HOMEMADE HOT GIARDINIERA
Provided by Jeff Mauro, host of Sandwich King
Time 16h20m
Yield 3 to 4 cups
Number Of Ingredients 10
Steps:
- Combine 2 cups water and the salt in a glass or non-reactive bowl. Mix until the salt is dissolved. Add the carrots, cauliflower, serranos, garlic, celery and bell pepper to the salt water and stir to combine. Cover and refrigerate overnight.
- Day 2, drain and rinse the vegetables. In a clean bowl, mix together the oil with the oregano and pepper. Add the vegetables and mix to combine. Allow to marinate overnight. Giardiniera will only get better with time. After 2 days at the most in the bowl, you can place in air-tight mason jars and keep in the fridge for at least 2 to 3 weeks.
CHICAGO-STYLE HOT GIARDINIERA
I've been living in Chicago for the last 12 years and have grown to love the spicy giardiniera served at restaurants. So I developed my own to use at home. We love it on everything from eggs to sandwiches and even pizza! -Andrea Quiroz, Chicago, Illinois
Provided by Taste of Home
Time 30m
Yield 8 cups.
Number Of Ingredients 12
Steps:
- In a large bowl, toss cauliflower, celery, carrot and peppers with salt. Add cold water to cover. Refrigerate, covered, overnight., Drain vegetables; rinse with cold water and drain again. In a large nonreactive bowl, whisk vinegar, garlic, oregano and pepper flakes. Gradually whisk in oil until blended. Add olives and drained vegetables; toss to coat. Refrigerate, covered, overnight to allow flavors to blend., Transfer mixture to jars. Cover and refrigerate up to 3 weeks.
Nutrition Facts : Calories 80 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
HOT ITALIAN GIARDINIERA
This is Italian giardiniera. It is wonderful on Chicago style Italian beef sandwiches, sausage sandwiches, French dips, pastas or even as a pizza topping. You can even snack on it as is if you choose. Once you taste it you will figure out what you prefer to use it on.
Provided by PHONETEK
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time P2DT2h45m
Yield 10
Number Of Ingredients 16
Steps:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, onion, and cauliflower. Stir in salt, and fill with enough cold water to cover. Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables. In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives. Pour in vinegar and olive oil, and mix well. Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 5.9 g, Fat 23.5 g, Fiber 2.2 g, Protein 1.2 g, SaturatedFat 3.2 g, Sodium 305.9 mg, Sugar 2.8 g
GIARDINIERA
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 11
Steps:
- Bring the vinegar, sugar, 1 tablespoon salt, the bay leaves, fennel seeds, red pepper flakes and 1 cup water to a boil in a medium saucepan. Add the cauliflower, fennel, red onion, carrots and garlic. Reduce the heat and simmer until the vegetables are crisp-tender, 8 to 10 minutes. Let the vegetables cool in the brine, then refrigerate until chilled. Store in an airtight container in the refrigerator for up to 4 days.
HOT ITALIAN GIARDINIERA
I scoured the net looking for a recipe for this, since I couldn't find any giardiniera at our local grocery to have with Chicago Italian Beef Recipe #30484. I found this recipe by PHONETEK on AllRecipes.com, and tweaked it to suit my family's preferences. I use fresh jalapenos in the summer, and pickled ones through the winter. Because we use this directly in the Italian Beef recipe, I cut out a good quantity of the oil. Note: the cook time is the marinating time. Posted here for safekeeping.
Provided by eknecht
Categories Low Protein
Time P3DT15m
Yield 2 cups, 10 serving(s)
Number Of Ingredients 15
Steps:
- Place into a bowl the green and red peppers, jalapenos, celery, carrots, and onion.
- Stir in salt, and fill with enough cold water to cover.
- Place plastic wrap or aluminum foil over the bowl, and refrigerate overnight.
- The next day, drain salty water, and rinse vegetables.
- In a bowl, mix together garlic, oregano, red pepper flakes, black pepper, and olives.
- Pour in vinegar and olive oil, and mix well.
- Combine with vegetable mixture, cover, and refrigerate for 2 days before using.
Nutrition Facts : Calories 58.9, Fat 4.2, SaturatedFat 0.6, Sodium 2933.2, Carbohydrate 4.4, Fiber 1.5, Sugar 1.7, Protein 0.6
CHICAGO-STYLE HOT DOG GRILLED CHEESE
Whenever I travel to Chicago, I can't even get out of the airport before hitting up Gold Coast Dogs. The old-fashioned Chicago-style hot dog with neon green relish, the vinegary glory of a giardiniera, the heat of a banana pepper, fresh tomato, and poppy-seed bun--not to mention the snap of a good hot dog--lures me every time. Well, this grilled cheese has all of that and more--in this case, cheese. This one is for you, Second City!
Provided by Eric Greenspan
Categories main-dish
Time 1h20m
Yield 4 sandwiches
Number Of Ingredients 22
Steps:
- To make the giardiniera, combine all of the ingredients in a saucepan and bring to a boil over high heat, stirring to dissolve the salt. Transfer to a heatproof bowl, let cool, and then let marinate in the liquid until serving. (The giardiniera will keep in an airtight container in the refrigerator for up to 1 week.)
- To make the relish, combine all of the ingredients in a food processor and pulse until finely chopped and incorporated.
- To cook the hot dogs, in a saucepan, combine the beer and hot dogs and bring to a boil over high heat. Remove from the heat and let the hot dogs cool in the beer. On a charcoal or gas grill or a stove-top grill pan, sear the hot dogs over high heat, turning as needed, until lightly charred.
- Line up half of the bread slices on a work surface. Top each slice with 1/8 of the cheese, 3 tablespoons pickle relish, 1/2 hot dog (2 pieces), 1/4 cup drained giardiniera, 2 tomato slices, and another 1/8 of the cheese. Close the sandwiches with the remaining bread slices.
- Line a large platter with paper towels. In a skillet over high heat, melt 1 tablespoon of the butter. Turn down the heat to low, add 1 sandwich, and cook, turning once, for 2 to 3 minutes on each side, until browned and crisp on both sides and the cheese is melted. Transfer to the prepared platter to blot the excess grease. Repeat with the remaining butter and sandwiches.
- Cut the sandwiches in half, plate, and serve.
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