09/19/2026
Welcome to my cooking show 🤪
Venison Steak Sandwiches and my not so spicy tomato relish that I canned this summer. Obviously I was not prepared for this meal even though I specifically had it planned and on the menu when I went to the store… husband to the rescue!
& my canned relish wasn’t nearly as flavorful as the fresh thing - it’s fine!
OG Spicy Tomato Relish recipe:
• Olive oil
• 1 large shallot or ½ yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup red &/or yellow cherry tomatoes, halved
• 1-2 tsp white w**e vinegar
• Red pepper flakes
• Fresh basil
• Salt
Sauté shallot/onion + red pepper flakes in olive oil for about 5 minutes.
Add tomatoes and cook another 5 minutes until they’re easy to mash with the back of a wooden spoon.
Add garlic and cook 1–2 minutes.
Add vinegar and simmer about 5 minutes or until you reach a good relish consistency. Remove from heat, stir in basil, and salt to taste.
Mustard Aioli
• Equal parts Duke's Mayonnaise + whole grain or ground mustard. Specifically Zatarain's creole mustard ✨
See my video on cooking salt crusted Backstrap for instructions on that or my website!
Serve on a toasted ciabatta roll with green leaf lettuce 🤌🏽
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