The Broke Baker

Category: Snacks

Snacks

  • Mojito Curd

    Mojito Curd

    A mojito is a traditional Cuban cocktail that is extremely popular here in Miami.  It generally consists of lime wedges and mint leaves muddled with sugar and topped off with rum and soda water.  I was thinking of ways to use the flavors of a mojito in a dessert or treat that went beyond cupcakes.  I came across a recipe for mojito curd, and thought that it would be fun to tweak it and convert it into a recipe that I could make in my Instant Pot.

    Mojitocurd

    Pressure Cooker Mojito Curd

    Ingredients

    • 1/2 cup fresh squeezed lime juice
    • 10 fresh mint leaves, chopped
    • 1 cup granulated sugar
    • 1/4 cup of white rum (I used Bacardi)
    • 3 eggs
    • 1/4 cup of butter, cut into cubes

    Directions

    Combine the lime juice and the mint leaves in a small bowl.  Gently muddle the mint leaves in the lime juice.  Cover and let sit for at least 1 hour.  You can also refrigerate for several hours, if desired.

    Combine the sugar, rum, and eggs in an oven-safe container.  Add the mint-infused lime juice (discard the leaves if you prefer a less-minty flavor).  Using an immersion blender, blend the mixture together until smooth.

    Cover, and place on a rack in the liner of your electric pressure cooker filled with 1 cup of water.  Seal and cook on High Pressure for 12 minutes.  When the timer is up, allow the pressure to release naturally for 12 minutes before releasing any remaining pressure.

    Remove the mixture from the pressure cooker and uncover.  Add the butter and blend again with your immersion blender until the mixture is smooth and all of the butter is melted.  Transfer the mojito curd to mason jars and keep refrigerated until ready to use.

    Makes about 2 1/2 cups

  • Green Papaya Chutney

    Green Papaya Chutney

    I must confess: I hate papayas. Or, at least, I hate ripe papayas. I am one of those unfortunate people for whom the smell of ripe papaya just brings to mind all sorts of unpleasantness. Still, papaya trees keep growing in my backyard, as if to mock me. Rather than let them go to waste, a friend suggested that I try using them while green. Apparently, green papaya lacks that off-putting smell and aftertaste. Because of its comparison to green mango, I decided to try making green papaya chutney. The result turned out spectacular.

    One lesson that I learned while making papaya chutney: milk your green papayas before cutting. That is, score the skin of the papaya and let it sit on your counter for about an hour. This will drain the papain, which is an enzyme found in papaya. If you’re sensitive to papain, it can make you very itchy. If you’re not, it’s also considered to be a great meat tenderizer.

    The green papaya chutney should keep for about a month in refrigerator.

    Green Papaya Chutney

    Ingredients

    • 1 medium white onion, diced
    • 2 tablespoons fresh ginger, finely minced
    • 3 cloves garlic, finely minced
    • 1 red chili, sliced (or substitute 1/2 tsp red chili flakes)
    • 2 teaspoon coriander seeds
    • 2 teaspoon cumin seeds
    • 1/2 tsp methi (fenugreek) seeds
    • ¼ teaspoon ground turmeric
    • 5 whole cloves
    • 1 cinnamon stick
    • 1 teaspoon salt
    • 5 green cardamom pods
    • 5 cups of papaya, peeled and julienned (or diced)
    • 1 cup white granulated sugar
    • 1 cup light brown sugar
    • 1 cup distilled white vinegar

    Directions

    Combine all of the ingredients except for the vinegar in a non-reactive saucepan. Cover and let sit at room temperature overnight.

    The following day, remove the cover and add the vinegar. Bring to a simmer over medium heat. Continue to cook until the chutney has thickened and reduced to your liking, about 30 minutes.

    Remove the cinnamon stick. Transfer the cooked papaya chutney to jars and allow to cool. Keep refrigerated until ready to use.

    Makes about 4 cups

  • Pressure Cooker Passion Fruit Curd

    Pressure Cooker Passion Fruit Curd

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    In the US, most of us think of cheese when we hear the word “curd.” However, curds made of fruit are popular in other parts of the world. They are eaten as a spread or as a dessert topping. My first introduction to fruit curd was the lemon kind, but lemon has never been my first choice. I figured that it would also work with passion fruit, due to the high acidity. The passion fruit curd is now the only curd that I ever make.

    Passion Fruit Curd Jar

    You can use curd in a lot of ways. I have personally used it as a filling for cakes or sweet rolls, yogurt topping, pie/tart filling, and macaron filling.

    Pressure Cooker Passion Fruit Curd

    Ingredients

    • 1/3 cup seedless passion fruit pulp
    • 3/8 cup sugar
    • 2 large eggs (or 3 yolks)
    • 3 tbsp butter, cubed

    Directions

    Combine the passion fruit pulp, sugar, and eggs in a blender. Pour into a 16oz mason jar. Cover the mason jar, but do not screw on the ring.

    Add 1 cup of water to the liner of your electric pressure cooker. Place the covered mason jar on a trivet in the pressure cooker. Cover, seal, and cook on High Pressure for 10 minutes. When the timer is up, let the pressure release naturally for an additional 10 minutes before releasing any remaining pressure.

    Carefully remove the jar from the pressure cooker and uncover. Add the cubed butter and whisk vigorously until all of the butter is melted and the mixture is smooth. Let the passion fruit curd cool completely before refrigerating.

  • Colombian Empanadas

    Colombian Empanadas

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    I learned to make empanadas from my mother. She wasn’t exactly the most patient instructor, but she DID teach me very well. I’ve probably had about a decade’s worth of practice now, and I dare say that I can barely taste the difference between her empanadas and mine anymore.

    I have gotten requests for the recipe over the years, but I never actually got around to writing it down. So, now I’m forcing myself to. I actually changed the original stove-top preparation of the empanada filling and now make it in my Instant Pot. I got my mother an Instant Pot this year, and now she’s been making empanada filling in hers as well

    The filling comes together in a single pot. First you pressure cook the meat, and then you add the potato, scallions, and seasonings and cook uncovered until hardly any liquid remains. Taste and adjust your seasonings, and the filling is ready.

    I normally let the filling cool to room temperature before I start assembling my empanadas, just so that it’s easier to work with. After that, I make the dough and then assemble the empanadas. I will try to update this post later with pictures of the empanada assembly process.

    I fry my empanadas in a deep fryer to make temperature control easier. You can fry these on the stove as well. Just make sure that your oil is at 350-375 degrees F

    I like to let my fried empanadas drain on a rack over a baking sheet for a few minutes and then transfer them to a dish lined with paper towels

    Voila! Beautiful empanadas that you won’t be able to eat just one of. They are a lot of work, but they are so worth the trouble in the end.

    We typically eat empanadas with aji (Colombian-style salsa). This recipe looks similar to what we use in my family.

    A few notes:

    • If you have an air fryer, you can reheat empanadas at 350 degrees for about 7 minutes for maximum crisp factor. You can also reheat them in the oven. I like to freeze them in vacuum-sealed portions and reheat in my air fryer (heat for 10 minutes from frozen).
    • Microwaving leftover empanadas is not recommended, as they will be soggy.
    • You can freeze leftover empanada filling to use later. I sometimes make a double batch so that I can freeze half. Frozen empanada filling should keep for about 3 months. Defrost in the fridge when you’re ready to make empanadas again.
    • You can also freeze assembled empanadas. You can freeze them on a parchment lined baking sheet, then transfer to a freezer bag. Fry the frozen empanadas an additional 2-3 minutes.

    Colombian Empanadas

    Ingredients

    For the filling:

    • 1lb beef chuck, cut into large chunks
    • 1 cup beef broth
    • 1lb Russet potatoes, diced
    • 1 bunch scallions, chopped (about 6 scallions)
    • 1 tsp cumin powder (more or less to taste)
    • 1/2 tsp garlic powder
    • 1/2 tsp onion powder
    • Salt and pepper to taste
    • Optional: a sprinkle of chopped cilantro

    For the crust:

    • 2 cups pre-cooked corn meal (I use Pan brand)
    • 2 1/2 cups very hot (but not boiling) water
    • 1 tsp salt
    • Optional: 1/2 packet Goya seasoning (the kind that says “Con Azafran” on the box)

    Directions

    Make the filling:

    Add the beef chunks and beef broth to the liner of your pressure cooker. Cook on High Pressure for 45 minutes. When the timer is up, allow the pressure to release naturally.

