1/4 tsp coriander

1/2 tsp black peppercorns

6 juniper berries

1 tsp salt

2 cups apple cider or malt vinegar

Sprig of thyme or oregano

Slice of carrot

12 hard boiled and peeled eggs

Combine the first ingredients through the vinegar in a sauce pan and simmer for 10 minutes. Place the eggs in a pint jar, along with the herbs and carrot, and cover with the brine. Let cool to room temperature, cover tightly, and refrigerate for 2 weeks before using.

Olive oil

1 lb brussel sprouts, trimmed and cleaned

1 egg yolk

1 garlic clove, minced

4-5 anchovies

2 teaspoons mustard

3 tablespoons olive oil

juice of ½ lemon

freshly ground black pepper

¼ of a nice baguette, thinly sliced and toasted

¼ cup shredded Parmesan cheese

Separate ¾ of the brussel sprouts, and slice in half or
quarters if large.  Toss with olive
oil and season with salt and pepper. 
Transfer to a baking tray and roast at 400 F for 30 minutes. 

Halve the remaining brussel sprouts and thinly slice.  Toss the two brussel batches
together.  Meanwhile, blend the egg
yolk with garlic clove in a mini blender. 
Add the anchovies and mustard. 
Slowly pour in the olive oil and blend until emulsified.  Add the lemon juice and black
pepper.  Keep cold until you are
ready to use. 

Toss the brussel sprouts with the dressing.  Add the baguette slices and the
Parmesan cheese and lightly stir to combine. 

Serves 4 as an appetizer and two as a heavier meal.

This ceviche focuses on the often ignored Pomelo.  When researching
grapefruits for our Cold Care episode, we discovered that grapefruits
are actually the hybrids of pomelos and oranges. Many people are unaware of this big and beautiful citrus, so we decided to highlight it in a refreshing ceviche.  You can use whatever white-fleshed fish you find locally. 

For 1 side of a medium snapper you will need approximately:

1 cup of a combination of freshly squeezed lime juice, lemon juice, and orange juice

1 clove garlic, crushed

1 pomelo

1/2 tsp. pomelo zest

1 or 2 more limes

1 serrano chile, halved lengthwise and then in thin pieces

¼ cup red onion, sliced paper-thin

1 pomelo

Small handful cilantro

Rinse the snapper with water and pat dry. Using a sharp fish filet
knife, slice it into thin strips and place in a non-reactive container.
Pour over the citrus juice and toss in the garlic. Let the fish “cook”
in the citrus juices for 2-4 hours in the fridge.

Peel the pomelo with a sharp knife, removing all of the white pith. Use a small knife to remove the fruit sections.

Soak the red onion in a small bowl of water for 10 minutes to remove its sharpness.

Take the fish out of the fridge, drain it of the citrus marinade, and
toss with the juice of the limes, Serrano chile, red onion, pomelo
pieces and zest, and a real good shaking of salt. Roughly tear up the
cilantro, toss, and serve.

Serves 6 as a party appetizer.

Goes well with chips or toasted pita.

Toasted bread
1 clove garlic
2 medium tomatoes
2 tablespoons olive oil
Sprinkle salt

Slice the garlic in half. Rub the cut side over the pieces of toasted bread.
Grate the tomatoes using a cheese grater and whisk in the olive oil. Season with salt until it tastes the way you like it.
Spoon a little bit of the tomato mixture over the slices of bread and serve.