NEWS for North Dakotans
Agriculture Communication, North Dakota State University
7 Morrill Hall, Fargo, ND 58105-5665
March 2, 2000
I am always on the lookout for unusual recipes, and recently my friend Nels Peterson shared one he got off the Internet featuring a combination I likely never would have dreamed up. Nels is an extension agent in North Dakota's Nelson County and an avowed "chili head"--that is, he loves hot peppers.
So I wasn't surprised when the list of ingredients Nels rattled off included jalapeno peppers. The recipe was for a relish comprised of one bag of fresh cranberries, one whole lime (a whole lemon or orange works too), three fresh jalapenos, stemmed and seeded, and three-fourths cup of sugar. To make the relish, Nels says to grind the cranberries, lime and jalapenos, add the sugar, mix everything well, and then refrigerate the mixture for at least three hours so the flavors can meld. That's it.
I knew the minute I heard Nels list the ingredients that this would be a relish I'd be making. After some thought, though, I decided to use it the first time as a cooking "sauce." I bought some boneless country-style pork ribs and rubbed the ribs down with vegetable oil and Cajun seasoning. Then, I browned the ribs in the oven. After that, I put alternating layers of ribs and relish in a slow-cooker and let the mixture simmer for many hours, about four or five I think.
The pork eventually became so tender that I could shred it with a fork and mix it even more thoroughly with the relish, which by then had cooked down to a sweet, sassy state about the consistency of barbecue sauce. I served the shredded pork on 4-inch sourdough rolls that had been dusted with corn meal. The combination of flavors and textures was ... suffice to say, I'll be making this pork again.
The point I'm trying to make here is that being willing to try unusual food combinations can produce sensational results. The unusual recipe that follows would work well as an accompaniment to grilled boneless pork chops by giving the meat a somewhat Carribean influence. I'd suggest serving the relish-adorned chops with a side of baked black beans and perhaps even some saffron rice.
Radish and Cilantro Relish
From Morten's Recipe Collection (http://sunsite.auc.dk/recipes/english/o0350960.html).
Yield: 6 servings (about ½ cup each)Ingredients:
2 cups radishes, thinly sliced
½ cup chopped onion
3 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
2 tablespoons canola oil
salt and freshly ground black pepper to tasteProcedure:
Mix all ingredients in a bowl. Cover and refrigerate for at least one hour before serving.
What's Your Take on This, Julie?
March, designated as National Nutrition Month, is a good time to send your palate on a taste adventure, and it also may be a good time to consider some changes in your overall eating plan. According to a recent survey by the American Dietetic Association, about 85 percent of those surveyed ranked healthful eating as something important to them. And 40 percent said they know they should eat a healthful diet but for some reason haven't changed their eating patterns. About 44 percent said they didn't want to give up foods they like.
Guess what? You don't have to give up your personal favorites to eat healthier. Instead, try reducing the portion sizes or how often you eat these foods. That might mean eating a slice of chocolate cake that fits into the palm of your hand, not one the size of your foot. Size up these foods: a portion of meat (3 ounces) is the size of a woman's palm, a computer mouse or a deck of cards. An ounce of cheese is about the size of an average thumb. A half-cup of cut fruit or vegetables is about the size of a small fist.
If your family responds with "_____ again?" (you fill in the blank), and if your grocery cart is filled with the same items week after week--even with thousands of foods available in supermarkets--it may be time to introduce some novel flavors to your family. But don't try to introduce too much with the same meal, especially if there are young children involved. Researchers have shown that children (and perhaps those young at heart) respond to new foods best if introduced with an old favorite.
While a jalapeno-cranberry relish may scare off a few Scandinavians with less savory senses, resolve to be adventurous and you may be pleasantly surprised by some new additions to your menu. Radish and Cilantro Relish is a flavorful, out-of-the-ordinary blend of nutritious foods. A half-cup serving contains about 60 calories and 4.8 grams of fat. Thanks to the orange and lime juices and radishes, a serving also provides about a quarter of the daily vitamin C recommendation.
Radishes, an easy-to-grow summer favorite and member of the mustard family, have a history dating back to before the Pyramids were built in Egypt. The name comes from the Latin word "radi," meaning root. Choose medium-sized radishes free of cuts, with fresh tops, and store in your refrigerator crisper for up to a week. Though radishes are often thought of as a relish, the French slice, butter and salt them, Middle Eastern cooks steam the greens and discard the root, and an Asia cousin to the radish, the daikon, is often pickled.
Cilantro, also known as Chinese parsley, is used widely in Mexican and Chinese cooking. The seeds of the plant are known as coriander, a spice you may have in your cupboard. If you've tasted fresh salsa in a Mexican restaurant, chances are you've tasted cilantro. Pick the leaves of home-grown cilantro before they flower, because they may develop a bitter off-flavor. Store fresh cilantro upright in water, and cover the leaves with a plastic bag to keep them hydrated. Don't tear the cilantro leaves until right before you use them or they will lose much of their vitamin C.
Relish the unusual during National Nutrition Month, and remember that healthful food and fitness can mean health for a lifetime.
###
Sources: Dean Hulse (701) 231-6136
Julie Garden-Robinson (701) 231-7187
Click here for a pdf version of this graphic. (33KB b&w recipe graphic)