THE PETER PIPER COCKTAIL
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"
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
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
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
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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