Join Dale and Cheryl for a delicious easy chicken crockpot dish and a jalapeño pickle appetizer!
Ep.# 366 PSA Free!
WBCA Podcasts
Cooking In The Dark
It is more of the best of the cookie in the dark show. Welcome to Cooking in the Dark. The kitchen, I will go to the kitchen. And although some recipes I cannot breathe, Still I'm sure I can't do everything I need. This show cooking in the dark, it is the key. Here's a mata, a topative Texan. You know Cheryl should tell himself, I know Dale Kimbop would like to welcome you to this hair show. Cooking in the Dark is a presentation of Blind Mites Megamall, and www.blindmitesmegamall.com. Welcome to Cooking in the Dark. This is Cheryl Cummings and I'm going to introduce to you the man who produced us every week, that you don't need sight to cook dinner tonight. Dale Campbell. Good day, man. Welcome back, man. I'll tell y'all what, I almost didn't come back. I believe you. I heard something about a mango melee and... Yeah, man, I was melee and at the mango melee, man. I was eating. Oh my gosh, oh, I was eating good and drinking good. Plus I like their laws down there, they're pretty relaxed. If you want to leave with a drink, you leave with a drink. If you want to walk in with a drink, you walk in with a drink. Wow. No problem, mom. Very nice. Good day, good night. That's the one thing that still blows me away. The greeting instead of saying how you're doing, hey, hello, it's always good morning, good afternoon or good night. Wow. You know, depending, of course, on the time of day. So at night, it always throws me off because here in Texas, good night means IDOs. Yeah. I mean, because we're leaving. Yes. Got places to go, things to do. We got it, we're out of here. Good night. Right, right, right. Down there, good night means, hey, how you doing? Right, that's cool. So we went walking over here and saw some friends of ours. Good night. And I was like, oh, we were just coming out. And he goes, oh, we're here, man. I was saying, hello. I was like, oh, yeah. Good night, part always messes me up. Because good afternoon, good morning. Yeah, we say that around here sometimes. Anyway, blah, blah, blah. But all right. So he's got to go fishing. Swim with tiger sharks. Didn't know it, but we did. I mean, on purpose. We'd gone fishing on Tuesday. Of course, first thing this blind guy does, when I got on the boats, cracked my head on an overhead thing, I'm like, man, y'all got to tell me about some tall stuff. You know? I know chicken on a crap. What are we doing this blind dude on our boat? Right. But once I got the lay of the boat, and I made my first cast, they left me alone. They knew I meant business. But we didn't catch a fish. Didn't catch a fish. Oh, well, that's good. And we went crawling. You know, we're out there off of Buck Island and at the very east end out there. And there I'll be in trolling. We caught up some barracuda, but they weren't much fun either. So they just kind of swam to the boat, you know, as you reel them in. And they're like, okay, we know you're not going to eat us. And we know you're going to let us go. That was okay. And girls like here, you want to hold them? I'm like, no. Her cuda got a lot of teeth, man. You know, I'll tell you. But I don't want to get my fingers up there. I need my fingers. Oh my god. And sort of those things getting loose and flopping around and like, you know, biting through life rafts or, you know, another story where a guy got his toe bit off. I'm like, I don't need that. That, yeah. Just hold that slimy, dude. Yeah, real slimy. Yeah. Put him back, but they were big. That was cool. So anyway, we go out to Buck Island a little bit later on, on this little sunset tour thing where they let you climb to the top. You got up there and one of the guides goes, man, for all the people that come after you that are whining and complaining, I'm going to tell them a blind guy made it up here. I'm like, yeah. So we go back down. We're swimming around down there in Buck Island and stuff. And anyway, we come in and come into the harbor and we're in town. We're walking back. We're going to go back over the hotel. And as we're going, we pass by the people we went fishing with. And she goes, hey, I got some black tuna. Now the fisher finally back and I go, what do you mean? And she goes, well, we found out there was like tiger sharks out there. I'm like, rap. Tigers are mean, man. Like next in line to the great whites for being, you know, mean. They're so mean they eat each other. Yeah, yeah. That's tiger shark. Anyway, bubble ball. So today I'm back. I made it. I'm rumbed out. I tried to free the world of rum. Where did you bring any back? Two bottles. Yeah, you can think back six, but it's a hassle, man. You go through customs and you got to you turn your check your bags like at the airline like you normally would. And they send them on the cave area belt. So then once you clear customs, you got to grab your bags and all your stuff again. And carry it somewhere else in the airport. And then