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A Delightful Salt & Vinegar Martini Recipe For Father’s Day

Salt & Vinegar Martini
[1] Salt & Vinegar Martini at Cheeky’s | St. Petersburg (photo © Sarah Maingot).

Raw Seafood Platter
[2] Not everything on a plateau de mer (plate of the sea, also called plateau de fruits de mer, fruits of the sea) is raw, but it’s all delicious with our featured Martini. See more about the plateau de mer in the footnote* (photo © Upper Story By Charlie Palmer).

Bottle Of Ford's Gin
[3] The mixologists’ favorite gin (photo © Ford’s Gin).

Dirty Martini
[4] A Dirty Martini with a beautiful presentation (photo © Coquette Boston).

Dirty Martini With Blue Cheese Stuffed Olives
[5] Ruth’s Chris‡ Steak House embellishes its Dirty Martini with blue cheese-stuffed olives (photo © Ruth’s Chris).

Margarita With Salt Rim
[6] A half-salted rim (photo © Manhattan Cricket Club NY)

Pickle Martini
[7] This Martini doesn’t use brine, but it does have a garnish of sweet gherkin slices (photo AI 2025-06-07).

Pinxto With Olive, Anchovy & Chile Pepper
[8] This classic pintxo from San Sebastián, Spain simply skewers an anchovy, olive, and guindilla chile pepper on a toothpick. Said to be invented in 1946 at Bar Casa Vallés in San Sebastián, it was named for Rita Hayworth’s character in the film Gilda that opened the same year. Here’s the recipe (photo © Donostia Foods).

 

We were delighted to receive this recipe from Cheeky’s, a new neighborhood seafood restaurant and raw bar on Central Avenue in St. Petersburg’s Grand Central District.

It’s a Salt & Vinegar Martini, garnished with an olive-wrapped anchovy—although you can get fancy and make a Gilda (photo #8).

It’s the biggest hit on Cheeky’s cocktail menu.

So as a Martini maven, we got out the ingredients, mixed one up, and liked it.

Next, we mixed up a pitcher and called friends for TGIF cocktails and put together a quickie plateau de fruits de mer* (photo #2 and footnote**) from our fishmonger.

We tweaked the recipe a bit. In this version, vinegar-laden pickling liquid replaces pickle brine of a Dirty Martini (the difference between the two).

> The history of olives.

> The history of the Dirty Martini.

> The history of the Martini.

> The history of the cocktail.

> The different types of vinegar: a photo glossary.

> The different types of salt: a photo glossary.

> The different types of olives.

> 50 more Martini recipes.

> All the Martini holidays.
 
 
RECIPE #1: CHEEKY’S SALT & VINEGAR MARTINI

At Cheeky’s, the Salt & Vinegar Martini utilizes celery pickling liquid from the kitchen for the vinegar component and an 80/20 saline solution for the salt element. We created our own easy brine (recipe below).

We also substituted store-bought anchovy-stuffed olives anchovy-wrapped olives.

If you want the latter—which is a classic pinxto* from the Basque region of Spain—we’ve found them ready-made at high-end Spanish grocers (they are also known as anchovy banderillas [skewers] with olives). It’s a simple wrap—use a pimento- or other stuffed olive. Here’s a recipe to make your own.

Or better yet, make the Gilda. It may well become your favorite Martini snack.

The mixologists at Cheeky’s use their favorite London dry gin, Ford’s Gin (photo #3), “as it’s well balanced with citrus notes and silky smoothness.” Grey Goose (photo #5) is the second choice. You can use whatever you have on hand.

Mix the Martinis in advance. The restaurant serves them ice cold in frozen Martini glasses. Freezing also gives the glass a frosted appearance, which keeps your drink colder and adds visual appeal.

The salt rim is our own addition. We’ve been adding a salt rim to Bloody Marys, and have plenty of kosher salt and coarse sea salt on hand. You can salt the whole rim or just half (or not at all).
 
