Our cabbage out in our kitchen garden is flourishing after the sun and rain we’ve been having in Athens this spring. There are so many options for using fresh cabbage leaves …but today it’s gotta be slaw!
I picked about nine cabbage leaves and gave them a good rinse. Aren’t they pretty?!
Then I sliced them into easy to nibble strips…
Next, I headed back out to the garden for some herbs. I came back in with chives, cilantro, and lime thyme…and gave ‘em a rinse.
I gave all the herbs a good chop and placed them in a mixing bowl with the cabbage. Then I diced up some Phickles Stix and threw them into the bowl!
I made a sauce using mayonnaise and a local hot sauce I get here in Athens at The Healthy Gourmet on Baxter Street. The sauce is made here in town with habanero, banana & cherry peppers, mango, papaya, guava, pineapple, sugar, and vinegar. It’s especially yummy with fish…but sure made a nice sauce for this slaw!
The cabbage from my garden has nice, tender leaves …so this isn’t the typical slaw I grew up hating. lol! This slaw has the texture of a good, fresh chimichurri and would be nice layered in a fish taco. I’m serving it with grilled pork chops tonight with roasted sweet potatoes! Here’s the full recipe:
1 1/2 cups chopped cabbage
1/4 cup loosely packed fresh cilantro
1/3 cup chopped fresh chives
1 Tbsp chopped lime thyme (lemon thyme would be nice too)
1/3 cup diced Phickles Stix + 1 Tbsp Phickles Brine from the jar
6 tsp mayonnaise mixed with 2 tsp of your favorite hot sauce. (You can order the hot sauce I used at: http://www.davesheavensentsauce.com )
Mix all ingredients together and let the mixture chill for a day in the fridge. I like to add a squeeze of lemon before serving. Enjoy!
A quick sampling of our pickles and a viewing of a video about our pickle company on Christian’s cell phone, and now…Plum Pudding …in business in Aiken, South Carolina for over 30 years is now a phickley spot! Located at 101 Laurens Street NW across from the New Moon Cafe…. Plum Pudding carries our pickled okra, beans, carrots, asparagus, jalapenos, green tomatoes, and cucumbers. Inside Plum Pudding, you’ll also find friendly, smiling faces happy to help you pick out dinnerware by VIETRI, Juliska, C. E. Corey, and fun seasonal tableware, artisan jams, sweets, and wine! This charming, locally-owned shop is your one-stop for entertaining, tailgating, gift buying, and decorating. The nice people that operate this shop are a big part of why we love doing our own sales and delivery… And for all you Augusta, GA folks… Plum Pudding is worth the drive! Heading through Aiken on your way to the Masters….stop in and pick up some goodies….and tell ‘em the Phickle Chickle sent ya!
We love getting to visit with the people who own the shops around the south that carry our pickles. Meet Charlie Modica ….owner of Modica Market in Seaside, Florida! Modica Market was the first store outside of our hometown to carry our pickles. We’ll always remember our first time walking into Modica and Charlie’s dad saying: “What ‘cha’ll got?” We said… PICKLED OKRA, BEANS, CARROTS, GREEN TOMATOES, AND JALAPENOS”…and he said: “I’ll take a case of each.” That was in 2009. Charles Modica, Sr. has since passed on…but his son Charlie is carrying on his legacy of keeping it real in Seaside. You might remember seeing this market in the movie The Truman Show with Jim Carey. If you’ve never been to Seaside, Florida…put it on your bucket list. It’s a not-to-miss southern treasure of a town!
It’s fun to just go with what you’ve got on hand and create something tasty. Here’s an easy pot roast recipe using our Hotties (pickled jalapenos) and our pickled sweet peppers. We don’t always have our sweet peppers on hand…but when we do, they are a fun addition to recipes.
Start by preheating your oven to 325 degrees. Then heat a dutch oven pot to medium high heat. Rub a chuck roast with olive oil and pepper and place in the heated pot. Use tongs to flip roast to sear all sides until golden brown.
Once the roast is brown on all sides, remove it from the pot and place on a platter. Pour 2 cups bourbon (I used Makers Mark) and 2 cups chicken stock into the pot, scraping the bottom of the pot to loosen browned bits of goodness.
Reduce the heat to low. Chop 1/2 cup Hotties (pickled jalapenos) and 1/2 cup pickled sweet peppers, 1 large scallion, 3 garlic cloves, 1 cup of button mushroom and add all vegetables except for mushrooms to the pot. Turn heat up to medium and bring liquid to a boil.
Turn off heat and add roast back to the pot. Top with the chopped mushrooms. Pour in a teacup (about a cup) of the brine from the Hotties. Cover the pot and place in the oven.
Bake for 2 hours. Transfer roast to a platter. Serve with a salad like our Wedge Salad garnished with Okies (pickled okra) and drizzled with a red wine vinegar and olive oil.
We made simple scalloped potatoes baked at 325 degrees for 45 minutes with pats of butter between each layer with a half cup of chicken broth and salt ‘n pepper to taste. You’ll need the potatoes to balance out the spice of the pot roast!
Don’t forget the potlikker from the pot to drizzle over the roast and potatoes on your plate…and any of your favorite condiments. I added a spoon of Savannah Bee Co. honey to my plate…which balanced out the heat of the Pickled Pepper Pot Roast perfectly! I’m no chef, PHriends… so just play with this. You really can’t go wrong!
The possibilities are endless with leftover rotisserie chicken. Here’s an easy recipe that can be made with any of our pickles. Today, we used our Wedgies!
Get rid of the bones of the chicken and use kitchen shears to cut chicken into bite sized chunks. We ended up with 2 cups of chopped chicken. Place chicken in a bowl. Add 1/2 cup of your favorite mayonnaise. We used Duke’s. To that, add 1 cup diced Wedgies (pickled green tomatoes,) 1/2 cup diced onion, the juice of 1/2 a lemon, and 15 twists of your fresh pepper grinder….and DIG IN TO THE PHUN!