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Corn Relish

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NEWS
By Julie Rothman, Special to The Baltimore Sun | May 2, 2011
Alta Folkers from Olin, Iowa, wrote in looking for some help in finding a recipe for making corn relish. She said her late mother, who was of German descent, used to make this frequently when she was growing up to make use of some of the extra vegetables they grew on their farm. Folkers, who says she is 92 years old and still going strong, would like to be able to re-create this dish at the senior dining center where she helps out most days and goes for her meals. Cynthia Snavely from Columbia sent a recipe for corn relish from her copy of "The Dutch Cookbook" by Edna Eby Heller.
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NEWS
Kit Waskom Pollard | April 25, 2014
In Maryland, one true harbinger of spring is fresh local asparagus. At Mountain Branch Grille & Pub, executive chef Lee Glanville pairs crunchy grilled stalks of the vegetable with seared scallops, bright corn relish and a smoky and savory tomato vinaigrette. The result is a riot of colors and flavors celebrating the return of spring. SEARED SCALLOPS WITH ASPARAGUS, CORN RELISH AND SMOKED TOMATO VINAIGRETTE Serves four Scallops and asparagus: 12 U/10 dry pack diver scallops Salt and pepper to taste 4 Tablespoons olive oil, divided 3 Tablespoons unsalted butter 20 large asparagus spears, trimmed for grilling 2 cups corn relish 1 cup smoked tomato vinaigrette 1. Prepare grill to cook over high heat.
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NEWS
Kit Waskom Pollard | April 25, 2014
In Maryland, one true harbinger of spring is fresh local asparagus. At Mountain Branch Grille & Pub, executive chef Lee Glanville pairs crunchy grilled stalks of the vegetable with seared scallops, bright corn relish and a smoky and savory tomato vinaigrette. The result is a riot of colors and flavors celebrating the return of spring. SEARED SCALLOPS WITH ASPARAGUS, CORN RELISH AND SMOKED TOMATO VINAIGRETTE Serves four Scallops and asparagus: 12 U/10 dry pack diver scallops Salt and pepper to taste 4 Tablespoons olive oil, divided 3 Tablespoons unsalted butter 20 large asparagus spears, trimmed for grilling 2 cups corn relish 1 cup smoked tomato vinaigrette 1. Prepare grill to cook over high heat.
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | October 31, 2012
The Maryland Crab and Oyster Celebration continues through Sunday. Look for chefs' specials featuring Maryland crab and oyster at some 20 restaurants. Alewife is dishing up a smoked tomato gazpacho topped with Maryland crab and roasted corn relish; Charleston is serving Cindy Wolf's signature cornmeal-fried oysters with lemon-cayenne mayonnaise; and Ryleigh's Oyster in Federal Hill is offering anywhere from seven to 14 varieties of raw oysters every day. For a full list of participating restaurants, along with their special menu items, go to the Dine Downtown Baltimore website . Follow Baltimore Diner on Twitter @gorelickingood
ENTERTAINMENT
by Richard Gorelick and The Baltimore Sun | October 31, 2012
The Maryland Crab and Oyster Celebration continues through Sunday. Look for chefs' specials featuring Maryland crab and oyster at some 20 restaurants. Alewife is dishing up a smoked tomato gazpacho topped with Maryland crab and roasted corn relish; Charleston is serving Cindy Wolf's signature cornmeal-fried oysters with lemon-cayenne mayonnaise; and Ryleigh's Oyster in Federal Hill is offering anywhere from seven to 14 varieties of raw oysters every day. For a full list of participating restaurants, along with their special menu items, go to the Dine Downtown Baltimore website . Follow Baltimore Diner on Twitter @gorelickingood
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | December 21, 2003
Nine years ago when it opened, Loco Hombre seemed to have the magic formula. The kitchen dished out Tex-Mex -- not exactly gourmet Tex-Mex, but a cut above the ordinary -- to Roland Parkers, who stood in line to get a table. But there comes a time in every restaurant's life (unless it's Marconi's), when it has to transform itself to stay healthy. Eddie Dopkin, president of Classic Restaurant Management LLC, the company that owns Loco Hombre and Alonso's next door, says the changes have been made because the palates of his customers have changed.
FEATURES
By Karol V. Menzie | September 10, 1995
It began as an "end-of-the-garden" gathering more than 20 years ago and has evolved into a three-day celebration of the agricultural heritage of Lancaster County, Pa. The Seven Sweets & Seven Sours festival takes place at the Kitchen Kettle Village and features relishes, chutneys and preserves to sample, as well as competitions, crafts demonstrations, a winter quilting bee, folk music and food-making demonstrations. The event takes place from 9 a.m. to 5:30 p.m. Sept. 14, from 9 a.m. to 8 p.m. Sept.
