PICKLED LOX
Cubes of smoky, buttery belly lox are pickled in a sweet-sour-salty brine to make this classic appetizer. Pickled lox and onions are delicious served with some of the brine or removed from the brine and accompanied by Sour Cream Sauce. Recipe courtesy of Russ and Daughters.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time P2DT12h15m
Yield Makes 2 1/2 quarts
Number Of Ingredients 11
Steps:
- Cover lox with water, and soak in refrigerator 8 hours, changing water once.
- Cut lox into 1-inch cubes (you should have about 6 cups). Place in a large glass bowl, layering with onions.
- Stir together 5 cups water, the vinegar, and sugar until sugar dissolves. Add seeds, allspice, bay leaves, and red-pepper flakes, then pour over lox. Cover with plastic wrap, and marinate 4 hours at room temperature. Transfer to refrigerator, and marinate at least 48 hours and up to 1 week. Serve with sour cream sauce.
CONCORD PICKLED LOX
Provided by Florence Fabricant
Categories project, appetizer
Time 35m
Yield 12 or more servings
Number Of Ingredients 8
Steps:
- Place salmon in a glass, stainless steel or ceramic dish and cover with cold water. Cover the dish with plastic wrap and refrigerate 48 to 60 hours to freshen. Change water several times during soaking.
- Drain fish well. Trim away any cartilage and make sure no bones are still imbedded in the flesh. You can detect bones by running your fingers over the fish; pull them out with tweezers.
- Combine vinegar, water, pickling spice and 1 cup of sugar in a glass or stainless steel saucepan. Bring to a boil and simmer 20 minutes. Allow to cool.
- Cut the fish into 1/2-inch thick diagonal slices and layer the slices and onions in a glass, stoneware or pottery dish. Strain cooled marinade and pour over the fish and onions, completely immersing them. Either use a 4-quart dish or divide the fish, onions and marinade between two containers. Cover with plastic wrap, refrigerate and allow to marinate 24 to 36 hours.
- Whisk sour cream, remaining teaspoon of sugar and 1 tablespoon of the fish marinade until smooth.
- Remove salmon and onions from the brine and drain well. Gently layer the drained salmon and onions with the sour cream sauce. For best results, cover and refrigerate overnight before serving. Prepared pickled lox will keep five to seven days under refrigeration and actually improve during this period.
CONCH SALAD
My twist on a favorite Bahamian-style dish, served cold.
Provided by Carl B
Categories Salad Seafood Salad Recipes
Time 3h20m
Yield 8
Number Of Ingredients 12
Steps:
- Tenderize conch with a meat mallet. Dice into bite-sized chunks. Soak conch in 1 cup lemon juice for at least 2 hours, preferably overnight.
- Drain off lemon juice and place conch in a bowl. Add tomatoes, onion, green pepper, cucumber, seasoning blend, and seasoned salt; mix thoroughly.
- Transfer conch mixture to a container. Add remaining 1/4 cup lemon juice, tomato juice, and lime juice; mix well. Stir in vinegar and hot sauce. Refrigerate until flavors combine, about 1 hour. Serve cold.
Nutrition Facts : Calories 111.2 calories, Carbohydrate 13.5 g, Cholesterol 36.9 mg, Fat 0.3 g, Fiber 1.1 g, Protein 14.6 g, Sodium 319.5 mg, Sugar 4.6 g
PICKLED CORN ON THE COB
Sections of corn are pickled on the cob. A great recipe for preserving fresh corn from the summer to enjoy later in the year. Be sure to use the freshest corn possible.
Provided by TRISH
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Rinse the corn, and place in a large bowl with the salt and enough water to cover. Refrigerate until needed. Sterilize two 1quart jars in simmering water for 5 minutes.
- In a large stock pot, stir together the vinegar, sugar and pickling spice. Add the bay leaves and cinnamon stick. Bring to a boil over medium heat, stirring occasionally to be sure the sugar has dissolved.
- Drain and rinse the corn under cold water. Add to the pot with the pickling mixture. Return to a boil, reduce heat to low, and simmer for 10 minutes. Remove corn with a slotted spoon, and fill the sterile jars. Remove the cinnamon stick and bay leaves from the liquid, and discard. Fill the jars of corn with the vinegar mixture to within 1/2 inch of the top. The corn should be completely covered. Wipe the rims of the jars with a clean cloth. Seal with lids and rings.
- Process the jars in a hot water bath for the time recommended by your local extension in your area. Most areas require about 10 minutes in a water bath of 180 degrees F (82 degrees C). Refrigerate after opening.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 25.7 g, Fat 0.5 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 0.1 g, Sodium 588.2 mg, Sugar 18.1 g
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