Chow Chow Ii Recipes

Steps:

• Clean and sterilize 2 quart-size canning jars with lids.
• Add the vinegar, sugar, salt, cloves, mustard seeds, peppercorns, mustard, turmeric, red pepper flakes and bay leaf to a large saucepan over medium heat. Bring to a simmer and cook, stirring occasionally, until the sugar dissolves and the flavors start to marry, about 5 minutes.
• Add the green tomatoes, green and red bell peppers, onion and cabbage and bring to a boil, lower the heat and let simmer, stirring occasionally, for 15 to 20 minutes. Remove from heat. Divide the mixture between the two jars and let cool to room temperature. Serve immediately or seal and refrigerate for up to 6 weeks.

Steps:

• Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno., Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers.

Steps:

• Put cereal in a large mixing bowl. Melt the butter or margarine, chocolate chips and peanut butter together. Pour over cereal and stir gently. Let cool.
• Once cool place coated cereal in a large bag add some confectioners' sugar and shake until coated.

Steps:

• Toss cabbage, green tomatoes, onion, bell peppers, and salt in a large bowl until all of the vegetables are coated in salt (this will help them release some water). Cover and chill at least 8 hours and up to 12 hours. Drain vegetables.
• Toast mustard seeds in a large pot over medium-high heat, shaking pan, until fragrant and slightly darkened in color, about 2 minutes. Add both vinegars, sugar, mustard, and turmeric. Bring to a boil, then reduce heat to medium-low and simmer 10 minutes.
• Add garlic and drained vegetables to pickling liquid and mix well. Increase heat to medium-high and bring to a boil; cook 5 minutes. Reduce heat to medium-low and simmer until flavors have melded and liquid is slightly reduced, about 15 minutes. The cabbage and green tomatoes should still have a bit of a crunch. Let cool (this will take about 1 hour).
• Using a slotted spoon, divide chowchow among sterilized glass jars of choice and spoon pickling liquid over (chowchow should be submerged and there should be about ½" space at the top of each jar. Cover and chill.
• Do ahead: Chowchow can be made 1 month ahead. Keep chilled. If you'd like to keep it longer, you can use the water bath boiling technique to make the jarred chowchow shelf stable.

Steps:

• Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
• In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
• Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.

Steps:

• For the roasted garlic: Preheat the oven to 350 degrees F.
• Place cloves in a small oven-safe dish. Cover with oil and then foil. Roast 45 minutes.
• For the chow chow: Meanwhile, preheat a grill to medium heat.
• Grill the corn in the husks, then shuck and cut the kernels from the cobs. In a medium bowl combine corn, Tomatoes and bell peppers. In a separate bowl, combine vinegar, granulated sugar, salt, granulated garlic, granulated onion, pepper, lemon juice and zest and 2 1/2 ounces water. Add to vegetable mixture. Refrigerate until ready to use.
• For the habanero hot sauce: Combine habaneros, granulated sugar, vinegar, garlic, salt and pepper and just enough water to cover in a small pot. Cover and cook on medium heat until peppers are tender and liquid is almost gone. Remove and let cool. Blend until smooth.
• For the smoky habanero aioli: Combine eggs, lemon juice, mustard, vinegar and 2 tablespoons roasted garlic together in a tall container or wide mouth jar. Using a stick blender, slowly add oil until combined. Add 1 to 2 tablespoons habanero hot sauce.
• For the cornmeal snapper: Combine cornmeal, cornstarch, paprika, granulated garlic and onion, oregano, salt, pepper and 2 cups flour in a medium bowl and mix well.
• Set up standard breading station: A dish with the remaining 2 cups flour, a dish with egg wash, and the cornmeal mixture.
• Heat oil in a deep-fryer or in a Dutch oven fitted with a deep-fry thermometer to 350 degrees F.
• Coat snapper in flour, then egg, then cornmeal. Fry snapper until golden in color and cooked through, 3 to 4 minutes.
• To serve, spoon aioli on the plate and place snapper directly on top. Serve chow chow on the side.
• Combine green tomatoes, cider vinegar, brown sugar, granulated sugar, white vinegar, salt, mustard seeds, pepper and 2 1/4 cups water.