mixtymotions
05-09-2006, 05:31 PM
It's been requested that I bring "something" to our annual family reunion, and I've decided on lemon bars and pickled eggs. Doesn't that just set your tastebuds on edge? This is a 3 day event of orgiastic eating, so I'll be taking 200 (18 dozen) eggs for approximately 50 people. I'll make 1/2 of the eggs in the traditional manner with beets added for coloring. The other half I'll make with jalapenos and habenaros. Hubby says I'm just plain evil and naughty for taking enough eggs for 50 people to create a sufficient amount of methane gas to blow the roof off my uncle's house. It has been requested by a fellow Rudie that I post the jalapeno/habenaro recipe here (name witheld to protect the innocent). These can be made with just the jalapenos for those of you who can't stand the heat. *Disclaimer* I'm blonde, I don't do math, so increase or decrease ingredients if you need to. But wait - what about the lemon bar recipe, you ask... Hmmph, Duncan Heines makes a perfectly acceptable version, conveinently packaged in a box, so I'll be using that.
Jalapeno Pickled Eggs
4 dozen hard boiled eggs (peeled and put in a large jar, or jars)
3 cups white vinegar (you may need a bit more to top off your jars)
1 jar jalapenos (including liquid)
1 jar habenaros (including liquid)
1 large onion (your choice of red, yellow or white, sliced into rings)
6 large cloves of garlic
3 Tablespoons salt
3 Tablespoons mustard seed
3 Tablespoons curry powder
3 Tablespoons crushed red pepper
1 Tablespoon dill seed
1 Tablespoon peppercorns
10 generous dashes Tabasco (or hot sauce of your choice)
If you like veggies, you can add sliced or baby carrots, cauliflower and/or baby corn. Broccoli will turn everything a day-glo green, if you like the look.
Put all ingredients (except the eggs) into a pot and bring to a slow, rolling boil for about 10 minutes. I must warn you - the aroma isn't pleasant! I pour the liquid over my eggs when it's still hot, but not boiling. Prepare these at least a week in advance so they're good-n-spicy. I'd appreciate feedback if any of you are brave enough to try them AND survive! :eek:
*Forgot to mention to refrigerate after they cool off*
Jalapeno Pickled Eggs
4 dozen hard boiled eggs (peeled and put in a large jar, or jars)
3 cups white vinegar (you may need a bit more to top off your jars)
1 jar jalapenos (including liquid)
1 jar habenaros (including liquid)
1 large onion (your choice of red, yellow or white, sliced into rings)
6 large cloves of garlic
3 Tablespoons salt
3 Tablespoons mustard seed
3 Tablespoons curry powder
3 Tablespoons crushed red pepper
1 Tablespoon dill seed
1 Tablespoon peppercorns
10 generous dashes Tabasco (or hot sauce of your choice)
If you like veggies, you can add sliced or baby carrots, cauliflower and/or baby corn. Broccoli will turn everything a day-glo green, if you like the look.
Put all ingredients (except the eggs) into a pot and bring to a slow, rolling boil for about 10 minutes. I must warn you - the aroma isn't pleasant! I pour the liquid over my eggs when it's still hot, but not boiling. Prepare these at least a week in advance so they're good-n-spicy. I'd appreciate feedback if any of you are brave enough to try them AND survive! :eek:
*Forgot to mention to refrigerate after they cool off*