RED PEPPER AND CORN RELISH
Super yummy relish and a great way to use up that golden summertime corn. Originally submitted to ThanksgivingRecipe.com.
Provided by Christine L.
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Yield 80
Number Of Ingredients 9
Steps:
- Roast the red pepper over a gas flame or under the broiler until blackened on all sides. Remove from heat and seal in a paper bag and let stand for 10 minutes. Peel, seed and chop.
- In a large bowl combine the vinegar, maple syrup, hot pepper sauce, ground tumeric and salt. Gradually whisk in the oil. Add the chopped red pepper, thawed corn and green onions. Toss to coat. Cover a refrigerate overnight, stirring occasionally. Can be made up to 3 days ahead of time. Let relish stand at room temperature for 30 minutes before serving.
Nutrition Facts : Calories 20.6 calories, Carbohydrate 2.9 g, Fat 1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 33.5 mg, Sugar 0.9 g
ROASTED SALMON WITH RED PEPPER AND CORN RELISH
Steps:
- Toast coriander seeds in small skillet over medium heat until aromatic, stirring frequently, about 2 minutes. Cool slightly. Crush in mortar with pestle.
- For relish:
- Char bell peppers over gas flame or under broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; cut into 1/2-inch pieces. Set aside.
- Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add corn and green onions and sauté until corn begins to brown in spots, about 5 minutes. Add garlic and thyme; sauté 2 minutes. Add wine and stir until liquid evaporates, about 1 minute. Remove from heat. Stir in bell peppers, lemon juice, honey, and remaining 2 tablespoons olive oil. Add 1 1/2 teaspoons crushed coriander seeds. (Relish can be made 8 hours ahead. Cover and refrigerate. Stir over medium heat until heated through before serving.) Stir parsley into relish. Season to taste with salt and pepper.
- For salmon:
- Preheat oven to 400°F. Line large baking sheet with foil. Mix first 5 ingredients and remaining crushed coriander seeds in medium bowl. Brush salmon all over with mixture. Transfer to prepared baking sheet. Roast salmon until opaque in center, about 10 minutes. Transfer to platter. Spoon relish over salmon and serve.
SWEET CHERRY PEPPER RELISH
Provided by Jeff Mauro, host of Sandwich King
Categories condiment
Time 5m
Yield 3 cups
Number Of Ingredients 6
Steps:
- Put the peppers, pineapple, celery and garlic in the bowl of a food processor. While streaming in the olive oil, pulse until combined but still coarse. Season with salt and a little bit of the pickling liquid from the peppers if desired.
SMOKY CORN-RED PEPPER RELISH
This relish is a great complement to Chris Schlesinger and John Willough's Molasses-and-Chile-Glazed Pork Medallions.
Provided by Martha Stewart
Categories Entertaining Seasonal Summer Entertaining BBQ & Grilling Recipes
Number Of Ingredients 7
Steps:
- Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold your hand above the grill for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
- Place bell pepper on grill and grill on all sides until skin is black and blistered, 8 to 12 minutes. Transfer pepper to a paper bag, fold bag closed, and set aside.
- Place corn on grill and cook on all sides until tender and beginning to brown, 3 to 4 minutes. Transfer corn to a cutting board and remove kernels from cob; you should have about 1 1/2 cups kernels. Transfer corn to a medium bowl and set aside.
- When pepper is cool enough to handle, gently peel the skin from the pepper. Cut pepper in half lengthwise; remove seeds, ribs, and stem. Chop pepper.
- Transfer chopped pepper to bowl with corn, along with basil, oil, vinegar, and garlic; toss until well combined. Season with salt and pepper.
SMOKY CHIPOTLE PEPPER SALSA
Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread
Provided by Good Food team
Categories Condiment, Side dish, Snack
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
- Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.
Nutrition Facts : Calories 55 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
MOLASSES- AND CHILE-GLAZED PORK MEDALLIONS WITH SMOKY CORN-RED PEPPER RELISH
This wonderfully delicious meal is courtesy of "Grill It!" authors, Chris Schlesinger and John Willough.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
- In a small bowl, mix together molasses, butter, crushed red pepper flakes, and 1 teaspoon black pepper until well combined; set glaze aside.
- Pat pork dry with paper towels and coat with olive oil; season with salt and pepper. Transfer pork to grill, placing cutlets directly over heat. Cook, turning once, about 5 minutes per side. Using about half of the glaze, brush cutlets with during the last 30 seconds of cooking, reserving any remaining glaze for serving.
- Transfer cutlets to a serving platter and loosely cover; let stand 5 minutes before serving with Smoky Corn-Red Pepper Relish and reserved glaze.
GRILLED CHICKEN WITH CORN AND SWEET PEPPER RELISH
Sizzling Summer recipe! Fresh and yummy! Plan ahead- Needs to marinate for at least 2 hours! Note: I have tried this with frozen corn rather than fresh and it was equally yummy. Canned corn will not give you as crisp a texture but is very good too. Source: National Chicken Council/U.S. Poultry & Egg Association
Provided by Mamas Kitchen Hope
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Using vegetable peeler, peel lemon. In large shallow glass baking dish, place lemon peel strips and 2 tablespoons olive oil. Add chicken breast halves and marinate in refrigerator for at least two hours or up to overnight.
- Bring a small saucepan of salted water to boil. Add corn kernels and simmer 1 minute. Drain and set aside.
- Make relish by combining in large bowl the corn, red pepper dice, green pepper dice, yellow pepper dice, onion, garlic and parsley. Stir well to combine.
- Add remaining 5 tablespoons olive oil and red wine vinegar. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper.
- Prepare grill.Place chicken breasts on grill and cook until golden brown on one side, about 5 minutes. Turn chicken breasts, season with remaining salt and pepper and return to grill.
- Continue cooking until golden and cooked throughout, about 4 to 5 minutes more.
- To serve, slice each chicken breast on the diagonal into 4 or 5 slices. Top with relish.
Nutrition Facts : Calories 325.9, Fat 19.4, SaturatedFat 3, Cholesterol 75.5, Sodium 533.2, Carbohydrate 11.4, Fiber 2.2, Sugar 3.6, Protein 26.9
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