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Showing posts from 2012

Spring is Here

I have been traveling quite a bit for work the past six months.  When I do, I try to cook a few meals in advance so Will and Ron won't starve or live on frozen pizza.  Today, Ron did the cooking and made a great beef stew and a marinara sauce with Italian sausage added.  We had a nice dinner and served it over rigatoni.

Will had a basketball tournament this weekend.  His team was put out yesterday but Christian's team won the championship.

On my way to Phoenix tomorrow until Thursday.  I'll try to get a blog or two in.  There is a FANTASTIC sushi restaurant near my hotel and I've been thinking about it for days.  Can't wait to go.

Craving for a Pickled Egg

I had a strange craving for a pickled egg today.  Ron and I went on a nice ride to the Keweenaw today.  It was a beautiful sunny, Winter Saturday.  We stopped at a couple of establishments and I inquired about a pickled egg, all to no avail...

So, I decided to make my own.  I started with the perfect hard cooked egg and then created a mixture of Giardiniera, pepperonccini, garlic and pickle juice.  Turned out delicious.

Bar Style Picked Eggs:

1 dozen hard boiled eggs (see above for the perfect hard cooked egg method)
One jar of Hot Giardiniera (not with oil)
2 - 3 cups pickle juice
1 T minced garlic
1/2 c pepperoncini w/ juice from jar

Cook eggs as directed above.  Cool eggs and peel.  Combine Giardiniera, pickle juice, garlic and pepperoncinni in a jar or bowl with a tight cover.  You will need about a quart or more of liquid.

Let settle in refrigerator for at least 2 hours.

Enjoy.  Eggs will be edible for up to two weeks.

Serve w/ salt, pepper and Tabasco sauce to taste.