let them search it and then they take it and put it on the plane. I'm like, oh, so, you know, when you're, yeah, yeah. Carrying more than one bag is a pain when you've got a guide dog or a cane. Either one, you know. So I mean, they put them in nice little boxes and stuff, but yeah. I don't, we don't mess with it. Right. Because you can get everything down there. You can get everything here that you can get there. Yeah. Yeah. So that's all good. But yeah, tropical punch rum they just came out with. Sounds pretty good to me. I didn't, you know, it's kind of sweet though, but tropical punch rum, some rum punch. Okay. We're all good. All right. I coconut down there right off the beach. That was good. They have the most delicious rice and beans. And then they have ribs and chicken. Should get half a chicken that's been slow cooked on a rotisserie over a wood, you know, over over charcoal over. Oh my gosh. You pull up and there's all the pits and all the chickens. They do like 400 chickens a day. Oh my goodness. Wow. And we're, we know, we told some friends of ours. We were going there and she goes, they got ribs too. I'm like, oh, okay. I was like, whoa. After eating those ribs, I was like, man, I'm going to step my game up. But delicious, man. The bar is like, you know, a couple of two by 12s on some concrete bricks and stuff. You know, I mean, it's just, hey, we're going to start a business here. But they've got all those chicken stuff. Oh, it's delicious. Oh, we'll always be going back there for lunch one day, maybe two or three. Very nice. Very good stuff. I like finding little happy surprises like that. So brings us to the day show, y'all. Happy surprises. I was hanging out with my friend, Shannon, our favorite brunette down in the islands. And we got the talking food like we always do. And she goes, man, here's something I like throwing together. And I was like, wow, that sounds good. And it's easy. So I'm going to have to throw this at my peeps, man. Because I know that everybody in the cooking in the dark crowd is going to love this recipe. Basically, all it is is, um, I don't know what do you want to call it. We'll call it brunette chicken. How about that? In honor of our favorite brunette. But yeah, it's very simple. Just like three or four chicken breasts, a can of rotal tomatoes, a crock pot, some cream cheese, maybe some onions, some jalapenos, get a tortilla or two and you got, you're together. You got it. That's all we need. So we'll discuss that on the other side, you know. Now, my wife told me this, that she read this article about this blonde and this redhead that owned this ranch and they're bull-dyed. So the redhead decided, well, I'll go into town. You know, I know there's an auction going on. I'll go see if I can get us a bull. And she goes, if I can, I'll send you a, you know, if I can get one, I'll send you a telegram, tell you bring the trailer so we can get it. The blonde says, okay, they only had 500 bucks. So the redhead takes off and sure enough, got that bull $499. She's got a dollar left. She goes to send the telegram, she realizes they tell her it's a dollar a word. Oh, so she's thinking and thinking and thinking and thinking. How am I going to communicate with, how am I going to tell my, you know, my friend that come get the bull with a dollar? One word. So she sends a telegram, comfortable. And the guy's like, comfortable. What's that? How's that going to tell, how's she going to know that means come get the bull? She goes because she's blonde and she reads real slow. Come, foe, the, pull. No, no. And my wife's a blonde. Hi, lover. All right, y'all, we'll be right back on the other side. I'm going to tell you how to put all of them ingredients together and make something delicious in the dark. We'll be right back. Now here's more of the show with Dale Campbell and Cheryl Cummings. All right, y'all. We're back. All right, let me say you're aware of Matt here. I've got my three and a half quart crock pot. And we're plugged in. Very good. We're on the high and I've just put in my chicken breast. And that's where we're at right now. So Cheryl, why don't you read them the ingredients real fast or real slow or at a moderate pace? All right, so one of those three, please. All right, as Dale said, this is like easy peasy. So we need three or four skinless boneless chicken breasts, one can rutel tomatoes, quarter cup of onions, sliced or diced, one block of cream cheese. And if you want to spice it up a little bit, sliced jalapenos. Yeah, and the jalapenos you can either put in or you can wait and put them on when we get done. Because basically with the chicken breasts, you want about six ounce breasts. They can be frozen or thawed, you know, frozen to be good. If you're doing this in the morning, put it on low. It'll be ready when you get home. If you're doing it half day, you know, I didn't take that much of thawed chicken breast. The way I thought mine, as I took our 12 quart, 12 cup, not quart, 12 cup, perfect mixing bowl, build it with warm