GRILLED ITALIAN SAUSAGE, PEPPER AND ONION QUESADILLA WITH SWEET 100 TOMATO RELISH
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 16
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.
KACHUMBER - FRESH TOMATO, CUCUMBER, AND ONION RELISH
A spicy tomato, cucumber and onion relish that is a refreshing accompaniment to most Indian meals. I like it a bit on the spicy side, but you can adjust the amount of peppers to your own taste.
Provided by PalatablePastime
Categories Chutneys
Time 15m
Yield 5-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, mixing well.
- Serve chilled.
- Goes well with spicy curries.
Nutrition Facts : Calories 38.2, Fat 0.2, SaturatedFat 0.1, Sodium 355.2, Carbohydrate 9.2, Fiber 1.5, Sugar 5.6, Protein 1.4
NACHOS ON THE GRILL WITH TOMATILLO-POBLANO SALSA, SMOKED TOMATO RELISH, AND GREEN ONION CREME FRAICHE
Provided by Bobby Flay
Categories appetizer
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
- Preheat grill. Place a large cast iron pan on the grates of the grill and let heat for 5 minutes. Place 1/3 of the chips in the pan and top with 1/3 of the cheese. Repeat to make 3 layers. Close the cover of the grill and grill until the cheese has melted, about 5 to 7 minutes. Remove the pan from the heat and top with the 3 toppings.
- Tomatillo-Poblano Salsa:
- Heat the grill to high. Brush the tomatillos, poblanos, and onions with oil and sprinkle with salt and black pepper. Grill until charred on all sides, and then place the poblanos in a bowl, cover with plastic wrap, and let steam 15 minutes. Remove the skin, stem, and seeds of poblanos, and then coarsely chop and place in a blender or food processor with the tomatillos, onions, garlic and lime juice. Process until beginning to become smooth, and then add the cilantro. Process until completely smooth, and season with salt and black pepper. Pour into a serving bowl.
- Smoked Tomato Relish:
- Preheat grill to high. Brush tomatoes with oil and season with salt and pepper. Place the tomatoes on the grill and grill until charred on all sides. Remove from the grill and coarsely chop.
- Whisk together the vinegar, chipotle puree, onion, and 1/4 cup of canola oil in a medium bowl. Add the chopped tomatoes and season with salt and pepper, to taste. Let stand at room temperature for 30 minutes before serving.
- Green Onion Creme Fraiche:
- Combine creme fraiche and green onions in a medium bowl. Season with salt and pepper, to taste.
ONION-TOMATO RELISH
Serve this alongside our Cocktail Franks in a Baguette.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 cup
Number Of Ingredients 7
Steps:
- Heat the oil in a medium skillet over medium-high heat. Add onions; cook, stirring occasionally, until beginning to soften, about 7 minutes. Reduce heat to medium. Add tomatoes; cook, stirring occasionally, 10 minutes.
- Stir in sugar, vinegar, salt, and cayenne pepper. Cook, stirring occasionally, until onions are soft and mixture is shiny, about 20 minutes (if the onions begin to brown, reduce heat to medium-low). Serve warm or at room temperature.
GRILLED SCALLOPS WITH TOMATO-ONION RELISH
Categories Onion Tomato Cocktail Party Scallop Summer Grill/Barbecue Gourmet
Yield Makes 4 main-course or 24 hors d'oeuvres servings
Number Of Ingredients 8
Steps:
- Prepare grill for cooking.
- Make relish:
- Soak onion in 1 cup water with 1/2 teaspoon salt 15 minutes, then drain. Stir together onion, tomato, vinegar, sugar, and remaining 1/4 teaspoon salt and let stand 20 minutes. Drain relish in a sieve, discarding liquid, then stir in dill.
- Cook scallops while relish is standing:
- Pat scallops dry and season with salt and pepper. Grill scallops in 2 batches on lightly oiled grill rack, turning once, until just cooked through, 4 to 5 minutes.
- Serve scallops with relish.
EASY TOMATO ONION RELISH
This is a condiment for sandwiches, hamburgers, or hot dogs. Also can be a great topping for cooked fish, chicken, or beef. You can adjust the sweetness with the amount of sugar.
Provided by Recipe Reader
Categories Vegetable
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large skillet, combine the olive oil and the red onion over medium low heat. Cook until softened, about 5-10 minutes.
- Lower the heat, and add the tomatoes, brown sugar, and vinegar. Cook until thickened, about 10 more minutes.
