SARASOTA'S FRESH TOMATO AND OLIVE RELISH
A simple fresh tomato relish. Serve this over fresh fish, chicken, or lamb. Just a few minutes to put together, let it set at room temp for 5-10 minutes and it is ready to enjoy.
Provided by SarasotaCook
Categories Sauces
Time 20m
Yield 1 1/4 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Relish -- Just mix everything together in a small bowl. Let set at room temp for 5-10 minutes and serve. It is that easy.
TOMATO OLIVE RELISH
Great summer relish! This recipe is from a gardening show that featured recipes using fresh produce at the end of the segment. I love to eat this relish as is, although it is fabulous when heaped over grilled zucchini (as the original recipe suggests).
Provided by wildhorse
Categories Vegetable
Time 30m
Yield 6 cups
Number Of Ingredients 4
Steps:
- Stir together all ingredients in large bowl.
- DONE!
Nutrition Facts : Calories 346.6, Fat 35.1, SaturatedFat 4, Sodium 700.9, Carbohydrate 8.1, Fiber 4.2, Sugar 2.6, Protein 5.4
ROASTED-TOMATO SALSA
A little time under the broiler intensifies the aroma and flavors of the tomatoes, jalapenos, onion, and garlic, adding a rich, smoky flavor to this spicy dip that's a crowd-pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 4 cups
Number Of Ingredients 5
Steps:
- Preheat broiler. Place tomatoes, onion, jalapenos, and garlic on a rimmed baking sheet. Broil until tomatoes and jalapenos are charred, about 7 minutes. Let stand until cool enough to handle.
- Peel the roasted garlic. Transfer to a blender along with the charred tomatoes, onion, jalapenos, and 1 tablespoon salt. Puree until smooth. For a thinner consistency, add water as needed. Season with salt to taste.
GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH
Categories Cheese Chicken Dairy Herb Olive Tomato Quick & Easy Low Cal Backyard BBQ Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.
ROASTED TOMATO SALSA
Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. -Donna Kelly, Orem, Utah
Provided by Taste of Home
Categories Snacks
Time 25m
Yield 32 servings (8 cups)
Number Of Ingredients 15
Steps:
- Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.
Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
SARASOTA'S STEAK & EGGS WITH PESTO BREAD AND TOMATO RELISH
I love to take an ordinary steak recipe and make it affordable any night of the week. This is one of those. I love steak and eggs, but I also love to cook a tender good steak. So, this is one of those dishes. One (1) strip steak made affordable for 3, served over grilled pesto bread and of course topped with fried eggs and a tomato basil relish. This is such a quick easy dinner. It looks like a lot, but it is not difficult. Serve this with some grilled asparagus as a side dish for a great perfect dinner.
Provided by SarasotaCook
Categories Steak
Time 40m
Yield 3 , 3 serving(s)
Number Of Ingredients 17
Steps:
- This is so much easier than it looks. Make the relish and pesto sauce as the steaks marinate and then just grill the steak and bread and as the steak rests, make your eggs and serve.
- Steak -- In a large baggie or bowl, mix together the worcestershire, lemon juice, salt and pepper. Now for the steak, I cut mine in 3 pieces and then lightly pound each piece, not too much -- you still want it fairly thick. I pound mine with a meat mallet in between 2 pieces of plastic wrap. Place in the baggie or bowl and pour in the marinade. Marinade 30 minutes on the counter. You want them room temp to cook anyways, so no reason to refrigerate.
- Bread and Pesto Spread -- Cut your bread slices and set to the side. In a small bowl, mix the mayonnaise, pesto (store bought it fine), parmesan, salt and pepper. That is it - just set to the side.
- Tomato Relish -- In a small bowl, add the tomatoes, shallot, vinaigrette and fresh basil, just mix and set to the side. I like mine room temperature.
- Steak -- In a large non stick pan or even a grill pan which would be ideal, add 1 tablespoon of the butter and bring to high heat. Cook the steaks until crusty brown on the first side. They should take more than just 2-3 minutes. Flip, and cook the second side another 2-3 minutes until golden brown. You want the steaks medium to medium rare (my preference). Remove and cover with foil to let rest.
- Bread and Eggs -- As the steak rests, we are going to finish the bread and cook the eggs.
- First the bread - Place on a baking sheet and under the broiler middle shelf, broil until lightly golden brown and then flip. Again, broil until lightly golden on the second side. They will only take about 1 minute per side so make sure to keep an eye on them.
- Second, start your eggs. In the same pan as the steaks, add the remaining 1 tablespoon butter and turn the heat to medium / medium low. NOT too high, you want the eggs to cook slowly, not get brown edges. Add each of the eggs in and cover. Cook for about 4-5 minutes until set. The whites will be set but the yolks will still be soft and runny.
- Bread -- The bread is all crusty so now all you need to do is spread the pesto mayo on each piece of toasted bread and put back under the broiler for just a minute until golden brown.
- Serve -- The steak has rested, so cut each piece into 2 or 3 slices and put on top of 2 pieces of the pesto bread. Top with two fried eggs and a spoon of the tomato relish. This is a great dinner! Serve with a side of asparagus for a decadent dinner. A great way to stretch your dollar -- one steak, 3 people. ENJOY!
Nutrition Facts : Calories 1014.8, Fat 54.5, SaturatedFat 20.2, Cholesterol 535.2, Sodium 1435.8, Carbohydrate 79.9, Fiber 4.9, Sugar 5.9, Protein 49
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