License to Grill by Chris Schlesinger & John Willoughby

Author:Chris Schlesinger & John Willoughby [Schlesinger, Chris & Willoughby, John]
Language: eng
Format: epub, pdf
ISBN: 9780688139438
Publisher: IB Dave's Library
Published: 1997-05-05T17:12:25+00:00

1 dozen large eggs

1 quart cider vinegar

1 beet about the size of a baseball, peeled and thinly sliced ½ cup sugar

10 small fresh hot chile peppers of your choice, halved

1/3 cup Tabasco sauce

3 tablespoons cayenne pepper

2 tablespoons coriander seeds

1 whole nutmeg, smashed into pieces with a hammer, or 1 tablespoon ground nutmeg

1 teaspoon ground cinnamon

Pinch of ground mace

Salt and freshly cracked black pepper to taste

Chris Schlesinger and John Willoughby / 241

1. Cook the eggs in boiling salted water for 10 minutes. Drain, plunge into ice water to stop the cooking process, drain again, and peel. Place in a medium bowl. 2. In a medium saucepan, combine all of the remaining ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer vigorously until the beet slices are tender, about 15 minutes.

3. Pour the hot liquid over the eggs and refrigerate. You can eat them as soon as they cool, but they will be better in a day or two. These will last, covered and refrigerated, for about 1 month.

These are an excellent snack with beers before the game, or with a collection of cocktails like Henry’s Cuban Rum Julep (page 354), Ken’s Vodka Gimlet (page 349), and Blue-Green Mangoritas (page 350).

242 / License to Grill

Chile-Garlic in Vinegar

MAKES ABOUT 4 PINTS

One of my late August/early September tasks is to harvest my mixed crop of chile peppers (I usually grow four kinds), cut them up, and put them in empty liquor bottles along with garlic and some spices for use in the coming year. This is my variation on the hot-and-spicy vinegar that graces tables all over the hot-weather world. It’s an outstanding condiment, for a shot of this stuff is to many dishes as a new haircut is to a person’s face—it provides a fresh perspective without changing the basic concept. In small containers, like the cafeteria-type oil and vinegar dispensers with the silver tops, this also makes a nice gift, and it’s substantially cheaper than the versions you buy in stores. The colors are bright, and it’s easy to make it last by simply adding more vinegar to the bottle as you use it up. Of course, you total chile-heads can also eat the pickled peppers.

3 pints white vinegar

20 garlic cloves, peeled

2 tablespoons kosher salt

3 tablespoons freshly cracked black pepper

¼ cup coriander seeds, toasted if you want, or 2 tablespoons ground coriander 3 tablespoons cumin seeds, toasted with the coriander seeds if you want, or 1½ tablespoons ground cumin

3 cups fresh chile peppers of your choice, preferably of several colors, halved Place all of the ingredients except the chile peppers in a medium saucepan and bring to a boil over high heat. Remove from the heat and add the chile peppers. Let the mixture cool to room temperature, then ladle it into jars or other small containers, cover tightly, and refrigerate. You can use the vinegar as soon as it cools, but it’s better in a day or two. The vinegar—and chiles—will keep, covered and refrigerated, forever.

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