water, drop the chicken, the frozen chicken breasts in them, and just let them sit in there for about 20 minutes. And then I drained the water off, put some more warm water in it, and let that go about another 10 minutes in the refrigerator. So that the breasts were super, they were still super cold, even they said they even had a little lice on them after the 20 minutes in the sink. And then I put the water back in them and then put them back in the fridge and just let them finish thawing in there. Gives you a little head start, a little less cooking time. So now what I've got here, y'all, I've got the the smart slice. Man, I really love this thing. The more I use it, the more I like it. So this onion, I've got a half an onion here. And I've got the blade set on the second setting. I don't want them super thick, I don't want them super thin. But because I've already got the onion sliced in half, we're going to end up with some, I guess like half rings of onion, which are going to be perfect. Oh, that sounds nice. For this, we're going to end up, the whole game plan for our meal is after we've cooked the chicken for about four hours on high. If you're doing it on low, about eight hours, we're going to shred the chicken. Then we're going to put it back in the pot. Then we're going to add the cream cheese because the tell is going to already be in there with the onions. And then we're going to let it cook about another 20 minutes or so, just till the cheese melts, stir it up, pull it out and serve it on some tortillas. Or you can go another route, you can serve it over rice, you can serve it over pasta. You can just put it in the bowl, eat it like soup. Oh, I like all these options. This is one of those cool bits. Yeah, I mean, it's in the crock pot. Can't beat any of that. All right, let me close this blade up here, turn the little knob. The smart slice is very cool. It's got a little knob to select the, you turn to select the thickness. It's got a little thumb lever, I guess you can call it. Then you can flip the jillion blades up because we could have put the jillion blades up, made a couple slices and pretty much had diced sliced onions right here too. Perfect. So let me put our onions in our crock pot. So man, I need to send a shout out to OG Hot Sauce. Same order. What is this? My favorite OG is old guy. We did a hot sauce competition down there and Candice and I were tasters. It was pretty awesome. In fact, we made the paper, y'all. Oh my goodness. And it's all legal. So let's hear this, say more. Well, it was just during the competition that one of the one of the booths we were at, they were taking pictures for the paper. And of course, they liked the way we looked. It was because my wife's a beautiful blonde, that's why. There you go. But yeah, we made the front page to my arm and all of Candice. I'm a superstar. All right, Rotel opened up and Rotel, y'all, they've got mild. They've got regular, which is what we're using. They've got hot. Then they have like really hot. So you can pretty much pick your flavor. Now, if you're not a big fan of the hot, you might try out the like the diced tomatoes that are like the garlic and herb or the basil and oregano and blah, blah. You know, they've got some different flavor, which are really good too. But if you do that, probably omit the jalapenos and probably serve it over pasta. But we'll follow the same steps. Okay, so we've got our Rotel tomatoes in. We've got our chicken in, crock pots on high, our onions are in. Now, here's the hard part. Put the lid on and take a break. Go kick your feet up, have some fun, man. All right, we will be back cooking in the dark. Now with more of the shell, here's Cheryl Cummings and Dale Campbell. Okay, welcome back to we're cooking in the dark. We're taking a little break there while our chicken cooked here. Out there hanging out with the crowd. Made up some Italian margaritas on break all. Share with everybody how we did that. I guess we should have recorded it a bit. Oh, well, next time. It's a perk of being in the audience. Right, guys? Yeah, yeah. All right, so our chicken is done. I'm going to say it's been in about three about three hours and 45 minutes. I've pulled it out and put it in a colander and kind of let it drain. And then I put a plate on anyway. Long story short, here it is. It's kind of cool, but we need to shred it. So you can do this a couple of ways. I mean, one, you can just kind of pull it apart with your hands. For true. Yes. Oh, just get your hands in there and just start pulling chicken breast apart. But the inside of the breast might be a little hot. Another way you can do it is just take a fork. A couple forks and just rake across it. Just like this, just kind of pull it apart with the fork. And that shreds it down really nicely. That's kind of what we're looking for is a real nice shred. Not so much big chunks. Because sometimes when I make chicken salad, I'll leave bigger pieces of chicken, you know? Oh, yeah, yeah, yeah. Because you want to have like