#TasteofThursday – Tulalip Resort Casino Chef Perry’s “Never Throw Flavour Away” recipes

#TasteofThursday – Tulalip Resort Casino Chef Perry’s “Never Throw Flavour Away” recipes

“Never Throw Flavour Away!”  

Executive Chef Perry Mascitti, Tulalip Resort Casino

 

The proverb “Never Throw Flavour (Flavour) Away” was told to me by a very wise chef. I always try to remember and employ this proverb every day that I am in the kitchen. It was the inspiration behind this fun, creative chef “hack” recipe, which I always use at home. This recipe will invoke other ways for home chefs to use flavors that most of us just throw down the drain.

Before sharing my “Tell All Pickle Juice Chef Hack” with you, I wanted to share that I sometimes make my own pickled vegetables, although not often enough. When I do, I blanch seasonal vegetables and place them in large jars with my own marinade or brine for an instant healthy snack.  

Admittedly, I often purchase a variety of pickled products because of the numerous selections of high quality marinated vegetables at our local grocery stores, which makes life a little easier.  I am a pickle fan and I just love reaching into the refrigerator to snack on these tangy treats between meals. Some of my faves are pickled cucumbers, hard boiled eggs, asparagus (my son’s favorite), carrots, onions, and cauliflower along with imported olive mixes.  

“What happens to the marinade, brine or juice left in the jar—just remember what the chef said.”

The two recipes that I am showcasing below are examples of what can be done, but the possibilities are endless, so take a look around the refrigerator for more fun ideas. The premise is to turn these jar liquids into a great vinaigrette salad dressing. It’s healthier than bottled dressings and you are also saving money at the same time.  

“Why spend five dollars on a bottled dressing, which usually includes ingredients you can’t pronounce? I also consider this more healthy and it’s all done with a dance-shake of a jar.“ 

I am a fan of the McClure’s Bread and Butter Pickles* and the Farmers Garden Pickled Vegetable mix*, so I decided to use these two products for this “ Chef hack” recipe. To make the recipe you will need 50% oil to 50% of the jar juice or leftover marinade. The spices mentioned below are merely suggestions, and I am a true believer that you can really go with your creative self when it comes to spices and flavors.

All you need to do is add all of the ingredients to the leftover juice/marinade and shake the jar really hard…and always make sure the lid is on tight. It will also store for up to two months in the refrigerator.

Spicy-Sweet Shallot Vinaigrette

Add all of the ingredients together into the McClure’s jar and shake well for one minute.

1 cup McClure’s Bread and Butter Pickles liquid (leftover pickle juice from a 24-ounce jar)

½ cup apple cider vinegar (or any vinegar you have available)

1 tablespoon garlic, fresh chopped, granulated, or powder

1 tablespoon salt

1 tablespoon black pepper, table grind

2 tablespoons jalapeño, chopped

2 tablespoons shallot or any onion, finely chopped

1 cup olive, sunflower, or avocado oil (any of the three listed)

Dill-Garlic-Honey Vinaigrette

Add all of the ingredients together into the Farmer’s jar and shake well for one minute.

1 cup Farmer’s Garden Pickled Vegetables liquid (made by Vlasic, 24-ounce jar)

½ cup Apple Cider Vinegar (or any vinegar you have available)

½ cup honey

2 tablespoons shallot, finely chopped

2 tablespoons pimento, finely chopped (or roasted red bell peppers)

2 tablespoons onion powder (or granulated onion)

4 tablespoons chopped basil

1 tablespoon salt

1 tablespoon black pepper, table grind

1 cup olive, sunflower or avocado oil (any of the three)

Enjoy!

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