Relish Review: Food expo promises mouth-watering delights

Shrimp, smoked sausage and roasted red peppers make this Relish dish a 'hot' number. (T-G Photo by Sadie Fowler) [Click to enlarge] [Order this photo]

Each month, I look forward to receiving my copy of Relish, a food magazine that T-G subscribers receive once a month. I receive my copy a few days before it goes in the paper, which gives me a couple of days to try out some of the great recipes the magazine features and review them for you.

The folks at Relish are not only busy finding the best fall recipes for their magazine, they're also busy preparing, along with us here at the T-G, for a special cooking demonstration that's coming to Calsonic Arena Oct. 20. Now, I know there are a lot of you out there who love food and love to cook, and this demonstration is for you! You folks will love this unique event that will feature celebrity chef Jon Ashton.

Ashton is a world renowned British chef who will share several terrific recipes during the show. I promise the evening will be fun, entertaining and informative. Ashton is full of personality and will keep you laughing throughout the show.

If you'd like to attend, we still have tickets on sale at the Times-Gazette. The cooking show starts at 7 p.m., plus various local businesses will be at the expo. Expo doors open at 5 p.m., so get there early if you wish.

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Ashton, who is Relish's executive chef, did an outstanding job in choosing festive recipes for the magazine's October issue, which T-G readers will receive Friday. Ranging from desserts you can make with your leftover Halloween candy, to yummy snacks to make with fresh fall apples, to elegant and unique dinner recipes, there is literally something for everyone in October's variety-packed Relish magazine.

Personally, I had a difficult time deciding between the creamy braising greens soup, the shrimp and grits, broiled apples with maple and brandy, and the shrimp with smoked sausage and roasted peppers. Luckily, whenever I have trouble deciding what to make, I have my husband to hand a few recipes to and say, "pick one!"

He chose the shrimp with smoked sausage and roasted peppers. This recipe features smoked sausage (I used Kielbasa), fresh shrimp, cayenne pepper and several other spices, corn and roasted red peppers, which really give this Cajun-inspired dish a unique flaire.

I love spice, and so I added a little extra kick to the recipe by adding a touch more cayenne pepper, and a small hot pepper. As it turned out, the recipe would probably have been plenty hot enough on its own, so I do not recommend adding more heat than it calls for -- unless you're not human.

It's spicy. It's quick and easy. And It's delicious, reminding me very much of a jambalaya of sorts.

I know I'll be making this one again, after, of course, I try the shrimp and grits, the soup, the cookies and Ashton's honey poached apple with Ricotta cheese.

Have fun with this month's Relish ... it's a good one!

Shrimp and smoked sausage and roasted peppers

2 tbsp. butter

1 cup diced onion

1/2 lb. smoked sausage

1 pound shrimp

1/8 tsp. each, cayenne, black and white pepper

1/8 tsp. each, dried thyme, oregano and garlic powder

1/4 tsp. salt

1 cup fresh or frozen corn kernels

1 roasted red bell pepper, cut into strips

Heat butter in a large skillet over medium-high heat. Add onion; sauté until translucent. Add sausage; cook until it begins to color. Add shrimp and seasonings; sauté until shrimp barely turns pink. Add corn and roasted pepper; stir until combined and thoroughly heated. Serves 6.