Spicy Pickles

1 large jar of regular pickles, discarding approx. 1/2 of the juice
1 large jar of jalapenos
2-3 bay leaves (optional)
sliced onions (optional)
whole garlic cloves, peeled (optional)
whole peppercorns (optional)


Start with a regular jar of garlic dill pickles. Slice them for spears or flat for sandwiches.

My mother taught me to make these and she layers hers. Layer of pickles, then jalapenos, onions. Repeat.

I did the above at first, but now, I just throw them all together. I use 1/2 the pickle juice but all of the jalapenos juice for a whole jar of pickles.

As you can see, I made some into spears and some into slices. Then I just dump sliced onions, garlic cloves, bay leaves and peppercorns.

I love them spicey like this, but if you're not that into spice, try them with a half jar of jalapenos. Then they should be just right for the tender-mouthed.

Enjoy in B.M.'s and on sandwiches or just pop them in your mouth.

****This batch I have actually re-used the brine, but will add some fresh jalapenos and brine.

Clam and Scallop Linguini

1-2 T both butter and olive oil (depends on how much you're making)
garlic as much as you want
red pepper flakes

Saute above together until thoroughly incorporated and flavors meld but don't burn the garlic.

Add shrimp or sea scallops cooking until ALMOST done, remove when they still have a little ways to go.

In that same pan drain 1 can of clams per person into the pan.* Bring to a boil then down to simmer for about 2 min. Add in seafood and clams. Mix approx 1 T cornstarch with 1-2 T water. Add into pan and stir just until thickened. You may have to turn up the heat a little but watch so the seafood doesn't overcook. Then add in chopped parsley (small handful). It takes away some of the bite of the garlic. If you don't have it no big deal, it's optional.

Pour over cooked pasta and top with fresh parmesan cheese and additional red pepper if desired.

This whole process takes about 5 min so depending on your pasta you may want to start it before you even start cooking the sauce.



*We used 1 can for 2 people. ***The distinct flavor comes from the clam juice and keep in mind you can make it with just clams for a really, really inexpensive dinner or add shrimp/scallops (big or bay), or all of the above for truly decadent linguini.

This recipe is wonderful for company or simple enough for a quickie dinner.

Thanks to Joanie who first served this to us in Naples, FL. We had this again on our camping trip last week.