Sunday, October 3, 2010

Confetti Corn Relish & Rice

I scored some wood for smoking yesterday morning. The skies were bright blue and the air crisp as I drove the 40 miles out to Larry's place at Almost Heaven. We made quick work of two of his fruit trees and then loaded my trunk with peach, hickory, pear, and bradford pear woods.

When we were done, we talked about....well, just about everything. We talked about BBQ, family, cooking, travels, chain saws, products, and even some of you guys. That's the great thing about bloggers, we become friends with people we wouldn't have even met before. It was like we were just two neighbors chatting over the fence.

Anyway, thanks Larry for stocking up my wood pile!

Tonight I made a side dish that has been on my "try soon list" for quite some time - confetti corn relish. It was a great side dish to go with the grilled chipolte lime ribeyes that I made and Alexis' southwestern yeast rolls. I thought I'd take the opportunity to be a goofball and make another video too.

Confetti Corn Relish & Rice
source: Adapted from Southern Living

1 Tbsp vegetable oil
1/2 cup sweet onion, diced
1 cup red pepper, seeded and diced
1 cup corn kernels
1 ea jalapeno pepper, seeded and diced
2 Tbsp cilantro, chopped
1/2 tsp salt
1/4 tsp black pepper ground
1/4 tsp cumin

1 cup long grain rice
1 3/4 cup water
1/4 cup white wine

Cook your rice until done, about 18-20 minutes.

After taking your steaks off of the grill, put a wok or cast iron pan on the grill and add 1 Tbsp of oil (butter, bacon fat, oil, etc). Add the diced onion and cook, stirring often for 2-3 minutes.

Add the red pepper and jalapeno, continuing to simmer for another 2-3 minutes.

Remove from heat and mix in the cilantro mixture, tossing to coat.

Serve over rice.

Alexis and I both thought this was a very good side dish. It has just a little kick from the jalapeno but you could substitute green bell pepper (about 1/4 cup) if you don't like the heat.