Chow Chow!

Here's a great recipe for chow chow..spoon it on collards, rice,
hot dogs and hamburgers, whatever sounds good for you. You can
increase the heat by adding more peppers..



10 green onions, 10 pulses in a food processor, salted.

1 cabbage, pulsed 10 times.

3 jalapenons
3 orange banna peppers
4 banana peppers
1 bell pepper
all pulsed

5 vidalia onions, pulsed

salted each layer as they went
in, and put in fridge for the night


mix: 2 cups vinegar, 1 cup water
2 cups sugar
1 Tablespoon mustard seeds
1 teas celery seed
1 teas tumeric
1 Tab pickling spices

simmer the liquid and spice mix till completely mixed.


Add vegetables to vinegar-sugar-spice mixture and simmer another 10 minutes. Bring to a boil. Then pack, boiling hot, into clean, heated canning jars, leaving only a 1/8 inch head space. Place canning lids and rings on jars and tighten.

Happy Birthday Jerry Van Dyke

Happy Birthday Jerry

Blackend Tuna with South Carolina Peach Relish

Blackened Tuna is so easy, so healthy, and so delicious!
And with our South Carolina peaches abundant now, here's
a really easy topping that cools down the heat of the sizzling
blackened tuna!

2 tuna steaks,
blackening seasoning (I like Paul Prudhomme's)
butter and olive oil


Peach topping!

2 small peaches, peeled and chopped (small are sweeter)
1/2 red onion,
2 tbl chopped green peppers
2 tbl feta cheese crumbles
2 tbl balsamic vinegar
1 tbl olive oil.
salt and pepper

Mix all together and pop it in the fridge for
at least 2 hours so the flavors can mingle and
marry...co-habiting in the south would just be wrong.

Add a splash of olive oil into a sautee or fry pay,
use medium high heat, and add a 1/4 stick of butter. Generously
coat the tuna with blackening seasoning while the pan heats up.
One the oil and butter starts to smoke, add the tuna steak to the
pan...this is gonna smoke a bit, but it's supposed to. Depending
on how well you like your tuna done and the thickness of the steaks,
cook each side from 3 to 5 minutes. Plate and top with the relish.

Easy Potato Wedges and Dill Dip

Ingredients:
6-8 medium potatoes
2 tablespoons oil
1 teaspoon garlic salt
1 teaspoon garlic powder
2 teaspoons onion powder
2 teaspoons chili powder

Optional ingredients:
cayenne pepper
chives
dried parsley
grated Parmesan cheese

or just use Lawrey’s Seasoning Salt

Instructions:
1. Scrub potatoes and rinse under cold water. Pat dry.
2. Cut potatoes into wedges or thin steak fries (about 6-8 wedges per potato).
3. Using a large mixing bowl, toss potatoes in oil.
4. In a small bowl, mix dry ingredients thoroughly. Pour over potatoes and toss to coat.
5. Preheat oven to 375 degrees. Spread potatoes in a single layer on an ungreased non-stick* baking sheet.
6. Bake for 30-35 minutes, or until potatoes test done with a fork. Sprinkle with salt to taste.


Dill Dip

· 1 cup mayonnaise
· 1 cup sour cream
· 1/2 tablespoon dried parsley
· 1 and ½ half tablespoons grated onion
· 1 and ½ tablespoons dried dill weed
· 1 teaspoon seasoning salt

Mix all ingredients and chill.

Grilled Veggie Sandwich!

I'm so proud of my friend Larry Wolfe, a great cook, for
losing over 30 pounds by changing his eating habits. While
he's done that, he's created some fabulous tasting meals
that are very healthy, and this is one of them.


Marinated Fire Roasted Vegetable Sandwich on Ciabatta bread

eggplant
portabella mushroom
red bell pepper
red onion
zucchini
one tomato
feta cheese
ciabatta bread

Slice and marinade the vegetables (except for the tomato) in extra virgin olive oil, balsamic vinegar , garlic and salt and pepper for at least 1 hour.

Grill indirect till done to your liking. I like a lot of char on mine.

Lightly toast the bread, and add feta cheese..

Layer the mushroom on the bottom, then the eggplant, then the onions
and peppers with a little more feta, and last but not least a sliced tomato that was marinated in balsamic vinegar and S&P.


This is a fabulous recipe that delicious and very good for you, plus it makes
use of all the great local produce that's available now!

Cobb Salad Dip

Serve with celery sticks or crackers.

INGREDIENTS
1 cup sour cream
1/3 cup crumbled blue cheese (about 2 ounces)
2 teaspoons freshly squeezed lemon juice
1 teaspoon kosher salt
1 teaspoon Worcestershire sauce
1 medium avocado, finely chopped (about 1 1/3 cups, cut just before serving)
1/4 cup thinly sliced scallions
2 tablespoons finely chopped fresh Italian parsley
4 pieces bacon, well-browned and crumbled

1. Place sour cream, blue cheese, lemon juice, salt, and Worcestershire in a medium nonreactive bowl and stir until well combined.

2. Fold in avocado, scallions, and parsley, transfer to a shallow serving dish, and top with bacon. Serve with celery sticks or assorted crackers.