Pickled Pepper Relish

From the kitchen of One Perfect Bite...I must admit to a deception. A small one to be sure, but a deception nonetheless. This condiment should actually be called calico relish, but I can't get the yellow or green peppers to show in the photographs I've taken. Rather than fuss, I've decided to rename the dish and what was once called calico has become pickled pepper relish. This is a wonderful way to use end of season sweet peppers. The relish is great with sandwiches and lovely with cream cheese. The recipe makes enough to guarantee you always have some around when you want or need it. The downside to this process is that you'll need a water bath canner to put this one by. If you need additional information about canning you can find it here. I don't freeze relish because I find it loses all trace of crispness when it thaws. Over the years, this has become really simple to make. I no longer do the chopping of vegetables by hand. The food processor is perfect for this task. I pulse the peppers until they have the same consistency as the cranberries that are used in Thanksgiving relish. I let them drain for a few minutes and then proceed with the recipe. If you like relish or chutney, I suspect you love this condiment. Here's the recipe.

Pickled Pepper Relish...from the kitchen of One Perfect Bite

Ingredients:
2 sweet red peppers, chopped
2 sweet yellow peppers, chopped
2 sweet orange peppers, chopped
2 sweet green peppers, chopped
4 medium onions, finely chopped
1 cup white vinegar
1 cup granulated sugar
1 teaspoon pickling salt

Directions:
1) Combine peppers, onions and 1/4 cup water in a large non-reactive saucepan. Bring contents of pan to a boil. Remove from heat, cover pan, and let sit for 5 minutes.
2) Drain vegetables and return to saucepan. Stir in 1/3 cup each vinegar and water. Bring to a boil, cover and reduce heat; simmer for 5 minutes.
3) Drain vegetables and return to saucepan. Heat remaining 2/3 cup vinegar, sugar and salt in a separate saucepan, until sugar is dissolved. Add to vegetables and return mixture to a boil. Boil gently, uncovered, for 25 minutes or until liquid is reduced and vegetables are tender-crisp.
4) While vegetables cook, sterilize 4 half-pint jars and lids. Bring water in a water bath kettle to a boil.
5) Ladle hot relish into jars to within 1/2-inch of jar rims. Process in hot water bath for 10 minutes. Remove jars from kettle and let cool on a towel until jars are room temperature. Tighten lids and store in a cool dark place. Yield: 3-1/2 cups relish.

You might also enjoy these recipes:
Gooseberry Relish - Diner's Journal: New York Times
Ajvar - Red Pepper and Aubergine Relish - Maninas: Food Matters
Cranberry Relish - Simply Recipes
Homemade Hot Dog Relish - Sea Salt with Food
Green Mango Maple Relish - No Recipes
Plum Ginger Relish - The Mom Chef
Red Pepper Relish - One Perfect Bite

Red Pepper Relish

From the kitchen of One Perfect Bite...The horror! Local berries of all sorts, have simultaneously appeared on the shelves of our farmer's markets and roadside stands. The berries are fully ripened and need immediate attention if their wonderful flavor is to be captured and preserved. I've pushed the raspberries and blueberries to the side for the time being, but I'm up to my elbows, literally, in flats of strawberries. My hands look like those of a surgeon in a trauma unit and words can't begin to describe the chaos that is currently my kitchen. I've been known to chuckle, sometimes discretely, at young managers who measured their own importance by the size of their staffs. I escaped that trap when I was working, but I've succumbed to ego in my kitchen. Forgive me, just this once, as I report my "body count." That would be 18 pints of freezer jam, 12 (1-gallon) bags of flash frozen berries, eight pints of raspberry syrup and five glorious desserts that I'll be sharing with you over the next few weeks. I was making strawberry salsa when I remembered this recipe that is based on one originally developed by Michael Symon. It is a sweet, deliciously spicy relish that can make eggs and sandwiches feel important. It's also great as an alternative topping for burgers or fish. For the record, the only thing it has in common with the strawberries is its glorious red color. I was thinking red today, and it made sense to make this before I restored order to the kitchen. Here's the recipe for a wonderful and uncommon relish. It will keep for a month in the refrigerator.

