Hey Barb- I made your corn relish today!
I went to the farmers market and picked up 12 ears of corn.
Just yellow corn, rather than the sweeter Silver Queen also
available. I used an entire large red pepper, and a small
green pepper. I'm glad I used such a large red pepper and
the entire thing as the color is so vibrant, whereas the
green pepper gets a bit anemic and washed out looking after
being simmered, don't you think? I only sliced a small
sliver of skin off one knuckle while cutting the corn off
the cob but it bled like a soonofabeech but I don't think I
added any to the mix, lol. Cutting the corn off the cob raw
went fast and was easy. I chose not to can and process it
because I haven't done any canning in way too many years to
be comfortable with that. I put a small container into the
freezer to test drive that option for longer term storage,
but the rest is in the fridge. Had some with our grilled
pork chops for dinner just now. Anyhoooo, the relish is
lovely. Thanks so much for sharing the recipe.
Dinner tonight: Grilled thick pork chops with mustard BBQ
sauce, Fried okra (the okra at the farmers market was
beautiful today), the corn relish, beets (love 'em!) and
some halved cherry tomatoes dressed in a little extra virgin
olive oil and salt and pepper. Great summer meal, and your
relish was a hit.
Goomba

In article >, Goomba38
> wrote:

> Hey Barb- I made your corn relish today!
> I went to the farmers market and picked up 12 ears of corn.
> Just yellow corn, rather than the sweeter Silver Queen also
> available. I used an entire large red pepper, and a small
> green pepper. I'm glad I used such a large red pepper and
> the entire thing as the color is so vibrant, whereas the
> green pepper gets a bit anemic and washed out looking after
> being simmered, don't you think?

It surely does.

>I only sliced a small
> sliver of skin off one knuckle while cutting the corn off
> the cob but it bled like a soonofabeech but I don't think I
> added any to the mix, lol. Cutting the corn off the cob raw
> went fast and was easy. I chose not to can and process it
> because I haven't done any canning in way too many years to
> be comfortable with that. I put a small container into the
> freezer to test drive that option for longer term storage,
> but the rest is in the fridge. Had some with our grilled
> pork chops for dinner just now. Anyhoooo, the relish is
> lovely. Thanks so much for sharing the recipe.
> Dinner tonight: Grilled thick pork chops with mustard BBQ
> sauce, Fried okra (the okra at the farmers market was
> beautiful today), the corn relish, beets (love 'em!) and
> some halved cherry tomatoes dressed in a little extra virgin
> olive oil and salt and pepper. Great summer meal, and your
> relish was a hit.
> Goomba

Thanks. I'm not particularly wild about it, but Rob likes it. Now, if
he'd just remember to eat it even if I DON'T put it in front of him.
It'll keep forever in the fridge. I'll be curious to know how it
freezes. Gack. Glad your knuckle's intact.
Your supper sounds great. I want some okra and haven't seen any at the
markets.

I grilled that marinated flank steak thing I do -- I had this amazing
fire in my grill! Holy sh**!! Tomorrow I'll take it apart some and
see what went on. I don't understand the flames -- the flank is lean
and I scrape off the marinating mixture before grilling it. Gotta admit
I was breathing fast until I threw a couple glasses of water at it. Had
locally grown broccoli, corn on the cob, and for me, some tomatoes and
red onion with some Cincinnati Italian dressing poured over, along with
some pesto I made yesterday.
>
--
-Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab.

In article >, Goomba38
> wrote:

> Hey Barb- I made your corn relish today!
> I went to the farmers market and picked up 12 ears of corn.
> Just yellow corn, rather than the sweeter Silver Queen also
> available. I used an entire large red pepper, and a small
> green pepper. I'm glad I used such a large red pepper and
> the entire thing as the color is so vibrant, whereas the
> green pepper gets a bit anemic and washed out looking after
> being simmered, don't you think?

It surely does.

>I only sliced a small
> sliver of skin off one knuckle while cutting the corn off
> the cob but it bled like a soonofabeech but I don't think I
> added any to the mix, lol. Cutting the corn off the cob raw
> went fast and was easy. I chose not to can and process it
> because I haven't done any canning in way too many years to
> be comfortable with that. I put a small container into the
> freezer to test drive that option for longer term storage,
> but the rest is in the fridge. Had some with our grilled
> pork chops for dinner just now. Anyhoooo, the relish is
> lovely. Thanks so much for sharing the recipe.
> Dinner tonight: Grilled thick pork chops with mustard BBQ
> sauce, Fried okra (the okra at the farmers market was
> beautiful today), the corn relish, beets (love 'em!) and
> some halved cherry tomatoes dressed in a little extra virgin
> olive oil and salt and pepper. Great summer meal, and your
> relish was a hit.
> Goomba

Thanks. I'm not particularly wild about it, but Rob likes it. Now, if
he'd just remember to eat it even if I DON'T put it in front of him.
It'll keep forever in the fridge. I'll be curious to know how it
freezes. Gack. Glad your knuckle's intact.
Your supper sounds great. I want some okra and haven't seen any at the
markets.

I grilled that marinated flank steak thing I do -- I had this amazing
fire in my grill! Holy sh**!! Tomorrow I'll take it apart some and
see what went on. I don't understand the flames -- the flank is lean
and I scrape off the marinating mixture before grilling it. Gotta admit
I was breathing fast until I threw a couple glasses of water at it. Had
locally grown broccoli, corn on the cob, and for me, some tomatoes and
red onion with some Cincinnati Italian dressing poured over, along with
some pesto I made yesterday.
>
--
-Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab.

In article >,
Melba's Jammin' > wrote:

> Cincinnati Italian dressing

And what is this???

sd

In article >,
Melba's Jammin' > wrote:

> Cincinnati Italian dressing

And what is this???

sd

In article >, sd
> wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > Cincinnati Italian dressing
>
> And what is this???
>
> sd

A bottle of some Italian salad dressing -- I'll go check the name. OK,
that'd be Buddy LaRosa's recipe. It's pretty good.
--
-Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab.

In article >, sd
> wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > Cincinnati Italian dressing
>
> And what is this???
>
> sd

A bottle of some Italian salad dressing -- I'll go check the name. OK,
that'd be Buddy LaRosa's recipe. It's pretty good.
--
-Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab.

In article >, sd
> wrote:

> In article >,
> Melba's Jammin' > wrote:
>
> > Cincinnati Italian dressing
>
> And what is this???
>
> sd

A bottle of some Italian salad dressing -- I'll go check the name. OK,
that'd be Buddy LaRosa's recipe. It's pretty good.
--
-Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab.