We like pickles in our house. Pickled cucumbers. Pickled okra. Pickled Brussels sprouts. Pickled seeds… …and we also really love avocado. Let’s marry the two, shall we? Creamy and sweet avocado and tangy hot mustard pickle brine – yum-my!
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I saw a recipe in Bon Appétit magazine a while back for an Asian smashed cucumber salad of sorts. Then recently I came across an entirely different sort of recipe for a spicy tartar sauce, served over crab cakes. Knowing myself quite well and recognizing the fact that I absolutely despise mayonnaise in every way,…
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After creating the delicious brew and secret pizazz of a few weeks ago in my “Perfectly Pickled Seeds,” I poured over how best to savor this “seedy sauce.” Fennel…allspice…mustard…vinegar…salt ~hmmm “Reminds me of a Cuban sammy,” Brian says. But of course. The seeds, the uniquely pickled seeds MUST, just MUST be served over pork. Pork…
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