Nutrition Facts : Calories 76.1, Fat 3.6, SaturatedFat 0.5, Sodium 8.9, Carbohydrate 10.5, Fiber 1.6, Sugar 8.1, Protein 1.2
HOT DOGS WITH ONION AND TOMATO RELISH
These are no ordinary hot dogs to yawn over. If you've ever wondered how to make a gourmet hot dog at home, this is it. The relish is so simple to make and tastes amazing. Better than anything you'd find at the store. It's spicy, sweet, and zesty. It's perfect served hot over the pan grilled hot dogs and cheese. An awesome way to...
Provided by Catherine Cappiello Pappas
Categories Other Main Dishes
Time 20m
Number Of Ingredients 20
Steps:
- 1. Heat a large frying pan with a tablespoon of olive oil.
- 2. Add the onions, garlic, and jalapeno. Sauté until the onions are slightly golden.
- 3. Add the tomato and continue to sauté until the tomato is soft.
- 4. In a small bowl, combine the Worcestershire sauce, ketchup, vinegar, honey, salt, black pepper, garlic powder, ground cumin and brown sugar.
- 5. Stir together and add to the pan.
- 6. Simmer on low while the hot dogs finish cooking (5-10 minutes, stirring occasionally).
- 7. Heat another large frying pan with a teaspoon of butter.
- 8. Add the hot dogs and cook until a beautiful golden color.
- 9. Heat the hot dog buns.
- 10. Place the sliced American cheese on the bun.
- 11. Top with the hot dog.
- 12. Then add the onion/tomato relish.
HAMBURGERS WITH FRESH TOMATO AND ONION RELISH
This is a delicious recipe for any summer bbq or picnic!
Provided by Catherine Cappiello Pappas
Categories Burgers
Time 20m
Number Of Ingredients 21
Steps:
- 1. For the Burger: In a large bowl combine all of the above ingredients; mix well and form into desired sized hamburgers. Heat a large 10 inch frying and place the formed burgers. Do not overcrowd the pan. Depending on how thick you make the burgers will determine how long they should be cooked; also it depends on how you like to eat your burgers. For the Tomato Onion Relish: Bring a small sauce pot of water to a simmer and add the tomatoes. Let the tomatoes simmer for about 2-3 minutes. Remove the tomatoes and set aside to cool. Heat a medium sized frying pan with one tablespoon of olive oil and add the onion slices. Sauté the onions until they are transparent. Add the garlic and cilantro. Continue to sauté for another minute or two until the garlic is fragrant. Gently, remove the skin from the tomatoes and chop the meat from the tomatoes. Add the tomatoes to the onions and garlic; continue to sauté on a low heat. Add the seasonings, soy sauce, and Worcestershire sauce and lemon juice and sauté on low for another few minutes. Remove from the heat; place in a bowl and drizzle with a tablespoon of olive oil. Serve with the burgers.
RED ONION, TOMATO AND CHILLI RELISH
Make and share this Red Onion, Tomato and Chilli Relish recipe from Food.com.
Provided by AaliyahsAaronsMum
Categories Vegetable
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Start off by skinning the tomatoes - put the tomatoes in a bowl and pour boiling water over them and leave for 1 minute and then drain them and slip off the skins.
- In a food processor, add the onion, tomatoes, chilli and garlic and blend until finely chopped.
- Place the mixture in a saucepan over low heat and add the sugar and vinegar.
- Simmer very gently, without the lid on, for 2 hours, by then the mixture will have reduced to a thick sauce.
- Stir frequently towards the end of cooking time so the sauce doesn't stick to the bottom of the pan.
- Taste to check the seasoning - serve hot or cold.
Nutrition Facts : Calories 64.2, Fat 0.2, Sodium 13, Carbohydrate 13.9, Fiber 1.2, Sugar 11, Protein 1.1
SPICY CHICKEN, EGGPLANT, AND CARAMELIZED ONION QUESADILLA, SERVED WITH MIXED TOMATO RELISH
Steps:
- In a blender, combine the marinade ingredients and blend until smooth. Place the chicken in a medium bowl, pour the marinade over it, cover, and refrigerate for 4 hours.
- Heat oil in a medium saucepan over medium-high heat. Add the onions and cook until soft and caramelized, about 20 to 25 minutes. Add the balsamic vinegar and cilantro and cook for 5 minutes. Season with salt and pepper, to taste. Set aside.
- Preheat grill pan. Brush eggplant with oil on both sides and season with salt and pepper to taste. Grill for 2 minutes on each side. Remove and coarsely chop.
