles back into jar, cover tightly, place in frig upside down for at least 24 hours before indulging, if you can wait that long.......

Hope you enjoy! It’s Friday and we’re out of here for the evening to go enjoy a nice warm fire as it is going to be in the 30’s again tonight, love it! Have a great weekend if you don’t get back til next week!! Hopefully I’ll be back to end the week up with something for your sweet tooth tomorrow, but if not, next week for sure………….

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May 152014
 

Diablo Sauce

I guess you’ve been wondering where I’ve been! Guru husband finally has our site back to normal and to tell you the truth, I had no desire to post anything while it was screwed up. I have also been on hiatus this week with other things going on and getting ready for lotsa company during the holiday weekend. We have also been running around like chickens with our heads chopped off trying to buy a new vacuum as ours has seen it’s last days and dog is still shedding up a storm! We finally had to resort to buying one on-line as no one locally has canister vacs and I don’t care for uprights. What a pain especially with the company coming and all that happy jazz.

You can sorta see the creek running back there.

You can sorta see the creek running back there.

 

Last night Mother Nature reared her ugly head again in the form of 6 more inches of rain and to think, I was actually getting to our car without my rubber clogs on, guess I better get me some water waders. Well, not for awhile again as we are back to water front property and a lot of mud to deal with. Our poor garden will probably not survive again this year……….

Wish I had this one in my collection!

Wish I had this one in my collection!

Memorial Day weekend a lot of us, (hopefully), will be cooking out on the grill and in one of my old BBQ cookbooks there is a recipe for bourbon barbecued beans that calls for Escoffier Sauce Diable which I had never heard of so I went digging both on the internet and into my older cookbooks in hopes of finding a recipe for it. Auguste Escoffier was a French chef, restaurateur and culinary writer born in the 1800’s and I also found out that the sauce is not made any more. When I was doing my research, I did find this recipe for Diablo sauce in one of my oldie cookbooks. Although it doesn’t sound like the sauce I was looking for, it did sound very tasty and something to put in my to-try bucket. It is said to be a very versatile sauce for various meats and seafood.

Diablo Sauce
 
Ingredients
  • 2 cups canned tomatoes
  • ¾ cup ketchup
  • ¼ cup dry sherry
  • ¾ cup water
  • ½ cup chopped onion
  • ½ cup chopped celery
  • ¼ cup minced parsley
  • ¼ teas each: oregano, basil, marjoram, thyme, rosemary
  • 2 bay leaves
  • 6 drops hot sauce
  • 3-4 teas brown sugar
Instructions
  1. Combine all ingredients in a saucepan over medium heat; bring to a boil, reduce heat to low.
  2. Cover and simmer for 25 minutes.

 

This recipe comes to us from Elsie Lee’s Book of Simple Gourmet Cookery and it’s another older cookbook that graces my bookshelves. Hope you enjoy…………

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