Recipes Courtesy of Chef Guillermo Tellez
Pickled Beets:
Yield 2 cups liquid
Ingredients:
1 cup rice wine vinegar
1 cup sugar
2 tablespoons kosher salt
2ea whole clove
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1ea star anis
1tsp coriander seeds
2ea bay leaves
1 teaspoon peeled and chopped fresh ginger
2ea, large beets, cooked, peeled and diced
Directions:
1. Bring all ingredients to a boil.
2. Simmer for 10 minutes.
3. Remove from the fire and let it sit for 20 minutes.
4. Place the diced beets on a sauce pot, bring the pickling juice to a boil for 3 minutes.
5. Strain onto the pot with diced beets and simmer for 15 minutes.
6. Remove from the heat and let them cool off to room temperature.
7. Transfer to a container and store in the refrigerator.
Preserved Fennel:
Ingredients:
1 cup rice wine vinegar
1 cup sugar
2 tablespoons kosher salt
2ea whole clove
1 teaspoon mustard seeds
1 teaspoon black peppercorns
1ea star anis
1tsp coriander seeds
1tsp fennel seed s
2ea bay leaves
1ea head of fennel sliced 1/4 inch thick
2tbs olive oil
Directions:
1. In sauce pot combine the vinegar, sugar and all the spices.
2. Bring all ingredients to a boil, simmer for 10 minutes.
3. Remove from the fire and let it sit for 20 minutes.
4. Heat the olive oil in a large sauté pan,
5. Place the sliced fennel on the hot pan and cook until golden brown and tender.
6. Remove from the pan, cool and dice each slice into ¼ inch cubes.
7. Transfer to a small pot, bring the pickling juice to a boil, for 3 minutes.
8. Strain onto the pot with the fennel, simmer for 20 minutes or until the fennel is tender.
9. Remove from the heat and let them cool off to room temp transfer to a container and store in the refrigerator.