- Preheat grill pan over high heat. Remove chicken from marinade and season with salt and pepper to taste. Grill for 4 to 5 minutes on each side until cooked through. Let rest for 5 minutes and slice thinly on the bias. Set aside.
- Preheat oven to 450 degrees F.
- Place 6 tortillas on a large un-greased baking sheet. Divide the cheese, chicken, onions, and eggplant among the 6 tortillas and season with salt and pepper, to taste.
- Stack the tortillas to make three 2 layer tortillas and top with the remaining 3 tortillas. Brush the tops with olive oil and sprinkle with ancho chile powder. Bake for 8 to 12 minutes, or until the tortillas are slightly crisp and the cheese has melted. Cut into quarters and garnish with the Mixed Tomato Salsa.
- Combine all ingredients in a medium bowl and season with salt and pepper, to taste.
- Yield: 8 servings
FRESH TOMATO, RED ONION AND BASIL RELISH
Make and share this Fresh Tomato, Red Onion and Basil Relish recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 20m
Yield 2 quarts
Number Of Ingredients 11
Steps:
- Use fully ripened fresh tomatoes; core and chop coarsely.
- In a saucepan, bring vinegar to a simmer.
- Add onions and garlic; simmer until softened, 3 to 5 minutes; cool.
- In a bowl, gently combine tomatoes with basil, cumin, coriander, mustard, salt, pepper and olive oil; stir in onion mixture.
- Cover and refrigerate until ready to use.
- Serve over grilled fish, asparagus, baked potatoes, black bean cakes, or other fish, poultry and vegetables.
Nutrition Facts : Calories 594.8, Fat 39.9, SaturatedFat 5.4, Sodium 2390, Carbohydrate 55.5, Fiber 14.8, Sugar 31.1, Protein 12.1
SMOKED ADOBO MARINATED BRISKET TORTAS WITH HORSERADISH CREMA AND CARAMELIZED ONION-TOMATO RELISH
Steps:
- Combine the garlic, grilled tomatoes, orange zest and juice, cilantro, oil, vinegar, chile powders, chipotle puree and sugar in a food processor and process until smooth. Place the brisket in a large disposable pan, add the marinade and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours.
- Remove the brisket from the marinade 1 hour before putting on the smoker.
- Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker. Add the hot hardwood charcoal and scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 225 to 250 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Put a pan with some of the apple juice on the plate, and then put on the grill grate.
- Sprinkle the brisket on both sides with salt and pepper. Place the brisket, fat-side up, on your smoker grate and close it up for the long smoke.
- Open your barbecue smoker every hour or two and spray the brisket liberally with apple juice to help keep the meat from drying out.
- Once the internal temperature reaches 165 to 170 degrees F on a meat thermometer, after about 7 hours at the lower temperature range, the meat starts to get tender. At this point, wrap the brisket in foil this little trick is a big help in getting the meat tender, especially for beginners. Continue to cook until the meat reaches an internal temperature of 190 degrees F, 1 to 2 more hours.
- Remove and let rest for 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Slice or shred the brisket. Toss in the reserved liquid.
- To make the sandwiches: Split the rolls in half, oil the cut sides lightly, season with salt and pepper and grill, cut-side down, until lightly toasted. Spread some Horseradish Crema on the bun tops and bottoms. Top the bottoms with some of the meat, then some Caramelized Onion-Tomato Relish, then some lettuce. Top with the bun top and serve.
- Whisk together the crema, queso fresco and horseradish in a small bowl. Season with salt and pepper. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
- Heat the oil in a large saute pan over medium heat. Add the onions and slowly cook until caramelized, about 30 minutes, stirring occasionally. Add the tomatoes and cook until they just begin to break down. Add the garlic and jalapeno and cook for 1 minute. Add the vinegar and a pinch of sugar and cook for 2 minutes. Season with salt and pepper.
- Transfer the onions to a bowl and add the cilantro. Let sit at room temperature for 30 minutes to allow the flavors to meld.
GREEN TOMATO AND RED ONION RELISH
Provided by Jill Silverman Hough
Categories Sauce Onion Tomato Side Low Fat Low Cal Backyard BBQ Vinegar Spice Grill/Barbecue Healthy Low Cholesterol Party Potluck Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about six 1/2 -pint jars
Number Of Ingredients 9
Steps:
- Combine tomatoes, onions, peppers, and 1/4 cup coarse kosher salt in large glass bowl. Stir to mix. Cover and let stand in cool place at least 12 hours and up to 1 day, stirring occasionally.
