LAMB AND FETA PATTIES WITH RED

PEPPER RELISH

Active time: 30 min Start to finish: 45 min

For relish
3/4 cup cider vinegar
1/4 cup sugar
2/3 cup water
2 orange or red bell peppers, cut into 1/2-inch pieces
1/3 cup golden raisins
1 Golden Delicious apple, peeled, cored, and cut into 1/2-inch cubes
1 teaspoon mustard seeds
1/8 teaspoon cayenne
1/2 teaspoon salt
For patties
1 slice firm white sandwich bread, torn into pieces
1 scallion, coarsely chopped
1 garlic clove
1/3 cup coarsely chopped fresh mint
1 1/4 lb ground lamb
1 large egg, lightly beaten
1/4 lb feta, crumbled (3/4 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper
Make relish:
Bring vinegar and sugar to a boil in a 2-quart nonreactive heavy saucepan, stirring
until sugar is dissolved, then boil, uncovered, 1 minute. Add remaining relish
ingredients and simmer briskly, uncovered, stirring occasionally, until peppers and
apple are tender, about 25 minutes.
Make patties while relish is simmering:
Preheat broiler.
Pulse bread, scallion, garlic, and mint in a food processor until finely chopped and
add to lamb in a bowl along with egg, feta, salt, and pepper. Blend with your hands
until just combined (do not overwork mixture, or patties will be tough). Form into
4 1/2-inch patties (about 1/2 inch thick).
Broil patties on oiled rack of a broiler pan 5 inches from heat until browned but
still slightly pink in center, about 4 minutes on each side. Serve patties with relish.
TAMARIND-GLAZED LAMB SKEWERS
WITH DRIED-APRICOT RELISH
/run/recipe/photo?id=106814/run/recipe/photo?id=106814

.
Glaze
1/2 cup seedless unsweetened tamarind paste*
1/2 cup fresh orange juice
1/3 cup mild-flavored (light) molasses
1 teaspoon dried crushed red pepper
3 tablespoons fresh lime juice
Apricot relish
2 cups chopped dried apricots
6 tablespoons fresh lemon juice
1/3 cup chopped fresh cilantro
2 tablespoons minced seeded red jalapeño chilies
2 tablespoons (packed) golden brown sugar
2 tablespoons cracked coriander seeds
2 pounds boneless leg of lamb, cut into 1/2-inch pieces; or 4 pounds lamb shoulder
chops, fat trimmed, meat cut into 1/2-inch pieces
1 large red onion, cut into 1/2-inch cubes
20 (about) 12-inch metal skewers
For glaze:
Bring first 4 ingredients to boil in small saucepan over high heat. Reduce heat and
simmer until reduced to 1 cup, stirring occasionally, about 8 minutes. Remove
from heat. Stir in lime juice.
For apricot relish:
Mix apricots and next 5 ingredients in medium bowl to blend. Season relish to taste
with salt and pepper. (Glaze and relish can be made 1 day ahead; cover separately
and chill. Bring relish to room temperature. Stir glaze over medium heat until
heated through.)
Thread lamb and onion pieces onto skewers, using about 6 onion and lamb pieces
per skewer. (Skewers can be prepared 1 day ahead. Cover and chill.)
Prepare barbecue (medium-high heat). Sprinkle skewers with salt and pepper. Grill
lamb to desired doneness, turning once and basting with glaze during last minute
of grilling, about 2 minutes total for medium-rare. Transfer skewers to platter.
Serve with relish.
ROASTED SALMON WITH RED PEPPER
AND CORN RELISH /run/recipe/photo?
id=106629/run/recipe/photo?id=106629

2 tablespoons plus 2 teaspoons coriander seeds Relish

4 red bell peppers 4 tablespoons extra-virgin olive oil
4 cups fresh corn kernels (from about 4 ears)
4 green onions, thinly sliced
3 garlic cloves, minced
2 tablespoons chopped fresh thyme
1/4 cup dry white wine
2 tablespoons fresh lemon juice
1 tablespoon honey
1/4 cup chopped fresh Italian parsley Salmon
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
2 tablespoons honey
2 tablespoons paprika
2 teaspoons salt
0 5- to 6-ounce skinless salmon fillets (each about 1 3/4 inches thick)

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.

