A recent cooking challenge that I haven’t gotten a chance to post about yet was to resurrect some old favorites. I chose backyard barbecue favorites in honor of our new, expanded, gorgeous deck, and to give my husband a chance to cook for a change.
The menu was: grilled turkey burgers, mini baked potatoes and quick pickles. I have posted the turkey burger recipe before. This is the only turkey burger recipe I have found that results in juicy, tasty burgers rather than dried-out hockey pucks. Giving credit where credit is due, the original recipe came from Sara Foster’s Casual Cooking.
That cookbook was also the source for the mini baked potatoes idea. You don’t even need a recipe for these. Just substitute medium-sized Yukon gold potatoes for russets. Poke holes in the top and bake at 400 degrees for 35-40 minutes. Load them up with all your favorite fixings. Despite being so simple, this is a genius idea, because often a full-sized baked potato is just too much.
Finally, the quick pickles came from another Sara Foster book that I’ve been featuring a lot on this blog lately: Sara Foster’s Southern Kitchen. (Expect a full-fledged review very soon.) Even though this was a new recipe I was trying, it qualifies as an old favorite because I’ve been making some variant of these pickles for years. It’s a great way to eat garden cucumbers, and it also works for zucchini.
Here’s my version of a quick recipe for quick pickles. For 1 pound of cucumber slices, combine 2 cups water and 1 cup white wine vinegar. Add 1 tablespoon coarse salt, plus fresh dill, red pepper flakes and/or sliced garlic, as desired. You can also throw in diced red onion, if you like. Let the pickles marinate at least 1 hour. These pickles keep about 1 week in the fridge.