Fried Pickles with Jalapeno Cream Sauce - Tap Gastropub, Atlanta GA - Chef Todd Ginsberg

Fried Pickles with Jalapeño Cream Sauce
Chef Todd Ginsberg - Tap Gastropub, Atlanta GA
(serves 4)



A Southern treat, Chef Todd’s Fried pickles are tart and sweet, and when combined with the Jalapeño Cream Sauce, absolutely wonderful!

This dish requires:

2 C. B&B pickles (either home made or high quality store bought)
4 C. Corn meal breading
2 C Jalapeño cream sauce


B&B Pickles


Ingredients:

2 qts 1/4” sliced Kirby Cucumbers
4 medium onions/ sliced
½ C. salt
1 qt white vinegar
½ qt granulated sugar
1 tsp celery seeds
1 tsp ground tumeric
1 tsp horseradish
1 ea Thai chili/ chopped

Method

Combine salt, cucumbers, onions. Mix well and cover with cold water and let sit at room temp for 2 hours.

Transfer to a colander and run under cool water to wash excesses salt away and drain thoroughly.
In a large saucepan combine vinegar, sugar, horseradish, chili, celery seeds and tumeric. Bring to a boil.

Add cucumber and take of heat.

Corn meal breading

2 C. All Purpose flour
1 C. Cornmeal
1 C. Panko bread crumb (ground fine)
2 TBS Salt

Method

Mix your breading ingredients well and set aside.

Jalapeño cream sauce

10oz. Cream cheese
10oz. Butter milk
5 ea whole pickled jalapeños
3 ea cloves Garlic
3 TBS cilantro, chopped
1 ½ TBS chives, chopped
1 tsp cumin, ground
Salt and pepper


Method

Mix cream cheese and butter milk in food processor, add minced garlic and jalapeños. Fold in the herbs, cumin, salt and pepper. Whisk mixture for lighter, frothier body