GRILLED BRINED SALMON AND EGGPLANT WITH FENNEL

CUCUMBER RELISH /run/recipe/photo?id=106575/run/recipe/photo?
id=106575

Active time: 1 hr Start to finish: 3 hr

7 1/2 cups water
3 cups packed light brown sugar (from two 1-lb boxes)
1 1/2 cups kosher salt
1/2 cup plus 2 tablespoons granulated sugar
1 cup chopped fresh dill
8 (6- to 8-oz) pieces salmon fillet with skin
2 lb small eggplants, cut diagonally into 1/3-inch-thick slices
2 tablespoons olive oil
Accompaniment: fennel cucumber relish
Special equipment: a 1-lb weight such as a soup can
Bring water, brown sugar, salt, and 6 tablespoons granulated sugar to a boil in a 5-
quart pot, stirring until sugar is dissolved. Transfer 6 cups brine to a 13- by 9-inch
glass or ceramic baking dish, then stir in dill and cool. Transfer remaining 4 cups
brine to a large bowl and add remaining 4 tablespoons granulated sugar, stirring
until dissolved, then cool completely.
Marinate salmon, skin sides up, in brine in baking dish, chilled, 1 hour. (Do not
turn salmon.) Put eggplant in brine in bowl, then invert a small plate over eggplant
and weight it with soup can (to keep eggplant immersed). Marinate eggplant at
room temperature 30 minutes. (Do not brine salmon or eggplant longer than
indicated or they will be too salty.)
Prepare charcoal or gas grill for cooking.
Remove salmon from brine and pat dry, discarding brine. Remove eggplant from
brine, then rinse and pat dry, discarding brine. Toss eggplant with oil and pepper to
taste in a bowl.
When fire is moderate (you can hold your hand 5 inches above rack for 3 to 4
seconds), grill eggplant on lightly oiled grill rack, turning once, until golden, about
4 minutes total. Transfer to a platter with tongs and keep warm, covered.
When fire is moderately low (you can hold your hand 5 inches above rack for 5 to
6 seconds), grill salmon, starting with skin sides up and turning once, until just
cooked through and skin is crisp, about 8 minutes total.
Serve salmon over eggplant.
Cooks' note:
° Brine (without dill) can be made 1 day ahead and kept, covered, at room
temperature.
GRILLED LEG OF LAMB WITH HOT RED
PEPPER RELISH

a 7- to 8-pound leg of lamb, trimmed of excess fat, boned, and butterflied by

butcher (4 to 4 3/4 pounds boneless)
2 onions, chopped
6 large garlic cloves, chopped
3/4 cup red wine vinegar
1/2 cup honey
1/3 cup Worcestershire sauce
Accompaniment: hot red pepper relish
HOT RED PEPPER RELISH
2 pounds red bell peppers, chopped fine (about 4 cups)
2 onions, chopped (about 2 cups)
2 cups cider vinegar
3/4 cup sugar
2 teaspoons mustard seeds
2 teaspoons salt
1 teaspoon crushed dried hot red pepper flakes
Cut lamb into 2 pieces where there is a natural separation in meat and put each
piece into a large sealable plastic bag.
In a food processor, purée all remaining ingredients (except relish) until smooth
and divide marinade evenly between plastic bags. Seal bags, pressing out excess
air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or
twice, at least 8 hours or overnight.
Prepare grill.
Discard marinade and grill lamb in batches if necessary on an oiled rack set 5 to 6
inches over glowing coals 7 to 10 minutes on each side for medium-rare. Transfer
lamb to a cutting board and let stand 10 minutes.
Serve lamb, thinly sliced across the grain, with relish.
In a heavy saucepan, stir together ingredients and simmer, stirring occasionally,
about 1 hour, or until reduced to about 3 cups. Relish may be made 1 month ahead
and chilled, covered.
Serve relish chilled or at room temperature.
Serves 8.

MUSSELS, CLAMS AND SHRIMP WITH

SAFFRON RISOTTO AND GREEN OLIVE
RELISH /run/recipe/photo?id=103885

A fabulous all-in-one dish, similar to paella, from Lucques in Los Angeles.

2 cups chicken stock or canned low-salt chicken broth
1/4 teaspoon saffron threads
2 tablespoons extra-virgin olive oil
1/4 cup chopped shallots
1 cup arborio rice or medium-grain white rice
4 garlic cloves, minced
1/2 cup dry white wine
1 cup bottled clam juice
20 mussels, scrubbed, debearded
12 littleneck clams, scrubbed
12 uncooked large shrimp, peeled, deveined, tails left intact
3/4 cup chopped tomatoes
1/4 cup sliced green onions
Lemon wedges
Green Olive Relish
Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover
to keep warm.
Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until
tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir
until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until
absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing
stock to be absorbed before adding more and stirring frequently until rice is cooked
halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and
chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open,
shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any
mussels and clams that do not open). Divide seafood and saffron risotto equally
among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges.
Serve, passing Green Olive Relish separately