a nice piece of chicken when you take a bite of a sandwich. But yeah, the fork trick just kind of put two forks together and then kind of pull them apart in different and separate directions. And you're just kind of scraping across the top of the chicken breast. So you're going to be kind of putting a little pressure down on the breast and then because you're raking with both forks, if you want, you can just do one fork and just kind of hold the breast. And you just want to go kind of across it. If the breast is up there top to bottom, then you'll want to do it just across the northern, well, east and west. That'll help bring it all down. So, well, I'm shredding this chicken up here. I did, well, we're, and they've got the, remember last year, I think it was, I came back and we did the shrimp corn dogs? Yep. Yeah, had more of those. Oh, I thought you were going to say like we brought you some more or something. You're just telling us. I did, but they didn't make it. Yeah, customs, customs, confiscation. That's, that's, yeah, exactly. That's what happened. I'm sorry, I'm sorry. You can't take those shrimp, boy. Run, Candace, run. Yeah, we have a friend of ours, Dingo, who used to, captains, a couple of boats down there. You know, we met him through other mutual friends and stuff, but, of course, he's from Australia. That's how he got the name, Dingo. But he found the love of his life and they got married and they live in Virginia now, which is cool. So while we're down there, we went, they've got a big map up on the wall. And you just take a little pin and you can stick it in to where you're from, you know, if you want. So we were standing in front of that and we took a picture, a whole group of us, you know, with the caption, "Where's Dingo?" Put it on Facebook. And then the next night we're hanging out and Gabe, who kind of replaced Dingo, is there. So he comes and sits by me and I put Marm around him and I point at him and take a picture with the caption, "This isn't Dingo." Which Dingo replies, "And he never will be." It's cute. So he was watching. So we went out to Buck Island, you know, when I climbed to the top and all that cool stuff. We were coming back and I go, "Man, let me drive." I think it was all right. So he gave the helm. So I'm, you know, helming back on about a 62 foot cat. Nice. And we took a picture of me up in front of the wheel. And with the caption, "Dingo, pack your bags." I'm on my way, brother. Oh goodness, just having fun, man, having fun. Good times, y'all. In any place, time you can just go and relax. You know? And we don't do a whole lot. We did more this time because we had some friends coming down that had never been there. So we took them down the tour of the Rum Factory. We went to the West End. We went to the East End. You know, we just took them to different places on the island. But yeah, normally, man, we just lay on the beach. That's nice. That's what your vacation should be, relaxing. Exactly. Don't. A couple years ago, I went down and I forgot my power cord for the computer. Couldn't find one down there. I'm like, "Okay." So I just didn't do, I didn't know nothing all week. And that was the best I ever felt coming back. Okay, y'all. I got a big old pile of this chicken here. It's been all shredded up. So let me throw it into the crock pot. I was using my flexible chopping mats, which are so wonderful, especially in this predicament right here. Because you've got all this chicken that shredded. I mean, we got a big old pile of it. But it's on this flat cutting board. Well, I'm going to fold each end of this cutting board up, because it's flexible and it creates like a little carry trough. And then, dweink, just a little tilt. And we dump it right into the crock pot. So simple. Oh, we have to put it back in? Yes, back in the crock pot. We're not done. We're not done. Oh, y'all were thinking we were done. I thought it was only licking our lips. Well, I know. I think we're going to do tortillas, right? Oh, absolutely. We're going to work. All right. So I was like, I'm ready. I'm ready. Get them out of here, boy. Hey, hey. We got a cream cheese now, the better good part. My wife's like, yeah, Rotel tomatoes and cream cheese. How can that not be good? Went back to my place where we sit out on the patio and eat our bagels. And I had an omelet this time. But I had a bagel there one day and I got my cream cheese. And they do chives and bacon, y'all. Oh, my gosh. In the cream cheese. And cream cheese, delicious. Yeah. And I tried another one. It was hot sauce. It was a hot cream cheese. Like a spicy bagel. Oh, it's just kind of basically like Tabasco sauce or, you know, whatever your favorite hot sauce is, just mix in with your cream cheese. Oh, very nice. Yeah, man. It was awesomely delicious. And Miss Porter, you'll be happy to know that I'm opening the cream cheese as you directed. Instead of doing the knife trick and all that, she says, just pull the end apart. It'll come right apart. And so you do pull it open. And then open up the