    After the pressure has released, open the pressure cooker. Shred the meat with a fork or your tongs (if meat will not shred, cook under pressure for an additional 10-15 minutes).

    Set pressure cooker to the Saute/Browning setting. Add the diced potatoes, scallions, cumin, garlic powder, and onion powder. Season with salt and pepper. Let the mixture come to a simmer. Cook the potatoes are cooked through and most of the liquid has evaporated from the mixture. Taste and adjust seasonings as necessary.

    Let the mixture cool to room temperature before you continue.

    **Note: Filling can be made in advance and stored in the fridge or frozen until ready to use.

    Make the dough:

    Place corn meal, Goya seasoning (if using), and salt in a large, heat-proof bowl.  Add the hot water and stir with a metal or wooden spoon until mixture forms a firm dough.

    At this point, you can cover the dough with a towel and allow to sit for 30 minutes.  Or, if you can tolerate heat well, you can start working the dough now.  Using both hands, press and knead the dough until it is uniform, and no clumps of corn meal remain.

    Assembly and cooking:

    Preheat about 2 quarts of vegetable oil for frying to 375 degrees F.  Normally, I use a deep fryer.  However, use the method you feel most comfortable with.

    Shape prepared dough into balls approximately 1″ in diameter.

    Flatten ball into a disk.  Add a spoonful of the filling.  Fold one side of the disk over onto the other side and pinch shut to seal, so that they form a half-moon shape.  Repeat until you run out of filling, dough, both, or just get too tired of the repetition.  The dough dries out very quickly, and your dough will start to crack during the assembly process, so work quickly and keep your dough covered with a dish towel to help trap the moisture.  Alternately, you can make the dough in smaller batches at a time, so it doesn’t sit out as long before drying out.

    Add empanadas to the hot oil, 3 or 4 at a time.  Do not crowd the oil.  Fry until golden brown and crispy, about 2 minutes per side.

    Remove from oil and drain on a rack or on paper towels.  Allow to cool a few minutes before serving.  Serve with aji (salsa), if desired.


  • Pressure Cooker Mango Chutney

    Pressure Cooker Mango Chutney

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    A friend of mine was the go-to person for mango chutney for a few years. When her annual supply of mangoes during Mango Season was not to the usual standard, I stepped in to give it a shot on my own. I used my Instant Pot, and am pretty happy with the results!

    Before you begin, gather all of your ingredients. I like to combine all of the spices in a small bowl. I used two different kinds of mango.

    Heat the oil in the pressure cooker. When the pressure cooker is hot, add the onions and cook until they start to soften. Add the garlic and ginger, and cook until fragrant. This usually takes about a minute. Once that is done, add the spices and stir for another minute. Add the mango and stir to coat in the spiced onions, then add the sugars and the cider vinegar.

    Give everything one more stir to make sure that everything is mixed together, and then seal the pressure cooker. Cook on High Pressure for 10 minutes, and then let it release manually. After the pressure is released, set the pressure cooker to Saute/Browning on the highest setting again. Simmer the chutney until it has reduced and thickened as much as you want it to.

    I mistakenly had mine set on the lowest Saute setting and it took a full 30 minutes for my chutney to thicken enough. I’m guessing that it will take about half of that time if you use the higher Saute setting.

    Once the chutney is done, you can divide it evenly into jars. I got 4 and a half 8oz jars out of this recipe.

    The chutney should last about 2 months in the fridge in a sealed container. If you are familiar with canning, this will increase the shelf life.