SWEET CORN FLANS WITH TOMATO-

CORN RELISH /run/recipe/photo?
id=103544/run/recipe/photo?id=103544

Active time: 40 min Start to finish: 3 1/2 hr

For flans
3 ears fresh corn, shucked
2/3 cup 1% milk
2 large eggs
1/2 teaspoon salt
1/8 teaspoon cayenne
For relish
3/4 cup corn reserved from flans
6 oz grape or cherry tomatoes, cut into small dice (3/4 cup)
1/3 cup chopped red onion
1 tablespoon chopped fresh basil
2 teaspoons extra-virgin olive oil
1 teaspoon red-wine vinegar
Special equipment:
4 (4- to 6-oz) ramekins
Make flans: Preheat oven to 350°F.
Cook corn in a pot of boiling water until tender, about 5 minutes. Drain and cool.
Cut off kernels with a sharp knife into a bowl, scraping ears. Reserve 3/4 cup for
relish and purée remainder in a blender with milk until smooth. Force corn purée
through a fine sieve into a bowl, discarding skins.
Whisk together eggs, salt, and cayenne until blended and whisk in corn purée.
Pour flan mixture into lightly oiled ramekins and bake in a hot-water bath just until
set, about 40 minutes.
Remove ramekins from water bath and cool on a rack. Chill until cold, about 2
hours.
Make relish:
Stir together corn, tomatoes, onion, and basil. Stir in oil and vinegar and season
with salt and pepper.
Run a thin knife around edge of each flan, then invert flans onto plates. Spoon
relish over them.
Cooks' notes:
• Flans and reserved corn for relish may be chilled, covered, up to 1 day.

HARICOTS VERTS WITH HOT PEPPER

RELISH /run/recipe/photo?id=103672

Active time: 40 min Start to finish: 40 min 1 1/2 lb haricots verts or other thin
green beans, trimmed For relish
2 tablespoons olive oil
1/3 cup finely chopped shallots
3 garlic cloves, minced
3 red bell peppers, finely chopped
1 fresh serrano chile, seeded and finely chopped
2 tablespoons cider vinegar 1/2 teaspoon sugar Prepare haricots verts: Cook
beans in a large saucepan of boiling salted water until crisp-tender, 2 to 3 minutes.
Drain in a colander and transfer to a bowl of ice and cold water to stop cooking.
Drain beans well and season with salt and pepper. Make relish: Heat oil in a
heavy skillet over moderate heat until hot but not smoking, then cook shallots,
stirring, until just softened. Add garlic and cook, stirring, 1 minute. Add bell
peppers and chile and sauté over moderately high heat, stirring occasionally, until
peppers are softened, about 3 minutes. Add vinegar and sugar and cook, stirring,
until liquid is evaporated, about 2 minutes. Cool relish and season with salt and
pepper. Serve beans topped with relish. Cooks' notes:
o Beans may be cooked 1 day ahead and chilled, wrapped in paper towels in a
sealable plastic bag.

TORTILLA SOUP WITH CRISP TORTILLAS

AND AVOCADO RELISH

For tortilla soup

1/2 white onion
1 pound plum tomatoes
6 peeled garlic cloves
2 [dried] guajillo chilies* (about 1 ounce)
2 [dried] ancho chilies* (about 1 ounce)
ten 5- to 6-inch white corn tortillas
about 2 cups peanut or vegetable oil for deep-frying
8 cups chicken stock*
1/2 teaspoon dried oregano, crumbled
1 teaspoon coarse salt
For avocado relish
2 ripe California avocados
1 small vine-ripened tomato
2/3 cup finely chopped white onion (about 1/2 onion)
1 to 2 fresh serrano chilies
2 tablespoons chopped fresh coriander sprigs
2 teaspoons fresh lime juice
1 teaspoon coarse salt
1/2 teaspoon coarsely crushed black peppercorns
8 fresh coriander sprigs
Garnish: lime wedges
*available at Latino markets, specialty foods shops, and some supermarkets
Make soup:
Preheat broiler.
Coarsely chop onion. In a well-seasoned 9-inch cast-iron or other heavy ovenproof
skillet arrange onion, tomatoes, and garlic in one layer and broil about 2 inches
from heat, turning vegetables occasionally with tongs, until tomato skins are
blistered and lightly charred, about 20 minutes. Cool vegetables.
While vegetables are broiling, remove stems, seeds, and ribs from chilies (wear
rubber gloves). Heat a dry griddle or heavy skillet over moderate heat until hot but
not smoking and toast chilies, 1 or 2 at a time, pressing down with tongs, a few
seconds on each side, or until more pliable. Transfer chilies as toasted to a bowl.
Cover chilies with hot water and soak about 20 minutes, or until soft.
Drain chilies, discarding soaking liquid, and in a blender purée with vegetable
mixture until smooth.
Cut 6 tortillas into quarters and cut remaining 4 tortillas into 1/4-inch-wide strips.
In cleaned 9-inch skillet heat 1/2 inch oil until a deep-fat thermometer registers
375°F. and fry tortilla quarters in 3 batches, turning them, until crisp and pale
golden, 30 seconds to 1 minute. With a slotted spoon transfer quarters as fried to
paper towels to drain.
Fry tortilla strips in 2 batches in same manner, transferring with tongs to paper
towels to drain and keeping them separate from fried tortilla quarters. In a plastic
bag with a rolling pin finely crush tortilla quarters.
In a 5-quart heavy kettle bring stock and chili purée to a boil, stirring. Stir in
crushed tortillas, oregano, and salt and simmer, uncovered, whisking occasionally,
until tortillas are soft and soup is slightly thickened, 30 to 45 minutes. If necessary,
season soup with salt and pepper.
Make relish while soup is simmering:
Quarter avocados, removing pits, and peel. Cut avocados into 1/4-inch dice and
finely chop tomato. Wearing rubber gloves, finely chop chilies, including seeds if
desired. In a bowl gently stir together avocados, tomato, onion, chilies, and
remaining relish ingredients until combined well.
Divide relish, fried tortilla strips, and coriander among 8 soup plates and ladle soup
over mixture. Garnish soup with lime wedges.
GRILLED TERIYAKI PORK CHOPS WITH
PINEAPPLE PAPAYA RELISH

