Zucchini Relish Recipe

I got this recipe from my dear mother-in-law about 30 years ago.  Once you taste this you will never use "store bought" sweet relish again.  I use my food processor to rough chop the zucchini, peppers and onions.

10 cups            Zucchini

4 cups               Onion

1 cup               Green Pepper

5 Tablespoons   Salt

1.  Mix and let set overnight in the refrigerator.  

2.  Drain, rinse and squeeze out excess juices.  

3.  Put veggie mixture into a large stock pot.

4.  Add the following mix to the Zucchini. 

2 cups               Cider Vinegar

1 teaspoon        Dry Mustard

2 teaspoons       Celery Seed

2 teaspoons       Turmeric

2 teaspoons       Nutmeg

6 cups               Sugar

1 tablespoon      Flour

5.  Cook for 30 minutes and put into pint jars.

Healthy-Creamy Gorgonzola Polenta with Summer Squash Saute

If you've always thought that polenta was labor-intensive, think again; our creamy version almost cooks itself  while you prepare the squash saute. Once you get the hang of it, try other sauces and toppings such as marinara or pesto. The Gorgonzola makes it rich and flavorful; soft goat cheese is a good substitute.

1 14-ounce can vegetable broth or vegetarian chicken-flavored broth,
divided
3/4 cup water
6 tablespoons cornmeal
1/4 teaspoon freshly ground pepper
1/3 cup crumbled Gorgonzola cheese
4 teaspoons extra-virgin olive oil
2 tablespoons minced garlic
1 small zucchini, halved lengthwise and sliced
1 small summer squash, halved lengthwise and sliced
1 tablespoon all-purpose flour
1/4 cup chopped fresh basil

Bring 1 cup broth and 3/4 cup water to a boil in a small saucepan. Slowly whisk in cornmeal and pepper until smooth. Reduce heat to low, cover and cook, stirring occasionally, until very thick and no longer grainy, 15 to 20 minutes. Stir in Gorgonzola; remove the pot from the heat. Meanwhile, heat oil in a large, nonstick skillet over medium-high heat. Add garlic and cook, stirring, until fragrant, 30 seconds to I minute. Add zucchini and squash and cook, stirring occasionally, until the vegetables start to soften, 3 to 5 minutes. Sprinkle flour over the vegetables and garlic; stir to coat. Stir in the remaining broth and bring to a boil, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until thickened and the vegetables are tender, I to 2 minutes. Stir in basil; serve the saute over the polenta.

Active Minutes: 40
Total: 40 minutes
Per Serving: 299 calories; 17 g fat (6 g sat, 7 g mono); 22 mg cholesterol;
28 g carbohydrate; 12 g protein; 5 g fiber; 392 mg sodium; 372 mg potassium.
Nutrition Bonus: Vitamin C (40% daily value), Calcium (16%dv).

Makes 2 servings

CUCUMBER GRANITA:

A light and refreshing  "course" between main courses ....


Ingredients:
3 Cucumbers about 1 3/4 pounds total.
2 Tablespoons lime juice, (about 1 lime)
2 Tablespoons superfine sugar
1/4 Teaspoon cracked Black Pepper
-- Pinch of Salt

Directions:
Rinse and scrub cucumbers.
Peel two of them.
Leaving the Peel on the third on for color.
Trim the ends and slice cucumbers in half lengthwise.
Scoop out the seeds.
Cut flesh into 2-inch chunks.
Puree cucumber in a blender/food processor along with
1/4 cup water and the lime juice, sugar pepper, and
salt.
Chill completely.
Pour the mixtur into an ice-cream maker and freeze
according to manufacturer's directions.
Place granita in the freezer until firm enough to
'hold its shape' (like alot of US can't do)
Serve a 'small scoop' in a ramekin as a Palate
refresher between courses.

Watermelon Salad with Grilled Chicken

Serves 4

Salad:
1 thinly-sliced small red onion
1 carrots cut julienne
1/4 cup toasted chopped walnuts
1/2 cup crumbled blue cheese or feta
6 cups seedless watermelon balls (half of a small watermelon)
Bibb lettuce to use as salad bowl
4 grilled chicken breasts (can use already grilled chicken or make fresh for salad)
Lime Zest Curls for garnish

Dressing and Marinade:
¼ Cup Lime Juice
2 Tbsp. Honey
1 Tbsp. Whole Grain Mustard or Coarsely Ground
1/3 Extra Virgin Olive Oil
1/4 Cup White Wine Vinegar
Salt and Pepper
(Dressing can be adjusted to taste)

1. Whisk together dressing ingredients in a mixing bowl. Set aside 2/3 of the dressing for the salad.

2. Marinade chicken in 1/3 of the dressing, up to 3 hours ahead of time. Grilled chicken until juices run clear usually to internal cooking temperature of 165 degrees F. Set aside.

