Debis Relish Recipes

SUMMER FRUIT RELISH

Summer Fruit Relish image

Provided by Food Network Kitchen

Time 5m

Number Of Ingredients 0

Ingredients

Steps:

Mix 1 cup each diced nectarines and papaya, 1/4 cup diced red onion, 1 1/2 tablespoons each lime juice and chopped cilantro and 1 teaspoon minced Serrano chile. Season with salt.

CUCUMBER RELISH

Cucumber Relish image

This is a sweet pickle relish similiar to what you can buy in the grocery store. (Better, I think) Can be used for Hot Dogs, Potato salad or any recipe calling for Sweet relish or salad cubes. Easy to make

Provided by Brenda Hall

Categories Vegetable

Time 5h5m

Yield 5-6 Pints

Number Of Ingredients 10

Ingredients

4 cups ground unpeeled cucumbers (about 4)
1 cup ground green pepper (about 2)
1/2 cup ground red pepper (about 1)
1 tablespoon celery seed
3 cups ground onions
3 cups finely diced celery
1/4 cup salt
3 1/2 cups sugar
2 cups white vinegar
1 tablespoon mustard seeds

Steps:

Use coarse blade on grinder, (I used food processor) combine all vegetables in large bowl.
Sprinkle with salt.
Cover with cold water, let stand 4 hours.
Drain thoroughly in colander, press out all excess liquid.
Combine sugar, vinegar, celery seed,& mustard seed.
Bring to a boil, stirring until sugar is dissolved.
Stir in drained vegetables, simmer 10 minutes.
Pack into jars to within 1/2 inch of the top.
Put on cap, screw band firmly tight.
Process in boiling water bath 10 minutes.
Yield 5-6 pints.

Nutrition Facts : Calories 644.5, Fat 1.2, SaturatedFat 0.2, Sodium 5722.6, Carbohydrate 157.8, Fiber 4.1, Sugar 148.1, Protein 3

DEBI'S SALAD

Debi's Salad image

This salad is the one Debi makes at many of their family gatherings in Tuscany. Avocados are still a novelty in Italy, and many Italians don't usually use them as an ingredient. It's easy to make and is always a crowd pleaser.

Provided by Food Network

Categories side-dish

Time 10m

Yield 8 to 10 servings

Number Of Ingredients 7

Ingredients

4 small heads green radicchio, washed and dried, or baby romaine or escarole
1 cup cherry tomatoes, cut into pieces
1 ripe avocado, peeled and cut into bite-size pieces
1 red onion, peeled, halved and thinly sliced, such as Tropea
1/2 lemon, juiced
Extra-virgin olive oil, for dressing (about 1/4 cup)
Salt and freshly ground black pepper

Steps:

Lay out the radicchio leaves in a large bowl or platter. Add the tomatoes, avocados and onions. Lightly dress the salad with the lemon juice and oil. Toss to combine. Sprinkle with salt and pepper. Serve immediately.

ERIC AND DEBI'S SEAFOOD SEVICHE

Eric and Debi's Seafood Seviche image

This is a fresh seafood dish that pops with flavor and keeps you coming back for more. Serve with toasted points of fresh, gourmet bread.

Provided by Eric Debi

Categories Ceviche

Time 6h45m

Yield 10

Number Of Ingredients 14

Ingredients

½ pound halibut fillets, cut into 1/4 inch cubes
10 peeled and deveined shrimp, cut into small pieces
4 large sea scallops, cut into small pieces
½ cup fresh lemon juice
¼ cup fresh grapefruit juice
1 yellow bell pepper, diced
3 large jalapeno peppers, seeded and minced
⅓ cup diced Maui onion
¼ cup chopped green olives
1 tablespoon minced fresh ginger root
1 tablespoon brown sugar
1 teaspoon salt
1 (6 ounce) can tomato paste
1 large tomato, diced

Steps:

Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 9.4 g, Cholesterol 27.7 mg, Fat 1.6 g, Fiber 1.4 g, Protein 10.8 g, SaturatedFat 0.2 g, Sodium 523.8 mg, Sugar 5 g

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