cajun pickled eggs and sausage

 

I made this jar o' funk for my friend Kelly's annual Anti-Valentine's Day party. They were perfect for that occasion, but they are also perfect for Mardi Gras! I used Cajun seasoning and andouille sausage to make a pickled menagerie that goes great with your Fat Tuesday beers. A stinky (in a good way), protein-packed snack that you may have to dare people to eat, but once they try it, they'll be back.

 Cajun Pickled Eggs and Sausage

-20 Hard-Boiled Eggs, peeled and rinsed

-4 or smoked Andouille sausage links, cut into 1.5" chunks

-1 head garlic, separated and peeled

-4 bay leaves

-2 cups apple cider vinegar

-2 cups white vinegar

-2 cups water

-1/4 cup brown sugar (add a few Tablespoons more if you're not as into vinegar tartness as I am)

-3 Tablespoons Cajun seasoning, such as Old Bay

-Red Chili flakes to taste

Bring the vinegars, water, brown sugar and seasonings  to a boil in a large pot, just until everything dissolves. Remove from heat.

Layer the eggs, sausage chunks, bay leaves and garlic cloves in two 2-quart sealable jars. Pour the slightly-cooled brine over them, distributing evenly, so that everything is submerged. Seal and refrigerate at least overnight and up to 3 weeks. Eat with beer and friends who don't mind a little stank.

Related Posts from the Archives

Crawfish Boil Balls

Cajun Crawfish and Corn Soup

Corey Woodruff's Andouille Ball Po Boy

Chanterelle Andouille Risotto

Kimchee Pickled Quail Eggs

Year of The Egg posts

Eggs of Years Past

MFK Fisher inspired Eggs in Tomato Sauce

Quiche with Goat Cheese and Super Greens

quiche with goat cheese, caramelized onions and wilted super greens

There's something about making a quiche that just makes you feel like everything is the way it should be. Classic, comforting, simple.

I made this on a bright, cold Saturday morning, after having a very rough couple of weeks. I made the pie crust from scratch, thanks to my pie lesson at the American Gothic House way back when. I slowly caramelized the onions as I sipped my coffee and listened to music. I fed it to friends who came over to help me hang a dining room cabinet. Everything was indeed coming together... the quiche, my dining room, my life.

The addition of tangy goat cheese and the über-nutritious SUPER! Greens from Organicgirl gave this 1950's Home-Ec staple a modern twist, but it still retains the warm fuzzies of the classic.

Quiche with Goat Cheese, Caramelized Onions and Greens
1 pie crust
1 Tablespoon butter
about 2 cups sliced onions
10 oz. container of Organicgirl SUPER! Greens
8 oz. chevre (soft goat cheese)
4 eggs
3/4 cup milk
Salt and pepper to taste

Heat oven to 350ºF. Press your rolled out pie crust into a 9-inch pie plate. Weigh it down with pie weights, if available. Bake the crust about 12-14 minutes until golden. Remove from oven.

Melt the butter in a skillet and add the onions and a pinch of salt. Cook over medium heat, stirring often, until the onions are soft and brown (caramelized). Set aside. In the same skillet, add the olive oil and the greens and cook until they are JUST wilted. Season to taste and let cool.

Heat oven to 425ºF. Whisk the eggs and milk together, season to taste.

Crumble the goat cheese into the bottom of the pie crust. Top with the cooked onions and greens. Pour the egg mixture into the pie crust. Bake for 25-30 minutes until the quiche is set and the top just starts to get golden. Let set for about 10 minutes before serving.