Tomato Relish

 

Tomato relish may seem reminiscent of Pico Gallo however it is different as it has no cilantro or lime. It may be closer to a rustic salsa in that it has fresh tomatoes, onion and jalapeños; plus it has a sharp zesty flavour and can be the absolute garnish or addition to any dish or meal. 

Tomato Relish

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2 large beefsteak tomatoes, finely diced

2 celery stalks, finely diced

1/2 red onion, finely diced

1/2 jalapeno pepper, remove seeds, finely diced

2 tablespoons apple cider vinegar

1 1/2 tablespoons sugar

1/4 - 1/2 teaspoon corriander seeds

1/2 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon fresh or dried dill

Prep and finely dice the tomatoes, celery stalks and red onion. 

Place all the chopped or diced vegetables into a large bowl. Slice the jalapeno pepper in half and scrape out the ribs and seeds, then finely dice. Add to the bowl. Toss the vegetables together.  

Add the vinegar, sugar, coriander seeds, salt, ground pepper and dill. Toss everything together and allow the relish to stand at room temperature for an hour. 

Refrigerate any leftovers in a well sealed glass container for up to two weeks. 

Notes: Roma, heirloom cherry tomatoes may be used. 

Haute Dogs

Hot dogs were and still are reserved for fairgrounds and baseball games However, restaurants and cafés becoming specialized in one menu item motifs seems to be the trend.   

It is an all American classic that has endured over the years to include street vendors and backyard barbeques. Whether you like a traditional hot dog wiener, a smokie, a sausage or a bratwurst; how you dress your dog says something about your personality and your environment and ultimately where you live. Haute Dogs are American classics, Modern America, South and Central America and are European, African and Asian. Hot dogs are global. This book has every hot dog possibly imaginable... including a waffle dog? 

Yes, a waffle dog for breakfast or brunch. Oooh fancy dipping that into maple syrup! Which now I have an idea for a breakfast dog... A bun, toasted, filled with a sausage, some grated cheese, salsa and scrabbled egg on top. Or ditch the salsa and add maple syrup because maple syrup is fantastic with everything!  

My favourite is the vegan or vegetarian dogs. Plenty of options to get your veg on! 

Cooking methods vary from open flame, grill or boil, flat top or pan fry, deep fry, simmer or boil, roast, roller, steam, barbeque or smoke. This cookbook has it covered and smothered in anything your taste buds can imagine. Unique and delicious for something so basic and well known is how I would sum up this cookbook. Plenty of recipes for condiments, sauces and toppings. The one that stood out was the pineapple relish. Which I have to make because this would be great on burgers too.

Pineapple Relish

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Makes about 1 cup

3/4 cup pineapple, fresh and finely chopped or from 1 can crushed

2 tablespoons finely chopped red onion

1 jalapeno, seeded and finely chopped

1 teaspoon peeled and grated fresh ginger

Juice of 1 lime

1/4 teaspoon of salt

1/4 teaspoon freshly ground black pepper

In a medium bowl, stir together all ingredients. Store in a airtight container in the refrigerator for up to 3 days. 

Here in E-town there is a vendor called Fat Franks which offers a variety of hot dogs. I usually opt for the jumbo vegetarian dog which is a jumbo soy veggie dog. However this time I gave the turkey jumbo dog a try because it was low in fat and sodium. I loaded it with ketchup, mustard, onions, zesty relish, if only I had pineapple relish instead, hot banana peppers and two pickles. It was delicious! 

Hope everyone had a great weekend and a good start to the week. Go get your Haute Dog on!  - JD