For marinade
2/3 cup soy sauce
1/3 cup firmly packed light brown sugar
1/3 cup water
1/4 cup rice vinegar
3 garlic cloves, chopped fine
a 2-inch piece fresh gingerroot, peeled and chopped fine
six 1-inch-thick rib pork chops, bones frenched by butcher if desired
Pineapple Papaya Relish as an accompaniment
Make marinade:
In a saucepan combine marinade ingredients and bring to a boil, stirring until sugar
is dissolved. Cool marinade completely.
Put chops in a large resealable plastic bag and pour marinade over them. Seal bag,
pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning
bag once or twice, overnight.
Pour marinade into a saucepan and boil 5 minutes. Grill chops on an oiled rack set
about 4 inches over glowing coals 7 to 8 minutes on each side, or until just cooked
through, basting with marinade during last 5 minutes of cooking. (Alternatively,
meat may be grilled in a ridged grill pan or broiled.)
SPICY CRANBERRY RELISH

Active time: 10 min Start to finish: 2 1/4 hr

1 lime
1 (12-oz) bag fresh cranberries (3 cups)
1 medium red onion, chopped
1/2 cup sugar
1 to 2 teaspoons minced fresh serrano chile, including seeds
Finely grate 1 teaspoon zest from lime, then squeeze enough juice to measure 2
tablespoons.
Pulse cranberries with zest, juice, onion, sugar, and chile to taste in a food
processor until finely chopped. Chill relish, covered, stirring occasionally, at least
2 hours (to allow flavors to develop) and up to 1 week.
ROASTED-BEET AND APPLE RELISH
/run/recipe/photo?id=107378/run/recipe/photo?id=107378

Active time: 25 min Start to finish: 4 hr

3 medium beets (1 lb total with greens), trimmed, leaving 1 inch of stems attached
1/3 cup cider vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
2 Granny Smith apples (1 lb total)
2 tablespoons bottled horseradish
Preheat oven to 425°F.
Tightly wrap beets in a double layer of foil and roast on a baking sheet in middle of
oven until very tender, 1 1/4 to 1 1/2 hours. Cool in foil package until warm (the
steam makes beets easier to peel), about 20 minutes.
While beets are roasting, stir together vinegar, sugar, salt, and pepper in a large
bowl until sugar and salt are dissolved. Cut apples into 1/4-inch dice and add to
dressing along with horseradish. Toss well.
When beets are cool enough to handle, slip off skins and remove stems. Cut beets
into 1/4-inch dice and stir into apple mixture.
Chill relish, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 3 days.
Makes about 4 cups.

Gourmet
November 2002

The Last Touch

CHICKEN AND ROASTED PEPPER
SANDWICHES WITH CILANTRO ALMOND
RELISH /run/recipe/photo?id=106891/run/recipe/photo?
id=106891

Pack these sandwiches next to an ice pack to keep them cool and fresh as you
travel to the picnic.
Active time: 40 min Start to finish: 1 hr
10 cups water
6 skinless boneless chicken breast halves (2 1/2 lb)
4 large yellow bell peppers
2/3 cup blanched slivered almonds, toasted
1 garlic clove
1 1/2 tablespoons chopped fresh jalapeño including seeds
1 cup chopped fresh cilantro
1/4 cup mayonnaise
3 tablespoons fresh lime juice
3 tablespoons sour cream
1 teaspoon salt
12 slices good-quality whole-wheat sandwich bread
Poach chicken:
Bring water to a simmer in a 4- to 5-quart pot, then add chicken and simmer,
uncovered, 6 minutes. Remove pan from heat and let stand, covered, until chicken
is cooked through, about 15 minutes. Transfer chicken to a plate and cool
completely, then cut diagonally into thin slices.
Roast bell peppers:
Roast bell peppers on racks of gas burners over high heat, turning with tongs, until
skins are blackened, 10 to 12 minutes. (Or broil peppers on rack of a broiler pan
about 5 inches from heat, turning occasionally, about 15 minutes.) Transfer to a
large bowl and cover tightly with plastic wrap, then let stand 20 minutes.
When cool enough to handle, peel peppers, discarding stems and seeds, and cut
lengthwise into 1 1/2-inch-wide strips.
While peppers are standing, pulse almonds, garlic, and jalapeño in a food processor
until finely chopped. Add cilantro, mayonnaise, lime juice, sour cream, and salt
and blend to a paste.
Spread cilantro relish on each slice of bread, then make sandwiches with chicken
and roasted peppers, seasoning with salt and pepper.
Cooks' notes:
• Chicken can be poached (but not sliced) 1 day ahead and chilled, covered.
• Bell peppers can be roasted, peeled, and sliced 1 day ahead and chilled, covered.
• Relish can be made 1 day ahead and chilled, its surface covered with plastic wrap.