    Pressure Cooker Mango Chutney

    Ingredients

    • 1 tablespoon cooking oil
    • 1 cup yellow onion, diced
    • 2 tablespoons fresh ginger, finely minced
    • 2 cloves garlic, finely minced
    • 1 red chili, sliced (or substitute 1 tsp red chili flakes)
    • 1 teaspoon ground coriander
    • ½ teaspoon ground cumin
    • ¼ teaspoon ground turmeric
    • 5 whole cloves
    • ¼ teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 5 green cardamom pods
    • 1 quart of peeled and diced mango chunks (use ripe mangoes)
    • 1 cup white granulated sugar
    • 1 cup light brown sugar
    • 1 cup apple cider vinegar

    Directions

    Heat the oil in your electric pressure cooker on the Saute/Browning setting. When done preheating, add the onions and sliced chile (if using) and cook until soft, about 5 minutes. Add the ginger and garlic and cook until fragrant, about 1 more minute. Then, add the spices (coriander, cumin, turmeric, cloves, cinnamon, salt, and cardamom pods) and cook, stirring, for an additional minute.

    After the spices are ready, add the mango and stir until fully coated in the onion and spice mixture. Add the sugars and the cider vinegar. Stir to combine.

    Cover, seal, and set the pressure cooker to cook on High Pressure for 10 minutes. When the timer is up, allow the pressure to release naturally.

    When the pressure is released, uncover and set once again to Saute/Browning on the highest possible setting. Let the chutney cook until it thickens and reduces to your liking.

    Makes about 4 1/2 cups.

  • Vietnamese Yogurt

    Vietnamese Yogurt

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    Making yogurt is something that would have never considered trying before I owned an electric pressure cooker with a Yogurt setting. Now, yogurt is a regular occurrence at my house. When I’m not dieting, Vietnamese yogurt is my go-to.

    Vietnamese yogurt (da ua or sua chua) is different from making regular yogurt in two ways. First, you do not need to boil your milk before you make the yogurt. This saves a lot of time. Second, the yogurt is made with condensed milk. This makes it sweeter and richer than plain yogurt. I got all of my friends hooked on it, so I figured it was time that I pass the recipe along so that they can make their own.

    You don’t need very many ingredients for this yogurt. Including the boiling water, it takes 4 ingredients total.

    Make sure that your yogurt contains active cultures.

    Empty the can of condensed milk into a large bowl. Set the empty can aside for now. Bring some water to a boil, and then add 1 can’s worth of boiling water into the condensed milk. Whisk gently until well-blended, then add half of your milk and whisk until blended again. Add the yogurt and whisk until no visible clumps of yogurt remain.

    Whisk in the remaining milk. Divide the mixture evenly among 4 16oz jars. Cover the jars with the a lid, but leave the ring off.

    Pour 1 cup of water in the liner of your electric pressure cooker. Place your covered jars on a trivet in the liner. Cover and incubate on the Yogurt setting for 6-8 hours.

    **If you do not have an electric pressure cooker, you can put your jars in a pot and fill with hot (not boiling) water until the water reaches almost to the top of the jars. Cover the pot with a towel and then with a lid.

    When the time is up, remove your jars. Wipe off any condensation that has collected, and then seal and refrigerate for a few hours to finish setting.

    When the yogurt is set, it will look kind of like what you see here. At this time, you can add flavorings if you want. Personally, I think the yogurt tastes fine as-is.

    It goes great with fresh berries. Also try it with fruit curd.

    If you do not want to make the Vietnamese yogurt in individual jars, you can also make it directly in the liner of your pressure cooker. Just skip the part about the trivet and adding water.

    Vietnamese Yogurt

    (Adapted from this recipe)

    Ingredients

    • 4 cups milk
    • 1 14oz can sweetened condensed milk
    • 14oz boiling water (use the empty condensed milk can to measure)
    • 6oz plain yogurt (about 3/4 cup)
    • Materials needed: 4 16oz (pint) mason jars with lids

    Directions

    Bring water to a boil. Pour the condensed milk in a large bowl. Set aside the empty can. Place a trivet in the liner of your electric pressure cooker and add 1 cup of water to it.

    When the water begins to boil, pour the water into the empty condensed milk can (this will dissolve any of the condensed milk left in the can). Pour the water from the can into the bowl with the condensed milk. Whisk to combine.

    Add half of the milk and whisk until combined, then add the yogurt. Whisk until few clumps remain, then add the remaining milk.

