Relish the moment, not the pickles

11 May

Relish is a condiment. Duh. But relish does not need to be a bright green, sort of sweet, sort of tangy, mushy mess from a jar. Relish can be a revelation.

I like to make relishes when I want to bring a different flare to a simple meal without a lot of hassle. You can make a relish that’s inspired by India, Spain, the Caribbean etc. and wind up with a fantastic outcome.

Last night’s dinner had a German flare. I wanted to have that classic sweet and sour combo stand out without making a huge heavy meal. So, I made an Apple Bacon Relish for over pork chops.

Apple Bacon Relish

1 golden apple, small dice
1/3 cup rendered bacon
1 cup white wine
1 clove garlic
1 teaspoon caraway seeds
1 tablespoon bacon fat
salt and pepper to taste

Heat a sauté pan and add in the bacon fat. Add the apples and cook for 3 minutes. Add the garlic and caraway seeds and cook for another 2 or 3 minutes. Add in the wine and reduce by half. Add in the bacon and season to taste. Serve over pork.

This is a new fun way of transforming that same old dinner into something exciting. Remember that a relish is usually cut small and doesn’t use dried fruits. If you did that, you’d be making a chutney. So, I guess you could say that relishes and chutneys are cousins. Just another culinary relationship 🙂

Always thinking of the next meal



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