FENNEL CUCUMBER RELISH

Active time: 25 min Start to finish: 40 min

This recipe is an accompaniment for Grilled Brined Salmon and Eggplant with
Fennel Cucumber Relish.
1 lb fennel bulb (sometimes called anise), stalks discarded and bulb finely chopped
1 lb seedless cucumbers (see cooks' note, below), halved lengthwise, cored, and cut
into 1/4-inch dice
6 tablespoons cider vinegar, or to taste
2 tablespoons finely chopped shallot
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons vegetable oil
1 tablespoon sugar
1/4 teaspoon salt, or to taste
Stir together all ingredients in a bowl and let stand 15 minutes.
Cooks' notes:
° Relish can be made 1 day ahead (though color will not be quite as bright) and chilled, covered. Bring to room
temperature before serving.
° These long, narrow cucumbers are often marketed as "European" and are usually sold in plastic wrap to protect
their thin, delicate, unwaxed skin.
Makes about 4 cups

GRILLED SCALLOPS WITH TOMATO-

ONION RELISH /run/recipe/photo?
id=105413/run/recipe/photo?id=105413
Active time: 25 min Start to finish: 45 min
1/2 cup finely chopped red onion
3/4 teaspoon salt
1 large tomato, seeded and chopped
4 teaspoons red-wine vinegar
1 teaspoon sugar
2 tablespoons chopped fresh dill
24 sea scallops (1 1/2 lb), tough muscle removed from side of each if necessary
Vegetable oil for brushing grill
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.
Cooks' notes:
• Scallops can be grilled in a hot lightly oiled well-seasoned ridged grill pan over
high heat.
• To serve as an hors d'oeuvre, top each scallop with 1 teaspoon relish.
Makes 4 main-course
CHERRY TOMATO RELISH

Halved cherry tomatoes and diced green chilies make a chunky relish for the tri-
tip.
1/4 cup balsamic vinegar
4 teaspoons chopped fresh oregano
3/4 cup olive oil
1/8 cup drained canned diced mild green chilies
4 green onions, finely chopped
4 cups halved cherry tomatoes
Whisk vinegar and oregano in medium bowl to blend. Gradually whisk in oil. Mix in green chilies and green onions.
(Can be made 6 hours ahead. Cover; chill.) Add tomatoes; toss to coat. Season with salt and pepper.
BELL PEPPER AND TOMATO RELISH

3 large red bell peppers

3 large green bell peppers
6 tablespoons olive oil
3/4 pound plum tomatoes, seeded, chopped
6 large garlic cloves, finely chopped
1/4 cup chopped fresh cilantro
1 tablespoon red wine vinegar
Bell Pepper and Tomato Relish Use this versatile relish alongside roast chicken or
pork, or as a pizza topping. Preheat oven to 400°F. Brush bell peppers with 2
tablespoons oil; arrange on baking sheet. Roast until peppers are tender and begin
to brown, turning occasionally, about 35 minutes. Cool peppers 10 minutes. Peel,
seed and slice peppers.
Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add
tomatoes and garlic. Sauté until tomatoes soften, about 5 minutes. Add peppers to
skillet; sauté about 3 minutes. Add cilantro and vinegar. Season with salt and
pepper. Serve at room temperature
MIXED VEGETABLE RELISH

4 large green tomatoes

2 green peppers, seeded
1 red pepper, seeded
1 pound white onions, peeled
2 large carrots, peeled
3 large cucumbers, peeled and seeded
1 large head cauliflower, separated into flowerets
7 tablespoons flour
7 tablespoons light brown sauce
1 teaspoon turmeric
3 tablespoons prepared mustard
3 cups cider vinegar
Cut out the stem and end of the tomatoes. Grind all the vegetables together in a
meat grinder, using the coarsest blade. Place in a large bowl. Cover with well-
salted water and let stand overnight. The next day pour vegetables and brine into a
large pot, bring to a broil and drain. Mix flour, sugar, turmeric and mustard in a
pot, add the vinegar and cook over a medium heat, stirring constantly, until
thickened. Add drained vegetables. Cook over low heat until mixture is fairly thick
and vegetables tender. Ladle into hot, sterilized preserving jars, cover and seal

