PICKLEBACK SHOTS
Steps:
- Cut each pickle in half across the equator. Use an apple corer, melon baller or the tip of a small knife to hollow out the interior of each pickle half, leaving an 1/8-inch-thick border of pickle intact. Slice the closed end of each pickle shot glass just enough to make it sit flat. Be sure not to cut too deep and create a hole in the shot glass.
- Fill each pickle shot glass with 1 tablespoon of bourbon. Serve immediately.
SPHERIFIED PICKLEBACKS
Provided by Justin Warner, Food Network Star Season 8 Winner
Time 3h5m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine pickle brine, calcium lactate and xanthan gum in a bowl until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 15 minutes.
- Fill mini half-sphere candy molds with the solution to just below the brim, about 85 percent full. Freeze until solid, about 2 hours.
- Combine 1500 grams water with the sodium alginate in a bowl using an immersion blender until thoroughly blended. Strain, then allow to sit, refrigerated, until bubbles dissipate, about 30 minutes.
- Transfer the sodium alginate bath to a microwaveable container and microwave until warm, about 30 seconds.
- Use a slotted spoon to place the frozen pickle half spheres into the brine until they thaw, about 30 minutes.
- Pour six 1.5-ounce shots of whiskey in shot glasses and serve pickle spheres on the side.
SALAMI CHIPS
Provided by Geoffrey Zakarian
Categories appetizer
Time 15m
Yield 8 servings (about 16 slices)
Number Of Ingredients 1
Steps:
- Preheat the oven to 375 degrees F.
- Place the salami slices on a baking sheet, leaving a bit of space between each slice. Bake until the edges are crispy and stiff, about 10 minutes. Transfer the salami chips to a paper towel-lined plate to remove any excess fat. Serve immediately or store, refrigerated, in an airtight container.
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