Zuni Café Zucchini Pickle Strips Food

ZUNI CAFé ZUCCHINI PICKLE STRIPS

Steps:

• Wash and trim the zucchini. Slice them lengthwise into 1/16-inch-thick slices on a mandoline. Slice the onion very thinly as well. Combine the zucchini and onion in a large shallow glass or ceramic dish. Sprinkle the salt evenly over top and gently toss to distribute. Add several ice cubes and cold water to cover. Stir to dissolve the salt.
• Let the zucchini and onion soak in the salty brine. After about 1 hour, the zucchini strips should be slightly softened. Drain and pat dry.
• Meanwhile, combine the vinegar, sugar, dry mustard, mustard seeds, and turmeric in a small saucepan. Simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp)
• Transfer the zucchini and onion slices to three one-pint glass jars and pour over the cooled brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini. Store in the refrigerator for up to 2 weeks.

ZUNI CAFé'S ZUCCHINI PICKLES

Steps:

• With a mandolin, cut zucchini lengthwise (or crosswise, if you prefer) in 1/16-inch slices. Cut onion crosswise the same thickness.
• Place zucchini and onion in a low wide bowl, toss with salt and cover with ice water. Add a few ice cubes. Leave for 1 hour, until faintly salty and slightly softened when tasted. Drain, discard ice and dry vegetables thoroughly between kitchen towels. Rinse and dry bowl.
• Make the brine: Combine vinegar, sugar, dry mustard, mustard seeds and turmeric in a nonreactive saucepan, and simmer over medium-high heat for about 3 minutes. Turn off heat and set aside until just warm to the touch.
• Return zucchini to the bowl and pour cooled brine over, then stir to distribute spices.
• Transfer mixture and brine to pint jars and refrigerate for at least a day before serving.

ZUNI CAFé ZUCCHINI PICKLES

Steps:

• Wash and trim the zucchini, then slice them one-sixteenth-inch thick; a mandoline works best. Slice the onion very thin as well.
• Combine the zucchini and onions in a large but shallow nonreactive bowl, add the salt and toss to distribute. Add a few ice cubes and cold water to cover, then stir to dissolve the salt.
• After about 1 hour, taste and feel a piece of zucchini -- it should be slightly softened. Drain and pat dry.
• Combine the vinegar, sugar, dry mustard, mustard seeds and turmeric in a small saucepan and simmer for 3 minutes. Set aside until just warm to the touch. (If the brine is too hot, it will cook the vegetables and make the pickles soft instead of crisp.).
• Return the zucchini to a dry bowl and pour over the cooled brine. Stir to distribute the spices. Transfer the pickle to jars, preferably ones that have "shoulders" to hold the zucchini and onions beneath the surface of the brine. Seal tightly and refrigerate for at least a day before serving to allow the flavors to mellow and permeate the zucchini, turning them a brilliant chartreuse color.

ZUNI CAFé'S HAMBURGER

Steps:

• Cut meat into 1-inch chunks or strips. Sprinkle with salt, tossing to coat well, and refrigerate, covered, for about 8 hours or up to 24 hours.
• Assemble your meat grinder, using the grinder plate with 3/16-inch holes. Chill the grinder in a bowl of ice water for 30 minutes or refrigerate for several hours. With motor set to medium speed, drop cold meat into grinding tube and let the machine pull pieces through (resist forcing the meat through with pushing tool) into a chilled bowl. Grind the meat twice. (You may also hand-chop the meat in small batches or use a food processor with a very sharp blade, but the patties will be a bit more fragile.)
• Working quickly, form 6-ounce patties by hand, first making spheres, then flattening them to a 3/4-inch thickness. Press patties slightly thinner in the middle. (This ensures an even thickness in the finished burgers.) Keep patties refrigerated until ready to cook.
• If grilling, prepare your coals. Grill patties over medium-hot coals, flipping them three times to make sure they don't char. A cold 6-ounce patty will take about 9 minutes for a rosy medium-rare. Rest for 2 to 3 minutes off the heat, as you would a roast, before serving. If using a preheated cast-iron pan over medium heat, cook burgers for about 10 minutes, also flipping three times, plus resting.
• To serve, warm a piece of focaccia for each burger and split the bread horizontally. Smear the bottom half with a dab of aioli, the add lettuce leaves and the cooked burger. Top with the other half of the focaccia. Serve with zucchini pickles and red onion pickles.

ZESTY ZUCCHINI PICKLES

Steps:

• In a large stainless steel bowl layer the first 3 ingredients sprinkle all the salt on the veggies. Top with cold water and set aside for 2-3 hours.
• Drain into a colander and rinse well under running cold water.Drain well.
• In a large stainless steel pot add remaining ingredients and bring to a boil stirring to dissolve sugar. Gentle boil for 10 minutes. Cover and let infuse for 1 hour.
• Prep your jars I used 6 - 8 ounce jars. And prepare the water bath.
• Bring the infused vinegar to a boil.
• Add the drained veggies bring to a boil and for 5 minutes.
• Pack into jars leaving 1/2 head space.
• Remove air bubbles and ladle the hot liquid to leave 1/2 inch head space.
• Wipe rims clean and top with lids and bands. screw to finger tip tight.
• Place jars in boiling water bath with at least 1 inch covering the jars.
• Bring back to a boil , cover and boil for 15 minutes.
• Turn of flame remove lid and rest for 5 minutes.
• Remove jars without tipping and place in a draft free place till cool.
• Remove bands and store in a cool dark place.