ENTERTAINMENT
By Rob Kasper, The Baltimore Sun | May 28, 2010
When you order a hot dog at Stuggy's, a new eatery on South Broadway in Fells Point, you have to ponder many options. First there is the matter of preferred size. There are big dogs, quarter-pound all beef numbers, and there are smaller dogs, 1/6-pound all-beef dogs. Plus, there are bison sausage and Italian sausage options. Next, you can declare your geographic preference. For instance, if a boy wants to dine Baltimore style, he tells the counterman to top his hot dog with a slice of fried bologna ($4.89)
FEATURES
By ROB KASPER | July 17, 1994
What you put on your hot dog depends on where you live. That is what I learned recently when, in honor of July, National Hot Dog Month, I called hot-dog sellers around the United States. The hot dog has been charged, but never convicted, of crimes ranging from increasing the risk of cancer to causing bratty behavior in kids. Nevertheless, we continue to love the hot dog, eating an average of about 80 per person per year. And, in different regions of America, the hot dog gets special treatment.
NEWS
By ELIZABETH LARGE | May 13, 2009
Here are the 10 delicious preparations of soft-shell crabs in alphabetical order that appeared on my blog at baltimoresun.com/diningatlarge. They are not always on the menu; check before you go. 1 Asian, French and Baltimore-inspired crab cake and tempura soft crab finished with wasabi cream at Alizee in Tuscany/Canterbury. 2 Dusted with flour and Old Bay rub (contains a little brown sugar) and sauteed, finished with basil aioli at Annabel Lee Tavern in Canton. 3 Lightly tempura fried or sauteed with a Creole mustard drizzle at Catonsville Gourmet in Catonsville.
NEWS
By Julie Rothman, Special to The Baltimore Sun | May 2, 2011
Alta Folkers from Olin, Iowa, wrote in looking for some help in finding a recipe for making corn relish. She said her late mother, who was of German descent, used to make this frequently when she was growing up to make use of some of the extra vegetables they grew on their farm. Folkers, who says she is 92 years old and still going strong, would like to be able to re-create this dish at the senior dining center where she helps out most days and goes for her meals. Cynthia Snavely from Columbia sent a recipe for corn relish from her copy of "The Dutch Cookbook" by Edna Eby Heller.
NEWS
By Elizabeth Large and Elizabeth Large,Sun Restaurant Critic | December 21, 2003
Nine years ago when it opened, Loco Hombre seemed to have the magic formula. The kitchen dished out Tex-Mex -- not exactly gourmet Tex-Mex, but a cut above the ordinary -- to Roland Parkers, who stood in line to get a table. But there comes a time in every restaurant's life (unless it's Marconi's), when it has to transform itself to stay healthy. Eddie Dopkin, president of Classic Restaurant Management LLC, the company that owns Loco Hombre and Alonso's next door, says the changes have been made because the palates of his customers have changed.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 16, 2012
Some 20 area restaurants will trot out their best soft-shell crab recipes for the fourth annual Soft Shell Crab Celebration. The promotion is organized by Dine Downtown. The 12-day promotion starts on May 17 and runs through May 28. Here's whose participating, with what they're offering, when they've decided: Aldo's Ristorante Italiano -- Soft-shell crabs, stone-ground wheat crust, in brown butter and remoulade sauce, served with a sweet corn fritter Alewife Brewer's Art -- Cornmeal-crusted soft shells and fried Chesapeake oysters Charleston -- Cornmeal-fried soft-shell crab, lemon brown butter, upland cress, pickled green tomato Cinghiale -- Crispy soft-shell crabs, pickled sweet peppers, capers, baby arugula, lettuce sauce Diamond Tavern -- Beer-battered soft-shell crab sandwich with lemon caper sauce and arugula; cornmeal dusted soft-shell crab with spicy chili sauce and fried basil and spinach; sauteed soft-shell crab Provencal with wilted spinach and roasted tomatoes.
ENTERTAINMENT
By Julie Rothman, Special to The Baltimore Sun | November 16, 2010
Don Neuman of Longview, Wash., was looking for a recipe he has lost for salmon chowder. He said that the recipe came from the label on a can of Veg-All back in the 1950s. As he remembers, the chowder was made with canned salmon and also called for a can of Veg-All and other ingredients he cannot recall. After some research, I learned that Veg-All is the brand name for canned mixed vegetables that has been around since the mid-1920s. The product is still being made today. Unfortunately, a search of the Veg-All website did not turn up a recipe for salmon chowder.
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