3. Thoroughly wash lettuce and dry. Set aside four large leaves of Bibb lettuce to use as bowls for salad.

4. In a large mixing bowl combine salad ingredients except the chicken and toss with the remaining 2/3rds of the dressings. Do not use left over marinade.

5. Place salad into Bibb lettuce bowl. (Make sure the lettuce is on a sturdy plate)

6. Slice each chicken breast into thin slices and fan out over each salad bowl.

7. Garnish with lime zest curls.

Dugh (Yogurt Drink)

You won't need any of the Modern Gizmos/Gadgets
to put this one together.

Ingredients:
1 Cup of Sheep/Goat Milk Yougurt (or even MOO
Juice)
1 teaspoon chopped fresh Mint (or a dash crushed
dried mint leaves)
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 1/2 Cups of Spring Water (or club soda) chilled
-- Ice Cubes

Directions:
In a small bowl.
Whisk the yogurt about a minute.
Transfer to a pitcher.
Add the mint, salt and pepper.
Stir well.

Whilst stirring..
slowy at the spring water/club soda.
Add 3-4 ice cubes.
Stir again, to chill before serving.

Makes One drink.

Black Rock Rounds

Black Rock Rounds

Ingredients:

1 3/4 to 2 Pounds   Top Round Steak

1  Pound                Hickory Smoked Bacon

1 Large                  Sweet Onion

2 Tablespoons        Fresh Basil

3 Cloves                 Garlic

                             Salt and Pepper to Taste 

Toothpicks

Process

1.       Cut Round Steak into 1" wide strips.  Tenderize steak with a meat mallet, cut strips to match the length of the bacon.

2.       In food processor, add onion, garlic and basil.  Process until mixture is medium to finely chop.  Hint:  For additional smoky flavor add a couple drops (1/4 teaspoon) of Liquid Smoke to this mixture.

3.       To assemble:  Start with a piece of bacon, then strip of round steak paint the steak with the onion mixture.  Roll and fix with toothpicks.  Place in a non reactive pan, cover and marinate in the refrigerator for at least an hour before grilling.

4.       Place on a medium heat grill set up for in direct grilling.   

Makes about 15 to 20

Cooking Time:  About 30 minutes depending on your grill heat.  Do not over cook.

Loin of lamb in salt crust

Yield: 4 servings
Olive oil; for baking sheet
2 tablespoon Olive oil
2 Boneless; trimmed lamb loins (14 oz ea)
2 tablespoon Dijon mustard
2 tablespoon Chopped fresh thyme
2 tablespoon Chopped fresh tarragon
2 tablespoon Chopped fresh parsley
½ Recipe Salt Crust Dough; (see recipe)
Freshly-ground black pepper; to taste

Preheat the oven to 450 degrees. Lightly oil a large baking sheet. In a large skillet, heat the oil over high heat. Add the lamb loins and cook, turning occasionally, until seared on all sides. Transfer to a platter and refrigerate until completely cooled. Brush each lamb loin with the mustard. Combine the thyme, tarragon, and parsley on a plate, and roll each loin in the herbs to coat. Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each loin completely with dough. Place on the prepared baking sheet. Bake for 10 minutes for rare meat, or longer, if desired. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack the crust, brushing off any clinging crust with a clean kitchen towel. Carve the lamb crosswise into thin slices, season with the pepper, and serve immediately on warmed plates. This recipe yields 4 servings. Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Terrance Brennan Converted by MM_Buster v2.0l.

Salt crust dough
Categories: Dujour09
Yield: 1 servings
8 cup Kosher salt
8 cup All-purpose flour; plus additional
For rolling out dough
¼ cup Dried oregano
¼ cup Dried thyme
¼ cup Chopped dried rosemary
¼ cup Fennel seeds
¼ cup Cumin seeds
8 Egg whites
4 cup Cold water

Place all of the ingredients in a large bowl and knead in the bowl until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or overnight. When ready to use, dust a large piece of parchment paper with flour. Place a portion of the dough on the paper and cover with a second piece of parchment. Using a rolling pin, roll out the dough to 1/4-inch thickness. Remove the top piece of parchment. Invert the dough over the food to be covered and remove the other sheet of parchment. Adjust the shape of the dough and remove any excess as needed. This recipe yields enough dough for 4 chickens or lamb loins. Source: "CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-31-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Terrance Brennan Converted by MM_Buster v2.0l