CORN AND TOMATO RELISH
A crisp corn salsa lends Mexican flair to everything from tacos to turkey burgers.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a large bowl, combine corn, tomato, scallion, cilantro, and lime juice. Season to taste with salt and pepper.
Nutrition Facts : Calories 20 g, Fat 1 g, Protein 1 g
CRAB-TOPPED TOMATO SLICES
When camping, my wife and I top large beefsteak tomatoes with spicy chunks of crab. Then we warm this summer treat over the fire. -Thomas Faglon, Somerset, New Jersey
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. In a large bowl, combine the first 8 ingredients; gently stir in crab., Place tomato slices on a foil-lined baking sheet; top with crab mixture. Bake until heated through, 12-15 minutes. Sprinkle with chives.
Nutrition Facts : Calories 325 calories, Fat 27g fat (14g saturated fat), Cholesterol 153mg cholesterol, Sodium 980mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 20g protein.
JAN'S COWBOY STEAK WITH TOMATO RELISH
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 2 generous servings
Number Of Ingredients 14
Steps:
- For the spice mix: Mix the ingredients for the spice mix together.
- For the steak: Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside.
- For the tomato relish: Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.
- Preheat oven to 450 degrees F.
- In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes.
- Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices.
- This dish is great with medium to heavy red wine or with a medium to intense beer.
TOMATO STEAKS WITH CRAB-CORN RELISH
Provided by John Willoughby And Chris Schlesinger
Categories easy, quick, appetizer, side dish
Time 20m
Yield 4 appetizer or light lunch servings
Number Of Ingredients 8
Steps:
- Rub tomato slices with olive oil and sprinkle generously with salt and pepper.
- Bring a large pot of water to a boil. Blanch corn for 1 minute. Cool, then remove kernels from cob.
- In a small bowl, combine kernels, crab, basil, lemon juice, Tabasco and salt and pepper to taste, and toss lightly. Top each tomato steak with 1/4 of the relish and serve.
Nutrition Facts : @context http, Calories 220, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 15 grams, Fiber 2 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 385 milligrams, Sugar 4 grams, TransFat 0 grams
CORN-TOMATO RELISH
Steps:
- Mix 2 chopped green tomatoes, 1/2 cup each cooked corn, chopped onion and chopped seeded cucumber, and 2 tablespoons each chopped parsley, yellow mustard and cider vinegar.
SEARED CRAB CAKE WITH CORN RELISH, ROASTED TOMATO AND PEPPER COULIS
Steps:
- For the corn relish: Add the milk and 2 cups water to a 3- to 4-quart pot and bring to a simmer. When it's at a simmer, stir in the butter, salt and sugar; give it a few minutes until the butter has melted. Place the corn in the pot, cover and cook until tender, about 45 minutes. Remove the corn and cool down enough to handle, and then cut off the kernels with a knife. (Hint: it will be easier to remove the kernels off the cob if still warm.) Mix together the corn, vinegar, cilantro, shallots, garlic and salt and black pepper to taste in a large bowl.
- For the coulis: Preheat the oven to 400 degrees F. As that is working, mix together the oil, vinegar, shallots, garlic, peppers, tomatoes, cilantro and some salt and white pepper in a large bowl. Make sure to coat the ingredients evenly with the oil. Place on a baking sheet and roast for about 20 minutes, and then transfer to a blender and mix until smooth. Strain through a fine mesh strainer. Set aside.
- For the crab cakes: Turn the oven down to 350 degrees F. Mix together the breadcrumbs, mayonnaise, cilantro, egg, onions and peppers in a large bowl. Let sit for 5 minutes while you open and drain the crabmeat. Once the crab is drained of all excess liquid, fold it into the breadcrumb mixture. Form into 8 equal crab cakes. Heat oil to 350 degrees F in a saute pan, and then sear the crab cakes until golden brown on both sides. Transfer to the oven to for 10 minutes.
- To plate this dish, we use an 8-inch round white plate. First, place a small amount of the corn relish in the center. Place the browned crab cakes directly onto the corn. Finally, spoon a few ounces of the coulis around the corn and serve.
ADOBO FLANK STEAK WITH SUMMER CORN AND TOMATO RELISH
Steps:
- 1. Cook the first 3 ingredients in a small nonstick skillet over medium heat for 45 seconds or until toasted. Please teh mixture in a spice or coffee grinder until finely ground. (I actually don't do this at all. I skip it and just use ground pepper, ground cumin, and ground cloves.) 2. Combine one chile, peppercorn mix, vinegar, thyme, brown sugar, salt, and garlic in a blender and process until smooth. Combine with steak in a plastic bag. Seal and marinate for 24 hours. 3. To prepare relish, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add corn and saute until lightly browned. Remove from heat. Stir in tomato, roasted red pepper, olive oil, and salt. 4. Please steak on grill and cook. Cut diagonally into thin slices. 5. Serve steak with relish and enjoy!
SEARED RIB EYE STEAK WITH TOMATO-CAPER RELISH
Provided by Ian Knauer
Categories Tomato Father's Day Dinner Steak Summer Capers Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Place 1/4 teaspoon coarse salt and garlic on work surface. Using flat side of knife blade, smash garlic and salt together until paste forms. Transfer garlic paste to medium bowl. Add orange and yellow tomatoes, olives, cilantro, 3 tablespoons olive oil, capers, lime juice, chopped jalapeño chiles, and dried oregano; toss relish to blend well. Season relish to taste with salt and pepper. DO AHEAD: Can be prepared 1 hour ahead. Let stand at room temperature.
- Sprinkle steaks on both sides with cumin, 3/4 teaspoon pepper, and 2 teaspoons coarse salt. Heat remaining 1 tablespoon olive oil in heavy large skillet over high heat until very hot, about 2 minutes. Add steaks. Sear steaks until browned and cooked to medium-rare, 6 to 7 minutes per side. Transfer steaks to cutting board and let rest 10 minutes.
- Thinly slice steaks crosswise. Overlap slices on plates. Serve with relish.
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GRILLED SKIRT STEAK WITH CORN-TOMATO RELISH - EATINGWELL
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4/5 (1)Total Time 25 minsAuthor Robin BashinskyCalories 311 per serving
- Sprinkle steak with 1/2 teaspoon each salt and pepper. Brush the steak and corn with 1 tablespoon oil.
- Oil the grill rack (see Tip). Grill the corn, turning occasionally, until lightly charred and tender, 8 to 10 minutes. Grill the steak, turning occasionally, to desired doneness, 6 to 8 minutes for medium-rare. Transfer the steak to a clean cutting board and let rest for 10 minutes.
- Cut the kernels from the cob. Combine in a medium bowl with tomatoes, onion, basil, vinegar, chile, the remaining 2 tablespoons oil and 1/4 teaspoon each salt and pepper.
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