Chow Chow Food

SOUTHERN CHOW CHOW

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

CHOW-CHOW

Steps:

• Mix the cabbage, bell pepper, onion, and radishes with the salt and place in a strainer set over a bowl. Refrigerate overnight.
• Press out as much liquid as possible from the vegetables.
• Combine the vinegar, honey, mustard, turmeric, horseradish, cloves, bay leaf and chili with 1/2 cup water in a large pot and boil for 5 minutes. Add the vegetable mixture, toss to coat and bring it back to a boil. Remove from the heat and let cool to room temperature. Transfer to a container and store in the refrigerator for up to 7 days.

CHOW CHOW I

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.

CHOW CHOW PENNSYLVANIA DUTCH

Steps:

• Combine vinegar, sugar and salt in large stockpot or kettle large enough to hold all ingredients. Bring to a boil, being certain sugar and salt are completely dissolved. Add the cooked beans, vegetables, canned onions and gherkins. Bring back to boil, then reduce heat and keep at a simmer. Place in hot sterilized jars, leaving 1/2-inch head space, and process in a boiling water canner for 10 minutes at an altitude up to 1,000 feet, 15 minutes at 1,000 to 6,000 feet. (Processing times are based on guidelines provided by the USDA National Food Safety Database.).
• Notes: Recipe can be made in smaller amounts and, rather than processing, kept in the refrigerator for up to two months.
• RATATOUILLE VERSION; diced eggplant, diced zucchini, tomatoes, tomato paste, onion, garlic, peppers, oregano, basil, wine, prepare, add to large pot and simmer until veggies done (fork test). Recipe ingredients from a shopper at Monroe Street Farmers Market. Fall 2017.

CHICKEN CHOW MEIN

Steps:

• Marinate the chicken: Combine the 2 teaspoons soy sauce, rice vinegar, and sesame oil in a small bowl. Add the sliced chicken, and toss to completely coat. Set aside while you cook the noodles.
• Cook the chow mein noodles according to package directions, drain well, and set aside.
• Heat half of the oil (1 tablespoon) in a very large skillet or wok. When is is very hot, but not smoking, add the chicken mixture, and stir fry until the chicken is cooked through. Remove the chicken to a plate, set aside and keep warm.
• Add the rest of the oil to the skillet, then add the cabbage, bok choy, water chestnuts and garlic; stir fry for a couple of minutes until the vegetables begin to wilt. Add the noodles, and continue to cook until the noodles are hot, and well combined with the vegetables.
• Add the soy sauce and oyster sauce, toss to combine. Add the chicken, toss to combine.
• Transfer the chow mein to a serving platter, and top with the chopped green onions. Serve immediately.