“I’ve never before seen a non-restaurant person buy this much horseradish”, exclaimed the wide eyed sales associate right before I almost purchased 3lbs of fresh horseradish root at the local grocer this past Saturday. Who knew the pickled pink stuff at sushi restaurants wasn’t horseradish? This girl. With all the horseradish, wasabi, ginger, and sake overloading my palate, I apparently came to confuse pickled horseradish and pickled ginger. Thanks for the save grocery boy! And wow, is fresh horseradish smelly as hell.
At it again with pickled eggs from Feathered Pigs Farm, I decided to mix it up and go for a lighter herb’ie rendition this time. Dill, peppercorns, mustard, and horseradish paired with 2 dozen backyard eggs adds up to perfect horseradish pickled eggs. Plus, after several glasses of wine, the pickle costume even made an appearance. 🙂
“Ahhh.. look at the cute chicken feathers lining the outside of these egg shells!” If you know me at all, then this isn’t too much of a surprise… before moving to NH last Spring this California-turned Baltimore City girl was quite a stranger to the whole backyard egg thing. I’d be lying if I said I didn’t make my debut egg retrieval into somewhat of an “adventure”… cough… but I can say (in a Southern farm girl accent) that these local eggs from Feathered Pigs Farm in Brentwood, NH have spoiled me real good. Not only have I found that the flavor and texture of the final pickled egg product is far superior to store bought eggs, but there isn’t a whole lot better than knowing exactly what coop your eggs came from.
With my experiments in making Sriracha pickled eggs, and in turn p’eviled eggs, I figured out that incorporating recipe ingredients that have a strong palate punch is key to achieving a flavored packed pickled egg. For this oh’so local pickled egg recipe, I paired two dozen backyard eggs with some dehydrated garlic that I scored at the Seacoast Food Swap last week, and a pint of locally-made BBQ sauce from my friends over at MrSippy’s BBQ. While I haven’t had the chance to taste any of their hickory smoked meat, I can assure you that this BBQ sauce is pretty damn amazing. Check out their website and Facebook page for more information on their products and how to get your hands on some of their goods. Now if only I can just convince them to attend one of the monthly food swaps! 🙂
Do you remember the first time you had a tomato off the vine? I do, it tasted nothing like the store bought tomatoes I always avoided (yuck). Aside from the color resemblance (kind of), the contrast in flavor, moisture, and texture between the fresh picked and store bought tomatoes was huge! You’re probably thinking, “why is Erin talking tomatoes if today’s post is clearly about eggs?” Well… I recently experienced my first backyard egg, collected from Feathered Pig Farms in Brentwood, NH, and let me tell you… I’m going to stop myself from rambling on as most of you have probably had backyard eggs before… but, oh my moon I can’t get over the sunshine yellow yolk color or how the moisture content was almost creamy. I know that there is a lot of discrepancy out there over whether there is really a distinguishable difference between supermarket vs. coop eggs and if “people’s perception of egg flavor is mostly psychological”. So until I can perform my own double blind experiment, I am going to assume that backyard eggs are by far more superior.
The inspiration behind these Sriracha pickled eggs comes from a few sources, the foremost being The Press Room, a dark and somewhat depressing, yet charming music venue/bar in downtown Portsmouth, NH. Typically a murky two gallon glass jug containing a mystery specimen that has been sitting on the bar-top for an unknown duration of time would cause me public health anxiety… But, for some reason, probably the 3 martinis and the company, I figured it would be a good life choice to sample one of their notorious pickled eggs. WOW! The vinegar plus spice was absolutely delectable. For my small batch of pickled eggs I loosely followed the direction of a forum post that I came across on spicy pickled eggs. My quart sized batch is currently siting in the refrigerator soaking up all the spicy vinegar’y goodness of Sriracha brine. If I can manage to hold off on devouring them and can sacrifice the fridge space (it’s getting a little ridiculous in there), I’ll probably let these eggs sit for another couple weeks before consuming.
What’s better than late night baking? Late night baking with minimal ingredients and slightly intoxicated friends! Years ago while I was living in Rohnert Park, CA, every so often (cough… nightly) I would make late night runs to the 24hr grocery store for ingredients to satisfy my sweet tooth. Typically a chocolate bar would suffice, but occasionally I would go crazy and splurge and go for more grandiose things like cookies, ice cream, or chocolate milk (oh my). Naturally, every semester before and during finals week the frequency of my visits would increase and I realized that I wasn’t alone in this late night routine. Not only did the checkout lines get longer, but I started to notice a trend in what people were buying after 10pm in this college town. My unpublished results showed that before and during exam week that 75+% of people were visiting the grocer for some sort of sweet: candy, ice cream, cookies, etc. Next was salty snacks or beer, followed by fresh fruit (clean food, clean mind… blah, blah, blah) and condoms (I swear Mom, they were NOT mine).
Happy Saint Patrick’s Day, Happy Snow Day, Happy Spring Break!! The combination of those three things makes my restless self feel as if it should put on a bikini, go outside, do an Irish jig, and make a snow castle… then again maybe that’s just the coffee talking…
About a month ago citrus recipes (mainly marmalades) started popping up all over the food blogosphere. While I enjoy eating citrus fruits, I’m not the biggest fan of marmalades. Instead of making something just for the sake of pretty pictures and the blog, I held out for something that I really peaked my culinary interest… enter lemon curd! I came across this Meyer lemon curd recipe on the Food in Jars blog and couldn’t resist any longer. That’s to say until I found some Meyer lemons on the cold and snowy barren East Coast. I managed to track down some of these fruits at the local Whole Foods, but in very little way do they resemble the size, color, or grandeur of the lemons people are growing and using out West. Now that I’ve experience the taste of Meyer lemons, I will most definitely be ordering a bulk box of lemons from the Lemon Ladies Orchard next year.
This week’s Putting Up with Friends, or “Friends Putting Up with Erin” as an unnamed naysayer suggested, is brought to you from a bright, mildly disorganized, and underutilized kitchen in the Evergreen neighborhood of Baltimore. Thanks to my courteous canning host, I will be enjoying this sweet, yellow nectar of the lemon gods atop: a baguette with Brie cheese, a tiny tart with fresh raspberries, a scone or brioche, or most likely straight up out of the jar!
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