Bulgogi Style Pickled Eggs and Sausage

Boy, oh boy do we love pickled eggs. Everyone in the house adores them. The Spud would fight you for pickled eggs. She'd go Cool Hank Luke on pickled eggs. I've made them several different ways without a miss. I figured everyone in the house enjoys bulgogi, so I would use many of the same ingredients in making this batch. You really need to let these sit (IN THE FRIDGE) for minimum two weeks before the flavor really gets in the eggs. Throw these on the next charcuterie board to make a statement. Turn them into so diabolical deviled eggs. Or just pound them straight from the jar. Enjoy!

Bulgogi Style Pickled Eggs and Sausages

Ingredients

• 2 dozen eggs
• 2 cups white vinegar
• 1 cup water
• 2 tablespoons gochujang
• 2 teaspoons garlic salt
• 1 teaspoon grated ginger
• 2 teaspoons garlic powder
• 1 tablespoon soy sauce 
• 1 teaspoons sesame oil
• 1 teaspoon brown sugar
• 1 large white onion, halved and sliced
• 1 pack (12-16 ounces) smoked sausage, cut into 1" slices
• 2 empty sanitized quart jars with lids (or one half gallon jar if you have one)

Directions

1. Boil and peel the eggs using whatever method you think works best (regardless of the method used, 30% of my eggs always look like they were peeled with a shotgun).
2. In a pot, combine everything but the onion and sausage and bring to a boil. Remove from heat.
3. In each jar, start by putting down a layer of 3-4 eggs. Then add a layer of onion and sausage pieces. Repeat until about 1/2" from the top of the jar. (There is a very real possibility you won't be able to fit a full dozen eggs in the quart jar. I think we were able to get 10-11 eggs per jar. We lost a couple during boiling and The Spud stole at least one. However, you will be guaranteed that only the best looking eggs go in.)
4. Carefully pour the liquid into the jar until everything is submerged. Put on the lid and let cool. 
5. Once the jar has cooled, store in the refrigerator for at least two weeks before eating.

Good Times!

Clear the Fridge Pasta Salad

There comes a time in life when you get the call.  The call from a neighbor asking inviting you over for a cookout. Well, not one to ever show up empty-handed, I asked if he wanted me to bring anything. He said no. I said, that's not an option, please choose between mac & cheese or pasta salad. He went with the salad. So naturally I made six hundred pounds. It was pretty tasty and will make a solid addition to any cookout, picnic or pot luck. If you don't like Basalmic vinaigrette, feel free to swap in Italian or any dressing like that. I suppose you could even go totally wild and use ranch or Caesar dressing for a real gastric bludgeon. As always, if you try it, let me know what you think unless you don't like it. Then I don't want to hear about it. As always, notes are in blue.

Clear the Fridge Pasta Salad

Ingredients

• 2 lbs elbow macaroni
• 1 red onion, chopped
• 1 cup shredded carrot 
• 1 cup roasted red/orange/yellow pepper, chopped (feel free to use jarred roasted peppers if you don't want th extra work)
• 1 can black olives, drained and halved
• 3 ounces green olives, halved
• 1 jar (12 ounces) marinated artichoke hearts, drained and chopped
• 1 cup crumbled feta cheese
• 6 ounces mozzarella cheese, cut into small cubes
• 6 ounces pepperoni, diced
• 1-1/2 cups Basalmic vinaigrette dressing (we originally used a from scratch recipe then realized the bottled stuff was fine, Start with 1 cup of the dressing, then adjust to taste if you want more)
• Salt and pepper to taste

Directions

1. Cook pasta according to directions, but stop and drain a minute before the suggested time. 
2. In a big foil pan, throw in everything and toss the living shit out of it.
3. Give it a taste. If you want more dressing or salt and pepper, add it. If you want less, you're screwed.I guess you can add more of everything else?

Good Times!