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


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


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

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.

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.
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.