RECIPES

Bloody Mary Kim Chi
Brine & Olive Oil Dip
Brine Leather
Brussel Sprouts Chips
East Indian Scramble
Fire Shots
Garlic Brine Marinade

Green Detox Smoothie
Picklebacks
Red Brine Vinaigrette
Red Glazed Caramelized Onions
Spicy Carrot Hummus
Sweet and Tanty BBQ Sauce
Tomatillo Curtido Salsa

East Indian Scramble

Ingredients:

Your favorite Egg Replacer or favorite local farm eggs
East Indian Brine
1-2 slices of a hearty seedy bread.

Directions:

  1. Mix together your favorite Egg replacer, but replace β…“ of the added water with the East Indian Brine. Or add 2 tablespoons of East Indian Brine to ΒΌ cup of your favorite local farm eggs.
  2. Scramble your eggs.
  3. Toast your bread slices.
  4. Serve hot.

Picklebacks

Ingredients:

1 ounce of tasty Whiskey
1 ounce of cold Traditional Brine

Alternative: 1 bottle of your favorite cold lager

Directions:

  1. Pour out 1 ounce of your favorite Whiskey in one shot glass, and one ounce of cold Traditional Brine in another shot glass.
  2. Consume the Whiskey, and then follow with the Traditional Brine.
  3. Alternatively, instead of Whiskey, combine your favorite cold lager with one ounce of Traditional Brine.

Notes:

  • Garnish your Whiskey with a delicious gherkin pickle.

Red Brine Vinaigrette

Ingredients:

3 Tablespoons Red Brine
2 Teaspoons Dijon mustard
2 Teaspoons minced shallots
Salt and Pepper to taste
8 Tablespoons Olive Oil

Directions:

  1. Whisk together the Red Brine, dijon mustard, minced shallots, salt, and pepper.
  2. Slowly whisk in the 8 tablespoons of Olive Oil into the vinegar and mustard mixture until an emulsion forms.

Notes:

  • Keep refrigerated in an airtight container. Use within 1 week.

Spicy Carrot Hummus

Ingredients:

1 16 ounce can of Garbanzo beans
1 to 2 Tablespoons of Tahini paste
1/2 Teaspoon of Cumin
4 to 5 Tablespoons of the Spicy Carrot Brine
1 to 2 Tablespoons of Extra Virgin Olive Oil
Ground Black Pepper to Taste

Optional: β…› Teaspoon of Paprika and/or Parsley sprigs for garnishment

Directions:

  1. Open and drain the can of Garbanzo beans. Discard the liquid.
  2. Combine drained Garbanzo beans, Tahini, Cumin, ground Black Pepper, and Spicy Carrot Brine in a blender. Blend until smooth.
  3. Pour the Hummus into a shallow bowl, and smooth over top.
  4. Drizzle the top with Extra Virgin Olive Oil.
  5. Optional: garnish the top with Paprika and Parsley sprigs.

Notes:

  • Store in an airtight container in your refrigerator for up to one week, or keep frozen for up to a month.
  • Add more brine, tablespoon by tablespoon for a richer, brinier, and garlicky flavor, but keep in mind that the additional brine will make your dip thinner.
Phone: (619) 535-9320
San Diego, CA 92101