Upside Down Tomato Tart

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Even though summer is over, somethings still hang on. Cherry Tomatoes to name one , Upside Down Tomato Tart can use up those hanger-oner’s.

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Although I have not had a garden in several years, there were times when I still had tomatoes the end of October. Especially cherry tomatoes, they just keep going and going!! Continue reading “Upside Down Tomato Tart”


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Spicy Fresh Corn Relish

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With summer coming to a close, so is sweet corn season. This years crop from my friends at Selmi’s  was sooooo good!  I had a few ears left over and Spicy Fresh Corn Relish was the perfect way to preserve (pun intended) those golden kernels.

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Even as a kid my favorite veggie was corn, it still is today. Fresh corn ob the cob is summer at it’s best. If you ever had the chance stop by Selmi’s and pick up a dozen…..better get two…..of their fabulous bi-colored corn do it, you will not be disappointed . My nephews girlfriend told me it the best sweet corn she has ever had……I couldn’t agree more.


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The end of summer is also canning time for those who garden and lay up a larder of their goods. While this is not a traditional canning recipe……it’s more like “quick can”, it produces a fine relish. It will last about a month in the frig.

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Sweet corn, fresh off the cob, no need to cook it, red onion, red chiles, and jalapeños, with a touch of lime and cilantro for freshness. Cover with an apple cider brine and you have a sweet little relish.

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Spicy Fresh Corn relish is a perfect way to spicy up a grilled burger or bratwurst, maybe a hot dog.

If you have a few ears of corn to use up try Spicy Fresh Corn Relish to end the summer with spice!

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Spicy Fresh Corn Relish
Author: 
 
Ingredients
  • 2 dried red chiles, I used small ones
  • 1 seeded jalapeño,thinly sliced
  • ¼ medium red onion,thinly sliced
  • 2 ears fresh corn, kernels cut off the cob, do not cook use raw
  • ¼ cup fresh cilantro leaves
  • ¼ cup fresh lime juice
  • ¼ teaspoon coarsely ground black pepper
  • ½ cup organic apple cider vinegar
  • ¾ cup water
  • 2 teaspoons kosher salt
  • 1 tablespoon sugar
Instructions
  1. Combine the first 7 ingredients in a large bowl and mix well. Pack into a 1-quart jar. Bring ½ cup apple cider vinegar, kosher salt, and ¾ cup water to a boil; pour over corn. Seal jar. Let cool; chill. Keeps up to 1 month unopened.

 

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Pea Salad

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Pea Salad …..you either love it or hate it! Me I’m a lover!!

Pea Salad

Two recipes stand out in my mind…..one was my Mom’s. All of us have those recipes that Mom or Grandma made that we never learned, and that there wasn’t a recipe for.


My Mom’s Pea Salad was one of those. You always think you will ask, watch, have them teach you, and you never do. So, from experience if there is a family recipe you want to learn do it…..no time like the present.

Pea Salad

My other Pea Salad love was from the Ponderosa Steakhouse. Now, I didn’t know this but Ponderosa and Bonanza Steakhouses were started by Dan Blocker who was Hoss Cartwright on a TV show from the 60’s called Bonanza. The things you don’t find out writing a food blog…….huh!

Any whoo……if you don’t know how the Ponderosa works, it’s kinda like a buffet with steaks, you order your steak and they bring it to you, and while you wait you can go to the salad bar or their other food bars, they have soup, and dessert.

Pea Salad

On the salad bar was their Pea Salad……lets just say I could eat it by the shovel full! There is no longer a Ponderosa in our area but the memory remains…..sigh!

Which bring me to how I cam to make this particular Pea Salad. The Ponderosa version had peas, bacon, and cheese ( I think….a little fuzzy on the cheese). Cruising Facebook there was a link to Martha Stewart and this Pea Salad recipe.

Pea Salad

I followed the link and low and behold, it sounded like it could be a match for my beloved Pea Salad.

I really try to be original with my recipes, but I did this one as written……perfection!!!

Leave it to Martha Stewart to find the key to perfect Pea Salad…..use the peas frozen….I know right!

Pea Salad

I always thawed my peas and after a day it was ……..I know this doesn’t sound appetizing, but kinda watery. By some magic of Martha, that does not happen when you start with frozen peas.

The recipe is pretty simple and comes together in a flash. I made it and took it to a Memorial day cook out and it was a hit. It was as close to the Ponderosa Pea Salad as I have every had.

Pea Salad
Looking for a perfect Pea Salad look no further…….and thank Martha!

Pea Salad
Author: 
 
Ingredients
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon white wine vinegar
  • Coarse salt and freshly ground pepper
  • 1 pound frozen peas (do not thaw)
  • ½ small red onion, halved lengthwise and thinly sliced (1/2 cup)
  • ¼ cup packed fresh flat-leaf parsley leaves
  • 4 ounces bacon (about 4 slices), chopped
  • 2 ounces aged white cheddar, shaved or coarsely grated
Instructions
  1. Whisk together mayonnaise, sour cream, and vinegar in a large bowl; season generously with salt and pepper. Fold in peas, onion, and parsley. Refrigerate at least 4 hours.
  2. Meanwhile, cook bacon in a large skillet over medium heat until browned and fat is rendered, 8 to 10 minutes. Transfer to paper towels to drain and crisp.
  3. Let salad stand at room temperature for 10 minutes. Gently fold in cheddar and bacon just before serving.

 

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