Ingredients Per Drink

  • 1.25 ounces pickling liquid (recipe below, along with the difference between pickling liquid and brine)
  • 2 ounces gin
  • Salt for rim
  • Garnish: anchovy-wrapped olive on a cocktail sword
  • Rim: coarse salt (kosher salt, Margarita salt [unflavored], sea salt)
     
    Preparation

    1. PREPARE the salt rim. The salt stays on: The salt adheres and freezes in place if applied properly (with lime juice or water). Run a lime wedge around the rim or dip the glass in a saucer of water about 1/4″ deep. Then twist in a saucer of salt until it adheres.

    Let the salt rim air-dry briefly before freezing. Place the glasses upright in the freezer. Freezing won’t dissolve the salt if it’s dry when it goes in.

    2a. COMBINE the ingredients in a cocktail shaker with ice. Shake and strain into a frozen Martini glass and garnish with the olive/anchovy pick. OR…

    2b. To prepare a pitcher of drinks in advance, don’t add ice. Just stir the ingredients in the pitcher, cover the top with plastic wrap, and refrigerate.
     
     
    RECIPE #2: PICKLING LIQUID

    Ingredients For 1½ Cups

    This is enough liquid to fill a pint jar of vegetables. So as long as you’re making pickling liquid, why not pickle some celery stalks or green beans? Grapes also work!

    We also made 1/2-inch slices of celery to pickle in the brine and subsequently toss into salads.

    We happened to have Champagne vinegar, which we substituted for the white wine vinegar.

  • 1 cup white wine vinegar
  • ½ cup water
  • Optional: 1 tablespoon sugar (it balances the acidity)
  • 2 teaspoons kosher salt
  • 1 garlic clove, smashed
  • ½ teaspoon whole black peppercorns
  • ¼ teaspoon coriander seeds
  • 1 small bay leaf
  • Celery or green beans
  • Optional kick: 1 small dried chili or a few mustard seeds
  •  
    Preparation

    1. MAKE the brine. Combine the ingredients in a small saucepan. Bring to a boil, reduce the heat, and simmer for 2 minutes to dissolve the sugar and salt. Remove from heat and let cool to room temperature.

    2. ADD the sliced celery or other vegetable or fruit to be pickled (e.g. grapes) and pour the brine into a sterilized jar (instructions follow).

    3. REFRIGERATE for at least 24 hours before using. The flavor intensifies over several days.
     
     
    HOW TO STERILIZE A JAR FOR SHORT-TERM PICKLING

    This is a much simpler process than sterilizing canning jars. There are three methods. We use Method 1.

    With any technique, don’t touch the inside of the jar or lid after washing.

    1. Boiling Water Method. Wash the jar and lid in hot, soapy water; rinse well. Place the jar and lid (separately, not screwed on) in a pot of boiling water. And boil for 5 minutes. Remove with tongs and place upside down on a clean towel to air dry.

    2: Dishwasher Method. Run the jar and lid through a hot cycle with no detergent. (You can run other items along with them, just no detergent!) You can use the jar while it’s still hot, or let it cool on a clean towel, then fill.

    3: Oven Method. The lid must be all metal, no rubber seal. Preheat oven to 225°F. Wash the jar and lid thoroughly with hot, soapy water; rinse well. Place the jar and metal lid (separately, not screwed together) on a baking sheet, open side up. Bake for 20 minutes. Remove carefully using tongs or oven mitts and place on a clean towel to cool slightly. Let cool completely, then fill.
     
