“Innovative Chef-Created Southern Pickle company layers fresh ingredients for a dill-icious new flavor”
In winter, there is nothing better to warm up than some summertime food. That’s where Doux South Pickles come in. Yes, you read it correctly, but these pickles are not your ordinary dill, they are infused with all-natural ingredients and no preservatives. They are vegan, non-GMO, and packaged in easy to reuse mason jars. Produced by Atlanta’s own farm-to-table chef Nick Melvin and his father in law Mark Hungarland, these two have combined what was once thought of as an ordinary pickle with the southern styles of Atlanta to bring us Doux South. Their products range from pickles and chow chow, to mustards and relishes. They encourage us to “Eat with a Southern Accent”. We tasted a few of their products and have come together to offer a few recipes to spice up your Drinks, Snacks, and Burger’s at home.
Little Rock Caviar
A name taken from the recipe’s hometown and sophisticated appearance Little Rock Caviar is nothing short of a sweet taste with a touch of serious spice that strikes in the end. As the story goes, Nick Melvin found these pickled black-eyed peas at almost every family gathering when he visited his family in Little Rock, Arkansas. Once he realized there was a market for this product, he decided to spice up the name and add it to the collection. These little beans pack a flavor that can be paired with chips as a dip, eaten on their own, or even tossed on steak or a hot dog. You can make it into an appetizer by using this terrific Southern Caviar Falafel recipe:
SOUTHERN CAVIAR FALAFEL
- 2 cups Doux South Little Rock Caviar, drained and brine reserved
- 1 onion, minced
- 1⁄2 cup fresh parsley
- 1⁄4 cup fresh mint
- 2 cloves garlic, minced
- 1 egg
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1⁄2 tsp cracked black pepper
- 1 pinch cayenne pepper
- 1 tsp Doux South Little Rock Caviar brine
- 1 tsp baking powder
- 1 tbsp olive oil
- 1 cup dry breadcrumbs
- Vegetable oil for frying
- In a large bowl mash caviar until thick and pasty, don’t use a blender, as the consistency will be too thin.
- In a blender process onion, parsley, and garlic until smooth.
- Stir into mashed caviar.
- In a small bowl, combine egg, cumin, coriander, salt, pepper, cayenne, brine and baking powder.
- Stir into chickpea mixture along with olive oil.
- Slowly add breadcrumbs until mixture is not sticky but will hold together (add breadcrumbs as needed).
- Heat 1 inch of oil in a large skillet over medium-‐high heat.
- Fry patties in hot oil until brown on both sides.
- Finish with a sprinkling of sea salt and enjoy with your Angry Cucumber Ranch Dressing.( http://douxsouth.com/angry-ranch-dressing-2/)
Don’t be surprised by the name because the Angry Cuke is not just your average pickle. They are packed with spices to give you a sweet crunch with a tangy kick towards the end. Brined in a bath of vinegar, toasted chili flakes, garlic, sweet onion, fresh dill and yellow mustard seeds, this pickle will leave you wanting more than just one slice. You can enjoy these as a solo item, with burgers, or even in a Margarita:
ANGRY CUKES MARGARITA
- 1/3 cup sugar
- 1/3 cup water
- 3 cups Tequila blanco
- 1 ¼ cup fresh lemon juice
- 1 ¼ cup Doux South Angry Cukes brine
- ½ cup Triple Sec
- 1 jalapeno halved lengthwise
- Extra brine for garnish
- Thinly sliced fresh cucumbers and Angry Cukes
- Bring sugar and water to a boil in a saucepan, stirring to dissolve sugar. Let syrup cool.
- Combine simple syrup, Tequila, lemon juice, Angry Cukes brine, Triple Sec and Jalapeno in a pitcher.
- Chill for at least 1 hour, tasting every ½ hour or so until it is spiced to your liking and remove jalapeno.
- Rub the rim of the jar with Angry Cukes brine and dip into kosher salt.
- Serve Margaritas over ice in your favorite glass; garnish with fresh and Angry Cukes.
Mean Green Tomatoes
Green tomatoes are a southern classic, but for this snack Doux South has once again spiced up an old favorite! The Mean Green Tomatoes are a pickled green tomato that, like many of the other pickles hold a tangy sweetness that is a great addition to almost any dish. Pickled with sweet yellow onions, turmeric, and toasted chili flakes this is also a great substitute for the sweet pickle on any hot dog or burger. Whether you toss them in a sauce or turn them into a biscuit, make sure to enjoy them now because, as soon as you know it, they’ll be here today and gone tomato!
MEAN GREEN TOMATO BISCUITS
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 tablespoons cold butter, diced small
- 2 tablespoons shortening
- 1 cup buttermilk, chilled
- 1/2 jar of Mean Green Tomatoes, diced and brine reserved
- Pre-heat oven to 375.
- In a bowl mix together flour, baking powder, baking soda and salt
- Once combined, using a biscuit cutter, cut butter and shortening until butter is broken up resembling the size of small peas.
- Add diced Mean Green Tomatoes and buttermilk to flour mix, kneading with your hands until the dough forms.
- Place dough on floured table, roll out to a rectangle and fold over in an envelope fashion, 4 times. Proceed to roll out the dough and do this again, 3-4 times.
- Cut biscuits into desired shape and place on a greased baking sheet. Brush the top of the biscuits with a touch more buttermilk and place into oven.
Bake until biscuits are golden on top, approximately 15-20 minutes.
“In Vino Veritas” is the motto for these tomatoes which are intoxicatingly sweet as well as tasty. Several classic Italian ingredients, such as cherry tomatoes, basil, and garlic soaked in red wine, synchronize perfectly in this highly addictive tomato. You’ll want to throw these into all your pasta’s, omelets, soups and even into homemade ketchups. Doux South has provided us with a Bloody Mary Mix but don’t forget to use some of the tomatoes as a garnish!
DOUX SOUTH® DRUNKEN BLOODY
- 3 cups Drunken Tomatoes, pureed in processor or blender
- 3 tablespoons fresh squeezed lemon juice
- 3 tbsp fresh squeeze lime juice
- 2 tbsp prepared horseradish
- 1 tbsp Worcestershire sauce
- 1 tbsp minced garlic
- 1 tsp celery seed
- 1 tbsp minced fresh cilantro
- 1 tbsp minced fresh basil
- ¾ tsp hot sauce
- ¾ tsp salt
- ½ tsp cracked black peppercorns
- Vodka, for taste
- In a blender combine all the above ingredients, except for the vodka.
- Put into a pitcher and place in the refrigerator for at least 2-3 hours.
- Then add vodka before serving.
Make Sure to Also Check Out the Sweet Soulshine for a classic sweet pickle. This pickle is said to have, “the flavor that sets it apart from other bread & butters…it’s not syrupy sweet like the others, having just enough sweetness for the celery seed and garlic flavors to really shine.” These are best if used on burgers and sandwiches, and they are one of the cleanest pickles that you will ever come across having no artificial flavors, emulsifiers, calcium chloride, or preservatives while also tasting delicious.
You can get any of these set of pickles on Doux South’s Amazon Page, or even by going to their website at http://douxsouth.com/
By Raeanne Cendejas
Photos Courtesy of Doux South Pickles