Best Grilled Onion And Pepper Relish Recipes

NEW YORK STREET CART DOGS WITH ONION SAUCE AND GRILLED RED PEPPER RELISH

New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish image

Provided by Bobby Flay

Time 1h5m

Yield 4 to 8 servings

Number Of Ingredients 19

Ingredients

2 tablespoons canola oil
2 large onions, halved and thinly sliced
2 teaspoons ancho chile powder
1/2 teaspoon ground cinnamon
1/2 cup ketchup
1/4 teaspoon hot sauce
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 cloves roasted garlic, coarsely chopped
3 grilled red peppers, peeled, seeded and diced
3 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
Kosher salt and freshly ground black pepper
Dijon mustard
8 all-beef kosher hot dogs
Canola oil
Freshly ground black pepper
Soft poppy seed or regular hot dog buns

Steps:

For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.
For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.
For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.

GRILLED PORK CHOPS WITH ONION AND BELL PEPPER RELISH

Grilled Pork Chops with Onion and Bell Pepper Relish image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds sweet red onion, peeled and thinly sliced
1 red bell pepper, ribs and seeds removed, thinly sliced
1 green bell pepper, ribs and seeds removed, thinly sliced
1 yellow bell pepper, ribs and seeds removed, thinly sliced
1 tablespoon grapeseed oil
2 teaspoons balsamic vinegar
2 tablespoons brown sugar
1/2 cup ruby port wine
4 (8-ounce) bone-in pork loin chops, about 1 to 1 1/2 inches thick, trimmed
Canola oil
Salt and freshly ground black pepper

Steps:

To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
Serve with the relish.

GRILLED ITALIAN SAUSAGE, PEPPER AND ONION QUESADILLA WITH SWEET 100 TOMATO RELISH

Grilled Italian Sausage, Pepper and Onion Quesadilla with Sweet 100 Tomato Relish image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1/2 pound hot Italian sausage, links
1/2 pound mild Italian sausage, links
12 (6-inch) flour tortillas
1 cup shredded fontina cheese
1/2 cup grated Parmesan cheese
1 red onion, sliced, grilled and chopped
1 yellow pepper, grilled, peeled and chopped
1 red pepper, grilled, peeled and chopped
4 cloves garlic, coarsely chopped
1/4 cup chopped flat leaf parsley
2 cups Sweet 100 tomatoes, sliced in half (sweet 100 tomatoes are very small, flavorful tomatoes)
1/4 cup thinly sliced red onion
1/4 cup red wine vinegar
2 tablespoons olive oil
3 tablespoons basil chiffonade
Salt and freshly ground pepper

Steps:

Preheat grill to high. Grill the sausages until golden brown on all sides and cooked through, about 10 to 12 minutes. Remove, let rest for 5 minutes and slice into 1/4-inch thick slices. Lay 8 of the tortillas on a work surface. Divide the cheeses, sausage, onion peppers, garlic and parsley among them. Stack to make 4 and top with the remaining 4 tortillas. Brush the tops with the olive oil and grill for 2 to 3 minutes until golden brown. Brush with more oil, turn over and continue grilling until golden brown and the cheese melts. Remove the quesadilla, quarter and top with the relish.
Combine all ingredients in a medium bowl and season with salt and pepper to taste.

ROASTED CLAMS WITH HOT SPANISH SAUCE AND SWEET ONION AND GRILLED PEPPER RELISH

Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish image

Provided by Bobby Flay

Categories appetizer

Time 55m

Yield 4 servings

Number Of Ingredients 24

Ingredients

2 tablespoons olive oil
1 large Spanish onion, coarsely chopped
4 cloves garlic, chopped
1 carrot, peeled, coarsely chopped
1 stalk celery, coarsely chopped
6 cups clam juice
1 cup dry white wine
4 plum tomatoes, halved and roasted in oven until soft
Salt and pepper
1 pound linguisa Spanish sausage, blanched
1 pound Spanish chorizo, blanched
2 tablespoons olive oil
2 shallots, finely sliced
Tomato/Clam Broth
24 littleneck clams, scrubbed
2 tablespoons cold unsalted butter
Salt and freshly ground pepper
1/4 cup finely chopped parsley
1 yellow pepper, grilled, peeled and julienned
1 red pepper, grilled, peeled and julienned
1 Vidalia onion, grilled and thinly sliced
2 tablespoons sherry vinegar
2 tablespoons olive oil
Salt and pepper

Steps:

For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl.
For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces.
For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread.
For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

EGG AND AGED SIRLOIN TORTILLA WITH THREE PEPPER RELISH, GRILLED ONION RELISH, AND AVOCADO RELISH

Egg and Aged Sirloin Tortilla with Three Pepper Relish, Grilled Onion Relish, and Avocado Relish image

Provided by Bobby Flay

Categories main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 21

Ingredients

4 (4 ounce) aged sirloin steaks
Olive oil
Salt and freshly ground pepper
12 eggs
4 tablespoons butter
Three Pepper Relish, recipe follows
Grilled Onion Relish, recipe follows
Avocado Relish, recipe follows
8 flour tortillas, grilled for 30 seconds on each side
Chopped cilantro, for garnish
1 poblano pepper, roasted, peeled, seed removed, and sliced thinly
1 red pepper, roasted, peeled, seeds removed, and sliced thinly
1 yellow pepper, roasted, peeled, seeds removed, and sliced thinly
Salt and freshly ground pepper
1 red onion, peeled and sliced 1/2 inch thick
2 tablespoons olive oil
2 Haas avocados, peeled, seeded and coarsely chopped
2 tablespoons finely chopped red onion
1 small jalapeno, finely chopped
2 tablespoons fresh lime juice
Salt and freshly ground pepper

Steps:

Preheat grill or grill pan over high heat. Brush steaks on both sides with olive oil and season with salt and pepper. Grill the steaks for 3 to 4 minutes on each side for medium-rare doneness. Let steaks rest for 2 minutes and then slice thinly on the diagonal.
Beat the eggs in a large bowl and season with salt and pepper, to taste.
Heat a large skillet over medium heat for 1 minute. Add the butter and let it melt completely, then turn the heat to low. Pour the eggs into the skillet. Cook over low heat, stirring with a wooden spoon until soft curds form.
Place the scramble eggs in the middle of the plate. Place a heaping tablespoon the three relishes to one side of the eggs. Place the sliced steaks and 2 tortillas, folded in half, then in half again, on the other side of the eggs and sprinkle with chopped cilantro.
Combine all in a medium bowl and season with salt and pepper, to taste.
Heat a grill or grill pan over high heat. Brush onion slices with olive oil and grill on both sides for 3 to 4 minutes or until lightly charred and cooked through. Remove and chop finely.
Gently combine remaining ingredients in a bowl and season with salt and pepper, to taste.

GRILLED ONION AND PEPPER RELISH

GRILLED ONION AND PEPPER RELISH image

Categories Pepper Side Grill/Barbecue

Number Of Ingredients 5

Ingredients

1 cup - any type medium onion
1 cup - any type medium pepper
2 tbsp - olive oil
1 tbsp - red wine vinegar
salt & pepper to taste

Steps:

1) Thinly slice onions and/or peppers 2) Place onions and/or peppers in center of aluminium foil and sprinkle with olive oil, red wine vinegar, salt, and pepper. Mix to combine. 3) Close foil to make a pocket and grill for 15-20 minutes, turning occasionally.