YELLOW SUMMER SQUASH RELISH
My friends can barely wait for the growing season to arrive so I can make this incredible squash relish. The color really dresses up a hot dog. -Ruth Hawkins, Jackson, Mississippi
Provided by Taste of Home
Time 1h
Yield 6 pints.
Number Of Ingredients 9
Steps:
- In a large container, combine squash, onions, green pepper and salt. Cover and refrigerate overnight. Drain; rinse and drain again., In a Dutch oven, combine sugar, vinegar and seasonings; bring to a boil. Add squash mixture; return to a boil. Reduce heat; simmer 15 minutes. Remove from heat., Carefully ladle hot mixture into 6 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool. Refrigerate remaining relish for up to 1 week.
Nutrition Facts : Calories 39 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
HERB AND GARLIC-CRUSTED BEEF TENDERLOIN WITH RED AND YELLOW PEPPER RELISH
Categories Beef Garlic Herb Pepper Roast Valentine's Day Low Carb Wedding Dinner Meat Beef Tenderloin Bell Pepper Winter Anniversary Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 10 servings
Number Of Ingredients 7
Steps:
- Preheat oven to 375 °F. Rub 1 tablespoon oil over each beef piece. Sprinkle with salt and pepper. Heat 2 large nonstick skillets over high heat. Add 1 beef piece to each; brown on all sides, about 5 minutes. Place beef pieces in large roasting pan. Mix 6 tablespoons oil, garlic, 2 tablespoons thyme and 2 tablespoons rosemary in small bowl. Coat top and sides of beef pieces with mustard, then with herb mixture. Roast until meat thermometer inserted into center of beef registers 125 °F for medium-rare, about 45 minutes. Transfer to platter. Let stand 10 minutes. Cut beef into 1/2-inch-thick slices. Sprinkle with remaining 1/2 tablespoon each of thyme and rosemary and serve with pepper relish.
YELLOW SQUASH RELISH
This squash relish recipe was shared by a dear friend of mine, and I have been making it every summer for the past 5+ years. Great way to use up an abundance of yellow squash from your garden!
Provided by Robin Grover
Categories Other Sauces
Time 1h35m
Number Of Ingredients 9
Steps:
- 1. Shred squash, onions, and both peppers into a large mixing bowl.
- 2. Add all salt and enough water to cover. Let stand in refrigerator 1 hour.
- 3. Drain-strain and rinse quickly under cold water. Drain well.
- 4. In a large pot, combine sugar, vinegar, celery seed and turmeric. Bring to a boil.
- 5. Let stand 3 minutes, add vegetables and stir.
- 6. Return to boil - reduce heat to low and simmer 4-5 minutes.
- 7. Allow to cool; can or refrigerate as desired.
GREEN & YELLOW BEAN RELISH
Condiment suitable for hotdogs, hamburgers, sausage. My neighbour asked if I could make her some bean relish because she remembered her mother making it. Unfortunately, she didn't have a recipe and I couldn't find one on the Internet, so I looked at the ingredients on a jar of sweet cucumber relish and this is what I came up with...
Provided by Demented Nana
Categories Onions
Time 1h30m
Yield 9 1/2 pint jars
Number Of Ingredients 7
Steps:
- Finely chop beans and onions. (Cut into large pieces first & then use high speed on food processor.).
- Combine first 5 ingredients in a large pan, and simmer 30 minutes on low heat, stirring occasionally.
- Mix water and cornstarch.
- Increase heat until mixture boils, stirring frequently, and stir in cornstarch to thicken.
- Ladle hot mixture into sterilized canning jars, leaving 1" of head space. Use non-metal spatula to remove air bubbles. Apply snap lids and finger tighten bands.
- Can be stored in the fridge 'as is', or can be processed with a pressure canner (canning time included in total cooking time given below.)
- Pressure process at 10 lbs:
- 20 minutes for 1/2 pint and pint jars, 25 minutes for quart jars.
YELLOW RELISH
Make this summer relish for hot dogs and burgers. Great - kids love it!
Provided by Sue Walker
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 10h35m
Yield 60
Number Of Ingredients 13
Steps:
- Bring 1 gallon water to a boil in a large pot and dissolve pickling salt in the boiling water. Place cucumbers, onions, cauliflower, red bell peppers, and apples into a large bowl or crock and pour the boiling water over the vegetables. Allow to stand overnight and drain the next morning.
