I always clean out my freezer when family and friends are expected for Thanksgiving dinner. For some reason, I'm afraid that one of them will inexplicably decide to inspect said freezer, and scream in horror upon seeing my chaotic system of storage. So, just in case there's a surprise inspection next Thursday, I cleaned and organized it today. There were some interesting finds in there. Hidden back in one corner, under a bag of frozen pesto cubes, I found two unlabeled containers of some sort of frozen liquid, possibly corn and mushroom stock. And there were several bags of cranberries that I bought to make jam, but never did. I found lots of nuts, pastry scraps and small bags of eggs whites. But, best of all, I found a small package of chicken-apple cocktail franks and half of a whole wheat baguette. I don't know how long the little franks have been hidden in there, but I decided to use them for my lunch. I cooked them briefly in a skillet (they were pre-cooked) and slapped them onto the baguette with some tomato relish. Suddenly, cleaning the freezer was a good thing.
The tomato relish was quick and easy to make, and the sweet-tart taste was a perfect for the smokey franks. The relish contained fresh oregano, which tastes very different from the dried variety. I like them both equally, but fresh oregano has a slight taste of pine that seems rather sophisticated. The wonderful fragrance it imparts to any food is quite pronounced, so, it should be used with care, or it will overwhelm a dish. I enjoyed this so much, I may serve this as an appetizer on Thanksgiving.
This jiffy recipe is submitted to Weekend Herb Blogging, which was founded by the remarkable Kalyn at Kalyn's Kitchen, but is being hosted this week by Vanessa at What Geeks Eat. Stop by her blog this weekend (or Monday) to check out the international round-up of herby recipes.
Tomato Relish (Fresh Oregano)
1 medium yellow onion, peeled and finely diced
1 15 oz. can small diced tomatoes, drained
2 Tablespoons olive oil
2-3 cloves minced garlic
1/2-1 teaspoon chopped fresh oregano (add more after sampling, if you wish)
1 teaspoon sugar
2 Tablespoons vinegar
salt and pepper to taste
tabasco to taste
Heat the oil and saute the onions and garlic until they're soft, then add the tomatoes, sugar and vinegar. Cook on medium low for about 20 minutes, until it has thickened. Keep an eye on it to make sure it doesn't burn. Add salt and pepper to taste.