- Drain tomato mixture in large colander. Rinse with cold water; let drain well, at least 30 minutes. Using hands, squeeze any excess liquid from tomato mixture.
- Combine tomato mixture, 1 1/2 teaspoons coarse salt, and next 5 ingredients in large pot. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; simmer until almost all liquid evaporates, stirring frequently, about 1 hour 10 minutes. Remove from heat.
- Ladle mixture into 6 hot clean 1/2-pint glass canning jars, leaving 1/2-inch space at top of jars. Remove air bubbles. Wipe jar threads and rims with clean damp cloth. Cover with hot lids; apply screw bands. Process jars in pot of boiling water 10 minutes. Cool jars completely. Store in cool dark place up to 1 year.
HAMBURGERS WITH FRESH TOMATO AND ONION RELISH RECIPE - (4.5/5)
Provided by ladygourmet
Number Of Ingredients 21
Steps:
- For the Burger: In a large bowl combine all of the above ingredients; mix well and form into desired sized hamburgers. Heat a large 10 inch frying and place the formed burgers. Do not overcrowd the pan. Depending on how thick you make the burgers will determine how long they should be cooked; also it depends on how you like to eat your burgers. For the Tomato Onion Relish: Bring a small sauce pot of water to a simmer and add the tomatoes. Let the tomatoes simmer for about 2-3 minutes. Remove the tomatoes and set aside to cool. Heat a medium sized frying pan with one tablespoon of olive oil and add the onion slices. Sauté the onions until they are transparent. Add the garlic and cilantro. Continue to sauté for another minute or two until the garlic is fragrant. Gently, remove the skin from the tomatoes and chop the meat from the tomatoes. Add the tomatoes to the onions and garlic; continue to sauté on a low heat. Add the seasonings, soy sauce, and Worcestershire sauce and lemon juice and sauté on low for another few minutes. Remove from the heat; place in a bowl and drizzle with a tablespoon of olive oil. Serve with the burgers.
HOTDOGS WITH ONION AND TOMATO RELISH RECIPE - (4.2/5)
Provided by ladygourmet
Number Of Ingredients 20
Steps:
- Heat a large frying pan with a tsp. of butter. Add the hotdogs and cook until a beautiful golden color. Heat another large frying pan with a tablespoon of olive oil. Add the onions, garlic and jalapeño. Sauté until the onions are slightly golden. Add the tomato and continue to sauté until the tomato is soft. In a small bowl combine the Worcestershire sauce, ketchup, vinegar, honey, salt, black pepper, garlic powder, ground cumin and brown sugar. Stir together and add to the pan. Simmer on low while the hot dogs finish cooking. Heat the hotdog buns and place the sliced American cheese on the bun; top with the hotdog and the onion/tomato relish.
TOMATO & ONION RELISH
Steps:
- Dice tomatoes into 1/4 inch cubes. Peel and finely chop onions and combine with tomatoes. Add everything else, toss to mixd, cover and refrigerate 30 min.
SALMON WITH TOMATO-ONION RELISH OVER WHITE RICE
I used my Tupperware quickchef chopper to chop up the tomatoes, onion and garlic. I also serve this with crowder peas. Also good served with green peas and carrots. Next time I make it my husband want a garden salad with this.
Provided by Denise Criswell @nisecrashsys
Categories Fish
Number Of Ingredients 4
Steps:
- Preheat large sauté pan on medium-high 2-3 minutes. Season salmon with 1/2 teaspoon salt and pepper. Place 1 tablespoon oil in pan; cook 1-2 minutes on each side or until seared and browned. Remove salmon from pan; cover loosely with foil and set aside.
- Place remaining 1 tablespoon oil in pan, dice onions, tomatoes, garlic, and chicken broth in pan with 1/2 teaspoon salt; cook 3-4 minutes or until onions have softened and caramelized slightly.
- While sauce simmer cook 1 boil-in-bag rice (one bag should make about 2 cups) Pour 1 quart of water in medium saucepan and submerge 1 bag of rice. Bring water to a boil and boil uncovered 10 minutes. remove bag from water and drain and place in bowl. Butter and salt to taste.
- Reduce heat to medium in sauce pan. Add cumin, and pepper; cook 1 more minute or until fragrant. Reduce heat to medium-low; return salmon to pan after remove skin from salmon. Add broth; simmer 3-4 minutes or until liquid has reduced by about one-half and salmon is 145°F. Remove pan from heat; stir in lemon juice/ zest.
- Place rice in dish then add the salmon on top of rice, spoon sauce from pan and place over top salmon.Then server.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love