     
    THE DIFFERENCE BETWEEN PICKLING LIQUID & BRINE

  • Brine is a simple saltwater solution, often just water and salt. It’s used for brining meats (e.g., chicken/turkey, pork chops/loin); fermenting pickles, sauerkraut, and kimchi; curing olives; preserving cheeses (e.g. feta, halloumi); and preserving garnishes from capers to green almonds.
  • Some seafood is brined before drying or smoking, (e.g. anchovies, bacalao/salt cod, gravlax/lox, and smoked salmon.
  • Note that while olive brine is simply water and salt, commercial brands include acidifiers (like vinegar or lactic acid) and seasonings for preservation, safety, and flavor.
  • Pickling liquid is a seasoned solution used specifically for pickling. It typically combines the water and salt of brine with a a vinegar base, spices (which can be anything, but in the West is commonly coriander, mustard seeds, and peppercorns),herbs (basil, bay leaf, dill, oregano, rosemary, tarragon, thyme), and garlic (which, as a member of the allium/onion family, is a root vegetable).
  • Any vinegar can be used. White distilled is most common (and least expensive), but apple cider, herb, rice, and other vinegar can be used (the different types of vinegar).
  • Sugar is sometimes added. White, brown, or raw are equally fine (the different types of sugar). One of these days we’ve got to try Splenda. We think it should be fine, and who needs more added sugar in their food?
  •  

     
    ________________
     
    *Plateau de fruits de mer, or seafood platter (literally “platter of fruits of the sea”) is a large plate, or often two-tiered platter of chilled raw and cooked shellfish: clams, crab, mussels, oysters, lobster, shrimp, etc. (These days, some chefs add sushi!) The seafood is served on crushed ice, with wedges of lemon and sauces like mignonette” and cocktail sauce.

    **From the fishmonger we grabbed oysters, clams, mussles, and sea scallops, all served raw, plus cooked shrimp, a couple of lemons and limes. He also gave us a big back of crushed ice for the platter. We made our own cocktail sauce in three minutes, just by combining chili sauce (substitute ketchup) and horseradish. Here’s the recipe.

    Pintxos, pronounced PINCH-os (also spelled pincho or pinchu are bite-sized Basque appetizers, often served on a skewer or toothpick. They are a popular bar snack in northern Spain, particularly in San Sebastian. Pintxos are similar to tapas but generally more elaborately presented and often served on bread.

    Who created the name, Ruth’s Chris Steak House? The name is the result of a legal red tape. The original Chris Steak House was founded in 1927 in New Orleans. In 1965, Ruth Fertel purchased the struggling restaurant and successfully ran it for years under the original name.

    In 1976, the Chris Steak House building burned down. Ruth relocated the restaurant, but due to a legal stipulation in the sales contract, she couldn’t use the name “Chris Steak House” at any other address!

    So to maintain brand recognition but comply with the legal constraint, she prepended her own name and the restaurant became Ruth’s Chris Steak House.

    Ruth disliked the awkward name, but by the time the business grew into a national chain, the brand was well-known. Changing it again would have meant risking consumer confusion.

     
     

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    How You Can Help The Oceans On World Oceans Day

    Atlantic Cod In Lake
    [1] Atlantic cod (photo via Public Library of Science journal [PLOS] CC License 4.0).

    Black Abalone
    [2] Black abalone (photo by Jan Delsing | Public Domain).

    European Eel In Ocean
    [3] European eel (photo by Gerard M license CC-BY-SA 3.0).

    Giant Clam In Ocean
    [4] Giant clam (photo CC License CC-BY-SA 4.0).

    Giant Sea Bass In Ocean
    [5] Giant sea bass (photo by Caitlin Charles License CC-BY-SA 2.0).

    Black Abalone In Ocean
    [6] Orange roughy (photo NOAA Photo Library License CC-BY 2.0).

    Farming Sturgeon
    [7] VOA correspondent Steve Herman at a sturgeon farm in South Korea (photo Voice Of America | Public Domain).

    Tekka Maki
    [8] If you eat bluefin tuna, choose another variety. See the footnote‡ (photo © Ahtziri Lagarde | Unsplash).

       
    June 8th, World Oceans Day, is a day for humankind to honor the ocean. The first thing you can do, on any day, is to buy only sustainable seafood. Avoid eating endangered species—which are endangered, of course, because they are so popular.

    Whatever fish you want, there’s a thriving species that’s just as satisfying.

