BBQ ONION RELISH
Found at www.recipesecrets.com, this onion relish was suggested to accompany hot dogs, hamburgers, sausages or steak sandwiches. It is very easy to prepare & prep methods for both the grill & the oven were given. Enjoy!
Provided by twissis
Categories Onions
Time 30m
Yield 2 Cups, 16 serving(s)
Number Of Ingredients 6
Steps:
- In lrg bowl, combine Lipton Savory Herb w/Garlic Dry Soup Mix, ketchup, brown sugar, vinegar & oil. Add onions & toss to coat.
- Turn into a foil bag. Double fold open end of bag to seal.
- Grill (turning bag over halfway thru cooking) 25 min or till onions are tender.
- Oven Method: Preheat oven to 450°F Place foil bag in lrg baking pan on bottom rack & bake (turning bag over halfway thru cooking) 45 min or till onions are tender.
- NOTE: It's cold here in Iceland, so I'll prob prepare mine using the oven method & add 1 tbsp of Worcestershire for its smoky flavor.
ONION RELISH RECIPE
This onion relish recipe is perfect for spring and summer barbecues! It is a great substitute for pickle relish and delicious with hot dogs and sausages.
Provided by Jenny Bullistron
Categories Condiments
Time 3h10m
Number Of Ingredients 5
Steps:
- In a small saucepan, combine the vinegar and sugar over medium low heat. Warm and stir until the sugar has dissolved.
- Add the red onion, white onion and bell pepper. Stir to coat and let sit for one hour. Then transfer to a sealable container and refrigerate to cool for at least 2 hours.
Nutrition Facts : Calories 142 calories, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 3 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, Sodium 10 grams sodium, Sugar 20 grams sugar
GRILLED PORK CHOPS WITH ONION AND BELL PEPPER RELISH
Steps:
- To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
- To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
- Serve with the relish.
BARBECUED ONION RELISH
This is a great relish for hot dogs, hamburgers or grilled sausages! There are a few ingredients, but don't let that stop you!
Provided by Charmie777
Categories Onions
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in large pan over medium heat.
- Add onions, sugar and salt. Cover and cook until the onions are wilted and juicy, but not browned, stirring occasionally, about 30 minutes.
- Add chili powder, garlic and red pepper. Sauté 4 minutes.
- Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce.
- Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes.
- Cool to room temperature. Cover tightly and refrigerate 24 hours for flavors to develop.
- Can be made up to 1 week ahead.
- To serve warm, simmer over low heat.
Nutrition Facts : Calories 108.6, Fat 5.8, SaturatedFat 0.5, Sodium 411.3, Carbohydrate 12.8, Fiber 1.4, Sugar 6.1, Protein 1.3
ORANGE-GINGER GRILLED BONELESS SHORT RIBS WITH GREEN ONION-PEANUT RELISH
Steps:
- For the orange-ginger glaze: Combine the juice, sugar, tamari, peppercorns, ground pepper, salt, anise and ginger in a saucepan. Cook over high heat, stirring occasionally, until reduced by half. Strain and cool.
- For the grilled boneless short ribs: Toss the ribs with 1/2 cup of the glaze, reserving the remaining glaze. Set aside the ribs at room temperature for 30 minutes. Prepare the grill for direct grilling at medium-high heat. Remove the ribs from the glaze, shaking off the excess. Brush the ribs with the oil and sprinkle with salt and pepper. Grill the ribs until nicely charred and still pink in the middle, about 3 minutes each side. Brush the ribs occasionally with the reserved glaze.
- For the green onion-peanut relish: Combine the peanuts, onions, sugar, allspice, cinnamon and sprinkle lightly with salt. Transfer the ribs to a platter and top with the green onion-peanut relish.
GRILLED ONION RELISH
Grilling sweet onions onion slices is the easy start to this classic relish that's great on hot dogs, burgers and veggies.
Provided by Cheri Liefeld
Categories Condiment
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill. Brush both sides of sweet onion slices with oil; sprinkle with salt and pepper.
- Place onions on grill over medium heat. Cook uncovered, turning occasionally, until charred and softened. Remove onions from grill to cutting board; coarsely chop.
