Rub pork with oil and season to taste. Refrigerate until ready to cook.
For the pineapple relish, place all ingredients in a medium saucepan on high heat. Bring to a boil, stirring. Reduce heat to low; simmer, stirring, 20-25 mins, or until thickened.
Meanwhile, preheat the grill to medium. Grill pork 20-25 mins, turning, until cooked to desired doneness. Transfer to a plate. Let stand, covered, 5 mins.
Slice pork and serve with pineapple relish and arugula leaves.
Combine yogurt and tikka masala paste in large bowl. Add pork chops; turn to coat. Let stand 15 mins to marinate.
Prepare pappadums and rice according to package directions.
Meanwhile, for the pineapple relish, combine all ingredients in a medium bowl. Season with salt.
Preheat grill to medium-high. Grill pork for 6-7 mins each side, until lightly browned and just cooked through. Serve pork with pineapple relish, rice and pappadums.
old pecans into the apple-pineapple relish. Divide the Brussels sprouts mixture
ade Meyer Lemon Relish (recipe follows).
Meyer Lemon Relish:.
Place diced
For relish:.
Combine the tomatoes, green
Place the apple in a small saucepan with one tablespoon water.
Cook over medium heat until tender but not mushy, about 5 minutes.
Cool completely.
In a large bowl, combine the ham and pepper relish ( \"Red Pepper Relish\" Recipe #239180 ).
Stir in the apple and blend well.
Cover and chill well before serving.
edallions. Serve warm.
For pineapple relish: Combine all the remaining ingredients
Toss together pineapple, onion, chile, thyme, vinegar, and
In a small bowl combine 1/2 tsp of the cardamom, the salt, and black pepper. Rub both sides of chicken with oil; sprinkle evenly with spice mixture.
Grill chicken on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is no longer pink (170\u00b0F), turning once.
For relish, in a medium bowl combine pineapple, sweet pepper, cilantro (or parsley), lime juice, green onion, jalapeno pepper, and the remaining 1/4 teaspoon cardamom. Serve chicken with relish. If desired, garnish with herb sprigs.
Rinse cranberries in cold water and drain well.
Put through find blade of food chopper, saving all juice.
Add undrained pineapple and sugar to chopped cranberries and juice; stir well. Allow to stand at room temperature, stirring a few times, until sugar is dissolved, about 20 minutes.
Refrigerate and serve chilled.
Relish will keep for several weeks.
Makes about 3 1/2 cups.
Prepare jars, lids and bands.
Combine all ingredients in a large saucepot. Bring to a boil. Reduce heat and simmer 20 minutes, stirring frequently.
Ladle hot relish into prepared jars leaving a 1/4\" headspace. Check for
air bubbles. Process jars in a boiling water bath for 15 minutes. Adjust
time according to your altitude.
Drain pineapple, reserving 1/4 cup syrup.
Over high heat, bring to full boil the cranberries, sugar, raisins, ginger, salt, allspice and reserved pineapple syrup; reduce heat.
Cover and simmer for 10 minutes or until cranberries pop.
Add pineapple chunks and cook for 5 minutes more or until mixture thickens. Will keep for 2 weeks in refrigerator.
Drain pineapple but reserve the juice, chop finely.
Heat oil in a pan, and add mustard seeds immediately to it.
As soon as it begins to sputter, add cumin and onion seeds.
Add ginger and chilies and saute for about a minute until just aromatic.
Add the pineapples, raisins, sugar and salt.
Add 1 1/4 cups of pineapple juice (use the reserved juice and make it up to 1 1/4 cups using water if needed).
Bring to a boil, reduce heat to medium and cook uncovered for 15-20 minutes.
Cook cranberries and water until cranberries crack, then mash. Add jello and sugar.
Mix together and add pineapple and let set to jell.
For the liquid use juice from pineapple and enough water to make 2 cups.
Combine with sugar and heat until sugar is dissolved.
Add cranberries; bring to a boil and cook 5 minutes. Add pineapple, raisins, orange peel and pulp.
Cook about 10 minutes or until thick.
Refrigerate 24 hours before serving. Makes 12 to 15 servings.
Gently boil first 3 ingredients together until all berries have popped.
Remove from heat and add jello.
Add pineapple.
Mix and chill.
Chopped walnuts may be added.
Cook sugar in 1 cup of water; boil for 5 minutes.
Add cranberries and cook until berries pop and until thickened consistency.
Remove from heat and add crushed pineapple; mix well.
If desired, chopped nuts can be added.
Chill and serve.
Mix carrots, raisins and drained pineapple in a bowl.
Sprinkle with sugar.
Toss lightly to mix.
Chill at least 30 minutes. Combine mayonnaise, cream, lemon juice, salt and pepper in a small bowl.
Stir into carrot mixture just before serving.
Serve as a side dish or in lettuce cups as a salad.
Serves 6.
Grind oranges with cranberries.
Save juice.
Add sugar and pineapple with juice.
Add sugar and mix well.
Put in jars in refrigerator.
Dice one red onion.
Heat olive oil in a saute pan over medium-high heat. Saute dried cherries, pineapple and diced red onion until the onion is soft.
Add chicken broth, reduce heat and saute until the pan is almost dry (this will reconstitute the cherries).
Serve warn.