Perfect timing, I guess. I was going to write something about pickle-flavored snack foods showing up more often in vending machines and grocery store aisles, like my new favorite stress-relieving snack, Pringles Extreme Screamin' Dill Pickle chips. I was going to talk about how well pickles go with, well, just about everything, when I learned that this week, May 16 through May 26 to be exact, is International Pickle Week.
Why? I have no idea. I didn't really look into it. Because I was sidetracked by the week's worth of pickle-related recipes over at the Pickle Week web site. I'm posting the tasty sounding (and possibly healthy) recipe of the day for Monday below, but be sure to check out their Pickletini drink recipe (May 18) and Dill Pickled Meatloaf (May 24).
4 large uncooked, skinless, boneless chicken cutlets, about 1 ½ pounds
1 Tbs olive oil
¼ cup Dill Pickle Juice*
½ tsp ground cumin
1/8 tsp ground cayenne pepper
2 cloves garlic, crushed
1 Tbs finely chopped fresh cilantro
Dill Pickle Salsa
1/3 cup finely diced Dill Pickle*
1 large tomato, finely diced
1 Zinger Pickle*, diced
2 tablespoons finely chopped fresh cilantro
1/3 cup finely diced red onion
1 Tbs red wine vinegar
2 Tbs olive oil
Salt and freshly ground black pepper
Pound chicken cutlets to even thickness. Combine olive oil, pickle juice, cumin, cayenne pepper, garlic and cilantro in a large bowl. Add chicken and toss until well-coated. Marinate in refrigerator for 1 hour or overnight.
Before grilling chicken, prepare salsa by whisking together dill pickle, tomato, Zinger, cilantro, red onion, red wine vinegar, olive oil and salt and pepper to taste. Set aside.
Remove chicken cutlets from marinade and grill over hot coals until golden brown on both sides and cooked through. Serve with salsa.