il over high heat. Saute onion and garlic for 3-4
Onion Relish:
In heavy medium pot,
ray salt, half cracked pepper and ground pepper.
Place salmon in
Rub steak with 2 t. lime juice and 2 t. chili powder, then sprinkle with salt. Let sit while you prepare the relish.
Combine onion, cilantro, remaining 5 t. of lime juice and 1/2 t. of chili powder.
Broil or grill steak about 7 minutes (medium-rare) per side until desired doneness.
Remove steak from heat and let sit at least 5 minutes (VERY IMPORTANT).
Cut steak at an angle against the grain. Serve topped with onion relish.
Slice eggs in half and remove yolks. Mash yolks with fork in medium bowl. Add mayonnaise, salt and pepper. Blend well.
Fill egg whites with yolk mixture. Top half the eggs with Pepper and Onion Relish and half with Cranberry Relish. Chill before serving. Garnish with cilantro, if desired.
arinade: combine green onion, regular onion, chilis (to taste), salt, pepper, and olive
Coat lamb with 1 tbsp oil and cumin. Set aside for 5 mins.
Meanwhile, combine couscous and dried figs. Pour 1 cup boiling water over top. Set aside, covered, for 5 mins. Fluff with a fork to separate grains.
Heat a large frying pan over medium heat. Cook lamb for 5-7 mins, turning. Let rest, covered, for 5 mins then slice thinly.
Add onion relish, mint, remaining oil, lemon juice and maple syrup to couscous. Season. Transfer to a serving platter and top with lamb. Serve with baby spinach and beets.
nd season with salt and pepper.
Grill until almost cooked
Combine vegetables and cover with boiling water.
Let stand 5 minutes. Drain. Cover again with boiling water and let stand 10 minutes. Drain. Tie spices and hot pepper in a cheesecloth bag. Combine vinegar, sugar and salt. Add spice bag and simmer 15 minutes. Add vegetables and simmer 10 minutes. Remove spice bag. Bring relish to boiling point.
Pour boiling hot relish into jars.
Beat cream cheese in a medium bowl until smooth. Gradually mix in relish. Spoon into decorative bowl. Chill at least 1 hour. Serve with crackers.
For an easier option, unwrap block of cream cheese and place on decorative plate. Pour relish over top. Serve with small serving knife and crackers.
Cut onions into thin wedges.
Saute onions in margarine in large skillet over medium heat until browned, at least 10-15 minutes.
Sprinkle with sugar, stir in vinegar, salt and pepper. remove to serving bowl. Wipe skillet with paper towel.
Add oil, over medium heat place cube steaks and cook until done.
Return onion relish on top of steaks and warm up and serve.
Combine all ingredients and bring to a boil.
Boil gently until mixture is thickened and reduced about 1/2 in volume (about 45 minutes), stirring occasionally.
Pack the relish into hot jars.
Seal.
Process in boiling water for 5 minutes.
Cut onions into thin wedges.
Heat butter in large skillet over medium heat.
Add onions; saute until browned, 10 to 15 minutes.
Sprinkle with sugar.
Stir in vinegar, salt and pepper. Remove relish to serving bowl.
Wipe skillet clean with paper toweling.
Heat oil in skillet over medium-high heat.
Add steaks in single layer; cook 1 minute each side or until cooked through. Serve with relish.
Combine all ingredients in a nonreactive pot. Bring mixture to a simmer, and simmer until it is thick, about 30 minutes.
Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace. Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath.
Store the cooled jars in a cool, dry place.
Grind pepper with onions. Drain and put in vinegar mix. Simmer 20 minutes. Drain and pack in hot jars. Spoon hot vinegar to wet relish.
Seal jars.
*Harry and David's makes pepper-onion relish.
Heat oil in a large skillet over medium-high heat. Saute onion and jalapeno in hot oil until just translucent and softening, 3 to 5 minutes. Stir pickled peppers and 1/4 cup reserved pickling liquid into onion mixture; cook and stir until liquid reduces and flavors blend, 3 to 5 minutes. Season with salt.
Drain pepper and onions.
Combine all ingredients and bring slowly to a boil.
Cook until slightly thickened, about 25 minutes.
Pour into clean, hot, sterilized jars.
Fill jars to 1/2 inch of top.
Seal.
Process 10 minutes at simmering temperature, about 180 degrees.
Preheat oven to 400. Stir together all ingredients, and pour into an 11x7 inch baking dish. Bake 45 minutes or until soft, stirring every 5 minutes. Transfer pepper mixture and any liquid to a bowl. Let cool 30 minutes or to room temperature. Store in an airtight container in refrigerator up to 3 days.
Place peppers and onions in a food processor
Chop.
Cover with boiling water and let stand 5 minutes.
Drain.
Boil together vinegar, sugar, salt and seeds.
Add pepper-onion mixture.
Simmer 15-20 minutes.
Pack into jars and seal.