Red Pepper Relish ...from the kitchen of One Perfect Bite, inspired by Michael Symon

Ingredients:
1 tablespoon olive oil
1/4 cup finely diced red onion or shallot
2 large garlic cloves, finely minced
Kosher salt
2 red bell peppers, cored, seeded and finely diced
2 jalapenos, seeded and finely diced
1 tablespoon toasted coriander seeds
1/4 cup packed brown sugar
1/4 cup white wine vinegar
1/2 cup orange juice
1/2 cup chopped fresh cilantro

Directions:
1) Add olive oil to a medium saucepan. Place over medium heat and warm until oil begins to shimmer. Add onions, garlic and a pinch of salt. Cook until onions begin to soften, about 2 minutes. Add red peppers and jalapenos and cook for 2 minutes longer. Add corainder seeds and cook for 1 minute longer.
2) Add sugar and vinegar to pan and cook, stirring, until sugar dissolves. Add orange juice and simmer, stirring occasionally, until liquid has completely reduced, about 10 minutes. Remove from heat. Cool to room temperature. Add cilantro and season to taste with salt and pepper. Refrigerate. Yield: 2 cups.

You might also like these recipes:
Blueberry Salsa - One Perfect Bite
Watermelon, Black Bean and Corn Salsa - One Perfect Bite
Thai Cucumber Relish - One Perfect Bite
Corn Relish - SlashFood
Green Tomato Relish - Mommy's Kitchen
Mango, Red Pepper and Cilantro Salsa - Cook Sister
Mango Chutney - Ciao Chow Linda

Lamb and Feta Patties with Red Pepper Relish

From the kitchen of One Perfect Bite...I so wish you could have joined us at the table tonight. It was a simple burger supper, but one so packed with flavor that I know you'd have enjoyed it. With an assist from a recipe that appeared in an old issue of Gourmet magazine, I was able to fashion Greek-inspired lamb patties with a pepper relish so delicious that I guarantee one bite would have your socks going up and down. Really. These burgers are that good. While I rarely add anything other than salt and pepper to beef burgers, I have no problem using cheese and herbs and spices to take other meat patties to new levels. Fortunately, I still had ground lamb that had been sent to me by the folks at Lava Lake Ranch and this gave me the opportunity to use their ground lamb in a worthy application. While there is some chopping involved, these burgers are very easy to do and can be assembled hours before serving. The relish can actually be made several days before you plan to use it. While I served our burgers on warm pita bread, good buns would also work here. I know you'll like these. Here's the recipe.

Lamb and Feta Patties with Red Pepper Relish...from the kitchen of One Perfect Bite, courtesy of Gourmet magazine

Ingredients:
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 pound ground lamb
1 large egg, lightly beaten
1/4 pound feta, crumbled (3/4 cup)
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:
1) To 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.
2) To make patties: Preheat broiler. Pulse bread, scallion, garlic, and mint in a food processor until finely chopped. 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).
3) To cook: 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 red pepper relish and warm pita bread or buns. Yield: 4 patties.

You might also enjoy these recipes:
Chimichurri Turkey Burgers - One Perfect Bite
Green Curry Turkey Burgers - One Perfect Bite
Salmon Burgers - One Perfect Bite

Thai Fish Cakes with Cucumber Relish - Blue Monday

Photobucket Creative Commons License

A Oregon fisherman's paradise serves as a perfect introduction to Thai Fish Cakes and Blue Monday.


From the kitchen of One Perfect Bite...We have an abundance of salmon at this time of year and, out of necessity, I've learned to deal with the surplus that tries to claim exclusive use of my freezer space. Today's recipe is an adaption of one for fish cakes that Bob and I had, and loved, when we were in Thailand. The fish cakes are easy to make and they're inexpensive if you use canned salmon or tuna fish to assemble them. The recipe calls for fish sauce and red curry paste. They are available in any well stocked grocery store, but if you're living at the North Pole or in the middle of the Gobi Desert, they can be ordered via the internet. Both will last for several months in the refrigerator. You can make your own red curry paste if you wish. I've included a recipe for the adventurous, but, I hasten to add, commercially prepared red curry paste works like a charm. Red curry is hot to many tongues, so I've used a range of measurement for it in the recipe. Go easy, if you are just beginning to eat hot and spicy food. The cucumber relish is served with many Thai dishes to offset and balance the heat of chilies. Again, the relish is simple and takes minutes to prepare. The recipe I'm including here is very basic. I posted a more involved version earlier in the year and if you'd like to try it follow this link to Ah Jhat. I use mashed potatoes to bind the fish cakes but bread crumbs can also be used. I cook the cakes in a small amount of oil. In Thailand these are deep fried and smaller sized cakes are also used as appetizers. Here are the recipes for the fish cakes, the simplified cucumber relish and red curry paste. I hope you'll try them. You won't be sorry.

