Скачать или смотреть PICKLE Entree, Side, and Cocktail! ~Grillo's Pickles Three Ways~

Welcome to the PICKLE PARTY!! On today’s episode we will be making a Pickle Cocktail, Fried THICKLE Pickles, and a Fried Chicken Sammi with, you guessed it, pickles on top. BOOM! A big Thank YOUUU to Grillo’s Pickles for making such dope products.

Grillo’s Dill Pickle Cocktail

1 Teaspoon/piece crushed ginger (I like Dorot here)
1 Tablespoon honey
½ oz Hot Water
½ oz Pickle Juice
Juice of ½ a lemon, approx. ½ oz
1 Dill Pickle Spear
½ Oz Dill Pickle Spear Juice
Golden Ale Style Beer *Alcoholic or Non-Alcoholic work
1 pickle spear

In a shaker bottle, add your ginger, honey, and hot water. Mixie mix to combine. Add the pickle juice, lemon juice, and some icecubes. Shake until the outside of the glass is cold.

Add ice to your glass of choice (I like a tall 13oz glass here), pour your drink mixture in, top with your Golden Ale of choice leaving enough room to add in a pickle spear and a sprig or two of the dill from the brine. Use the spear to sort of mix the two liquids together.

Fried Thickle Pickles

Grillo’s Dill Thickles (approximately 10-12)
Chopped Chives for topping
Neutral oil (or ½ neutral ½ olive) for frying

Dredge:
½ Cup All Purp Flour
1 Egg
1 Tablespoon Hot Sauce, Buffalo Sauce, or Sriracha
½ Cup Plain Panko

Dippy Sauce:
¼ Cup Full Fat Greek Yogurt
¼ Cup Mayo (I love an avocado or coconut oil mayo)
1 Tablespoon Whole Milk
1 Tablespoon Lemon Juice
1ish Tablespoons Chopped Fresh Chives
1ish Tablespoon Chopped Fresh Parsley (1 tsp if dried parsley)
1 clove of garlic smashed/minced
Salt and pep to season
1 Teaspoon Honey or Maple Syrup Optional

Take your Thickles and dry them off.

Using three bowls add your flour to one, egg and hot sauce to another, and panko to the third. Season all with salt and pep. Whisk to combine.

One pickle at a time, use one hand to coat the pickle in flour and shake off the excess. Use your other hand to dredge it in the eggy mixture. Using your dry hand dredge it in your panko mixture, pressing it in so it really adheres. Repeat with the other pickles. Refrigerate for approximately 10 minutes.

Add oil to a pan/pot. Add enough oil to be approximately ½ inch in depth. Basically we’re frying two sides, not the entire pickle at once. Set to medium heat and let go until 350 degrees F.

Add your pickles to the pan and cook until deeply golden on the first side (about 3 minutes), flip, and cook another 2-3 minutes. Or until both sides are deeply golden. Resist the urge to eat these immediately. Top with your chopped chives.

Fried Chicken Sammi w/ Dill Pickles

1 Chicken Cutlet
2 Fluffy, Thick Buns
Lettuce for Topping (Butter, Romaine, and Iceberg all ideal)
Grillo’s Dill Pickle Chips
American Cheese (Cheddar is also dope)
Neutral Oil for frying

Sauce:
1 Tablespoon Mayo
1 Tablespoon Hot Sauce, Buffalo Sauce, or Sriracha

Dredge:
½ Cup All Purp Flour
1 Egg
1 Tablespoon Hot Sauce, Buffalo Sauce, or Sriracha
½ Cup Plain Panko
2 Tablespoons Sesame Seeds
Salt and pep to season

Place your chicken breast on a piece of plastic wrap long enough to cover the chx like a little envelope. Use a mallet or anything heavy bottomed (I use a small cast iron pan) to beat down the chicken breast and thin it out. You’re looking for it to be about ½ inch in thickness. Cut the chicken breast in half width wise (hamburger, not hotdog) so you have two bunish sized breasts. Set aside.

Using three bowls add your flour to one, egg and hot sauce to another, and panko and sesame seeds to the third. Season all with salt and pepper. Whisk to combine the contents of each bowl individually.

Using one hand, coat the chicken breast in flour and shake off the excess. Use your other hand to dredge it in the eggy mixture. Using your now “dry hand” dredge it in your panko mixture, pressing it in so it really adheres. Repeat with the other breast. Set aside.

Add your neutral oil to a heavy bottomed pan/pot (I like to use a medium size stainless steel pan with high walls). Add enough oil to be approximately ½ inch in depth. Basically we’re frying two sides, not the entire breast at once. Set to medium heat and let go until 350 degrees F.

Add your chicken cutlets to the pan and cook until deeply golden on the first side (about 3 minutes), flip, and cook another 2-3 minutes. Or until everything is golden and the internal temp reaches 165 degrees F.

Turn off the heat, add your cheese, cover with a lid until just melted. Remove the chicken and allow to drain on a wire rack or paper towel.
Give your buns a toast. Mix your sauce ingredients together.

Assemble: Bottom bun, chicken breast, ettuce, THREE (or more, who am I to judge) pickles, slather the top bun with your saucey sauce, then top the sammi with the bun. BOOM! Done.

Audio:
Love Rain by Thomas Gresen   / thomasgresen  
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream: https://bit.ly/3zMNvP5
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