    Divide the mixture evenly among the jars. Cover, but do not seal. Place on the trivet in the electric pressure cooker.

    Cover, then set to the Yogurt setting for 6-8 hours. When the cycle is complete, remove the jars, seal, and refrigerate for at least 4 hours to set.

    Makes 4 pints

  • Red, White, and Blue Jello Shots

    Red, White, and Blue Jello Shots

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    Back in July, I brought a batch of red, white, and blue jello shots to an Independence Day party.  They went over very well, and the hostesses requested the recipe.  Sure, I said, I will put the recipe on the blog as soon as I can.  I just need an excuse to make them again so that I can take pictures of the process, I told them.

    So, now we’re in November.  I don’t know how that happened, but it did.  Meanwhile, the recipe never made it to the blog.  That is, until Veteran’s Day gave me the perfect excuse to channel my inner patriot.  And, the red, white, and blue jello shots finally made their triumphant return.

    The jello shots are a bit time-consuming, because you have to wait until each layer is set before you can do the next one.  So, patience is required to make them.  They don’t require a lot of actual effort to make, though.  I use 2oz mini pedestal cups that I get from my local party supply store, but you can use any other 2oz shot cups. The pedestal cups are nice because their sides only taper slightly, so each of the layers are mostly the same size.

    I start with the red layer.  Bloom your unflavored gelatin in your water, then add the cherry Jello and heat on medium to medium-low just everything has dissolved into the liquid.  Do not let the mixture boil or you will ruin the gelatin.

    Once it’s dissolved, remove it from the heat and stir in your booze, then divide it evenly among your shot cups.  Refrigerate until almost set.  It took about 20 minutes in my fridge.

    When the red layer is almost set, you can start making the white layer.  Bloom your gelatin again, and the heat on medium to medium-low until the gelatin dissolves.  Once the gelatin has dissolved, add the condensed milk and the half-and-half.  Remove the mixture from the heat and stir in the white chocolate liqueur.

    This is where it gets tricky.  Your red layer needs to be set enough to where your white layer doesn’t sink or mix when you pour it on top.  Additionally, if your white layer is too warm, it will melt part of your red layer and cause it to bleed into your white.  You can avoid this by letting the white mixture sit at room temperature to cool down for 10 minutes or so if you notice that your red layer is starting to bleed.  You can see where it was bleeding in some of my cups, and I SHOULD have stopped and let it cool down some more.  But, I was in a hurry.  My guests enjoyed them anyway.

    After you’ve finished the white layer, refrigerate until almost set.  These took a little bit longer, likely because the mixture was warmer.  I had to leave them for about half an hour.

    Lastly, do the blue layer the same way that you did the red layer (using blue Jello, of course).  And, again let the mixture cool a bit before you attempt to layer.

    After this, they should be set and ready for consumption in about an hour.  Since they are small, they don’t take very long to firm up.  However, I would still recommend refrigerating for at least 4 hours so that they are nice and firm.

    If you’re not in the mood for red, white, and blue jello shots, don’t fret.  You can substitute the cherry and berry blue Jello for any other flavor of Jello that you like and create all sorts of other flavor combinations.  Just make sure to match your liqueurs so that the flavors don’t clash.

    These jello shots can be made a day ahead of time.  However, I wouldn’t recommend making them any sooner than that, as gelatin tends to dry out the longer it sits.

    Red, White, and Blue Jello Shots

    Ingredients

    Red layer

    • 1 3oz package cherry jello
    • 1 cup water
    • 2 slightly heaping tsp unflavored gelatin
    • 1/2 cup triple sec
    • 1/2 cup vodka

    White Layer

    • 3/4 cup half-and-half
    • 1/2 cup water
    • 1/2 cup condensed milk
    • 3/4 cup white chocolate liqueur
    • 5 tsp unflavored gelatin

    Blue Layer

    • 1 3oz package berry blue jello
    • 1 cup water
    • 2 slightly heaping tsp unflavored gelatin
    • 1/2 cup Blue Curacao
    • 1/2 cup vodka

    Required equipment: 2oz plastic shot cups

    Directions

    Make the red layer

    Place the water in a small saucepan.  Sprinkle gelatin over the water and allow to soften for about 5 minutes.  Add the Jello and heat on medium to medium-low until mixture is hot and gelatin has dissolved.  Do not boil.