GRILLED STRIP STEAKS WITH OLIVE-

OREGANO RELISH /run/recipe/photo?
id=101776/run/recipe/photo?id=101776

This recipe can be prepared in 45 minutes or less. 1/3 cup

drained Kalamata or other brine-cured black olives
2 tablespoons finely chopped red onion
2 teaspoons minced fresh oregano leaves
2 teaspoons extra-virgin olive oil
freshly ground black pepper to taste
two 3/4-inch-thick boneless beef loin (strip) or rib-eye
steaks (each about 1/2 pound) Prepare grill. Pit olives and
coarsely chop. In a bowl stir together olives, onion,
oregano, oil, pepper, and salt to taste. Pat steaks dry and
season with salt and pepper. Grill steaks on an oiled rack
set 5 to 6 inches over glowing coals about 4 minutes on
each side for medium-rare. (Alternatively, grill steaks in a
hot oiled well-seasoned ridged grill pan over moderately
high heat.) Serve steaks topped with relish

PAN-FRIED TROUT WITH RED ONION

AND ORANGE RELISH

PAN FRIED TROUT WITH ONION

ORANGE RELISH

This recipe can be prepared in 45 minutes or less.

Complete the menu with roasted potatoes, steamed spinach and butterscotch
brownies.
1 medium orange
3 tablespoons chopped fresh mint
2 tablespoons olive oil
2/3 cup chopped red onion
2 tablespoons white wine vinegar
1 1 1/3-pound trout, boned, cut in half lengthwise
Yellow cornmeal
Grate 1 teaspoon peel from orange. Cut off remaining peel and pith and discard.
Cut orange into 1/2-inch pieces. Mix orange pieces, peel and mint in small bowl.
Heat 1/2 tablespoon oil in heavy large skillet over medium heat. Add onion, then
vinegar. Toss until just heated through, about 1 minute. Add onion mixture to
orange mixture (do not clean skillet). Season relish with salt and pepper.
Sprinkle fish with salt and pepper. Sprinkle on all sides with cornmeal. Heat
remaining 1 1/2 tablespoons oil in same skillet over medium-high heat. Add fish;
sauté until crisp outside and just opaque in center, about 4 minutes per side.
Transfer fish to plates; top with relish

SMOKED SALMON ON SOURDOUGH

ROUNDS WITH CAPER-DILL RELISH

3/4 cup finely chopped white onion

3 tablespoons drained capers
2 tablespoons (packed) chopped fresh dill
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
6 ounces cream cheese, room temperature
24 thin slices sourdough baguette
Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.
Spread cream cheese over baguette slices. Top each with 1 salmon piece, then
generous 1 teaspoon relish. Arrange appetizers on platter.

PINEAPPLE-MINT RELISH /run/recipe/photo?

id=101404/run/recipe/photo?id=101404

This recipe can be prepared in 45 minutes or less. This refreshing condiment is

great with the ham, or try it with grilled fish or chicken. 1/2 large pineapple,
peeled, cored, cut into 1/4-inch pieces (about 3 cups)
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh mint
2 teaspoons grated lemon peel Stir all ingredients in large bowl to blend. Season to
taste with salt and pepper. (Can be made 1 day ahead. Cover; chill.)

CORN AND AVOCADO RELISH

2 cups fresh corn (cut from about 3 ears)

3/4 cup finely chopped onion
3/4 cup cider vinegar
2 tablespoons sugar
1 1/2 teaspoons salt
1 1/2 teaspoons dry mustard
2 firm-ripe avocados (preferably California)
In a heavy 2-quart saucepan combine all ingredients except avocados. Boil corn
mixture, stirring occasionally, 5 minutes and cool completely. Corn mixture may
be made 1 week ahead and chilled, covered.
Strain corn mixture through a sieve into a bowl, reserving cooking liquid. Halve, pit, and peel avocados. In a bowl
mash 1 avocado half. Finely chop remaining avocado and add to mashed avocado with corn mixture and 2
tablespoons reserved cooking liquid, tossing to combine well. Relish may be made 1 hour ahead and chilled, its
surface covered with plastic wrap
PINEAPPLE PAPAYA RELISH

This recipe was created to accompany Grilled Teriyaki Pork Chops with Pineapple
Papaya Relish. Can be prepared in 45 minutes or less but requires additional
unattended time.
2 cups finely diced fresh pineapple
1 cup finely diced fresh papaya
1/2 cup finely diced red bell pepper
1/2 cup finely diced Maui, Vidalia, or other sweet onion
1 garlic clove, minced
1 small fresh hot green chili such as a serrano or Thai chili, seeded
and minced (wear rubber gloves)
2 tablespoons shredded mint leaves
In a bowl combine all ingredients with salt to taste and let stand at room
temperature 1 hour. Relish may be made 1 day ahead and chilled, covered.
Serve relish at room temperature.
ROASTED BEET RELISH WITH APRICOTS

