DIY Bloody Mary Bar
Quick-Pickled Asparagus
Prep: 10 minutes plus chilling
Cook: 5 minutes • Serves: 8
1 quart water
2/3 cup PICS white wine vinegar
1/4 cup PICS granulated sugar
3 tablespoons kosher salt
2 teaspoons lemon zest
2 teaspoons pickling spice
1-1/2 teaspoons PICS whole black peppercorns
2 pounds asparagus, trimmed
1.In small saucepan, heat all ingredients except asparagus to a simmer over medium-high heat.
2.Stand asparagus, spear side up, in 2 (1-quart) glass jars with lids; evenly pour hot vinegar mixture over asparagus. Cool 30 minutes; seal with lids and refrigerate at least 12 hours or up to 1 week.
Approximate nutritional values per serving:
13 Calories, 0g Fat (0g Saturated), 0mg Cholesterol,
80mg Sodium, 3g Carbohydrates, 1g Fiber, 1g Protein
Brined Lemon-Poached Shrimp
Prep: 10 minutes plus brining
Cook: 7 minutes • Serves: 8
1 tablespoon plus 1 teaspoon kosher salt
1/4 teaspoon PICS baking soda
2 lemons, zested and quartered
1 quart cold water
1.In large bowl, toss shrimp, 1 teaspoon salt and baking soda; cover and refrigerate at least 30 minutes or up to 1 hour.
2.In medium saucepot, cook lemons, lemon zest, water, shrimp and remaining 1 tablespoon salt over medium-high heat 7 minutes or until shrimp turn opaque throughout, adjusting heat as necessary to maintain water at barely steaming or 170°; drain and rinse with cold water until cool. Transfer shrimp mixture to bowl; cover and refrigerate.
Approximate nutritional values per serving:
51 Calories, 1g Fat (0g Saturated), 91mg Cholesterol,
687mg Sodium, 1g Carbohydrates, 0g Fiber, 10g Protein
Chef Tip:
Brining the shrimp in salt and baking soda keeps the shrimp juicy with a crisp, firm texture.
Quick-Pickled Carrots
Prep: 10 minutes plus chilling
Cook: 5 minutes • Serves: 8
1 PICS bay leaf
1/2 cup PICS apple cider vinegar
1/3 cup water
1/4 cup PICS granulated sugar
1 tablespoon kosher salt
1 teaspoon PICS whole black peppercorns
4 medium Market 32 carrots, thinly sliced
1. In small saucepan, heat garlic, bay leaf, vinegar, water, sugar, salt and peppercorns to a simmer over high heat.
2.Place carrots in small bowl. Pour hot vinegar mixture over carrots; cover and refrigerate at least 12 hours or up to 1 week.
Approximate nutritional values per serving:
13 Calories, 0g Fat (0g Saturated), 0mg Cholesterol,
46mg Sodium, 3g Carbohydrates, 1g Fiber, 0g Protein
Spiced Candied Bacon
Prep: 10 minutes
Bake: 20 minutes • Serves: 8
1/2 teaspoon PICS ground black pepper
1/4 teaspoon PICS crushed red pepper flakes
1/4 teaspoon PICS garlic powder
1/4 teaspoon PICS ground cayenne pepper
1 pound thick-cut Applewood smoked bacon
1.Preheat oven to 375°. In small bowl, combine sugar, black pepper, crushed red pepper, garlic powder and cayenne.
2.Line 2 rimmed baking pans with nonstick aluminum foil or parchment paper. Place bacon in single layer on prepared pans; evenly rub both sides with sugar mixture. Bake 20 minutes, rotating pans halfway through baking; cool.
Approximate nutritional values per serving:
337 Calories, 24g Fat (7g Saturated), 47mg Cholesterol,
1043mg Sodium, 14g Carbohydrates, 0g Fiber, 19g Protein