seam right down the back. Shoop. There we are. So much easier than using a knife. You know, to cut around and open it and all that. I listen sometimes. So Lois, you'll be happy. I did it Lois's way. That's the way we did it. So now I'm going to just cut this cream cheese into probably like four or five cubes. Okay. Well, first four or five slices. And then I'll slice it one time right down the middle. We just want it in some smaller pieces. So it'll melt faster. Okay. That makes sense. So let me just finish cutting this right here. Okay. There we go. I washed my knife off real fast. That way that takes sticky dirty knives. I don't know. Pet peeve, you know. Okay. So now we're just going to throw this in. The cream cheese in with our chicken and Rotel tomatoes and onions. I do have one jalapeno that I've sliced. That we're going to put in also. Seeds I've been left in it. Oh my gosh. So this is definitely going to be spicy. Not too spicy. You don't think? Huh. Depends on how much hair you have on your chest. No, I want I want some spice in this. I mean the Rotel tomatoes give it a little, but they're not spicy. Yeah, they're not. No, you're not. And it's just one, there's like 12 slices of jalapeno. It's going to cook down in here. It is. And I think the cream cheese will definitely mellow things out. Cream cheese is mellow, yes. Unless it was the hot sauce cream cheese. Just stir this up a little bit. No, I didn't do that. I found that, you know, store brands and stuff. Sometimes you know that the off brands are cream cheese. I've just never melts, you know. They can be blander than bland. Oh my gosh. Yes, it's like a block of plastic or something. Yeah, yeah. I mean, we're saying this and somebody will probably send you a note saying, it's all from the same factory. No, I used to think that too, but I don't think it is in this case. Yeah. There's no way. I mean, unless they're buying, you know, seconds. But now some stuff like in our local grocery, like their A1 sauce, their clone of that or 15, you know, steak sauces are pretty good. Their potato chips and stuff are excellent. They're soft drinks are excellent. So I don't know, it's all, I guess, personal preference, man. It's why we live in America where we can vote. We can say, I do, I don't. I do, I don't. Okay, so we're stirred up here. Our lid is back on the crockpot. We're still on high. We're going to go about 20 to 30 minutes. You want to make sure that cream cheese is melted in there. You might want to let it go about 20 minutes. Set your timer and then come back, stir it up a little bit. As you're stirring it, you can kind of feel, because, you know, we've got the chunks of cream cheese in there, you can feel if they're melted or not. It won't take that long to melt cream cheese melts pretty quickly, especially in that hot thing there. So we're going to take a little break. We'll be right back on the other side. We're going to get our tortillas ready. We're going to talk about serving this up. My favorite part of the show. I'm beat. Now more of the show with your host, Dale Campbell and Cheryl Cummings. It's Dale and Cheryl. We're back. All right. Yay, exciting. I know, man. You could have been down those drinking bear with me in the pigs. Next time, next time. The domino club. Well, but can I tell you? We had, so you're off, like, hanging out. And I had a fantastic time because we had a coding camp going on here in Boston. We had kids, well, young adults in Boston. And we had two kids who joined us from Virginia, and one young man who participated in New Hampshire. So he came in a few days and he joined us via Skype some other days. What? It was so much fun. That's good. Yeah. That is awesome, man. Yeah. That's what summer's about. And then we had these great speakers. We had this one guy who runs a college called Becker College here in Worcester. And they teach people how to do video games, like to hold designing and all the different roles. And I mean, that's one of the things they're really well known for. And then we had this other guy who works. We need a great, we need a cooking in the dark game. I could be the ninja chef. Chop up a zucchini. You know, oh my gosh. Feel like a blur. Exactly. It's done. It's done. Yeah. Yeah. Then if you're the person you fix it for, if they take a bite and they die, you lose. All right. That's cool. You know, something else that I think is in your area is the 110 foot sailing schooner. I wonder if they would do something because it's a school. I mean, it's a teaching school. They take young adults out to teach them in the summer. They have programs where they sail for two or three weeks to teach them how to sail on old boat like that. Oh, is it like a tall ship? Yeah, yeah. I mean, you got to pull the sails up and we went on a tour. We had to raise the sails. I'm like, crap. That's when I realized back when I was a pirate, I was the captain. I wasn't raising no dang sails. Anyway, check it out if you're in the Boston area. I think it's around the east coast during