The Peter Piper Cocktail Recipes

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THE PETER PIPER COCKTAIL



The Peter Piper Cocktail image

Provided by Food Network

Categories     beverage

Time 5m

Yield 2 servings

Number Of Ingredients 5

Ice
4 1/2 ounces pepper vodka
2 ounces pickle brine
Splash dry vermouth
2 cornichons, for garnish

Steps:

  • In a shaker filled with ice, add the vodka, pickle brine and vermouth and shake vigorously. Pour into 2 up glasses and garnish with a cornichon on a pick.

SHRIMP CEVICHE "COCKTAIL"



Shrimp Ceviche

Bayless: "Ceviche is best made the day it is served. Flavorings can be added to the shrimp a few hours in advance."

Provided by Food Network

Categories     appetizer

Time 32m

Yield 3 cups, serving 6 as an appetizer

Number Of Ingredients 13

1 quart salted water
1/2 cup plus 2 tablespoons freshly squeezed lime juice
1 generous pound unpeeled small shrimp (about 41 to 50 count to a pound)
1/2 medium white onion, chopped into 1/4-inch pieces
1/3 cup chopped fresh cilantro, plus several sprigs for garnish
1/2 cup ketchup
1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Bufalo)
About 2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out sharpness)
1 cup peeled, diced cucumber or jicama (or 1/2 cup each)
1 small ripe avocado, peeled, pitted and cubed
Salt
Several lime slices, for garnish
Tostadas or tortilla chips or saltine crackers, for serving

Steps:

  • Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
  • The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
  • Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines.

PETER PIPER'S PICKLED PEPPERS



Peter Piper's Pickled Peppers image

Well, it may not be "THE" Peter Piper's recipe for those famous Pickled Peppers, but if it's not, he'd better consider adopting this one instead. Make up a couple jars and keep in the fridge for the crispest peppers. For longer storage, you can process in a boiling water bath. Absolutely WONDERFUL on a roast beef sandwich (hot or cold) or with steak or burgers.

Provided by ThatBobbieGirl

Categories     Lunch/Snacks

Time 50m

Yield 1 (varies)

Number Of Ingredients 6

distilled white vinegar
water
green pepper
fresh garlic
bay leaf
salt

Steps:

  • Carefully wash green peppers and remove seeds.
  • Slice and pack in STERILIZED pint-sized canning jars with 2 to 3 cloves of garlic, 2 bay leaves, and 1/2 teaspoon salt in each jar.
  • Bring equal parts of water and vinegar to a boil and pour over peppers in jars.
  • Seal immediately.
  • Cool and store in refrigerator.
  • Keeps for a few months.
  • For longer storage, process for 10 minutes in a boiling water bath.

Nutrition Facts :

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