    For years, the Monterey Bay Acquarium Seafood Watch has been guiding consumers and food service to make better choices.

    Head here to download a guide, or download the app.
     
     
    POPULAR & ENDANGERED SPECIES

    Grilled Whole Fish On A Silver Platter
    [9] It may be delicious, but if it’s on the endangered or vulnerable species list, choose something else that’s just as tasty—and tell the store or restaurant to offer sustainable seafood (photo © David Food Photo Tasty | Unspash).
     
    Many seafood species are currently classified as endangered or vulnerable due to overfishing, habitat destruction, climate change, and pollution†. Here are some examples.

    Endangered Fish

  • Atlantic Cod (Gadus morhua) stocks are everely depleted in the Northwest Atlantic (photo #1).
  • Bluefin Tuna (Thunnus thynnus) are over fished for sushi‡ (photo #8).
  • European Eel (Anguilla anguilla) is critically endangered, threatened by barriers to migration† and illegal trade (photo #3).
  • Giant Sea Bass (Stereolepis gigas) is vritically endangered due to overfishing off California and Mexico (photo #5).
  • Orange Roughy (Hoplostethus atlanticus) are very slow-growing and vulnerable to deep-sea trawling (photo #6).
  • Sturgeon (Acipenser, most species): Many species are endangered; targeted for their roe (caviar). Farmed caviar is a viable option (photo #7).
  •  
    Endangered Shellfish and Mollusks

  • Abalone (especially white [Haliotis sorenseni] and black [Haliotis cracherodii] abalone): Critically endangered due to overharvesting and disease (photo #2).
  • Giant Clam (Tridacna.spp*): Threatened by harvesting and reef destruction (photo #4).
  • Queen Conch (Aliger gigas): Overfished in the Caribbean.
  •  
     
    HOW ABOUT TRYING ONE OF THESE, TOO?

    In addition to making ocean-friendly food choices, you can:

    At The Seashore

  • Participate in a shore cleanup.
  • Reduce plastic and waste by bringing food in reusable containers or recycle what you purchase there.
  • Choose reef-safe sunscreen to avoid harming coral reefs.
  •  
    Anywhere

  • Support marine conservation. Donate to or volunteer with nonprofits like Oceana, Coral Restoration Foundation, and Surfrider Foundation.
  • One of our favorite ways follows.
  •  
     
    “ADOPT” A SEA TURTLE OR A CORAL REEF

    We like to give animal “adoption” gifts to friends who don’t need or want more “stuff.” Check out these organizations:

    Adopt a Sea Turtle

  • Sea Turtle Conservancy enables you to adopt a specific turtle with GPS tracking.
  • World Wildlife Fund is kid-appropriate, with a plush turtle toy and photo with the adoption certificate (photo #10).
  • Your local aquarium may also have a program.
  •  
    Adopt a Coral Reef

  • Coral Restoration Foundation will plant plant your on a reef in the Florida Keys.
  • The Ocean Foundation/Ocean Agency focuses on global coral restoration.
  •  
     
    CHECK OUT THESE PHOTO GLOSSARIES

    > The different types of fish and seafood: a photo glossary.

    > The different types of crab.

    > The differrent types of smoked salmon.

    > The different types of sushi and sashimi.

    > The different types of tuna.
     
     
    ________________
     
    Tridacna.spp: spp is the abbreviation for species pluralis, Latin for multiple species. This means that all species in giant clam genus, Tricchadna, are endangered.

    Barriers to migration and propagation include dams, culverts and Road crossings; weirs, locks, and floodgates; water extraction infrastructure; levees and channelization; urban development; climate change–induced barriers (droughts, warming waters, altered flow regimes); and pollution.

    The European eel is just one example where there are thousands of barriers across its migratory route from European rivers to the Sargasso Sea.

