Peanut Green Onion Relish Recipes

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BBQ RIBS AND ALL THE FIXIN'S



Bbq Ribs and All the Fixin's image

Provided by Bobby Flay

Categories     main-dish

Yield 8 servings

Number Of Ingredients 28

4 cups soy sauce
2 cups water
1/4 cup chopped ginger
6 cloves garlic coarsely chopped
4 racks pork ribs
2 tablespoons unsalted butter
1 large onion, finely diced
2 cloves garlic, finely diced
8 plum tomatoes, coarsely chopped
1/4 cup ketchup
1/2 cup water
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
2 tablespoons honey
1 teaspoon cayenne
1 tablespoon ancho chile powder
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1 tablespoon rice wine vinegar
1 tablespoon pureed canned chipotle
1/4 cup molasses
2 cups roasted peanuts, coarsely chopped
1/4 cup finely sliced green onion
1/4 teaspoon ground cinnamon
1 teaspoon finely grated ginger
1/2 teaspoon sugar

Steps:

  • For the Grilled Ribs: Preheat oven to 400 degrees F. Combine the soy sauce, water, ginger and garlic in a medium saucepan and bring to a boil. Turn off heat and let cool. Pour soy sauce mixture in bottom of pan. Place ribs on a rack in a large roasting dish. Bake ribs for 40 minutes, basting with sauce. Finish on grill to make marks.
  • For the Peanut-chipotle Sauce: In a large saucepan, over medium high heat, heat the butter and sweat the onion and garlic until translucent. Add the tomatoes, ketchup and water and simmer for 15 minutes. Add the next 7 ingredients and continue cooking for 20 minutes. Puree the mixture in a food processor, pour into a bowl and whisk in the peanut butter, soy sauce, vinegar and chipotle. Preheat grill. Remove ribs from marinade. Grill the ribs turning and brushing with the sauce until cooked through.
  • For the Peanut-Green Onion Relish: Combine all ingredients in a bowl. Serve immediately.

ORANGE-GINGER GRILLED BONELESS SHORT RIBS WITH GREEN ONION-PEANUT RELISH



Orange-Ginger Grilled Boneless Short Ribs with Green Onion-Peanut Relish image

Provided by Bobby Flay

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 17

4 cups fresh orange juice
3 tablespoons light brown sugar
3 tablespoons tamari
1 teaspoon Schezuan peppercorns
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon kosher salt
2 whole star anise
One 2-inch piece fresh ginger, sliced into rounds
2 pound piece boneless beef short rib, sliced across the grain into 1/4-inch-thick pieces
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Kosher salt
1/4 cup coarsely chopped salted peanuts
2 green onions, green and pale green part, thinly sliced
1/2 teaspoon light brown sugar
Pinch allspice
Pinch cinnamon

Steps:

  • For the orange-ginger glaze: Combine the juice, sugar, tamari, peppercorns, ground pepper, salt, anise and ginger in a saucepan. Cook over high heat, stirring occasionally, until reduced by half. Strain and cool.
  • For the grilled boneless short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze. Set aside the ribs at room temperature for 30 minutes. Prepare the grill for direct grilling at medium-high heat. Remove the ribs from the glaze, shaking off the excess. Brush the ribs with the oil and sprinkle with salt and pepper. Grill the ribs until nicely charred and still pink in the middle, about 3 minutes each side. Brush the ribs occasionally with the reserved glaze.
  • For the green onion-peanut relish: Combine the peanuts, onions, sugar, allspice, cinnamon and sprinkle lightly with salt. Transfer the ribs to a platter and top with the green onion-peanut relish.

THE BEST RELISH I'VE EVER HAD



The Best Relish I've Ever Had image

This is the relish recipe I remember from my childhood. Light green in color, and unbelievably good on hot dogs, you won't be disappointed. It's an easy recipe for beginners, even if you have never canned a thing in your life.

Provided by Tammylou

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 11h10m

Yield 128

Number Of Ingredients 11

7 large English cucumbers
4 large sweet onions, peeled
¼ cup pickling salt
3 cups white sugar
½ cup all-purpose flour
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon celery seed
3 cups distilled white vinegar
1 cup water
4 (1 pint) canning jars with lids and rings

Steps:

  • Grate the cucumbers and onions into a large bowl using the large holes of a box grater. Sprinkle the pickling salt over the top. Cover tightly, and allow to rest at room temperature overnight.
  • Squeeze as much liquid as possible out of the cucumber mixture; set aside. Whisk together the sugar, flour, turmeric, ginger, and celery seed. Heat the vinegar and water in a large, heavy pot over medium-high heat. Whisk in the sugar mixture until smooth. Stir in the cucumber mixture. Bring to a boil and cook, stirring frequently, until thickened, about 15 minutes.
  • Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process pint jars for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 24.4 calories, Carbohydrate 6.1 g, Fiber 0.2 g, Protein 0.2 g, Sodium 216.8 mg, Sugar 5.1 g

SWEET ONION RELISH



Sweet Onion Relish image

Provided by Food Network

Categories     condiment

Time 35m

Yield about 3 cups

Number Of Ingredients 6

4 to 6 yellow onions (small dice)
4 tablespoons brown sugar
3 tablespoons balsamic vinegar
3 tablespoons red wine
1 teaspoon red wine vinegar
Salt and pepper

Steps:

  • Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes.

PEANUT-GREEN ONION RELISH



Peanut-Green Onion Relish image

Provided by Martha Stewart

Categories     Nuts & Seeds

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1 1/2 cups roasted peanuts, coarsely chopped
1/4 cup finely sliced scallions
1/2 teaspoon ground cinnamon
2 teaspoons ground ginger
2 tablespoons packed dark-brown sugar
Coarse salt and freshly ground pepper

Steps:

  • In a medium bowl, stir together all ingredients until well combined. Use immediately.

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