CHUNKY CAJUN WATERMELON RELISH
Don't toss the watermelon rind! Kick it up by pickling it into this Cajun relish. Top fried catfish, grilled shrimp, fried alligator, or just kick up a good old hot dog! I've also added fresh garlic, thyme, oregano n parsley just to kick it up a bit more. But you really don't need too.
Provided by Rita1652
Categories Sauces
Time 55m
Yield 9 8 ounce jars, 40 serving(s)
Number Of Ingredients 13
Steps:
- Place rind, peppers, and onion in a large bowl toss in the salt and cover with ice cold water. Chill for 8-12 hours.
- Prepare jars and water bath for canning.
- Rinse very very well and drain set aside.
- Place the remaining ingredients in a large stainless steel pot. Bring to a boil to dissolve sugar. Once dissolved add the drained rind and veggies.Bring back to a boil then reduce to a simmer over medium low flame. Simmer covered for 25 minutes.
- Pack into hot jars leaving 1/2 inch head space. Wipe rims adjust lid placing screw bands on. Process in hot water bath for 10 minutes.
- Cool jars out of draft for 12 hours check for seals. label and store. Or give as gifts.
Nutrition Facts : Calories 25, Sodium 175.9, Carbohydrate 5.8, Fiber 0.2, Sugar 5.4, Protein 0.1
WATERMELON RIND RELISH
Make use of every part of the watermelon with our Watermelon Rind Relish recipe. Combining chopped green peppers, red and yellow onions, mustard and more, this watermelon rind relish is an unexpectedly flavorful condiment.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 32 servings, 1 Tbsp. each
Number Of Ingredients 6
Steps:
- Combine all ingredients except red onions in medium saucepan.
- Bring to boil on medium heat, stirring frequently; simmer on medium-low heat 8 to 10 min. or until most of the liquid is cooked off, stirring frequently. Cool completely.
- Stir in red onions before serving.
Nutrition Facts : Calories 15, Fat 0.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BRICE PALMER'S FRIED ALLIGATOR BITES
I love fried gator tail, and the local restaurant in my area, The Black Hammock, has some of the best I've eaten. Unfortunately, I don't have their recipe. We can actually purchase gator meat, fresh or frozen, at some fresh seafood houses so this is something I would love to try cooking myself. This recipe was taken from the Texas Cooperative Extension Alligator Cookbook and is posted there as a recipe from "Tony Chachere's Cajun Country Cookbook". It sounds very good, and all recipes I've ever seen are very similar with the only noted differences being in the batter and seasoning ingredients. I hope you enjoy this one! NOTE: Servings and yield are estimated. Prep time DOES NOT include refrigeration time. Posted for ZWT5.
Provided by kitty.rock
Categories Lunch/Snacks
Time 30m
Yield 24-36 bites, 8-12 serving(s)
Number Of Ingredients 7
Steps:
- Cut the alligator into 1" cubes and soak in milk (in the refrigerator) for 2 to 3 hours.
- Drain milk then season meat (in the same bowl) with Tony's Creole Seasoning.
- Add the mustard to the bowl and mix well, coating meat with mustard.
- Mix Fish Fry and pancake mix together in shaking bag. Drop meat cubes in shaking bag and coat well.
- Deep fry at 375 F for 5 to 6 minutes or until golden brown.
- Serve hot with French fries and seafood sauce or other dipping sauce.
Nutrition Facts : Calories 201.4, Fat 5.9, SaturatedFat 2.5, Cholesterol 19.6, Sodium 789.7, Carbohydrate 29.9, Fiber 1.9, Sugar 0.9, Protein 7.5
CANDIED WATERMELON RIND
Who knew the often tossed rind of your favourite Summer fruit could make delectable candy to enjoy all year 'round? Exotic spice flavour from cardamom and Szechuan peppercorns make these a truly unique sweet treat - perfect to eat out of the jar or use in baking like candied ginger! Adapted from http://www.notquitenigella.com/2012/02/06/slatko-watermelon-rind-jam/. NI includes all the syrup, although you won't eat it all.