    Tuna issues: As of this writing, The Monterey Seafood Watch lists all tuna as “avoid.” However, per the International Union for Conservation of Nature (IUCN), Atlantic bluefin tuna have made a remarkable comeback and moved off of the endangered species list entirely, although southern bluefin remain endangered and Pacific bluefin is vulnerable.

    Bluefin is the costliest and served at higher-end restaurants. Most regular sushi establishments use other tuna species like yellowfin (ahi) or bigeye tuna instead. Both are more affordable and sustainable.

    Here are the different species of tuna.

     
     
    Sea Turtle In The Ocean
    [10] Adopt a sea turtle from the World Wildlife Fund (photo © WWF).
     
     
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    Give Dad A Pickle-Making Kit + Pickling Vs. Slicing Cucumbers

    Is there a better gift for a pickle lover than an easy-to-make pickle kit?

    Whether for a first-time pickler or a seasoned pro, Melissa’s Pickle Kit (photos #1 and #2)makes it a snap (pun intended) to create crisp, tangy homemade pickles.

    > The different types of pickles: a photo glossary.

    > The history of pickles.

    > How pickles are made.

    Check below for:

    > The difference between pickling cucumbers and slicing cucumbers (for eating fresh).

    > International pickling spices you can use to customize your pickles.
     
     
    QUICK HOMEMADE PICKLES

    Ingredients

    Each Melissa’s Pickle Kit includes:

  • Crunchy pickling cucumbers
  • A head of garlic
  • Melissa’s signature pickling spice blend
  •  
    You’ll also need:

  • Vinegar*
  • Water
  • Sugar
  • Optional ingredients to taste (e.g. fresh dill, crushed dried or chopped chiles)
  • A quart jar with tight lid
  •  
    Then follow the easy recipe using the QR code on the label, which will direct you to this:
     
    Preparation

    1. SLICE the cucumbers and place them in a 32 ounce glass Mason jar or other jar†.

    2. COMBINE 1 cup white vinegar and 1 cup water in a medium saucepan. Add 1 tablespoon Melissa’s Pickling Spices, 1 tablespoon salt and 2 tablespoons granulated sugar. Bring the mixture to a boil, stir, and reduce to a simmer for 5 minutes.

    3. REMOVE the pan from the heat and let the pickling liquid cool to room temperature. Then pour it into the jar with the cucumbers. Seal the jar and refrigerate for two hours.

    The pickles will be ready to eat, but you can keep them marinating for 2-3 weeks in the refrigerator (although some recipes mention that unopened jars will keep for 2 months.

    Once opened, it’s best to consume the pickles within a week or two and ensure they remain submerged in the brine.
     
     
    REUSE THE BRINE!

    Whether homemade or store-bought, pickle brine can be reused:

  • To pickle new vegetables—just add them to the jar.
  • In recipes, from marinades to sauces and dressings to dirty pickle Martinis.
  •  
     
    GET YOUR PICKLING KITS

    > Head to Melissas.com.
     
     
    THE DIFFERENCE BETWEEN PICKLING CUCUMBERS & SLICING CUCUMBERS

    Pickling cucumbers differ from slicing (or fresh-eating) cucumbers in several key ways that make them ideal for preserving through brining, fermentation, or vinegar pickling.

    They’re bred for durability, texture, and size consistency as preserved cucumbers. Slicing cucumbers, on the other hand, prioritize fresh flavor and appearance.

  • Pickling cucumbers are shorter (typically 3–6 inches), more uniform in size, and often slightly curved or blocky.
  • Slicing cucumbers are usually longer (6–10+ inches) and more tapered at the ends.
  •  
    Skin Texture

  • Pickling cucumbers have thinner, bumpy, often spiny or rough skin that absorbs brine better and retains crunch during pickling.
  • Slicing cucumbers usually have smoother, thicker skin that is sometimes waxed to extend shelf life.
  •  
    Interior Texture

  • Pickling cucumbers have fewer and smaller seeds, with denser, firmer flesh that stays crisp after processing.
  • Slicing cucumbers have more watery flesh and larger seeds, which can become soft or mushy when pickled.
  •  
    Flavor Profile

  • Pickling cucumbers tend to be less sweet and have a slightly bitter or astringent edge that pairs well with pickling spices.
  • Slicing cucumbers are milder and sweeter, better suited for fresh eating.
  •  
     
    HOW TO PICK A PICKLING PICKLE

    Even within the popular pickling varieties, there are reasons to choose one over another.

