How the heck long have I been doing this anyway? It doesn’t matter; the mad-kitchen scientist is back for another season of recipes to make your Buffalo Bills game days even more memorable.
For those of you new to this, it’s pretty simple. We love the Bills. We love food. Every week, you’ll get a themed recipe based on the Bills and their opponent.
Pickled Asparagus and Friends
I can’t say how much I appreciate the ideas for new recipes, and credit this week goes to ABoiseBillsFan, who suggested pickled asparagus. I’ve done some
of the work before, doing a quick pickle or “quickle” for my bánh mì recipe back in 2021. Why I never thought of expanding on that I’ll never know.
For the pickle lovers out there, I have a couple things so you know what to expect. I went very understated on the dill to let the Los Angeles-inspired ingredients (orange zest and ginger) shine, so don’t expect a strong dill profile if you follow my recipe. Also, I wanted to mingle some other flavors such as radishes and celery, and wouldn’t you know it, all the things pickle well. Aside from the peppercorns, it’s just a big ol’ edible pickle salad. Don’t try to eat the peppercorns.
Pickled Asparagus and Friends
Serves: Many
Active time: 20 min
Total time: Overnight
Ingredients
2 cups distilled white vinegar
2 cups water
2 Tbsp salt
4 Tbsp granulated sugar
1 tsp dill weed
1 tsp orange zest, lightly packed
1 Tbsp peppercorns
1 – 2 cloves of garlic, chopped
8 oz asparagus tips
1 jalapeno pepper, cut into rings (keep the seeds in)
Thinly sliced ginger root (see below for estimate on amount)
1 large carrot, thinly sliced
3 celery stalks, cut into long matchsticks (see below)
3 radishes, thinly sliced
1/2 onion, chopped
You will need: Sauce pan, measuring cup and spoons, large sealable container (glass or heat resistant plastic)
- Combine vinegar, water, salt, sugar, dill weed, orange zest, peppercorns and garlic into sauce pan on MED (about 5 out of 10 on my stove top)
- Simmer for about 10 minutes; do not allow to boil
- If you didn’t notice from above that the ginger and veggies were supposed to be cut ahead of time, go ahead and wash them and do that while the brine is simmering
- Place veggies and ginger in a large sealable container that can take high heat (glass or some specialty plastics)
- Pour brine over veggies, enough to submerge everything
- Allow it to cool for about ten minutes, seal and then refrigerate overnight
- Enjoy how you wish. Eat it straight from the container, use it to garnish drinks, add to sandwiches or hot dogs/hamburgers, etc.
Wingin’ It tips
I don’t have any tips. The only recipe that’s easier is ice cubes. However, check out the gallery below for how thinly I chopped things, and to see bonus content. Specifically, my “Go Sabres” garnish on the beer and the fact that not only did the ginger root I bought look like a little man, but at one point he pulled a knife on me. The legend of Gingerman was a thing for like an hour on my Twitter account.
Give me money. Money me. Money now. Me a money needing a lot now!
Skarekrow likes certain products. Skarekrow likes money. Skarekrow recommends the following products and hopes you buy them from these links, which might result in Skarekrow getting money.
Melinda’s Hot Sauces!
Ninja Kitchen Appliances!