1 pound beets, scrubbed and trimmed, leaving 1 inch of the stems attached
6 ounces (about 1 cup packed) dried apricots, chopped fine
3 tablespoons pomegranate molasses (available at specialty markets)
1/4 cup minced red onion
1 to 2 tablespoons olive oil
Preheat the oven to 350°F. Wrap the beets tightly in foil and roast them in the middle of the oven for 1 1/2 to 2
hours, or until they are tender. Unwrap the beets carefully and let them cool until they can be handled. Peel the
beets, grate them coarse into a bowl, and stir in the apricots, the molasses, the onion, the oil to taste, and salt to taste.
Serve the relish with pot roast or pork.
ORANGE, FIG, AND PINE NUT RELISH

1 cup dried figs (about 6 ounces), stemmed and cut into 1/3-inch pieces
1 tablespoon freshly grated orange zest
1/2 cup water
2 navel oranges, the peel cut away with a serrated knife and the sections chopped
(about 1 cup)
1 tablespoon honey
2 teaspoons minced shallot
1 teaspoon minced fresh rosemary leaves or 1/4 teaspoon dried, crumbled, or to
taste
1/2 teaspoon fresh lemon juice, or to taste
1/4 cup pine nuts, toasted lightly
In a small saucepan simmer the figs and the zest in the water, covered partially, for 5 to 7 minutes, or until the figs
are tender and most of the water is evaporated. Transfer the fig mixture to a bowl and let it cool. Stir in the orange,
the honey, the shallot, the rosemary, and the lemon juice, let the mixture stand for at least 30 minutes and up to 2
days, and stir in the pine nuts. Serve the relish with duck, chicken, or pork.

ZUCCHINI RELISH WILEY

4 pounds zucchini, peeled, quartered lengthwise, cored, and chopped

2 medium onions, chopped
1 medium red bell pepper, chopped
2 tablespoons salt
1 1/2 cups sugar
1 cup water
1 cup distilled white vinegar
1 teaspoon celery seeds
1 teaspoon freshly grated nutmeg
1 teaspoon turmeric if desired
1/2 teaspoon freshly ground black pepper, or to taste
In a large bowl stir together zucchini, onions, bell pepper, and salt until combined
well. Chill vegetables, covered, at least 6 hours and up to 1 day.
In a large colander drain vegetables and rinse a few times under cold water,
draining well.
In a stainless-steel or enameled kettle combine vegetables and remaining
ingredients and bring to a boil. Simmer relish, stirring occasionally, 10 minutes and
with a sterilized spoon divide among 10 sterilized 8-ounce Mason-type jars
(procedure follows). Pour remaining liquid over relish and cool completely. Wipe
rims with a dampened cloth and seal jars with lids. Relish keeps, covered and
chilled, 2 months.
To sterilize jars and glasses for pickling and preserving:
Wash the jars in hot suds and rinse them in scalding water. Put the jars in a kettle
and cover them with hot water. Bring the water to a boil, covered, and boil the jars
for 15 minutes from the time that steam emerges from the kettle. Turn off the heat
and let the jars stand in the hot water. Just before they are to be filled invert the jars
onto a kitchen towel to dry. (The jars should be filled while they are still hot.)
Sterilize the jar lids for 5 minutes, or according to the manufacturer's instructions

CRANBERRY AND PICKLED BEET RELISH

Can be prepared in 45 minutes or less.

1/2 cup red-wine vinegar
1/2 cup water
2/3 cup sugar
a 12-ounce bag fresh or frozen cranberries, picked over
a 16-ounce jar sliced pickled beets, drained and quartered
In a saucepan bring vinegar, water, and sugar to a boil, stirring to dissolve sugar.
Add cranberries and simmer, stirring occasionally, about 20 minutes, or until thick.
Stir in beets and cool. Relish may be made 4 days ahead and chilled, covered.
Serve relish chilled or at room temperature with poultry, beef, or game
SPICED PEAR AND SHALLOT RELISH

Can be prepared in 45 minutes or less.

1/2 cup dry red wine
1/2 cup water
1/3 cup sugar
1/4 cup fresh lemon juice
1 cinnamon stick
1/4 teaspoon whole cloves
1/4 teaspoon whole allspice
3 firm-ripe Bosc pears
2 shallots, minced
In a saucepan bring wine, water, sugar, and lemon juice to a boil, stirring to
dissolve sugar. Tie spices in a cheesecloth bag and add to wine syrup. Simmer
syrup 5 minutes.
Peel and core pears and cut in 1/4-inch dice. Poach pears in syrup at a bare simmer,
uncovered, stirring once or twice, 5 minutes and discard spice bag. Remove pan
from heat and stir in shallots. Relish may be made 1 week ahead and chilled,
covered.
Serve relish chilled or at room temperature with poultry or pork.
Makes about 2 3/4 cups

