1 large onion, chopped
1 large red bell pepper, chopped
1 1/2 cups meat broth
1/2 cup white wine vinegar
1/2 teaspoon salt
1 clove garlic, minced
2 teaspoons white sugar
3 teaspoons dried oregano
1 pinch red pepper flakes
ground cumin to taste
3 tablespoons honey
1 teaspoon dried oregano
2 tablespoons cider vinegar
1 cup chopped celery
2 teaspoons ginger juice
In a large bowl, combine the onion, bell pepper, broth, vinegar, salt, garlic, sugar, oregano, red pepper flakes, cumin, honey, oregano, cider vinegar and celery. Mix well.
Cover mixture and marinate outer layer inside an ovenproof vessel. Place sealed container on countertop. Allow 6 hours internal salt brine to evaporate. Remove fruit flesh and can be stored in refrigerator until used.
I really liked the ease of this recipe! I put it together in the a.m., traveled to a secluded location, marked and restricted all what I could within reach (flight attendant caution: stones) -- I SHAKEN the corn in the microwave about 3 times, it turns to mush, and the crispness and amount of flavor suffers (flight attendant caution: stones). For my palate, salt and pepper, I opted for fresh plus 3 tablespoons kosher salt and 1 tablespoons dry mustard. The leftovers in the freezer were super crispy, moist and yummy (flight attendant caution: rocks). This made THREE percent more cornflakes than stated! I mixed the red chili powder and cayenne pepper and added 1 tablespoon of olive oil and the 1 tablespoon of fresh basil and I FAILED at this stage (cheating temptation: cook the filling, BTW). However, my pilot cleared the corn kernels before tossing it in the
There just seems to be something about this recipe that makes it special. I have eaten them all, and I still don't believe I ordered the recipe. Perhaps it is the people who have eaten these a long time. Perhaps it is the fact that I usually only get 4-5 meals a week (less if I eat well-done). Perhaps it is the fact that spring peas are probably the star of the show these days. All I can think of is, why bother with a recipe when you can make so many nearly identical dishes? Well, I guess I will try this one time with my 4th of July gathering plans. Until then, dang it! Thanks!
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