the summer and then back down in St. Croix in the winter. Oh my gosh. We will definitely. Yeah. Very cool. Hey, I've taken some flour tortillas. I took three of them. All right. Two for me and one for you. How was that? But anyway, go ahead. I'm a big boy. Plus I'm cooked. Go ahead. Yeah. All this cooking, man, make me hungry. Especially can't even been smelling this stuff all day. I'm ready to eat. So I just put them in the microwave for about 20 seconds, 15 seconds. Put a little water in the middle, like a little cup of water in the middle and then put your tortillas around it. Make it real pretty and let it go. 15 or 20 seconds. You just, you don't want to cook the tortillas, but you want to soften them up a little bit so we can roll them. So I've got to play here. Now girl, I've got my spaghetti. Scoop, I guess. My spaghetti server. Okay, and I'm going to use it in here because we've got a little bit of moisture in here. Okay, and you don't really want a lot of water. You know, a lot of liquid on your tortillas. You don't want them wet. Now we could do something and probably fix that, put a little starch in here, a little flour and a little pepper, make a little, make a little gravy. But I don't want to do that. Just cut to the chase. I'm saying that. Y'all know, I'm preaching to the choir. All the cooks out there know, man, like, really? You want me to do that now? I know, I'm like, this is getting so complicated. I just want my tortillas to go on. Come on. Just, it's just that, man. So anyway, so we're going to just go in with our our spaghetti scoop and just dish a little bit out. And you can kind of feel the weight of it in the spaghetti scoop and just lay it out on your tortilla if you need to spread it out a little bit and roll up your tortilla. There we are. That's it. You're ready to eat. Now with these tortillas rolled up, if you want to stick this back in an oven, say about a 325, 350 degree oven for about five minutes, it'll kind of crisp up the tortilla a little bit. A little different, a little different texture. If you want to put a little sour cream on there. Yum. Before you roll it up and eat it, I don't have a problem with that. A little cilantro, I'm in. In fact, fix me to that way, please. You know, some extra jalapeno garnish it a little bit more. I mean, do it. But these are delicious. This is a delicious meal right here. The best part is being in the crock pot. If you're a, you know, by yourself or just a couple of you, you could probably eat off this a couple of days. I mean, this could definitely be dinner and maybe lunch. Oh, the crock pot? Oh, yes. Yes, yes, absolutely. There's a pretty good. I mean, and if you need to throw another chicken breast in there, go with four chicken breasts instead of three. You know, or I was thinking, maybe put some mushrooms in there. But I think we do that. I might do the diced tomatoes, you know, with the oregano and basil. And stuff go that way. Throw some, you know, almost make a really awesome spaghetti sauce thing. I don't know, that'd be good over spaghetti, I think. And I'm hungry, girl. I know, my goodness, my goodness. Why don't you read them this recipe real quick, Cheryl? And then we're going to do a little segment between now and Labor Day. I'm going to get you all ready for Labor Day in case you're going there. We're going to go over a couple, like little recipes that might be cool for you to bring, you know, because when you show up, you got to bring something. And, you know, it's cool when the blind person brings some edibles instead of a bag of ice. Or like me, a 12 pack and rum. Well, I always find out what kind of beer my host likes. I'll bring a 12 pack of that and my rum and coke, you know, and I'm good. That's funny. All right, so here's the recipe. We need three boneless skinless chicken breasts, one can Rotel tomatoes, quarter cup of onions, sliced or diced, one block of cream cheese, and sliced jalapenos, optional. I mean, you can get a little four ounce can of jalapenos if you want, that are already pre-sliced, or you can get a whole one, a fresh one, slice it down too, nice and thin. That's cool. If you have the smart slice, don't forget it's got the hole in the finger guard. That is made for, you know, tall, skinny things like that, like carrots or pickles or jalapenos. So it slice it down, throw it on there, throw it in. God, this is good. All right, we're going to take five. We're going to be right back with a Labor Day recipe. Something that will make you a hit at your next Labor Day party. [Music] Now with more of the show, here's Cheryl Cummings and Dale Campbell. All right, more cooking in the dark. Welcome back. All right, so for Labor Day, if you're going to somebody's place for Labor Day, here's an idea. How about sweet, spicy pickles? Oh, this is, pickles are definitely in. I went to some restaurants and you have pickles on the, on the menu now. Pickles galore? Wow. Yeah, I mean, they have like, uh, I had, they offered deep-fried pickles. I love a pickle with a club