DA' STUFF:

1 loaf French bread--I prefer to use "cannon-ball" bread
that can be found at the bread store
1/2 cup olive oil
1 or more teaspoons minced garlic
1 cup dry red wine--I use Avia brand Cabernet Sauvignon
Louisiana hot sauce
Grated Parmesan cheese--I have always used the stuff in a can.

DA' METHOD:

Heat the olive oil over medium-high
Add the garlic--Don't burn!!!
Add wine and as much hot sauce to taste
Remove from heat and whip
Slice bread lengthwise or, if using cannonballs, make 4 flying saucers.
Heat broiler to 350 degrees
Place bread on baking sheet
Coat top cut side with a good amount of mixture
Sprinkle with lots of Parmesan
Broil at 6" for about 5-7 minutes

Enjoy
From the Captain's Kitchen
Adapted from Justin Wilson

Any questions?
Call the Captain...
OR...
Send us an email: PuppyandBear@puppyandbear.com

DA' STUFF

DA' LIQUID

3/4 cup sugar
1/2 cup canning salt
1 quart white vinegar
1 quart distilled water
3 tablespoons hot and spicy picklin' spices

DA' DRY STUFF

7 pounds 5-inch picklin' cucumbers,
with stem tip cut off,
and sliced length-wise into halves, thirds,
or fourths, depending upon thickness.
They should wind up at about 4" each.
14 jalapeno peppers, stems removed, sliced in half lengthwise,
with seeds removed.
35 garlic cloves, peeled
14 whole bay leaves
7 heads of fresh dill
7 teaspoons black mustard seed
7 teaspoons yellow mustard seed

DA' METHOD

Prepare and sterilize 7 pint jars.
Combine liquid stuff in a large saucepot.
Hey! Put the picklin' spices in a spice bag/container.
Helllllloooo!
Ha! It's a Bear joke, but more on that later....
Simmer liquid stuff for at least 15 minutes.

Now, get ready...

Cram into each hot jar:

1 head of fresh dill
4 jalapeno halves
5 garlic cloves
2 bay leaves
1 teaspoons black mustard seed
1 teaspoons yellow mustard seed
And as many pickling cucumbers as possible....

Ladle hot liquid into jars, leaving 1/4 inch head space.
Remove any air bubbles.
Adjust two-piece caps.
Process 15 minutes in a boiling-water canner (adjust for atitude).
[Follow SAFE canning procedures...]

Bear and I let it age for at least a month...

There is a tendancy among certain chili heads to increace the
jalapeno portion. This decision only over-powers the delicate
balance of this magical potion.

Oh Yea... When working with hot peppers, wear food handlers gloves.
Otherwise you might get a surprise.
Just ask Bear.
That's it!
Grrrrrrrr.
PUPPY
I think this is it
I have to go to bed before Bear gets the best spot.

Any questions?
Send us an email: PuppyandBear@puppyandbear.com