CONDIMENTS

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Corn Cob Jelly
(Gluten & Dairy Free)

This is a Cherokee recipe which is light in texture and has a flavour similar to Apple Jelly:

12 ears fresh Corn
4 C Water
4 C granulated Sugar
1 (3 fluid oz.) pkg. Liquid Fruit Pectin

Cut Corn from the Cobs and reserve for another use.  Place Cobs in Water and bring to a boil.  Cover and cook for 12 to 15 minutes.  Remove Cobs and strain liquid through cheesecloth or another filter.  If necessary, add enough water to make 3 C.  Place liquid in a saucepan and stir in Sugar.  Bring to a boil and cook until Sugar is dissolved.  Stir in Pectin and cook 1 minute longer.  Remove from heat, skim, and spoon into sterilized jars.  Seal and store.

Yield:  3 Cups

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Sacaton Relish
(Gluten, Dairy & Sugar Free)

Sacaton is a village on the Gila River Reservation near Sacaton, Arizona (Pima Indians).  This is usually served as an accompaniment to Eggs or Grilled Meat:

2 T Bacon Drippings or Vegetable Oil
1 C Chopped fresh, mild Green Chiles, peeled and seeded
1 fresh or canned Jalapeno, chopped
˝ C chopped Onion
3 medium Tomatoes, seeded and diced
Salt (optional)

Heat Drippings in a skillet.  Add Chiles and Jalapeno and sauté until translucent.  Add tomatoes and sauté 5 minutes more.  Season with Salt, if desired.  Remove relish with a slotted spoon and serve with Eggs or Meat.

Yield:  Approximately 1-1/2 Cups

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Brown Corn
(Gluten, Dairy & Sugar Free)

6 Ears of Corn in Husks
1 C Mushrooms, sliced
3 Cloves Garlic, chopped fine
3 T Olive Oil

Sauce:
3 T Olive Oil
2 T fresh Cilantro, chopped
1 t dried Marjoram
1 Can Mild Chile in Adobo Sauce (chopped fine with no more than 2 T sauce from can)
Juice of ˝ Lime, squeezed
˝ t Salt (to taste)

Bake 6 Ears of Corn in Husks at 400 degrees F for 15 minutes.  Fry sliced Mushrooms and Garlic in 3 T Olive Oil.  Then shuck the cooled Corn and brush with Olive Oil.  Broil the Corn, turning a couple of times, approximately 10 minutes until it turns light brown, then cut off the kernels.  Mix Corn, Mushrooms, and 3 T Olive Oil with the Cilantro, Marjoram, and some Mild Chile in Adobo Sauce.  How much sauce do you use?  How hot do you like it?  (Not more than a couple of T).  Squeeze in juice from ˝ Lime.  Stir and toss to coat evenly.  Add Salt to taste.

Serve either hot or let sit for a couple of hours at room temperature to let the flavours mingle, as a relish with chicken or meat.

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Best Salmon Marinade
(Gluten, Dairy & Sugar Free)
 
This is an excellent Marinade that uses Bourbon.  The alcohol will burn off and you will be left with the flavour only.
 
1/3 C Bourbon
1/3 C Soy Sauce (Organic preferred)
1/3 C Olive Oil
 
Mix well; pour over Salmon (skin removed), cover, and marinate for at least 35 minutes.  Grill or Broil Salmon.
 
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Ginger Lime Cilantro Sauce for Salmon or Fish Fillets
(Gluten Free)
 
This can be used as either a baste or a chilled sauce for Salmon, or other Fish.
 
1 C Sour Cream
1 small Lime (use both juice and zest)
3 T Crystallized Ginger, finely minced
2 T Fresh Cilantro, minced (Fresh Basil may be substituted)
1/2 t Red Pepper Flakes
Salt and Pepper to taste
 
Combine and mix thoroughly.  Serve with your choice of fresh baked or grilled Fish.  Excellent with Salmon!
 
For baking:
 
Preheat oven to 400 degrees.
 
Place Salmon or Fish Fillets on sheet pan or cedar plank and coat generously with Ginger/Lime Baste.  Place sheet pan in oven and bake for 12 to 14 minutes, or 15 to 20 minutes if using a cedar plank.
 
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