- Transfer vegetables to a large stock pot and mix in sugar, vinegar, 3 cups water, flour, dry mustard powder, and turmeric until thoroughly combined. Bring the relish to a boil and reduce heat to medium-low; simmer until vegetables are cooked through and soft, about 20 minutes.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process relish for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 112.8 calories, Carbohydrate 27.6 g, Fat 0.3 g, Fiber 1.3 g, Protein 1.1 g, Sodium 468.2 mg, Sugar 23.3 g
STEAMED WILD STRIPED BASS WITH YELLOW PEPPER ROMESCO, RED PEPPER-BLACK OLIVE RELISH AND PARSLEY-GARLIC OIL
Provided by Bobby Flay
Time 1h45m
Yield 4 servings
Number Of Ingredients 35
Steps:
- For the oil: Add the parsley and garlic to a blender and with the blender on, slowly stream in the oil until combined. Season with salt and pepper, to taste. Let the oil sit at room temperature for at least 30 minutes.
- For the relish: Combine all of the ingredients in a medium bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
- For the sauce: Heat the oil in a large saute pan over high heat until smoking. Separately saute the garlic, bell pepper, tomatoes, chiles and bread cubes until lightly browned, about 2 to 3 minutes each. Remove each ingredient with a slotted spoon as it is done. Deglaze the pan with the vinegar. Put all the sauteed ingredients and the deglazing liquid into a food processor and blend until smooth. Add the almonds and process until finely chopped. Blend in the honey and season, to taste, with salt and pepper.
- For the fish: Set up a bamboo steamer basket over a large pot of water. Add the coriander seed, fennel seed, crushed garlic, orange juice and remainder of the squeezed flesh, the juice of the lemon and remainder of the squeezed flesh, the black peppercorns and splash of wine to the water and bring to a simmer over medium heat. Once the water is simmering, brush each fillet with canola oil and season with salt and pepper, to taste. Put the fish, skin side, down in the steamer basket over the simmering water, and steam until cooked through.
- Arrange the fish on serving plates with the Yellow Pepper Romesco Sauce on the side. Top the fish with heaping mounds of the Parsley Garlic Oil and Red Pepper-Black Olive Relish. Garnish with parsley leaves and serve.
RED AND YELLOW PEPPER RELISH
Categories Condiment/Spread Garlic Olive Onion Pepper Sauté Bell Pepper Chill Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Melt butter with oil in heavy large skillet over medium-high heat. Add onion; sauté until golden, about 5 minutes. Add peppers; sauté until just tender, about 3 minutes. Add olives, mustard and garlic. Stir 1 minute. Remove from heat. Season with salt and pepper. Transfer relish to bowl. Cool. Cover and refrigerate overnight. (Can be made 2 days ahead. Chill.) Bring to room temperature before serving.
GRILLED SCALLOPS WITH BLISTERED-YELLOW-PEPPER RELISH
The mild sweetness of roasted yellow bell peppers is a perfect match for succulent scallops.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Char peppers over the flame of a gas stove, turning with tongs, until blackened and blistering, about 10 minutes. (Or char under the broiler.) Transfer to a bowl, cover with a plate, and let cool completely. Scrape off skins with a paring knife or paper towel.
- Remove stems, ribs, and seeds, then finely dice peppers and transfer to another bowl. Add almonds, garlic, paprika, vinegar, and oil; season with salt. Relish can be refrigerated in an airtight container up to 5 days.
- Cook couscous in boiling salted water according to package instructions. Drain; drizzle with oil. Transfer to a platter.
- Heat grill to medium. Thread scallops on metal skewers; drizzle with oil and season with salt and pepper. Grill, turning, until scallops are lightly charred and just cooked through, about 2 minutes a side. Transfer skewers to couscous. Drizzle with some relish; sprinkle with scallions and cilantro. Serve, with more relish alongside.
YELLOW TOMATO-PINEAPPLE RELISH
Serve this chutney with grilled goodies, such as pork, chicken, fish, or shrimp, or as a condiment for tacos.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 10m
Yield Makes 4 cups
Number Of Ingredients 6
Steps:
- Stir together pineapple, tomatoes, and chile. Season to taste with lime juice and salt, then top with basil. To store, refrigerate in an airtight container up to 2 days.
Nutrition Facts : Calories 33 g, Fiber 1 g, Protein 1 g
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