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How To make Corn Cakes with Sweet Pepper Relish
RELISH:
2 ts Olive oil, extra-virgin
1 md Bell pepper, red; seeded &
-finely chopped 1 md Bell pepper, green; seeded &
-finely chopped 2 Garlic clove; peeled &
-minced 2 T Lime juice
1/4 ts Sugar
1/4 ts Salt
2 ts Cilantro, fresh;
-finely chopped CORN CAKES:
1 c Flour
1/2 c Yellow cornmeal
1 ts Sugar
3/4 ts Baking powder
1/2 ts Salt
1/2 ts Cumin; ground
1/2 c Milk
2 T Milk
2 Eggs
3/4 ts Tabasco sauce
3 T Green chilies; canned,
-chopped, drained 1 c Corn kernels; frozen,
-defrosted 1 ts Butter, sweet; cut into
-slivers RELISH: In a large skillet, heat the olive oil over medium-high heat. Add the red and green peppers and the garlic; saute 5 minutes. Stir in the lime juice, sugar, and salt. Cook 2 minutes, or until the juices are slightly thickened. Cool slightly and stir in the cilantro. Refrigerate until completely chilled. CORN CAKES: Stir together the flour, cornmeal, sugar, baking powder, salt, and cumin. Stir in the milk, eggs, Tabasco, chilies, and corn. Let sit 15 minutes.
In a large non-stick skillet set over medium-high heat, melt a couple slivers of the butter. When pan is very hot, spoon 2 tablespoons batter into the pan for each cake. Cook about 3 cakes at a time for about 2 minutes on each side, or until lightly browned. (The batter should make about 10 to 12 cakes.) Keep warm while cooking the remaining cakes, adding a little butter to the pan before cooking each batch. Serve the corn cakes with a little of the relish on top. Note: Bottled salsa also can be served with the corn cakes in place of the relish.
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Recipe Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette
Recipe - Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette
INGREDIENTS:
●6 tablespoons olive oil
●1 medium red onion, diced
●2 cloves garlic, finely chopped
●2 jalapenos, diced
●1/4 cup prepared horseradish, drained
●3 tablespoons Dijon mustard
●1/4 cup creme fraiche or sour cream
●2 pounds lump crabmeat, picked over
●2 to 4 tablespoons instant flour (recommended: Wondra)
●2 cups blue cornmeal
●Black Olive-Roasted Red Pepper Relish, recipe follows
●Basil Vinaigrette, recipe follows
●2 roasted red peppers, peeled, seeded and diced
●1/4 cup kalamata olives, pitted and chopped
●2 tablespoons white wine vinegar
●3 tablespoons extra-virgin olive oil
●2 tablespoons basil chiffonade
●Salt and freshly ground black pepper
●1 cup chopped fresh basil leaves
●1/4 cup mayonnaise
●3 tablespoons white wine vinegar
●Water
●2 teaspoons honey
●2 tablespoons extra-virgin olive oil
●Kosher salt
The Best Damn Relish Ever!
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Lori Brown
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Imboden, Arkansas 72434
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Corn relish recipe
10 cups fresh corn
4 cups diced bell pepper,
2 cups diced celery
1 cup diced onion
2 cups sugar
5 cups white vinegar
2 1/2 T. canning salt
2 1/2 t. celery seed
or dill seed
2 1/2 T. dry mustard powder
1 1/4 t. turmeric
pints and 1/2 pints
process 20 minutes
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Salmon Cakes with Creamy Corn Relish
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