Pickled Egg Appetizer With Guinness Black Lager Recipes

Steps:

• You will also need: 2 quart jars.
• Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
• Meanwhile pierce the large end of the egg with a pin.
• Fill a large bowl half full of water, add 2-3 trays of ice cubes.
• When the pot of water is boiling well,gently spoon the eggs into the pot.
• Set the timer for 11 minutes.
• When the timer dings, remove the eggs to the ice water with a slotted spoon.
• Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
• Bring to a boil for 3-4 minutes.
• Remove from heat.
• In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
• Shell the eggs.
• Add them to the jars.
• Remove the pickling spice bag from the vinegar mixture.
• Fill the jars with the scalding vinegar mixture.
• Seal and cool to room temperature.
• Refrigerate for at least a week, two is better.

Steps:

• Boil the leeks for 5-10 minutes, strain and combine with the mashed potato.
• Season well and beat in half the butter until the mixture is fluffy.
• Arrange on a greased ovenproof dish.
• To make the cheese sauce, melt 1 ounce of butter in a saucepan and stir in the flour.
• Cook for 2 minutes, stirring constantly.
• Remove from the heat and gradually add the hot milk, mixing vigorously.
• When smooth, return to the heat and bring to the boil, stirring all the while.
• Allow to simmer gently until thick.
• Add nutmeg, most of the grated cheese and season to taste.
• Slice the hard-boiled eggs in half, lengthwise, and arrange on the bed of leek and potatoes.
• Cover with the cheese sauce, sprinkle with the remaining grated cheese and dot with the remaining butter.
• Bake at 200°C/ 400°F/ Gas Mark 6 until brown.

Steps:

• Place ham bones, vegetables and Guinness in a 12-quart stock pot. Cover bones with cold water. Bring to a full boil for 10-minutes and reduce to a simmer.
• Wrap garlic, bay leaves, fresh herbs, peppercorns and cloves in cheese cloth. Tie-off with string and add Sachet to stock pot.
• Simmer stock 5-6 hours uncovered, skimming the stock every 30-minutes.
• Remove bones and strain using a fine-mesh sieve. Cool Ham Stock with a ice bath and refrigerate. The stock will keep for 1-2 days.
• Chef Note: Ham Stock can be frozen for 2 months.

Steps:

• Heat 1 1/2 tsp oil in a large nonstick skillet over medium high heat. Add half of the shrimp; saute 3 minutes or until done. Place shrimp in a large bowl.
• Repeat procedure with remaining oil and shrimp.
• Combine bell pepper, cider vinegar, jalapenos, sugar, ground cumin, salt, red pepper flakes and bay leaves into a medium saucepan over medium-high heat and bring to a boil.
• Cover and reduce heat and simmer 8 minutes until tender.
• Pour pepper mixture over shrimp, add cilantro and stir to combine.
• Cover and chill 8hours - 2 days before serving.
• Remove bay leaves. Serve.