Thai Fish Cakes with Cucumber Relish...from the kitchen of One Perfect Bite

Ingredients:
1-1/2 cups cooked flaked salmon or 1 (14.75-oz.) can pink salmon
1/2 cup plain mashed potatoes or bread crumbs
1/4 cup very finely chopped onion
1/4 cup coarsely chopped fresh cilantro or mint
1 large egg
1 to 3 teaspoons red curry paste
1 tablespoon fish sauce
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons vegetable oil

Directions:
1) If using canned salmon, drain it well. Place in a large bowl and work with fingers to remove skin and bones. Add mashed potatoes, onion and cilantro. In a separate small bowl, combine egg, red curry paste, fish sauce, salt and pepper and mix with a fork until smooth. Add to salmon mixture; mix gently with a spoon or your hands to combine. Using a 1/4 cup measure, shape mixture into 3-inch patties; place on a baking sheet and chill in freezer for about 30 minutes.
2) When ready to proceed, heat oil in a large skillet set over medium-high heat. Carefully add 4 patties and cook, turning once, until golden brown, about 3 minutes per side. Transfer to a serving platter and continue procedure with remaining patties. Serve hot for best flavor. Yield: 4 to 6 servings.

Cucumber Relish

Ingredients:
1/2 cup granulated sugar
1/2 cup white or rice wine vinegar
1 large English cucumber, diced
1/2 cup very finely chopped peanuts

Directions:
1) Combine sugar and vinegar in a small sauce pan. Bring to a boil over medium heat, stirring occasionally. Remove from heat and allow to cool.
2) Pour into a two cup bowl. Add cucumbers. Toss to combine. Top with peanuts. Yield: 1 cup

Red Curry Paste

Ingredients:
3 large dried red New Mexico or Anaheim chili peppers
10 small dried red chilies (i.e. chiles de arbol or japones)
1/2 cup coarsely chopped shallots
1/4 cup coarsely chopped garlic
1 tablespoon coarsely chopped fresh ginger
1 tablespoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon freshly ground pepper
1/2 teaspoon salt

Directions:
1) Stem and seed all chilies. Chop into large pieces; place in a small bowl. Add warm water and let them soak awhile proceeding with recipe.
2) Using bowl of a small food processor or a blender, combine shallots, garlic, ginger, coriander, cumin, pepper and salt. Add softened chilies and 1/4 cup of soaking liquid; process until a smooth puree forms. Transfer paste to a lidded jar and refrigerate for up to 3 weeks. Paste can be frozen for 3 months. Yield: 3/4 cup.

Recipes adapted Temple of Thai and Nanci McDermott


This post is being linked to:

Smiling Sally - Blue Monday

Thai Cucumber Relish - Ah Jaht

This is a fresh, crisp relish whose icy greens are just beautiful to look at. I serve this as a salad with creamy Thai coconut curries and any other time I want a salad that will clear the palate. It is simple to assemble and keeps well. Submerged in its brine, the cucumbers will keep for up to a week in the refrigerator. The relish requires no special ingredients and can be assembled in less than 15 minutes. It is best served cold after marinating for a few hours. Like heat? Add more chilies. I have been known to add small amounts of chopped peanuts and freshly chopped cilantro.


Thai Cucumber Relish - Ah Jaht

Ingredients:
1/2 cup white or rice wine vinegar
1/2 cup water
1/2 cup sugar
1 teaspoon salt
2 large hothouse cucumbers or 1 pound garden cucumbers
3 tablespoons thinly sliced shallots or coarsely chopped red onion
2 teaspoons thinly sliced small red or green chilies

Directions:
1) Combine vinegar, water,sugar and salt in a medium saucepan. Stir over medium heat until sugar and salt dissolve. Set aside. Cool.
2) Peel cucumbers if you wish. Cut them lengthwise into 4 long strips. Cut each strip crosswise into bite size triangles. Combine with shallots and chilies in a small bowl. Add cooled dressing. Can be served at room or chilled. Yield: 3 cups.