Whenever I visit The OC I always make a trip to Mereno's Mexican restaurant solely because they make these fantastic spicy pickled carrots that I can not get enough of. One time I even got an order to go and carried them back on the plane. (It was tense, not the kind of thing you want to spill on a plane, or in your purse for that matter.) I have spent the last two summers trying to duplicate this recipe in my own kitchen and just couldn't quite figure it out... I came very close, but still.
I went to Mereno's again on this trip and was lamenting about the fact that I couldn't get the carrots right at home to anyone who would listen, or not listen but smile politely anyway.
Now before anyone even thinks it, yes, I did ask at the restaurant about the recipe but they were not very forth coming. "carrots, jalapenos, and onions" yeah, I can see that much, but what else. The waiter just shrugged and brought me a bowl of them to go.
Anyway, back to this trip... When I came back home and was going through the mail I see that I had received the newest issue of Everyday Food magazine. Can you guess what was on page 116 of issue #51?
Yes, Spicy Pickled Carrots! I laughed out loud. I tried this version out the next day and YES! Yippee! This is it! (what did I expect they are just pickled carrots)
So I am now living happily ever after, as far as carrots go. So pleased. Who would have ever thought it would turn out so cliched as Martha Stewart to the rescue.
3 comments:
What a good thing. What was the missing trick in the recipe?
Love pickled vegetables. FYI, World Market carries a range that are delicious, whenever you just can't around to making them yourself.
Oregano. I was disappointed it wasn't more interesting than that. I'm also I fan of the pickled green bean, especially when it is in a Bloody Mary. ;-)
If I ever get those dang seeds in the ground, I think it'd be fun for us to experiment with crazy pickled vegetables this year...
And jelly.
For toast.
Of course.
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