Maya's Kitchen Ready Steady Cookoff - Highlights

Celebrity ambassadors Neil Jewell, Charcuterie and Head Chef of Bread & Wine and Chef Peter Goffe-Wood, author of Kitchen Cowboys, recently performed a proudly South African Ready Steady Cook show for the relaunch of Mayas kitchen, whilst cooking with Mayas kitchen and cookware. The evening was filled with hilarious banter from both chefs, making this interactive evening a huge success! Visit www.mayaskitchen.co.za for more visual treats!

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The Best Pickle For a Bloody Mary

In order to make a good bloody mary you need the right ingredients. There are probably a dozen or more ways to put together that favorite morning after drink. A lot of people refer to it as salad in a glass. Some of them do resemble salads with all the vegetables clinging to the edge of the glass. In my opinion a bloody mary can never have too many garnishes.

One local establishment in this community featured a free bloody mary happy hour every Sunday. Patrons were encouraged to bring their favorite bloody mary garnishes and the liquid was free for happy hour. People brought celery, cucumbers, pickles and a variety of vegetables. The pickles are my favorite. I have used my home made dill pickles for years.

I usually make pickles one of two ways, either fermented or processed. I decided to try a different method one year. I made them and brought them to the Sunday happy hour and announced the new pickle. I had not tasted them before. They were the worst tasting pickles ever. I vowed never to make them again.

The next summer I was looking through my pantry and ran across a few jars of that icky pickle. I looked at them and they were still sealed. I opened a jar and was going to dump it out but decided to taste one. It was delicious. I brought some for the happy hour. Everyone agreed that it was the best pickle for a bloody mary and asked where I got it. I told them it was that icky pickle from the year before.

Had I discarded those few jars I found I would have never made those pickles again. I make them every year. These pickles are aged in a cool dark place for at least 6-months or more. Keep them in the refrigerator after opening. Here is the recipe. Cut cucumbers into 4-8 spears depending on the size of the cucumber. Soak in ice water for 3-hours. Drain and pack into sterile jars. leaving 1-1/2 inches of head space. Add 1-teaspoon mustard seed. Make a brine of 3-quarts distilled vinegar, 3-cups sugar and 1-cup canning salt. Bring to a boil and pour over cucumbers in jar. Put the covers on tightly right away. Remember to label them with the date they were made, and do not open for at least 6-months or more.

Find glass pitchers at http://www.pothaven.com

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