Provided by YummySmellsca
Categories Candy
Time 7h
Yield 2 cups, 32 serving(s)
Number Of Ingredients 8
Steps:
- Place watermelon rind in a deep pot and add the sugar.
- Cover and let stand at room temperature overnight (at least 4 hours) to macerate.
- In the morning, bring to a simmer, stirring to thoroughly dissolve the sugar.
- Add the remaining ingredients, cover and simmer for 2 1/2 hours. Cubes will be translucent when done.
- Uncover and bring to a boil. Cook for 30 minutes, stirring often, to reduce the syrup to a thick caramel-like liquid.
- While still hot, ladle into sterilized jars and process in a waterbath for 30 minutes (the original calls for turning the jars upside down for a minute to create a seal but to correlate with the US safety guidelines I suggest waterbath canning for shelf-storage. If you're keeping it in the fridge, skip this part!).
Nutrition Facts : Calories 51.5, Sodium 0.2, Carbohydrate 12.8, Fiber 0.1, Sugar 12.6
WATERMELON RIND RELISH
From Cooking Light Magazine, anything with this summer favorite melon seems perfect for hot weather. For this recipe, you'll need the rind of a five-pound melon. Use the white inner rind, not the outer green part, which might have been waxed. Shred the rind with the large holes of a box grater, or cut it into chunks and shred it in a food processor. Serve the relish with ham or fish, or stir a little into steamed carrots.
Provided by CaliforniaJan
Categories Melons
Time 1h5m
Yield 3 1/2 cups
Number Of Ingredients 9
Steps:
- Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well.
- Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes.
- Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently.
- Cool; pour relish into airtight containers.
- Note: Refrigerate Watermelon Rind Relish in airtight containers up to two months.
Nutrition Facts : Calories 266.2, Fat 1.6, SaturatedFat 0.1, Sodium 353.3, Carbohydrate 60.9, Fiber 1.1, Sugar 57.8, Protein 1.4
PICKLED WATERMELON-RIND RELISH
This sweet-tart relish is a staple of the American South; it is particularly good with barbecued chicken or pork.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 1/2 quarts
Number Of Ingredients 10
Steps:
- Using a sharp knife, slice watermelon in half lengthwise; scoop out flesh, and reserve for another use. Scrape rind with a large metal spoon to remove all traces of pink. Cut rind crosswise into 1-inch-wide strips. Using a sharp knife, peel green skin from rind, and discard; cut away any bruises or bad spots. Slice rind into 2-inch lengths.
- In a large nonreactive bowl, combine the water and salt. Add watermelon rind; let soak overnight, covered, at room temperature. Rinse 2 or 3 times in fresh cold water, and drain well in a colander.
- Heat sugar and vinegar in a nonreactive stockpot over medium-high heat, stirring until the sugar has dissolved. Add the remaining ingredients and the watermelon rind, and bring to a boil over medium-high heat. Reduce heat to a simmer; cover, and cook 30 minutes. Remove from heat, and let stand overnight at room temperature.
- Transfer watermelon relish to jars or airtight containers; cover, and store in the refrigerator up to 2 weeks.
WATERMELON RIND CHUTNEY
Categories Condiment/Spread Ginger Vinegar Watermelon Hot Pepper Summer Boil Gourmet
Yield Makes about 3 cups
Number Of Ingredients 9
Steps:
- Remove watermelon flesh from rind and reserve flesh for another use. Scrape off and discard any remaining pink flesh from rind, then cut rind crosswise into 2-inch-wide strips and remove green peel with a Y-shaped vegetable peeler or a sharp knife. Discard green peel. Cut white rind into 1/2-inch cubes (you will have 5 to 6 cups).
- Bring rind and remaining ingredients to a boil in a 4-quart heavy saucepan over moderate heat, stirring until sugar is dissolved. Reduce heat and simmer, uncovered, stirring occasionally, until rind is tender and translucent and liquid is syrupy, 45 to 55 minutes. Cool chutney, uncovered, then chill in an airtight container 1 to 3 days to allow flavors to mellow.
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