Bread & Butter Pickles


* 1 quart Kirby cucumbers, sliced crosswise ¼” thick

* ½ Vidalia onion, julienned

* 2 cups apple cider vinegar

* 1½ cups sugar

* 1 teaspoon turmeric

* ½ teaspoon celery seed

* ¼ teaspoon mustard seed

* ¼ teaspoon coriander

* ¼ teaspoon curry powder


1. Salt the cucumbers and onions in a colander and allow to drain for 3 hours. Rinse and drain thoroughly.

2. Place into a large jar or quart container.

3. Combine all the remaining ingredients in a pot.

4. Heat over medium-high heat until it reaches a temperature of 180 degrees.

5. Remove from heat and pour over the vegetables.

6. Allow to cool to room temperature before placing in the refrigerator.

Coriander Slaw


* 1 quart green cabbage, sliced thin

* ½ cup carrot julienned

* 1/3 cup red onion, thinly sliced

* 2 cups cider vinegar

* 2 cups water

* 2 tablespoons sugar

* 1 tablespoon salt, plus additional

* 1 teaspoon caraway

* 1 teaspoon mustard seed

* 1 teaspoon coriander seeds, toasted

* 1 bay leaf


1. Combine cabbage and onion in a colander.

2. Add salt and toss to combine.

3. Put in the fridge overnight (if using a colander, place over a bowl to catch the liquid).

4. Combine the vinegar and water in a saucepan.

5. Place caraway, mustard seeds, coriander seeds and bay leaf in a sachet and add to liquid.

6. Mix salt and sugar into the liquid.

7. Bring mixture up to a boil.

8. In a large bowl, pour the liquid over the slaw (remove the sachet) and allow to cool.

9. Place the slaw and liquid into a plastic bag and vacuum seal.

10. Refrigerate for at least 3 days.



* 2 (18-ounce) bone-in ribeye steaks

* 2 cups black pepper

* 1 cup coriander

* 2 tablespoons mustard powder

* ¼ cup brown sugar

* 2½ tablespoons onion powder

* 2½ tablespoons garlic powder

* Smoked salt

* Canola oil

* 4 ounces (8 tablespoons) unsalted butter

* 1 head garlic, halved horizontally

* 6 sprigs fresh thyme


1. Combine the black pepper, mustard powder, brown sugar, onion powder and garlic powder in a mixing bowl.

2. Season the steaks all over with the rub 1 day before serving and place in the refrigerator.

3. When ready to serve, remove the steaks from the fridge and let sit at room temperature for at least 20 minutes.

4. Season with smoked salt.

5. Heat an outdoor grill to medium-high heat.

6. Add enough oil to a large sauté pan to cover the bottom of the pan and set it over the grill.

7. Just before the oil starts to smoke, add the steaks and sear for 3-4 minutes until there’s a good char one side.

8. Flip the steaks over and sear the other side for an additional 3-4 minutes.

9. Add the butter, garlic and thyme and baste the steaks in the butter for about 2 minutes.

10. Remove 4 tablespoons of the pan drippings and set aside.

11. Remove the steaks to a large cutting board, pour the remaining pan drippings over them and allow to rest before slicing.

12. When the steaks have fully rested, slice into 1/3” thick slices.

To Assemble


* Whole grain mustard

* Pumpernickel bread, sliced thick


1. Brush the steak pan drippings on the slices of bread and either grill or toast.

2. Spread the mustard on two slices of bread.

3. Arrange a large pile of steak on one slice

4. Top with some slaw, pickles and remaining slice of bread.

5. Slice on a diagonal into two triangles and insert toothpicks to hold sandwich together.

6. Serve with a side of bread and butter pickles.

Find more tasty recipes for your next tailgate.

Camille Ford has been in love with and playing football since the 2nd grade. A professional foodie for over 10 years, she has a passion for great eats, you-can-do-it recipes and community, making her a tailgate regular. Follow her exploits @CamiFord and on her website.

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