Prairie Flavors Content! By Laura Araujo Sweet Chili-Roasted Corn Relish
Sweet corn with spicy chili peppers makes this relish an excellent accompaniment with grilled seafood or Latin dishes. Recipe by Sam Bracken
Yields 1 ½ quarts
✓ Oil as needed ✓ 2 cups diced red onion ✓ ½ cup brown sugar ✓ ¼ cup white wine vinegar ✓ 4 cups roasted corn
✓ 2 serrano peppers, minced ✓ 2 tablespoons crushed garlic
✓ ½ cup fresh oregano leaves, chopped ✓ Salt and black pepper
Add enough oil to a medium saucepan to lightly coat the bottom. Place the pan over medium heat and caramelize the diced onions. Add the brown sugar and vinegar to the saucepan and cook until the sugar is dis- solved. Remove the pan from the heat and add the corn, peppers, garlic and oregano. Season to taste with salt and pepper
Oklahoma’s Best Sweet Chili-Roasted Corn Relish Photos by Laura Araujo
Root Vegetable Hash
Serve this colorful hash as a side dish or as an entrée with a side of wilted greens and poached eggs. Recipe by Sam Bracken
Yields two cups
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Root Vegetable Hash
✓ 2 purple potatoes ✓ 2 carrots ✓ 1 gold beet ✓ 3 parsnips ✓ 2 yukon gold potatoes ✓ 1 sweet potato ✓ Oil as needed
✓ Salt and black pepper ✓ Granulated garlic ✓ ½ cup diced onion ✓ 2 garlic cloves, minced ✓ ¼ cup white wine ✓ 1 teaspoon dry thyme
Preheat the oven to 350°F. Cut all vegetables into a small dice and place them in a mixing bowl. Toss the vegetables in oil just enough to coat them evenly. Season to taste with salt, pepper and granulated gar- lic. Spread the hash evenly on baking sheets and bake for 25 minutes, or until tender. Add enough oil to a large sauté pan to coat the bottom of the pan. Add the onions and minced garlic to the pan and brown lightly. Add the hash and sauté until lightly browned. Deglaze the pan with white wine. Season to taste with salt, pepper and thyme.
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