Grilled And Smoked Tomato Relish Recipes

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SMOKED SAUSAGE WITH BBQ REMOULADE AND GREEN TOMATO CHOWCHOW RELISH



Smoked Sausage with BBQ Remoulade and Green Tomato Chowchow Relish image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 2h50m

Yield 6 to 8 servings

Number Of Ingredients 21

1 cup cider vinegar
2 tablespoons light brown sugar
2 teaspoons kosher salt
1 teaspoon celery seeds
1 teaspoon mustard seeds
3 green tomatoes, seeded and diced
1 large red bell pepper, grilled, peeled, seeded and diced
1 large yellow bell pepper, grilled, peeled, seeded and diced
1 jalapeno, grilled and diced
1 small red onion, finely diced
2 tablespoons extra-virgin olive oil
Freshly ground black pepper
3/4 cup mayonnaise
1/4 cup whole-grain mustard
3 tablespoons prepared barbecue sauce, such as Bobby Flay Mesa Grill BBQ Sauce
3 cornichons, finely diced
2 green onions, green and pale green parts, finely diced
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 1/2 pounds smoked pork sausage links (12 to 14 links)
Thick-cut grilled bread, for serving

Steps:

  • For the green tomato chowchow relish: Combine the vinegar, sugar, salt, celery seeds and mustard seeds in a small saucepan, bring to a boil and cook until the sugar is dissolved. Remove and let the mixture cool completely.
  • Combine the tomatoes, red and yellow bell peppers, jalapenos and onions in a medium bowl. Add the cooled vinegar mixture, olive oil and black pepper and mix until combined. Cover and refrigerate for at least 1 hour and up to 24 hours before serving.
  • For the BBQ remoulade: Whisk together the mayonnaise, mustard, barbecue sauce, cornichons and green onions in a medium bowl. Season with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to meld.
  • Heat the grill to high for direct grilling. Grill the sausages until golden brown and charred on all sides and just cooked through, about 10 minutes.
  • To serve, slice the sausages and arrange on a platter. Serve with bowls of the BBQ remoulade and chowchow relish, with grilled bread on the side.

GRILLED TOMATOES



Grilled Tomatoes image

Perfect, easy, and yummy!

Provided by Lynne2478

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 16

Number Of Ingredients 4

8 tomatoes, halved lengthwise
1 tablespoon olive oil
2 cloves garlic, minced, or to taste
1 teaspoon salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Drizzle the olive oil over the cut sides of the tomatoes, and sprinkle with garlic, salt, and black pepper.
  • Place tomatoes, cut sides up, onto the preheated grill, and grill until the tomatoes start to sizzle and show blackened grill marks, about 4 minutes. Flip the tomatoes over and grill until the garlic turns golden brown, about 3 more minutes.

Nutrition Facts : Calories 21.3 calories, Carbohydrate 3 g, Fat 1 g, Fiber 0.9 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 149.1 mg, Sugar 1.9 g

CHARCOAL GRILLED SHRIMP AND CALAMARI WITH GRILLED LEMONS AND SMOKED TOMATO-BLACK OLIVE RELISH



Charcoal Grilled Shrimp and Calamari with Grilled Lemons and Smoked Tomato-Black Olive Relish image

Provided by Bobby Flay

Time 1h55m

Yield 4 servings

Number Of Ingredients 22

Ice
8 plum tomatoes, cored, halved the short way
Canola oil, for grilling
Kosher salt and freshly ground black pepper
1/2 cup Greek extra-virgin olive oil
1/2 cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh dill
1/4 cup freshly squeezed lemon juice
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon red wine vinegar
1 teaspoon honey
1/2 small red onion, cut into small dice
12 colossal shrimp (15 or less per pound), tail on, shelled and deveined
12 small kalamari, heads and tentacles removed, bodies butterflied and scored to prevent curling
1/4 cup freshly squeezed lemon juice
1/4 cup olive oil, plus more for drizzling
4 cloves garlic, minced
4 lemons, halved
Canola oil, for grilling
Kosher salt and freshly ground black pepper
Fresh parsley leaves
Dill fronds, for garnish

Steps:

  • For the relish: Soak the hickory chips in water for at least 1 hour.
  • Put a handful of hot coals in the bottom of a smoker. Scatter the hickory chips over the top. Put a try of ice on the bottom grate. Put the cooking grate above the ice tray. Once the temperature of the smoker reaches 100 degrees F, brush the tomatoes with canola oil, season with salt and pepper and put them on the top grate. Close the smoker and smoke the tomatoes for 10 to 20 minutes, depending how smoky you want them.
  • Coarsely chop the tomatoes, place in a bowl and add the olive oil, olives, dill, lemon juice, parsley, vinegar, honey, onions and season with salt and pepper. Let the relish sit at room temperature until ready to use.
  • For the seafood: Prepare a charcoal grill at least 30 minutes before cooking by lighting a chimney starter filled with hard wood and let burn until covered with gray ash.
  • Toss the shrimp and calamari with the lemon juice, olive oil and garlic and let marinate for 15 minutes. Brush the cut side of each lemon half with canola oil and sprinkle with salt and pepper.
  • Skewer the shrimp and kalamari tentacles onto different skewers. Sprinkle with salt and pepper. Grill the shrimp for about 2 minutes per side and the calamari tentacles for about 30 seconds per side. Put the calamari bodies directly on the grill and cook for about 15 seconds per side. Grill the lemons, cut-side down, until slightly charred. Remove to a platter.
  • Arrange the skewers and bodies on a large platter. Top with the relish. Drizzle a little more olive oil over the top and squeeze a grilled lemon half over all. Garnish the platter with the remaining grilled lemons.

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