    Kirby Cucumber

    This variety is found at grocery stores and farmers markets. It’s an all-purpose cucumber, for fresh eating as well as for pickling.

  • Shape & Size: Short, blocky (3–4 inches), good for whole pickles.
  • Texture: Bumpy, crisp skin; very firm flesh.
  •  
     
    Boston Pickling Cucumber

    This heirloom variety has been popular since the 19th century, for making whole or sliced pickles.

  • Shape & Size: Uniformly short (3–6 inches), cylindrical.
  • Texture: Warty skin, tender but crisp.
  •  
     
    National Pickling Cucumber For Slicing Or Spears

    This variety was developed by the USDA for commercial production. It has prolific yields.

  • Shape & Size: Tapered ends, 4–5 inches long.
  • Texture: Slightly bumpy, thin skin.
  •  
     
    Calypso Cucumber>

    These are great for whole pickles or chips.

  • Shape & Size: Uniform, slightly longer (4–6 inches).
  • Texture: Bumpy, medium-thick skin.
     
     
    Bush Pickle Cucumber

    This variety is ideal for small gardens and containers. It is very productive on a small footprint.

  • Shape & Size: Small fruits (3–5 inches) on a compact plant.
  • Texture: Slightly bumpy.
  •  
    Are you ready to pickle? And if not, why not?
     
     
    INTERNATIONAL PICKLING SPICES

    The typical American pickling spice blend includes ingredients like allspice, bay leaf, coriander, cinnamon, cloves, dill seeds, mustard seeds, peppercorns, and red pepper flakes.

    Once you get into pickling vegetables of any kind, try some of these spices:

  • China: Szechuan peppercorns add citrusy heat and a tongue-tingling sensation.
  • Eastern Europe: horseradish root or leaves, pungent and spicy, are popular in Eastern European Jewish pickling but not typical in American blends.
  • India: fennel seeds add a licorice-like aroma and a slight anise flavor; fenugreek seeds add a bitter-sweet flavor with a maple aroma; ajwain seeds are intensely aromatic, thyme-flavored, and used in spice blends for pickled mango and lemon; asafoetida adds an intense umami and sulfur note; green mango powder (amchur) adds tangy depth.
  • Japan and Korea: shiso (perilla leaf) adds a grassy, minty, almost basil-like flavor. It’s often used in tsukemono (Japanese pickles).
  • Middle East: nigella seeds (kalonji), earthy, oniony, used in Middle Eastern pickled turnips and Indian achaar; sumac, tart, bright, and lemony, great in quick-pickled onions or turnips.
  • Southeast Asia: makrut lime leaves, highly aromatic and citrusy and common in Thai-style pickles; tamarind, sour and fruity.
  •  
     
    ________________
     
    *While distilled white vinegar is used to pickle because it is the cheapest, if you have flavored vinegars you’d like to use up, feel free to do so.

    †Since these are refrigerator pickles a.k.a. quick pickles, they will be pickled and can be consumed within hours. They will not need to be stored in shelf-stable jars.

     

    A Bowl Of Homemade Pickles
    [1] How about making some pickles (photo © Iryna Melnyk | iStock).

    Pickle Making Kit
    [2] Inspire someone to make these refrigerator pickles. They’ll be ready in an hour or two (photos #1 and #2 © Melissa’s Produce).

    Package Of Pickling Spices
    [3] Classic pickling spices include allspice, bay leaf, black pepper, cinnamon, coriander, and mustard seed, plus garlic (which is neither spice nor herb but a root vegetable). But there are many other options; see them below.