    Remove from heat and add the Triple Sec and vodka.  Divide mixture evenly among the shot cups.  Refrigerate for 20 minutes or until almost set before you begin making the white layer.

    Make the White Layer

    Place the water in a small saucepan.  Sprinkle gelatin over the water and allow to soften for about 5 minutes.  Heat over medium to medium-low heat until gelatin has completely dissolved.  Stir in the condensed milk and half-and-half.  Stir until the mixture is slightly warm.  Remove from heat and stir in white chocolate liqueur.  Pour over the set red layer of gelatin, dividing evenly among the shot cups.  Refrigerate for 30 minutes or until almost set.

    Make the Blue Layer

    Place the water in a small saucepan.  Sprinkle gelatin over the water and allow to soften for about 5 minutes.  Add the Jello and heat on medium to medium-low until mixture is hot and gelatin has dissolved.  Do not boil.

    Remove from heat and add the Blue Curacao and vodka.  Divide mixture evenly among the shot cups.  Refrigerate for at least 2 hours (preferably 4) before serving.

    Makes about 3 dozen

  • Spiked Jelly Eyeballs

    Spiked Jelly Eyeballs

    With Halloween just a few days away, I have been looking for fun treats to make.  I had been looking for candy eyeballs to use as a garnish for a dessert that I had in mind, but I couldn’t find any that looked promising.  A few online searches brought me to some jello shots decorated like eyeballs, and it gave me the idea to make these jelly eyeballs.

    You will need a sphere ice cube tray to make these.  The one that I have makes 24 1″ spheres.  Once they were set, I used a cotton swab to paint the iris and the pupils with a bit of food coloring diluted in vodka (so that it will evaporate and leave just the color).

    I used coconut milk and pineapple rum to give it kind of a piña colada vibe, but you can come up with your own combinations.  I have also used mango rum, and maybe I will try half-and-half with vanilla vodka.  You just have to make sure that your base is a creamy white liquid to represent the whites of the eyes.

    Spiked Jelly Eyeballs

    Ingredients

    • 1 cup coconut milk
    • 1/4 cup condensed milk
    • 1/4 cup pineapple rum (or flavor of your choice)
    • 2 tsp unflavored gelatin
    • food coloring (black for the pupils and whatever color you want for the iris)
    • 1-2 tsp vodka
    • Required equipment: sphere ice cube tray (the kind that makes 1″ spheres; I used this one), cotton swabs

    Directions

    In a microwave-safe measuring cup, sprinkle gelatin over coconut milk.  Allow to soften for a few minutes, then microwave for 30 seconds.  Stir to ensure that the gelatin has dissolved.

    Stir in the condensed milk and rum, then pour into mold according to manufacturer’s directions.  Refrigerate until set, about 4 hours.

    When the spheres are set, use a cotton swap to paint an iris using food coloring diluted in vodka.  Return to refrigerator to dry, then repeat the process with black food coloring to paint the pupils.  Allow to dry.  Refrigerate until ready to serve.

    Makes about 24 1-inch sphere jello shots.

    Note: To make these non-alcoholic, swap out the rum for an extra 2 tbsp of coconut milk and an extra 2 tbsp of condensed milk.

  • Avocado Pickles

    Avocado Pickles

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    Growing up in a Hispanic household, avocado is a mealtime staple.  My mother would often give us sliced avocado with lime and salt to go with our meals.  Now that I am an adult, eating avocado without an acidic component never tastes quite right to me.  The rich fattiness of this fruit just begs for that refreshing zing.  That is why, when someone introduced me to avocado pickles, I was sold.

    These are best made with Hass avocados.  I have tried them with other kinds, but the watery Florida avocados lacked the creamy fattiness required to cut through the acidic brine.  Make sure that you’re also using slightly firm avocados to make your avocado pickles, or they might break apart in the brine.

