Onion Caper Walnut Relish Food

SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH

Steps:

• Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
• Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

ROASTED SALMON WITH WALNUT-PEPPER RELISH

Steps:

• Make the relish: Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and bake until toasted, 7 to 10 minutes. Let cool, then finely chop and transfer to a bowl. Add the cayenne, lemon juice, honey, roasted red pepper, walnut oil, 1 tablespoon olive oil and 2 tablespoons parsley. Add 1/2 teaspoon salt and black pepper to taste and toss to combine. (The relish can be made up to 1 day ahead; cover and refrigerate.)
• Make the salmon: Raise the oven temperature to 425 degrees F. Combine the remaining 1 tablespoon olive oil and 2 tablespoons parsley, the chives, lemon zest, 1/2 teaspoon salt, and black pepper to taste in a bowl. Rub the herb mixture all over the salmon. Lay skin-side down in a baking dish and roast until just cooked through, 12 to 14 minutes. Let rest 5 minutes, then transfer to a platter and top with the walnut-pepper relish.

PYAZ KA LACCHA (RAW ONION RELISH)

Steps:

• Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion's bite, but you can skip this step if you'd like a stronger onion flavor.)
• Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
• Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.

OLIVE CAPER RELISH

Steps:

• Pulse all ingredients together in a food processor until coarsely chopped.

LATIN BURGERS WITH CARAMELIZED ONION & JALAPENO RELISH

Steps:

• To make the Latin Burgers:.
• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.
• Form the burgers into 6 patties without pressing them too much or they can become tough.
• Line a baking pan with waxed paper and put the burgers side-by-side in a single layer.
• Cover and refrigerate for at least 30 minutes.
• This will help the burgers hold together.
• If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
• To make the Caramelized Onion and Jalapeno Relish:.
• Heat the olive oil in a heavy skillet over medium-low heat.
• Add the onions and season with salt and pepper.
• Add the jalapeno chiles and the brown sugar.
• Saute for 15 minutes or until the onion and the chiles are caramelized and soft.
• Set aside.
• To make the Red Pepper Mayonnaise:.
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper.
• Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth.
• NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
• To cook the Latin Burgers:.
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side.
• In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt.
• If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls.
• Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

CRANBERRY AND WALNUT RELISH

Steps:

• Tie rosemary and sage together with kitchen twine, and set aside. Place a medium enameled or stainless steel saucepan over medium-low heat, and melt butter. Add onion. Cover and cook, stirring occasionally, until tender but not browned, about 5 minutes.
• Add rosemary and sage, dried cranberries, apple cider, orange juice, 1 cup sugar and the salt. Simmer until liquid is reduced by half. Add fresh cranberries and simmer, stirring frequently to prevent burning, until relish is thick and sticky, 15 to 20 minutes. Taste and adjust sugar as needed. Add walnuts and allow to cool. Allow relish to chill, preferably overnight, before serving.