Pierres Black Eggs Recipes

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PIERRE'S BLACK EGGS



Pierre's Black Eggs image

I love pickles. You name them and I'm in the front of the crowd, cheering. Pickled anything but I really love pickled eggs and I'm constantly experimenting with them. I was talking to Keith, a pub buddy, about pickles and we got on the subject of vinegar and he said balsamic vinegar and the light bulbs went off. Quick, to the files, research pickled eggs, download several recipes, think about it for a while, run off a few test batches, adjust the flavor a few times and you wind up here, Pierre's Black Eggs.

Provided by Pierre Dance

Categories     < 60 Mins

Time 31m

Yield 16 serving(s)

Number Of Ingredients 9

18 large eggs, at room temperature.
2 cups balsamic vinegar
1 cup water
2 tablespoons pickling spices, tied in cheese cloth
8 -10 cloves garlic, peeled
4 serrano chilies, seeded,devained,quartered lengthwise
2 bay leaves, one per jar
1 small yellow onion, thinly sliced
12 dried tepin chilies or 6 dried japone chilies, will work

Steps:

  • You will also need: 2 quart jars.
  • Bring a large pot half full of water, with 1 TBS Kosher Salt, to a boil.
  • Meanwhile pierce the large end of the egg with a pin.
  • Fill a large bowl half full of water, add 2-3 trays of ice cubes.
  • When the pot of water is boiling well,gently spoon the eggs into the pot.
  • Set the timer for 11 minutes.
  • When the timer dings, remove the eggs to the ice water with a slotted spoon.
  • Mix the vinegar and water in a small sauce pan, add the pickling spice bag.
  • Bring to a boil for 3-4 minutes.
  • Remove from heat.
  • In sterile jars place garlic, Serranos, Bay Leaf, Onion slices, and Tapin chilies.
  • Shell the eggs.
  • Add them to the jars.
  • Remove the pickling spice bag from the vinegar mixture.
  • Fill the jars with the scalding vinegar mixture.
  • Seal and cool to room temperature.
  • Refrigerate for at least a week, two is better.

Nutrition Facts : Calories 113, Fat 5.4, SaturatedFat 1.8, Cholesterol 209.2, Sodium 88.2, Carbohydrate 6.8, Fiber 0.2, Sugar 5.2, Protein 7.4

CHICKEN BREASTS PIERRE



Chicken Breasts Pierre image

One of my husband's favorites. I've been making this for over fifteen years, and he's not sick of it yet! Serve with pan sauces, crusty French bread and a tossed green salad.

Provided by Nancy

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 1h10m

Yield 6

Number Of Ingredients 16

6 skinless, boneless chicken breast halves
¼ cup all-purpose flour
½ teaspoon salt
1 pinch ground black pepper
3 tablespoons butter
1 (14.5 ounce) can stewed tomatoes, with liquid
½ cup water
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon mustard powder
½ teaspoon celery seed
1 clove garlic, minced
⅛ teaspoon hot pepper sauce

Steps:

  • In a shallow dish or bowl, combine flour, 1/2 teaspoon salt and ground black pepper. Coat chicken breasts with flour mixture. Melt butter in a large skillet over medium heat, and brown chicken on all sides. Remove from skillet, and drain on paper towels.
  • In the same skillet, combine the tomatoes, water, brown sugar, vinegar and Worcestershire sauce. Season with salt, chili powder, mustard, celery seed, garlic and hot pepper sauce. Bring to a boil; reduce heat, and return chicken to skillet. Cover, and simmer for 35 to 40 minutes, or until chicken is tender, no longer pink and juices run clear.

Nutrition Facts : Calories 246.5 calories, Carbohydrate 14.8 g, Cholesterol 83.7 mg, Fat 7.8 g, Fiber 1.3 g, Protein 28.8 g, SaturatedFat 4.1 g, Sodium 916 mg, Sugar 7.5 g

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