Chocahol Recipes

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CHOWCHOW

Provided by Food Network

Categories     condiment

Time 10m

Yield 3 quarts

Number Of Ingredients 16



Chowchow image

Steps:

  • Mix together the bell peppers, cabbage, onions, tomatoes, jalapeno and salt in a large bowl. Cover and refrigerate for 8 hours or overnight. Drain the liquid from the mixture.
  • In a large pot over medium-high heat, toast the mustard seeds and celery seeds until they begin to pop, about 3 minutes. Add the sugar, vinegar and 1 cup water, and heat until the sugar is dissolved. Add the vegetable mixture and the crushed red pepper, mustard powder, turmeric, ginger and cinnamon, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until thick, about 1 hour.
  • Allow to cool. Serve over beans and cornbread or as a relish for pulled pork or hot dogs.

12 cups diced bell peppers, mixed colors
8 cups diced cabbage
8 cups diced yellow onions
6 cups diced green tomatoes
1 jalapeno, cut into small dice
1/4 cup kosher salt
1 tablespoon mustard seeds
2 teaspoons celery seeds
3 cups sugar
2 cups apple cider vinegar
2 teaspoons crushed red pepper
2 teaspoons mustard powder
2 teaspoons ground turmeric
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
Serving suggestions: beans and cornbread, pulled pork or hot dogs

JAMAICAN STUFFED CHO-CHO

"Cho-Cho" is the Jamaican name for the squash like fruit of the Sechium eduli vine. It joins the myriad names this vegetable is known by. Depending on where you live, you will know it as chayote, christophene, mirliton, susu, or chuchu. By any name, it is a delcious and versatile vegetable.

Provided by TxGriffLover

Categories     Vegetable

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 10



Jamaican Stuffed Cho-Cho image

Steps:

  • Preheat the oven to 350º.
  • Boil the whole chayotes in salted water until tender, about 30 minutes. Drain and cool enough to handle. Halve the chayotes lengthwise and scoop out the interior, including the edible seed, and mash with a fork. Set the shells aside.
  • Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the mashed chayote, tomatoes, hot pepper, curry powder, salt & pepper and cook, stirring frequently, for about 5 minutes.
  • Spoon the mixture into the reserved chayote shells and sprinkle with bread crumbs and Parmesan cheese. Dot with butter and bake until lightly browned, about 15 minutes.

Nutrition Facts : Calories 202.8, Fat 9, SaturatedFat 5, Cholesterol 20.8, Sodium 247.6, Carbohydrate 26, Fiber 5.2, Sugar 8.6, Protein 7.2

2 -3 large chayotes
2 tablespoons butter, plus additional for topping
1 large onion, finely chopped
4 garlic cloves, finely chopped
3 -4 large tomatoes, seeded and chopped
1 hot red pepper, seeded and chopped
1 tablespoon curry powder
salt & freshly ground black pepper
1/2 cup breadcrumbs
1/4 cup freshly grated parmesan cheese

CHICAGO-STYLE HOT DOGS

A long-time family favorite. The authentic stands use Vienna Beef franks and buns with poppy seeds and that trademark green relish and yellow mustard. If you're not fortunate enough to live near a stand (like us), this home version does nicely (with my own preferred changes of course)! The natural casing frankfurters have a pleasant "pop" when you bite them and are far superior to normal hot dogs. I don't advise using serranos in place of sport peppers as they are not the same type of chile and the serranos are MUCH hotter (as well as not usually being found pickled).

Provided by PalatablePastime

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



Chicago-Style Hot Dogs image

Steps:

  • Simmer frankfurters in beer or water for approximately 10 minutes.
  • Warm buns in microwave, until slightly warm and soft.
  • To assemble hot dogs, place frank in each bun.
  • Add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (Jalapenos"might" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).
  • Sprinkle with celery and poppy seeds.
  • Serve.

4 natural casing beef frankfurters (I like Boar's Head brand)
4 hot dog buns (with poppyseeds if you can find them)
1 small onion, diced fine
3 -4 teaspoons sweet pickle relish (bright green type if you can find it!)
1 cold-pack kosher dill pickle, quartered lengthwise
1 small tomatoes, sliced into julienne strips
4 -8 pickled sport bell peppers or 4 -8 tiny hot peppers (Kroger sells these)
dusseldorf-style brown mustard, with horseradish,to taste (may use yellow mustard)
celery seed
poppy seed (omit if using seeded buns)
beer, for simmering (standard golden lager preferred; not authentic) (optional)

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