At Pickleville we are always looking for new ways to present our pickles whether in a salad, main dish, or some way that will help you enjoy our products and smile.
Save that Juice!
It is a marvelous marinade and tenderizer for meats and poultry. It will keep your Chicken and other meats juicy and succulent. You can freeze it too!
It is a great way to add flavor to your bread. Replace one cup of water with a cup of juice.
You can make ice cubes to use in gazpacho or bloody mary drinks.
REMEMBER: Pickle juice is salty so leave the salt out of your recipe.
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Pickle Roll Up and Hors D'oeuvres
Looking for something very quick, tasty, fresh, and different? Try this great little finger food for a quick party solution or anytime.
Pickleville's Kosher Style Pickle Spears (Dill or Garlic)
Pickleville's Pico de Gallo Salsa
Chopped Cilantro or Parsley
6 oz Cream Cheese or other soft cheese
Optional:Thinly sliced Turkey, Salami, Corned Beef, Pastrami, Ham, etc.
Put a "shmear" of Cream Cheese on a Tortilla making sure to cover most of the surface.
At this point you can add your favorite cold cuts (or not).
Place Pickleville's Kosher Style Pickle Spear across the bottom half of the tortilla.
Place a Tablespoon or two of Pickleville's Pico de Gallo along the edge of the pickle.
Place Chopped Cilantro or Parsley along length of pickle.
Roll Tortilla around the filling tightly and let stand for a minute or two.
Poke toothpicks through the roll every 1 1/2 inches.
Slice roll carefully with a sharp knife.
Serve with Gaspacho or a nice Vegetable Juice.
Migas (Corn Tortilla Omelet)
1/2 Cup Crushed Corn Chips
1/4 Cup Billie’s Pico de Gallo
1 Tablespoon Olive Oil
2 Eggs Scrambled
1/4 Cup Cheese (Cheddar or Monterrey Jack)
2 Tablespoons Sour Cream
Mix Corn Chips and Eggs in a bowl.
Heat frying pan on medium and add oil
Pour Egg and Corn Chips mixture into pan and stir for 10 seconds
Sprinkle Cheese evenly over Eggs
Spoon Billie’s Pico de Gallo on half of the Eggs and fold into omelet
Remove from heat and let sit for 3-5 minutes
Transfer to plate and garnish with Sour Cream and Pico de Gallo
Lucky Dirty Pickle Martini
2.7 Oz Gin
1.8 Tb sp Dry Vermouth
1 Tb sp Billie's Pickle Jar Pickle Juice
1 Billie’s Pickle Spear
9 Ice cubes
Chill the martini glass
Pour the vodka into your shaker
Add the dry vermouth into to your shaker
Add 9 ice cubes
Stir 18 times (18 is "Chai" or "Life" in Hebrew; a lucky number.)
Strain your cocktail into the chilled glass
Carefully add the pickle juice along the edge of the glass
Garnish with a Billie's Pickle Jar pickle spear
Serve or Drink and Smile
Southwestern Chicken and Rice
16 Oz Pickleville's Southwestern Black Bean Salsa
1/2 cup water
1 cup fresh corn
3/4 cup uncooked regular long-grain white rice
4 skinless, boneless chicken breasts halves
1/2 cup Chopped Green Onions
1/2 cup shredded Cheddar cheese
Combine the salsa, water, corn and rice in an 11 x 8-inch shallow baking dish.
Place chicken on top of rice. Sprinkle chicken with the paprika. Cover the dish.
Bake at 375°F. for 1 hour or until the chicken is cooked through and the rice is tender. top with the cheese and green onions.
Louisiana Pepper Shrimp
1 tablespoon Bayou Billy's Cajun Spices
1 tablespoon vegetable oil
2 green peppers cut in strips
1 onion cut into eighths
1 cup sliced fresh mushroom
1/4 2 cloves garlic, minced
2 medium tomatoes, coarsely chopped
1 1/2 pounds shrimp, peeled, de veined, and cut in half
4 cups cooked rice
Heat oil in a 10-inch skillet over medium-high heat. Add onions, peppers, mushrooms, and garlic and cook until vegetables are tender.
Add tomatoes, shrimp, and Bayou Billy's Cajun Spices to the skillet. Bring to a boil.
Reduce heat to low, cover and cook for 5 minutes or until shrimp turn pink.
Serve on a bed of Rice and garnish with Parsley or Celantro.
Bayou Billy's Jambalaya
1 Cup Bayou Billy's Raging Cajun Rice Mix
2 Cups Water
1/2 lb Chicken Diced into 1/2' Cubes
1/2 lb Shrimp or Fish Diced into 1/2" Cubes
In a pot add all ingredients and bring to a boil.
Reduce heat to low, cover and cook for 20 minutes.
