Corn Relish

Corn on the cob was 19 cents an ear this past week at the store. Since we were having a memorial day cookout, I bought 2 dozen. Needless to say I had about a dozen left after the cookout. I didn't want to waste it so I took out my Ball jar Cook Book and looked up a recipe for Corn Relish.


Home-style Corn Relish
Makes about 6 (8 oz) pints
You will need:
 4 cups white vinegar
 2/3 cup sugar
 1 Tbsp salt
 4 cups cooked corn kernels (about 8 ears)
 2 cups diced mixed red and green bell peppers (about 2 large)
 3/4 cup diced celery (about 2 stalks)
 1/2 cup finely chopped onion (about 1 small)
 1 Tbsp dry mustard
 1 tsp celery seeds
 1 tsp ground turmeric
 6 (8 oz) half pint glass preserving jars with lids and bands


Directions:
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE vinegar, sugar and salt in a large saucepan. Bring to a boil, stirring to dissolve sugar. Add corn, red and green peppers, celery, onion, mustard, celery seeds and turmeric. Reduce heat and simmer 15 minutes, stirring frequently.
3.) LADLE hot relish into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


I can't wait for the next cookout so I can bring these out and have this with our meal.

What do you do with your Cookout left overs? If I post your comment, I'll give you a $5.00 gift cert at www.CountryLodgeGifts.com

Chad just got done building his first UDS - ugly drum smoker - ON WHEELS. We can hook it up to our ATV or tractor. Its great to bring it to the camp or out on the ice during ice fishing time. We brought it to the Northern Home and Garden show this weekend, and it was a success. I hope you enjoy.

Sizzling Sauces

I have found a wonderful company out of Conway, New Hampshire. Sizzling Sauces. They make awesome hot sauces and a very unique garlic relish, Razing Cane. They are winners of many, many awards. Once you try some of their items, you'll know why. My favorite is the Garlic Relish. It is great on crackers, on top of a buger, or in meatloaf. It has such a smooth sweet garlic flavor. The accents of bell peppers and habeneros finish off this relish.

Here is a great recipe that they recommend with thier garlic recipe.

Mozzarella Stuffed Meat Loaf

3 # Ground Beef
2 Spanish Onion Diced Fine
Razing Cane Garlic Relish 1 - 10.5 oz Jar
6 oz Fresh Mozzarella Cheese
Shredded Parmesan Cheese 2 Cups
1 Cup fresh Parsley diced fine
2 cups Italian Style Bread Crumbs
3 eggs beaten 1 15 oz Tomato Sauce
2 cups fresh basil
1 Tablespoon fresh ground pepper
1 teaspoon Kosher Salt
2 Tablespoons Papa Jack's Buffalo Hot Sauce



Procedure :

1. Mix Ground Beef, Diced Onion, Fresh Parsley, Shredded Parmesan, Bread Crumbs, Eggs, Tomato Sauce, Salt & Pepper and Papa Jack's Hot Sauce.
2. Kneed meat mixture to make sure all ingredients are mixed well
3. Pat meat mixture into a 12" square on a flat cutting board which is covered with a piece of wax paper
4. Coat the meat with the Garlic Relish
5. Place the Basil Leaves on top of the Garlic Relish
6. Slice the Mozzarella into thin slices and place them length wise across the center of the meat
7. Roll the meat into a loaf removing the wax paper as you go
8. Seal the ends of loaf by folding under.
9. Your loaf should now be about 12-14" long
10. Place in a lightly greased glass baking dish
11. Place in a 375 degree oven for 50-to 60 minutes until you reach an internal temperature of 165

I have to say I give this condiment 5 stars, but don't take my word for it. I hope you try it and let us know what you think. www Here's what the Hot Zone Thought about this product.

Fryeburg Home and Garden Show

We have been very busy preparing for the most popular Home and Garden show in May at the Fryeburg Fair Grounds: Northern New England Home Garden & Flower Show. It is being held on May 15-17th. The Fryeburg show occupies seven major exhibit halls and six acres of the fairgrounds with outside displays. With all the trappings of a country fair in May including fair food, this event has a flavor that is festive and unique among home and garden shows. More than 250 booths will fill the exhibit halls, showcasing the newest energy efficient products and services for the home and garden. Outdoor displays include, manufactured homes, power equipment, fencing, recreational sports equipment, commercial and specialized garden centers, landscape displays, crafters and artisans, Meet the Chefs cooking series, ongoing seminars and more. There is plenty for everyone.


We are debuting our Off Road Trailer Mounted Smoker ready to hitch up to your ATV! This will be great to bring when camping the woods, beach, or at your hunting camp that is only accessible by ATV. Pictures will be posted after the show. You'll have to come to the show to be one of the first to see it.

We have alot of Grill Kabobs and Branding Irons in stock, but I'm sure they'll sell fast. Be sure to get there early and get one of these very popular items. Be sure to read the review on the Grill Kabob in the National BBQ News magazine this month. Other great exhibitors at the show are

Fish in the Garden
Maine Garden Product, Inc
Country Lodge Gifts Great Things, Inc.
Maine Made Furniture Company
Ms Sticks
Maplecrest Lilies
Hummingbird Farm

Please email us if you would like your link added if you are exhibiting at this home and garden show.

We'll see you at the show. Click here for an admission coupon.

What is Lump Charcoal?

There is a new wave that has become very popular over the last few years. Outdoor cooks are opting to use Lump Charcoal instead of Charcoal Briquettes. When selling our Smokers and Pits, we tell our customers about this new fad. The first thing they ask is “What is Lump Charcoal?”. The second thing they ask is “What’s the difference between Lump and Briquettes?”. I found this great article on "Serious Eats" that sums up the answers to these questions. I hope you enjoy: “Grilling Smackdown: Lump Charcoal vs. Briquettes”

We’d like to hear your experiences using Lump Coal and why you prefer one over the other. If we post your story you will receive a 5.00 gift certificate to www.CountryLodgeGifts.com