CRUDITES WITH MEDITERRANEAN

RELISH

This relish is best at room temperature. Note that the nutritional numbers following
the recipe are for the relish only.
2 teaspoons olive oil
1 cup finely chopped onion
1 tablespoon chopped garlic
1 cup canned crushed tomatoes with added puree
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped drained oil-packed sun-dried tomatoes
1/4 cup pitted green olives (about 10)
1/4 cup (packed) fresh basil leaves
4 large drained canned artichoke hearts
2 tablespoons chopped fresh parsley
2 tablespoons toasted pine nuts
Assorted vegetables
Heat oil in medium nonstick skillet over medium heat. Add onion and sauté until
just beginning to soften, about 3 minutes. Add garlic; sauté 30 seconds. Stir in
canned tomatoes and lemon juice. Bring to simmer. Remove from heat.
Combine sun-dried tomatoes and next 5 ingredients in processor. Using on/off
turns, process until vegetables are finely chopped. Transfer to medium bowl. Stir in
tomato mixture. Season with salt and pepper. (Can be made 1 day ahead. Cover
and chill.) Serve with vegetables

MANGO AND CRANBERRY RELISH

Mangoes are a delicious tropical addition to this tangy-sweet dish.

1 pound mangoes (about 2 small), peeled, pitted, cut into large pieces
2 cups cranberries (about 8 ounces)
1/2 medium unpeeled orange, seeded, cut into large pieces
1/2 cup sugar
Using on/off turns, coarsely chop mangoes, cranberries and orange in processor. Transfer to medium bowl. Stir in
sugar. Let relish stand at least 30 minutes before serving. (Can be prepared 3 days ahead. Cover and refrigerate.)
ROASTED TOMATO AND BASIL RELISH

A simple, zestful relish that makes a quick and delicious hors d'oeuvre when
served on toasted sourdough bread rounds. It's also nice for giving a flavor boost to
roast chicken or fish.
1 pound plum tomatoes, seeded, very coarsely chopped
1/2 cup chopped fresh basil or 1 tablespoon dried
1/4 cup (packed) grated Parmesan cheese
2 tablespoons olive oil
3 garlic cloves, minced
1/4 teaspoon (scant) dried crushed red pepper
Preheat oven to 350°F. Combine all ingredients in 1-quart casserole. Bake until
tomatoes are soft, about 30 minutes. Season to taste with salt and pepper. Cool to
room temperature.

ROASTED RED PEPPER RELISH

Purchased roasted sweet red peppers, available in jars, make this snappy relish
very easy to prepare.
3 tablespoons olive oil
4 7-ounce jars roasted sweer red peppers, rinsed, drained, patted dry,
chopped
1 1/2 cups chopped onions
3 teaspoons finely chopped garlic
4 1/2 tablespoons cider vinegar
3 tablespoons sugar
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2
minutes. Add onions and garlic. Cook until onions are tender, stirring frequently,
about 5 minutes.
Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture
into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue
cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes.
Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate.
Bring to room temperature before using.)

SEARED FISH STEAKS WITH

HORSERADISH BUTTER

For steaks:
1 1/2 pounds tuna, swordfish or shark steaks, but 1 to 1 1/4 inches thick
2 tablespoons olive or vegetable oil
Salt and ground black pepper
Lemon wedges, or a pan sauce, uncooked relish, or flavored butter

For horseradish butter:

3 tablespoons bottled pure horseradish with liquid squeezed out
3 tablespoons butter, at room temperature
1/2 teaspoon vinegar
Salt and ground black pepper
Steaks:
1. Set a heavy-bottomed 12-inch skillet over low heat for 5 to 10 minutes, or
medium heat for 3 to 4 minutes, while preparing the meal and seasoning the fish
steaks. Three to four minutes before searing the fish steaks, turn on the exhaust fan
and increase the heat to high.
2. Set steaks on a plate, drizzle with oil; turn to coat. Sprinkle with salt and pepper.
3. A minute or so after the residual oils in the skillet send up wisps of smoke, put
the fish steaks in the pan. Cook over high heat until the steaks develop a thick, rich
brown crust, about 3 1/2 to 4 minutes. Turn the steaks and continue to cook over
high heat until the other sides develop a thick, rich brown crust and the fish is
medium-rare to medium, 3 1/2 to 4 minutes longer. (For medium-well-done fish,
turn the heat to low and cook, turning once, for 1 to 2 minutes longer.) Remove to
a plate and let stand 5 minutes.
4. Serve with lemon wedges, or an uncooked relish or flavored butter. Or make a
pan sauce by adding 1/2 cup liquid to the skillet; boil until the liquid is reduced to
about 1/4 cup. Tilting the skillet so that the reduced liquid is at one side of the pan,
whisk in butter or other enrichments until the sauce is smooth and glossy.
Butter:
Mash the horseradish and butter into a paste. Add the vinegar and season to taste with salt and pepper. Smear a
tablespoon of flavored butter over each portion and serve immediately.