Archive for the ‘friends of rick’s picks’ Category
Paul is our neighbor here on the 6th floor of 195 Chrystie Street (the home office, if you don’t know). He works with cool musicians like John Doe and Jill Sobule and now it appears he’s branching out into photography and travel, all at once. Paul sent us this snapshot from his trip to Paris. Note the sporty reusable Rick’s Picks bag, no doubt filled with croissants, cornichons and other delectables. If you’d like one of our bags to shlep your stuff in style, just give us a shout here at 212 358 0428.
In our second installment on Jimmy Fallon’s Late Night Eats, we decided to show Jimmy’s people some of the interesting applications for your Rick’s Picks pickles. First off are Smokra Roll-Ups… our personal favorite way to wolf down Smokra while getting a nice bit of protein:
Also enjoy tips on how to get the most out of your pickles even after the pickles and brine are long gone:
Thanks, Jimmy, for helping us get the message out!
We’re wrapping up a week of celebrations for our 7th anniversary tonight by celebrating with one of our old friends… Jimmy Carbone of Jimmy’s No. 43. It’s going to be a low-key affair… I don’t even know what the 7th anniversary is (tin? paper?) but I do know it will include some tasty microbrews and pickles.
4 plus 3 is 7. 4 followed by 3 is 43, so by the left-brain logic that animates all the best things we do, it’s fitting we are at Jimmy’s tonight. We’ll be there from 5 to 8 PM, at 43 East 7th street, between 2nd and 3rd.
Most people start their year on January 1st. Banks and fancy financial folks have different start dates for their fiscal years. GrowNYC, the parent organization for Greenmarket, starts the year on April 1st, which makes sense, when you think that this time of year is when things start to bloom, sprout and get their green on.
And since the Parks Department has restructured Greenmarket’s space a bit, we are on the move. Just about twenty feet farther South, right at 15th street, and on the Union Square West side of the walkway. I’m always amazed when we shift positions slightly and people say WHERE WERE YOU? YOU WEREN’T THERE! Yes we were, and are. On Saturdays we’ll still be in the Northwest corner of the market. Smiling and selling pickles. See you there!
We went up to the studio kitchen at Late Night with Jimmy Fallon recently and showed the Late Night folks a few of our tricks. Jimmy has a blog called Late Night Eats where the pieces are posted and other chefs on there include Mario Batali, David Chang and Ming Tsai, so we were psyched to do it. We thought the guys how to make our spicy Mean Beans and also how to use them mosst effectively in everybody’s favorite good time cocktail, the Bloody Mary. Jimmy’s crew thought Final Four Weekend would be a good time to put this up, and we could not agree more. Check them out!
Here’s a quick recipe for making spicy pickled beans:
And here are the finer points of Bloody Mary optimization:
We’re super-excited to get outside again with Eric, Rob, Kevin and the rest of the Flea Folk. Not only does the original Fort Greene location come back better than ever, but also there’s a new Sunday locale in scenic and fashionable Williamsburg. I’ll be at the Williamsburg location from 12-2 handing out free samples of our brand new Classic Sours. Come on down!
We are across the walkway at Grand Army Plaza Greenmarket from our good friends Wilklow Orchards. They have a spectacular array of meats which we enjoy weekly. Recently, I’ve become infatuated with slow-cooked ribs. Miles, who works at Wilklow, gave me some ideas for braising the ribs, which takes place in a 300 degree oven for 3-4 hours. And so, voila… Rick’s Rib Rub is here. My secret ingredient is… (drumroll) Rick’s Picks pickles! Sorry I do not have a photo… I left my camera at home… but trust me, the ribs were awesome.
3 28-oz cans diced tomatoes
12 oz cider vinegar
8 oz Rick’s Picks Kool Gherks or The People’s Pickle, diced finely
4 slices Canadian bacon, grilled and diced
10 cloves garlic, diced finely
2 inches fresh horseradish, peeled and shaved with a Microplane
2 inches fresh ginger, peeled and shaved with a Microplane
1 stick butter
Juice of 2 lemons
Ground cumin to taste
Black pepper to taste
Melt butter in a large deep pot such as a Le Crusset. Add the garlic and sautee. Add the Canadian bacon, cumin and pepper. Stir for 2 minutes. Add the tomatoes, the vinegar, the pickles and the lemon juice, stirring constantly. Mix in the horseradish and ginger, and fold together thoroughly. Simmer for 15 minutes. Rick’s Rib Rub will be enough to braise 6 pounds of ribs.
Our good friend and market visionary Robert LaValva is hosting another smorgasbord/fundraiser on April 9 to benefit his New Amsterdam Market. We’ve been working with Robert since year one of the Market and his benefit parties are not only a worthy expenditure but a hoot. This time, he’s asked us to roll up our sleeves and make something special for the event. We concluded it would be fun to do a pickled carrot. We agreed it should be aromatic and spicy. And I have a secret agenda… I’ve been looking for a reason to fool around with Szechuan Peppercorns. I see great things in the future for this pickle.
I’ll keep you posted when I do the recipe test next week. You can get tickets to the event here.
Last night in the mail I got the “save the date” for my buddy Adam and his beautiful bride-to-be Jessica’s wedding. Adam runs our warehouse in Long Island City, where we currently have over 100,000 jars carefully stored for the coming months. So if Adam needs pickles for his wedding, all he has to do is ask. Other folks with nuptuals in the offing might want to consider this cool wedding guest gift that we partnered on with our friends at Martha Stewart Weddings… custom gift-sized pickle jars!
These pickles come in 8,9 and 12 oz. sizes and naturally Martha’s team has a bunch of great suggestions on how you can personalize the jars for your special day. Minimum order is 100 jars and for this type of custom order we need a lead time of 60 days. If you are interested or have any questions email us at email@example.com or give us a shout at 212 358 0428.
The time-honored rituals of college students on Spring break are not lost on us here at Rick’s Picks. But since we’ve been quite busy planning the 2011 year in pickles at the home office, we haven’t been able to “take our talents to South Beach”, as LeBron James would say. But we still have been nicely represented. Here’s a few snapshots of our Hotties styling and profiling in sunny South Florida.
And Hotties lovers, don’t forget to enter our Hotties recipe contest! Deadline is March 31st!