Molly Yeh Pickled Onions Recipes

PICKLED RED ONIONS

Steps:

• Put the onions in a medium bowl. Combine the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and set aside until cooled to room temperature.

PICKLED BEET DEVILED EGGS

Steps:

• Put the beet in a medium saucepan and add the balsamic vinegar, brown sugar, peppercorns, bay leaf, 3/4 cup cider vinegar, 1 tablespoon salt and 3 cups water and bring to a boil. Let boil until the sugar is completely dissolved, about 5 minutes. Add the peeled eggs to the pan, then cover and refrigerate for at least 4 hours and up to overnight for a deeper pink color.
• Cut the eggs in half, then scoop out the yolks and place them in a medium bowl. Put the egg white halves on a serving platter. Add the mayonnaise, Dijon, chives, remaining tablespoon cider vinegar and a bunch of grinds of black pepper to the bowl with the yolks. Use a fork to mash the yolks until smooth and creamy and well combined. Transfer the mixture to a large resealable plastic bag and snip about 1/2-inch off of one of the corners. Pipe the mixture into the holes of the egg whites. Sprinkle the chopped pistachios over the top, then place 1 piece baby arugula on top of each egg. Sprinkle the platter with the crumbled goat cheese.

PASTRAMI SANDWICHES WITH ONION RINGS AND QUICK PICKLES

Steps:

• Combine the salt, granulated sugar, brown sugar, pickling spice, mustard seeds, pink curing salt, garlic and 1 tablespoon coriander in a large pot. Add 3 quarts water. Bring to a simmer and cook to dissolve the sugar and salt. Add 3 quarts cold water. Let cool to room temperature. Add the brisket, then weigh down with a plate and cover the pot. Refrigerate for 3 days. (If your refrigerator is too small to hold the pot, you can cut the brisket in half and refrigerate in 2 smaller containers as well.)
• When you are ready to cook the brisket, preheat the oven to 300 degrees F.
• Arrange a rack in a roasting pan. Bring a kettle of water to a boil. Coarsely crush the peppercorns and the remaining 1/4 cup coriander seeds in a spice grinder. Pour into a small bowl and stir in the smoked paprika. Remove the meat from the brine and rinse briefly. Pat dry. Pat the spice mixture all over and set the meat in the roasting pan, fat side up. Pour the boiling water in the bottom of the pan (don't let it touch the meat). Cover the roasting pan tightly with foil. Roast until the meat is very tender, about 3 hours. Carefully remove the foil and roast 10 more minutes to dry out the crust slightly.
• Slice the warm pastrami. Serve on rye bread with deli mustard and Onion Rings and Pickles on the side. (This pastrami can also be made ahead. To reheat, thinly slice and set over a steamer, or microwave covered with a damp paper towel.)
• Heat 1 inch oil in a pan to 350 degrees F.
• Set the flour in a bowl, eggs in a second bowl, and combine the panko and regular breadcrumbs in a third. Dredge the onions in the flour first, followed by the eggs and finally the breadcrumbs, then pan-fry until golden brown, a few minutes on each side. Remove to a rack to drain and stay crispy and season with salt.
• Combine the vinegar, salt, mustard seeds, granulated sugar, peppercorns, garlic and 1/2 cup water in a small saucepan. Layer the cucumbers, chiles and dill sprigs in a jar or other lidded container. Bring the vinegar mixture to a simmer and stir to dissolve the salt and sugar. Pour over the cucumbers. Let cool to room temperature. Refrigerate until chilled, at least 2 hours. (The pickles will keep a week or more in the refrigerator.)

HEARTY BRISKET TACOS WITH PINK PICKLED ONIONS

Steps:

• Preheat the oven to 325 degrees F.
• Season the brisket on both sides with salt and pepper. Heat an oven-safe Dutch oven over medium-high heat and coat the bottom with canola oil. Sear the brisket until browned on each side, 4 to 6 minutes. Remove and set aside. Add the onion, celery and carrots to the pot and cook until soft, 5 to 7 minutes. Add the garlic and cook, stirring, for 2 more minutes. Return the brisket to the Dutch oven, fat-side up. Add the broth, orange juice, wine, bay leaves and tomatoes. Cover and place in the oven until fork-tender, 3 to 4 hours.
• Remove the brisket from the pot and place it on a cutting board. Slice thinly and then shred using two forks. Remove the bay leaves and discard. Return the shredded brisket to the pot and simmer until ready to serve, about 10 minutes.
• Assemble your tacos with the tortillas, brisket and Pink Pickled Onions. Add all your favorite toppings and enjoy!
• Whisk together the water, vinegar, sugar and 1 teaspoon salt. Add the onion, cover, and let sit at room temperature for 1 hour or in the refrigerator overnight. add tabasco sauce to taste.

SLICED AVOCADO SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Toss the pumpkin seeds, sunflower seeds and puffed rice with the cumin, chili powder, garlic powder and kosher salt in a bowl. Add the oil and toss to coat. Place on a baking sheet in a single layer and bake until toasted, about 10 minutes. Toss with the lime zest and set aside.
• Cut the avocados in half and peel. Place the flat side of each avocado on a cutting board and slice at an angle. Plate half an avocado on each plate and top with some of the Pickled Onions and toasted seed mixture. Finish with a drizzle of good-quality olive oil, a sprinkle of cotija and a pinch of flaky salt. Serve with a lime wedge.
• Combine the apple cider vinegar, sugar, salt and 1/4 cup water in a small pot. Heat, stirring, until the sugar and salt are dissolved. Pour the mixture over the red onions in a medium bowl and let sit for about 10 minutes.