We are all still basking in the fading glow of summer. Grills are still being called into service on a regular basis. Chicken, pork, fish, and beef proudly take to the grill. We all know that grilled protein is delicious, but sometimes it can feel a bit under-dressed on the plate.
There are lots of ways to make them feel a little more complete and this relish is one colorful alternative. It can be viewed as the bright colors of summer or the tones of the changing leaves of fall. Whatever your perspective it is a tasty addition to a meal.
I must confess that this came about as a result of a refrigerator clean-out mission. Mini bell peppers, and started red and sweet onions were all languishing in the crisper. The slow and aromatic caramelizing process came to mind. This does take some time ; 40 minutes give or take, but the depth of flavor is definitely worth it.
I brought some other bold flavors to the mix in the form of garlic, red pepper flakes, thyme, and sherry vinegar. I also added several serious glugs of dry sherry and a dollop of honey. Salt and pepper were added throughout the process. The acidity created by the vinegar gave it enough bite to qualify as a relish in my book and the petite sirloin it topped was very happy indeed.
Carmelized Onion and Pepper Relish
Carmelized Onion and Pepper Relish
Heat oil in a medium skillet over medium heat. Add the onions and spread over the bottom of the pan. Cook for 20 minutes stirring every 5 minutes.
Add the peppers, garlic, and red pepper flakes to the pan. Toss to combine and cook for another 15 minutes, stirring occasionally.
Add the dry sherry and the thyme sprigs to the skillet and continue to cook for another 5 - 10 minutes.
One everything looks beautifully golden, stir in the vinegar and honey and allow it all to cook a few minutes more.
Remove the thyme sprigs (many of the leaves will remain in the relish) and season to taste with salt and pepper. Serve warm with your grilled protein of choice.
If I invited you to dinner and told you we were having cold soup, you’d probably think I had lost my mind. But if the cold soup was Gazpacho, you’d be quite happy, indeed. This Andalusian transplant is the consumate summer soup. Garden fresh vegetables are blended into a chunky soup that is hearty yet light, satisfying enough to fill you up, but light enough so you have room for dessert.
Traditionally this is made with tomatoes, cucumbers and peppers, but fruits and other vegetables can be included. Gazpacho can be chunky enough to eat with a spoon or smooth enough to drink as a remarkable Bloody Mary mixer.We had these at Mercat a la Planxa, a Spanish restaurant that has one of the most impressive Bloody Mary Bars I’ve ever seen. This is about my gazpacho, so if you want to learn more about the restaurant click here.
My gazpacho included the above mentioned ingredients along with some grilled corn. I used vegetable juice to keep things moving as well as sherry vinegar for a little tang.This is one of those dishes that I make differently every time. It’s usually based on what’s in season and what looks the most beautiful. Sometime I give it some spice with jalapenos and a plethora of peppers. Other times it’s a cucumber extravaganza. It all depends…
This recipe is a guideline that includes the techniques needed to make gazpacho. As I always say, make it you own. Add or subtract at your whim. Fruit gazpacho is quite tasty, so feel free to go there. Don’t let the summer go by without trying this recipe.
Peel the cucumber and chop into pieces about 1 inch.
Quarter the tomatoes. Core and seed them and chop into pieces about the same size as the cucumber. Put both in a large bowl.
Chop the onion into one inch chunks. Do the same with the bell pepper. Add them to the bowl.
Roughly chop the garlic, parsley, and cilantro and toss them in with the other vegetables. Mix everything together.
Cut the corn kernels off the cobs and set aside
Place a manageable amount of the vegetable mixture into the processor bowl. Add some of the vegetable juice and process until the mixture is slightly chunky. ( make this as smooth or chunky as you like) Put the processed vegetables back in the bowl.
Continue to process the vegetables with the vegetable juice until they are all the consistency you want. Add the corn to the bowl of vegetables and stir to mix everything well.
Add the juice of the lemon half, the vinegar, paprika, and cumin. Stir well and taste for seasoning. Add a little salt and any more of the flavorings that you want.
Cover and chill for several hours. Serve in soup bowls or goblets and garnish with cilantro or whatever you would like.