    To make the brine, heat all of your ingredients (except the avocado) in a small saucepan.  If you want your pickles to have more of a kick, you can open your chiles up to let out the seeds.  Otherwise, leave them whole.  Once it starts to simmer and all of the salt and sugar (if using) has dissolved, remove it from the heat and let it cool down.

    While your brine is heating, prep your avocados.  I cut these in slices, but sometimes I also do them in chunks.  Put the sliced or chopped avocado in a glass jar of your choice.  I find that two average-sized Hass avocados fit in one 16oz mason jar.

    After the brine has cooled enough, gently pour it over the avocados in the jars.  Fill it just enough so that the liquid reaches almost to the top of the jar when you put the lid on, but doesn’t spill out.  Remember that if your avocados are poking up out of the jar a little, they will push the brine level up when you press the lid down.  So, plan accordingly to avoid a mess.

    You’ll want to refrigerate the avocado pickles for at least an hour, but they will keep for up to a month in the refrigerator.  I find that I like them best after they sit for a few days.

    Avocado Pickles

    Ingredients

    • 4 firm Hass avocados, sliced or chopped
    • 1 cup apple cider vinegar
    • 1 cup water
    • 2 tbsp pickling salt (or kosher salt)
    • 2 tsp sugar (you can omit or substitute with your sweetener of choice)
    • 2 tbsp coriander seeds
    • 1 1/2 tsp whole black peppercorns
    • 2 dried chile de arbols

    Directions

    In a small saucepan, combine all of the ingredients except for the avocado.  Bring to a simmer, allowing the salt and sugar to dissolve, then remove from heat and allow to cool.

    Place the avocado pieces in 2 16oz mason jars (or 1 32oz jar), then pour the cooled brine over the avocado.  Seal, then refrigerate for one hour or until ready to consume.

  • Buffalo Chicken Sandwich

    Buffalo Chicken Sandwich

    Florida has an almost unhealthy obsession with Publix subs.  Don’t get me wrong, this grocery store chain does make some pretty darn good subs, but not worth the almost fanatical loyalty that they seem to have won from Floridians.  Usually, a Publix sub for me is a quick meal for when I spent too much time grocery shopping and no longer feel like cooking.  The notable exception to this rule is the buffalo chicken sub.  The buffalo chicken sub is basically the Publix chicken tenders sub doused with buffalo sauce and sprinkled with crumbled blue cheese.  I shamelessly admit to looking out in the Weekly Ad for their chicken tenders sub to go on sale in order to have an excuse to indulge.

    Unfortunately for me, the availability of this “Publix sub hack” is not guaranteed.  Sometimes, the deli doesn’t have any buffalo sauce or blue cheese.  Sometimes, the deli worker refuses to make it because they have no idea that they’re allowed to do this.  Regardless of why I don’t get my fix, I finally came to the realization that I should try to make my own version at home.  After all, the formula is pretty simple: breaded chicken breast meat, buffalo sauce, and crumbled blue cheese on a sandwich roll.  Viola, buffalo chicken sandwich!

    My ideal chicken wings are not breaded before they are fried.  However, boneless chicken breasts are definitely helped along by a good breading if they are going to get coated in buffalo sauce.  Make sure that the recipe that you use to bread your chicken breasts doesn’t have too many spices or seasonings in it.  You don’t want the seasonings in the breading to interfere with the taste of the buffalo sauce.  Save those fancy herbs and spices for when you’re making a Southern friend chicken sandwich.

    Buffalo Chicken Sandwich

    Ingredients

    • 4 breaded and fried chicken breasts (such as this recipe)
    • 1/2 cup buffalo sauce (can be store-bought or homemade)
    • 1/2 cup crumbled blue cheese
    • 4 sandwich rolls

    Directions

    Slice the sandwich rolls lengthwise and toast lightly.  Pour buffalo sauce into a wide, shallow dish.  Set aside.

    Fry chicken according to your preferred recipe.  When the chicken is done, use tongs to remove from the oil and immediately set in the dish filled with buffalo sauce, flipping to coat both sides.  Transfer chicken breasts to sandwich rolls, and sprinkle each with 2 tbsp crumbled blue cheese.  Serve immediately.