sandwich. Oh, absolutely. Or a grilled cheese sandwich, you know. Good, good. This recipe, y'all, um, we're going to cut it down to where if you do, I know how to make it, I make my, I, I do these by the gallon. Okay. So you can do like a quart jar of pickles or maybe a 24 ounce jar or even a 16 ounce jar. If you do that, try to get the whole pickle. Okay. If you can't get a whole pickle, get spears. What you want to do is you want to cut them into chunks. If you get a whole pickle, what I do is I'll cut it in half long ways and then I'll cut it in slices that are maybe, I don't know, a half inch, maybe three quarters of an inch wide, something like that, chunks, you know. Okay. Then you'll, you'll want, um, probably a 16 ounce can of jalapenos, sliced jalapenos, or a 12 ounce can, just depending on how many pickles you do. Now when I do the full gallon, I use two 40 ounce cans of jalapenos. Because what you want to do is you want to put in a layer back into the jar. You want to drain the pickles. Okay. Pull them out, slide, chop them up, chunk them. Okay. And then put a few pickles in so where you create just a little layer of pickles. And then you want to sprinkle in a layer, a thin layer of jalapenos over the top of that. Maybe a, uh, if you're using like a 16 or 24 ounce jar, maybe a tablespoon to two tablespoons of jalapenos. Okay. And then another layer, and then I'm sorry. And then you need to add about two or three tablespoons of sugar over the jalapenos. Then you do another layer of pickles, another layer of jalapenos, sugar. Pickles, jalapenos, sugar. Okay. And so you get, until you don't have pickles or how, you know, pickles left, okay. Then when you get there, go ahead and put some more sugar in there to fill up to the top. Put the lid on nice and tight and put it in the refrigerator. Then the next day, you want to take it out. And what I'll do is I'll put like some wax paper or foil, something over the top. And then I put the lid on to help seal it. Because you're going to want to turn that jar over. In the fridge and let it be upside down for another day. Okay. So do that. And then if you have a container, put it in that container. Okay. So if anything does leak out, it's not going to go all over. Oh, that's a sticky mess. I know. I speak from experience. I just can say, it sounds like you're speaking from experience. Yeah, it's like you put out a bottle. Let's all this all over this bottle of water. And then you try to get, you can't let go of it because I'll stuck to your hand. But you do this for seven days, keep flipping that jar back and forth, back and forth, back and forth, back and forth, back and forth. It takes about a week for these just to, what? To season. That's what I call it. But you shouldn't end up with no sugar. You shouldn't be able to see any sugar in there. And everything's going to kind of meld together all the flavors and tastes. They're great. So when you bite into your pickle, you're going to have a sweet sensation, followed by the halapeno heat. But the heat's not too bad because the sweet, they kind of cancel each other out. But they are delicious. I'll tell you, you take these and spread them out on a, put them on a little plate or something, put some toothpicks in there. They will be gone. You will be taken home an empty plate. They are delicious. That's why I make them by the gallon. And I use them at home if I'd make chicken salad, potato salad. I'll take five or six, eight slices of those and dice them up a little finer and put them in with my chicken salad or put them in, put them on my hot dog. That's delicious too. Anyway, they are the pickles, the sweet and sour, Don's pickles. My father-in-law brought that recipe back with him one time after one of his adventures. It was delicious. It still is. In fact, I've got a jar at home. I've got one in the refrigerator out in the garage. And I have half a one in the house. As long as you let them sit and season, the better they get. Oh, I can imagine the sweet and the spicy at the same time. And the spice. It's just so, so, so good. So good. But yeah, people will like them. I guarantee it. And if you need the recipe or you need to talk about it, give me a call. You know, email me. Get on the cooking in the dark list. Because next show, we've got a couple tips that came off of there that we'll share with you. That might help you at the barbecue too if you're going to that or the Labor Day party. Don't go without something in your hand. All right, Cheryl Cummings. We're back. Here we go. Season, I don't know, 14, 15, something like that. I know we're closing in on 400. Wow. Crazy. Who would have sunk it? I know. Phil Parr. That's what I get for getting drunk at Phil's house. All right, y'all. She's Cheryl Cummings. I'm Dale Campbell for The Magic Man. We're out of here. We will see you next week. Do not miss it. AMF. Kicking in the Dark is a presentation of Blind Mice Megamole and www.blindmicemegamole.com. Cooking in the Dark was produced by THC Productions. (upbeat music)