For corn relish.
Fry bacon in a
Relish Mixture Instructions.
Put all the ingredients for the relish mixture in a large plastic bowl (non-metallic) add 1/2 cup non-iodized salt and stir well, let mixture stand for 4 hours. Drain well, DO NOT RINSE.
Brine Mixture and Canning Instructions.
Once the relish mixture has set for the required time and drained well put in medium sized stock pot along with the ingredients from the Brine mixture and boil for 3 minutes. Add to hot jars adjust flats and rings and seal.
br>Avocado-Oregano Relish: Combine all the ingredients for the relish in a
Mix all the ingredients for the marinade in a plastic bag.
Marinate tuna steaks for at least 4 hours in the fridge.
While tuna is marinating, mix all ingredients up for the relish and refrigerate for at least 2 hours. Toss again before serving.
Generously pepper both sides of tuna steaks.
Pre-heat broiler and broil steaks for 5-6 minutes per side, use your judgment, you do not want to overcook - broilers vary!
Dredge cooked steaks in toasted sesame seeds and top with relish.
Enjoy.
owl. Marinate the skirt steak for 1 hour using one-half
ll of the ingredients for the relish in a medium bowl. Cover
hem over a hot fire for 5 to 7 minutes per
alt and pepper and refrigerate for at least 4 hours to
he heat and let stand for 20 minutes to soften. Drain
repared cookie sheets.
Bake for 12-14 minutes or unti
Ina bow, add relish ingedients and let stand while you prepare the following:
heat 1/4 inch olive oil In a heavy bottom pan until it shimmers
beat egg whites in a bowl until frothy and add salt and pepper.
pour breadcrumbs in a pie plate.
dredge mozzarella slices in egg and then breadcrumbs TWICE.
Fry breaded cheese in oil for 1 and 1/2 minutes on each side.
top each slice with a scoop of relish.
Enjoy!
Onion Relish:
In heavy medium pot,
For Tomato Relish:
Add all the ingredients
For the relish, place the onion, rhubarb, currants,
For chicken:
In shallow glass
ish combine all the ingredients for the relish; cover and refrigerate until
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
Stir ingredients for tomato relish together.
Season with pepper, stir occasionally.
In blender, combine beans, oil, thyme, lemon peel, lemon juice, garlic and salt.
Whirl til smooth.
Spoon bean pate into serving crock, or serve pate on toasts with relish.
In a resealable plastic bag, combine pork, orange juice, molasses, ginger, and coriander; turn to coat. Marinate 4 to 24 hours.
Remove pork, discard marinade.
Heat oven to 450 degrees. Place pork in shallow roasting pan; roast 20 to 25 minutes or until internal temperature is 155 degrees; remove from oven. Let stand 5 minutes before slicing.
For the relish: Combine all ingredients in a small bowl and serve with pork.