The Chef in Stead





"To barbecue" means to slow-cook foods at a low temperature for a long time with wood or charcoal.

"To grill" means to cook foods over direct heat and cook it much faster than barbecue with gas, wood or charcoal.



Zingy Pepper Relish

This is very good with something like salmon burgers from Hooked on Seafood. You can also use it with fish and pork or any of your favorite dish.

1 small diced yellow onion
1 small diced red onion
Extra virgin olive oil
4 red/yellow bell peppers
1 can of kernel corn
1/3 cider vinegar
1/3 of a fresh cilantro bunch 3 tablespoons honey
3 tablespoons white sugar 1/8 teaspoon dark chili powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper for heat or to taste

NOTE:Try to cut the onions and the peppers the same size of the kernel corn, it will look nicer. Also you can adjust this recipe to your taste buds and make this more tangy if you wish by adding a little more vinegar.

Simply cook the onions to a soft stage, add red pepper and corn.
Add everything else and bring to a boil for 7 to 10 minutes maximum - at medium heat.
If it is a bit thin, you can thicken it up with a touch of cornstarch.
Serve warm or cold and make extra cause it's good.

Keep refrigerated for a week, or as a last resort freeze the rest but keep in mind that it will change texture.




Private Chef Martin for Cooking Classes and Catering in Kelowna, Vernon and Penticton.

(250)878-8500
Chef's email


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