- In medium bowl, mix sweet onions, green onions, jalapeño, oil, vinegar and cumin. Season with salt and pepper. Serve relish at room temperature or chilled.
Nutrition Facts : ServingSize 1 Serving
PINEAPPLE AND GRILLED ONION RELISH
Provided by Bobby Flay
Time 40m
Number Of Ingredients 7
Steps:
- Preheat grill. Brush the green onions with 1 tablespoon of olive oil and season with salt and pepper. Grill the onions until almost cooked though and finely slice. Place the onions, pineapple, jalapeno in a medium bowl and stir to combine. Add the lime juice, the remaining tablespoon of olive oil and cilantro. Serve at room temperature.
BARBECUE BURGER RELISH
Enjoy our barbecue relish with a classic beef burger. With fresh tomatoes, garlic, chilli and spices, relish is so much more delicious freshly made
Provided by Samuel Goldsmith
Categories Condiment
Time 30m
Yield Makes 175g
Number Of Ingredients 8
Steps:
- Heat the sunflower oil in a saucepan over a medium heat and cook the red onion, finely chopped, for 5 mins until slightly softened. Add the chopped tomatoes, garlic clove, finely grated, sweet smoked paprika, tomato purée, red wine vinegar and red chilli, if using. Season and simmer for 15-20 mins until the mixture has cooked down and thickened slightly.
Nutrition Facts : Calories 9 calories, Fat 0.3 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
PYAZ KA LACCHA (RAW ONION RELISH)
These floppy, lightly pickled onions are a traditional accompaniment to grilled and tandoor foods throughout India and the rest of South Asia. There are different versions depending on the region, but all are seasoned with salt, spiked with chile (either powdered or fresh) and brightened with some kind of acid, usually lemon juice or vinegar. This recipe, adapted from "Madhur Jaffrey's Indian Cooking" (Barron's, 1983), uses a combination of sweet paprika and cayenne for an earthy, nuanced flavor, and you can add the spices to taste, making this as fiery or mild as you like. Soaking the onion slices in water before mixing the relish helps soften their sharpness, but you can skip this step if you prefer a stronger onion flavor.
Provided by Melissa Clark
Categories sauces and gravies
Time 55m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Put onions in a bowl and cover with cold water. Set aside to soak for 15 minutes. (This removes some of the onion's bite, but you can skip this step if you'd like a stronger onion flavor.)
- Drain onions and thoroughly pat dry. Return onions to the bowl and stir in lemon juice, salt, paprika and cayenne. Let sit at room temperature for at least 30 minutes for the flavors to meld before serving. Taste and add more salt, lemon and spices, if you like.
- Use immediately or refrigerate in an airtight container for up to 2 weeks. Serve alongside grilled or roasted meats and fish; stuff into sandwiches, especially grilled cheese or tuna salad; use as a topping for pizza, burgers and hot dogs; scramble into eggs; toss into salads, especially starchy grain and potato salads.
VIDALIA ONION RELISH
Burgers and brats get the star treatment with this sweet onion topping. Bourbon adds a lovely caramel note, and the crushed pepper flakes turn up the heat. -Janet Roth, Tempe, Arizona
Provided by Taste of Home
Time 1h15m
Yield 3 cups.
Number Of Ingredients 16
Steps:
- In a large saucepan, cook onions in oil over medium heat 40-45 minutes or until onions are golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Remove from heat. Add bourbon, stirring to loosen browned bits from pan., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until thickened. Store in airtight containers in the refrigerator up to 1 week. Serve with sausage or other meat.
Nutrition Facts : Calories 65 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 12g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
BLACK ONION RELISH
This quick and very dirty recipe for black onion relish was quite delicious on grilled salmon, but with every bite I became more and more agitated, thinking about how utterly perfect this would have been on a grilled hot dog.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Relish Recipes
Time 1h45m
Yield 4
Number Of Ingredients 7
Steps:
- Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
- Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
- Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
- Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
- Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.
Nutrition Facts : Calories 124.1 calories, Carbohydrate 7.2 g, Fat 10.3 g, Fiber 1.6 g, Protein 1 g, SaturatedFat 1.4 g, Sodium 44 mg, Sugar 3.6 g
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