Fluff with a fork.
Garnish with fresh Parsley or Celantro.
Red Beans and Rice
1 Cup Bayou Billy's Raging Cajun Rice Mix
2 Cup Water
1 1/2 Cups Cooked Red Beans with broth
Optional: 1 Cup Ham or Sausage Diced into1/2" Cubes
In a pot add Bayou Billy's Raging Cajun Rice Mix and Water and bring to a boil.
Reduce heat to low, cover and cook for 15 minutes.
Stir in Red Beans (and Ham or Sausage), cover and cook for 5 minutes.
Serve with Corn Bread.
Picante Peach Chicken
1 tablespoon olive oil
1 lb skinless, boneless chicken breasts
1 cup Pickleville's Peach Salsa
4 cups hot cooked rice
Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove chicken.
Add the Pickleville's Peach Salsa and bring to a boil. Add chicken and broccoli to the sauce and heat. Cover and simmer for 5 minutes or until the chicken is tender.
Serve with the rice.
Grilled Chicken Quesadillas
8 (8-inch) flour tortillas
8 oz shredded Cheddar cheese (about 2 cups)
16 oz Pickleville's Chipotle Pico de Gallo
1 cup diced grilled chicken
4 medium green onions, chopped (about 1/2 cup)
8 oz sour cream
Top each of 4 tortillas with 1/2 cup cheese, 3 Tb sp Pickleville's Pico de Gallo, 1/4 cup chicken and 2 tablespoons green onions
Brush the edges of the tortillas with water and cover with the remaining tortillas pressing the edges to seal filling.
Lightly oil the grill rack and heat the grill to medium
Brush the tops of the quesadillas with oil and place the quesadillas oil-side down on the grill rack
Brush the other side of the quesadillas with oil
Grill the quesadillas for 5 minutes or until the cheese is melted, turning the quesadillas over once during grilling
Remove the quesadillas from the grill and let stand for 2 minutes
Cut each quesadilla into wedges
Serve each wedge with a dollop of sour cream and the remaining Pico de Gallo
Stuffed Pumpkin a la Mexicana - Serves 8-10
Stuffed foods are a tradition for Sukkot since it is a harvest holiday and in N. America it is only natural that stuffed pumpkins are used. The idea is that we eat are meals in the Sukkah (special hut built for the holiday with a roof of branches) and it is easy to carry and keep warm while transporting. After a long time in Texas I have come up with my own Tex-Mex twist for Stuffed Pumpkin.
1 pumpkin (If you are industrious you can use several small pumpkins – my favorite way)
If you use one pumpkin make sure it can fit in the oven!
2 cups cooked rice (I prefer wild rice)
1 yellow onion, chopped
1 Tablespoon oil
1.5 lb ground beef
2 stalks celery, diced
3 Tablespoons honey
2 cups chopped raisins, dates, and pecans
2 Tb sp Chili Powder – Not Powdered Chili!!! (Substitute for Chili Powder: ½ Tb sp Cumin, 1 ½ Tb sp Paprika, 1 Tb sp chopped garlic, ½ tsp oregano)
1 cup Pickleville’s Pico de Gallo or, for a smoky flavor use the Southwest Black Bean Salsa (available at Tailgate Market on Saturdays)
1 cup fresh chopped Cilantro for Garnish
Cut off the top of the pumpkin, enough to make a nice "lid" and provide easy access to the inside. Set the top aside.
Using a sturdy a spoon, scoop out the pumpkin seeds and pulp. (You can discard the seeds or toast them for a healthy treat.) Use a fork to prick the outside of the pumpkin all around its circumference. Place the emptied pumpkin in a large casserole dish or shallow pan.
In a pan, on low-medium heat, sauté the onion and celery in oil until translucent. Add the beef and sauté until browned.
Add honey, raisins, Chili Powder (or equivalent), ½ cup Pickleville’s Pico de Gallo or SW Black Bean Salsa (available on Saturdays at Atherton Market) and the cooked Rice. Stir to combine everything, then remove from heat.
Place the meat-rice mixture inside the pumpkin(s), and cover with the top of the pumpkin. Cook at
350 F for 1.5 hours, or until the pumpkin can be pierced easily with a fork.
At mealtime, bring the whole stuffed pumpkin out to the sukkah. Serve each delighted guest a scoop of pumpkin with its accompanying meat filling.
Garnish with fresh chopped Cilantro.
Some "Quickie" ideas for pickles…
Pickle juice is a great marinade and tenderizer for meat giving it a bit of a pastrami flavor.
Marinade the meat for 24 - 72 hours in the fridge and pop in the oven.
Build a meatloaf around some of Billie’s pickle spears.
The meatloaf slices will a a pickle center and the great taste of Billie’s
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