Continued Adventures Of The Pickled Peppers

In an effort to take advantage of a hot summer night and continue to use the (almost comically) large jar of pickled peppers (made for this pizza), Joe and I had a very simple but delicious grill out. We used the pickled peppers in two ways. First, Joe made spicy palomas using their brine. Second, we grilled up some hot dogs and topped them with peppers, sauerkraut, and yellow mustard.  

Spicy Palomas:

A generous handful of ice
1 shot tequila
Juice from half a lime
Pinch of salt
1 tablespoon brine from pickled peppers
1/2 a can of grapefruit soda
A few pickled peppers for garnish

Fill glass with ice.  Add tequila and lime juice. Stir. Add salt. Stir. Add brine. Stir. Add grapefruit soda. Stir. Finish with pepper garnish. Joe maintains that the key to a great paloma is to constantly be stirring. 

Alongside, we had grilled portobellos and orange bell peppers brushed with olive oil, balsamic vinegar, salt, and pepper. I couldn't resist a handful of cherries as well. It began pouring rain almost immediately after dinner, so we ran inside and ended the evening splitting an ice cream sandwich while watching Chef's Table. Have you watched it yet? We're halfway through, and I'm totally obsessed. Francis Mallmann's episode was my favorite so far. His pit cooking makes our little hot dog grill look pretty pathetic.