    A Bottle Of Heinz Distilled White Vinegar
    [4] White vinegar is used for pickling as it’s the least expensive. But if you want to use flavored vinegar, go for it (photo © Heinz).

    A Bunch Of Fresh Dill
    [5] We personally find fresh dill a “must” in pickled cucumbers (photo © RE Farm Cafe | Windswept Farm).

    A Spoon Of Crushed Red Pepper Flakes
    [6] If you like spicy pickles, add crushed red pepper flakes to the pickling spices (photo © Savory Spice Shop).

    Pickling Cucumbers
    [7] A comparison of top pickling cucumbers (photo by Chat GPT 2025-05-30).

    Boston Pickling Cucumbers
    [8] Grow your own Boston pickling cucumbers. Get the seeds here (photo © Annie’s Heirloom Seeds).

    Bush Pickle Cucumbers
    [9] You can easily plant these bush pickle cucumbers. Buy the seeds here (photo © My Seeds).

     

     
     

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    Exotic Burgers To Consider For National Hamburger Day

     
    Black Scorpion Burger
    [1] Black Scorpion Burger: a grass-fed beef burger topped with a black scorpion, giant waterbug tamarind sauce, and fresh leaf lettuce (photo © WRAL-TV; all other photos © Bull City Burger & Brewery).

    Kangaroo Burger
    [2] Kangaroo Burger topped with chimichurri sauce and fresh leaf lettuce, served on a house-baked salted bun.

    Frankenstein Burger
    [3] Frankenstein Burger 6 oz. Patty made with ostrich, emu, turkey, and yak, topped with honey bourbon pickled jalapeños and fresh leaf lettuce, served on house-baked spinach and sesame seed bun.

    Ostrich Burger
    [4] Ostrich Sausage Scotch Egg Burger: grass-fed beef burger topped with an ostrich sausage Scotch Egg, lettuce, shaved red onions, and spicy beer mustard.

     

    Bull City Burger and Brewery in Durham, North Carolina celebrates their Exotic Meat Month each April, with exotic meat burgers all month long.

    If this sounds good to you, Durham is a lovely place to visit in April. Start planning your trip!

    Throughout the month different types of exotic burger meat are featured, rotating daily depending on the scarcity of each particular meat.

    Given how burger-crazy Americans are, maybe that’s why there aren’t exotic burger festivals everywhere.

    Bull City Burger embodies the farm-to-fork philosophy. So which farms do those alligator, caribou, iguana and python burgers come from?

    The restaurant works for months to source exotic meats for the month-long celebration. Some of the meats are so difficult to get, there are as few as twelve burgers available.
     
     
    WHAT’S ON THE MENU

    From A to Z, in the four years of the festival they’ve served alligator, antelope, bear, bison, bugs, camel, duck, elk, emu, escargot, frog Legs, hare, kangaroo, moose, ostrich, python, rabbit, reindeer, scorpion, squirrel, tarantula, turkey, turtle, wild boar, and yak.

    Not all are available each year.

    Some, like bison burgers, have become pretty mainstream and won’t intimidate anyone. Others are only the most adventurous and daring of eaters.

    (We’re still creeped out over watching Al Roker eat tarantula-on-a-stick, a common Chinese street food, at the Beijing Olympics.)

    There are shirts with the event motto, “I never met a meat I wouldn’t eat.” Eat six exotic burgers and its free.

    And there’s dessert: Dark Chocolate Bug Bark, house-made chocolate loaded with a mix of crispy, crunchy bugs (including, but not limited to, ants, crickets, and mealworms).

    It’s available as a candy bar-size serving or as a topping option for their homemade ice cream.

    Bull City Burger’s year-round menu is either made from scratch or bought locally.

    They grind North Carolina pasture-raised beef daily, make their own buns, make the mustard, the mayo, the bacon, and the pickles, and stuff their all-beef hotdogs.

    Everything is all-natural: no corn syrup, no added hormones, no antibiotics.

