Garden Fresh Chow Chow Recipes

Steps:

• Chop tomatoes. Transfer to a strainer and sprinkle with salt; let stand 10 minutes. Meanwhile, chop cabbage, onions and green and red peppers. Place in a Dutch oven. Add drained tomatoes to pan and, if desired, jalapeno., Stir in vinegar and sugar. Place pickling spices on a double thickness of cheesecloth. Gather corners to enclose spices; tie securely with string. Add to pan. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, stirring occasionally, 1 to 1-1/2 hours. Discard spice bag. Cool to room temperature; refrigerate leftovers.

Steps:

• In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight.
• Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture.
• Boil for 15 minutes, or until tender.
• Pack tightly in sterilized jars and seal.

Steps:

• Grate all the vegetables equalling 4 quarts, in a food processor then place in a large container.
• Add salt, cover with water and allow to stand for 1 hour.
• While the vegetables are soaking, in a large pot, add the sugar, vinegar and pickling spice.
• Bring to a boil, reduce heat and simmer.
• Drain and rinse the vegetables well squeezing out all liquid; add to the pot and bring to a boil.
• Reduce heat; simmer 30 minutes.
• Stir frequently.
• Pour the relish into hot, sterilized pint jars.
• Wipe rims, place lids and screw bands on fingertip-tight; process 15 minutes in a boiling bath.
• Remove to a protected surface to cool, undisturbed, for 24 hours.

Steps:

• For the Jamaican curry rub: Preheat the oven to 350 degrees F.
• Place whole coriander, allspice, anise, cumin, fenugreek, mustard and peppercorns on a sheet tray evenly spread out. Bake 3 to 5 minutes. Place the ingredients in a spice grinder or blender and grind to a fine consistency, 2 to 3 minutes. Mix in a bowl with the turmeric and store in an airtight container for later.
• For the oxtails: Combine the flour and smoked paprika in a large bowl and set aside for later. Remove 2 ounces of the dredge and set aside for thickening the sauce.
• Combine the salt, pepper and 1/2 ounce curry rub in a bowl and mix well. Place the oxtails in a large bowl. Sprinkle the oxtails with all of the seasoning. (The oxtails should be coated heavily.)
• Dredge each oxtail in the flour dredge, then shake any excess flour off. Place on a sheet tray and let sit 2 to 4 hours.
• For the Caribbean bouquet garni: Unfold a 12-by-16-inch piece cheesecloth completely so that its length is perpendicular to your waist. Place the thyme, bay leaves and chiles at the bottom of the cloth and roll up, folding the outside of the cloth in to close the ends. Wrap up until it is tight, then and tie off with the butcher's twine, leaving the string long so it can be tied to the pot.
• For the braised oxtails: Preheat the oven to 350 degrees F.
• Combine the garlic, carrots, celery and onion in a container. In a large rondeau, heat up the oil to its smoke point, 2 to 3 minutes. Sear the oxtails until bronzed on each side, then remove from the oil. Reduce heat if pan is smoking too hard, then add the diced vegetables and saute until they are translucent. Add the salt, allspice, paprika, pepper and 1/4 cup curry rub and continue to saute to toast the spices, 3 to 5 minutes. Add reserved flour dredge and mix well to incorporate, stirring for an additional 2 to 3 minutes. (This will help thicken the sauce as it braises.)
• Deglaze the pan with the sherry and bring up to a simmer. Add the chicken stock, tomato paste and oxtails and bring up to a boil. Tie the bouquet garni to the side of the pan and cover tightly with parchment and foil. Bake 1 1/2 hours, then add beans, recover, and continue to cook, stirring occasionally to prevent the beans from sticking, until oxtails are fork-tender, 1 1/2 to 2 1/2 hours more.
• For the Caribbean braised oxtail: Place 12 ounces hot oxtails in a saucepan with 2 cups sauce on medium heat. When the pan starts to boil, add the butter and cilantro. Baste each piece of oxtail 5 to 6 times with a spoon and turn off the heat.
• Mount all the rice to one side of a deep bowl and place the oxtails on top for height. Place the sauce on the other side of the bowl. Place Mango Chow on top and garnish with the cilantro sprigs, followed by 4 rings shaved chiles.
• Combine garlic, mangos, lime juice, chiles, cilantro, salt and pepper in a bowl. Mix well and adjust seasoning as needed.

Steps:

• Grind all the above vegetables and place in a huge canning pot. Sprinkle top with 1 Cup of salt. Cover with lid. Let stand overnight. Next day rinse and drain well.
• Pour liquid over vegetables that have been rinsed and drained well. Heat to a boil. Make sure you don't do this on high heat or you will scorch your vegetables. Let simmer for 3 minutes. Remove from heat and place into hot sterilized pint jars. No further processing necessary. Usually makes at least 16 pints depending on the size of the tomatoes.

Steps:

• Slice onions and salt to taste.
• Let set 3 hours.
• Slice carrots, zucchini, and tomato and break cauliflower into bite-size pieces.
• After 3 hours, drain onions on paper towel, but do not rinse.
• Cook carrots and cauliflower in vinegar and spices for 5 minutes.
• Add all other ingredients.
• Cook until very hot, about 10 minutes.
• Pack in jars.