    > Here’s more about Exotic Meat Month. 
     
     
    HAVE YOUR OWN EXOTIC BURGER FESTIVAL!

    Wild Fork Foods sells ground bison, boar, elk, kangaroo, ostrich, venison, and yak.

    They’re all heart healthy: very lean and high in protein.
     
     
    Why is Durham, North Carolina called “Bull City?”

    It was the home of the Blackwell Tobacco Company, that produced tobacco from the 1850s through 1988. They named their tobacco brand “Bull Durham.”

    The name and the image of a bull became synonymous with the city, and the nickname “Bull City” stuck.
     
     
    > The history of the hamburger.

    > 35+ hamburger recipes.

     
    Exotic Burgers
    [5] A trio of exotic sliders: camel with cactus salad, elk with chimichurri, and yak with garlic aïoli.
     
     
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    Peanut Butter & Jelly Ice Pops Recipe For Grape Popsicle Day

    We’d like to add some excitement to National Grape Popsicle Day, May 27th. How about this recipe for Peanut Butter & Jelly Ice Pops?

    (Note: Popsicle® is a trademarked term of Unilelever. Everything else is an ice pop. Creamsicle®, Fudgsicle® and any other -sicle® suffix are covered by the Trademark.)

    In this three-layer pop, the peanut butter and jelly layers are joined by a layer of peanut butter chocolate—although if you want, you can do two layers of regular PB and one of jelly instead.

    And while the original recipe creates the yogurt-jelly layer with raspberries, you can use grapes (or any other mashable fruit, from other berries to bananas).

    > The history of ice cream.

    > The invention of ice pops.

    > The different types of frozen desserts: a photo glossary.

    > The year’s ice cream holidays.

    > The history of peanut butter.

    > The history of jelly.
     
     
    RECIPE: 3-LAYER PEANUT BUTTER & JELLY ICE POPS

    Thanks to Peanut Butter & Co. for this delicious recipe.

    Prep time is 15 minutes plus freeze time.

    You’ll need:

  • An ice pop mold that can be filled from the top
  • Or, paper cups plus ice pop sticks
  •  
    Ingredients For 6 Ice Pops

  • 1/2 cup Peanut Butter & Co. Smooth Operator (or substitute)
  • 1/2 cup Peanut Butter & Co. Dark Chocolatey Dreams (or substitute)
  • 1 tablespoon cocoa powder
  • 1/2 cup plain or vanilla Greek yogurt, divided
  • 1 pint fresh raspberries, washed and patted dry
  •  
    Preparation

    1. PLACE the raspberries in a small bowl and smash with a fork until they resemble jam. Set aside.

    2. COMBINE 1/4 cup of Greek yogurt and the smooth peanut butter in a small bowl. Set aside. In another bowl…

    3. COMBINE combine the remaining 1/4 cup of Greek yogurt, the chocolate peanut butter, and the cocoa powder. Set aside.

    4. POUR the smashed raspberries into the ice pop mold, filling each cavity 1/3 of the way. Freeze for one hour.

    5. REMOVE the mold from the freezer and pour in equal amounts of the smooth peanut butter/yogurt mixture on top of the raspberry layer, filling each cavity so that 1/3 of the space still remains. Freeze for one hour. 

    6. REPEAT with the chocolate peanut butter mixture. If your molds do not include tops with sticks, place a stick into each pop.

    7. FREEZE overnight for best results, although they may be ready in 1-2 hours.

     

    Peanut Butter & Jelly Ice Pop
    [2] Yummy, yummy: Peanut butter, jelly, and chocolate in one ice pop (all photos © Peanut Butter & Co.).

    Smooth Operator Peanut Butter
    [2] One of so many great flavors, Smooth Operator is the classic creamy PB.

    Jar Of Chocolate Peanut Butter
    [3] Chocolate peanut butter creates the bottom layer.

     
    Peanut Butter & Jelly Ice Cream Pops
    [4] Have an ice pop party!

     
     

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