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stonewall kitchen relish and chutney

Stonewall Kitchen Relish and Chutney

corn relish
Spicy Corn Relish

Sweet and spicy Zesty and delicious, the perfect topping. Stonewall Kitchen's Southwestern inspired Spicy Corn Relish will add a nice kick to your forays into Mexican and TexMex cuisine. Spice up a plate of nachos, load onto fish tacos or use as an accompaniment with your highly acclaimed chili. You may even want to turn it up a notch for your next playoff party.A perfect complement to grilled hamburgers, fish or chicken. Great with crisp tortilla chips. 16oz.


farmhouse red relish
Farmhouse Red Relish

The perfect BBQ awaits A balance of hot and sweet. Liven up the condiment tray and offer your guests Stonewall Kitchen Farmhouse Red Relish. The sweet fresh goodness of red cherry peppers provide an ideal kick of heat to liven up burgers, while the mellow onions and red bell peppers offer the perfect balance in a perfect condiment.. 16oz.


green relish
Farmhouse Green Relish

Perfect topping for your dogs Excellent on just about anything grilled. Sometimes you just want a good hot dog; the kind that reminds you of an afternoon at the ballpark or that infamous roadside shack you found meandering one Sunday afternoon. Turn on the grill because Stonewall Kitchen Farmhouse Green Relish is just what you'll want to top that perfect dog off. A taste reminiscent of fresh relish straight from the farm. 16oz


stonewall kitchen gourmet foodsGoat Cheese and Green Chile Quesadillas

1 package small flour tortillas (8 to package)
3 oz. mild soft goat cheese
6 oz. Monterey cheese or queso fresco, shredded or crumbled
1 can chopped green chilies, drained or 1/2 cup Stonewall Kitchen Salsa
2 scallions, finely chopped
1/2 cup cilantro leaves
2 Tablespoons finely chopped pickled jalapenos (optional)
2 Tablespoons vegetable oil
1 8 oz. container sour cream (garnish)
salt and pepper to taste
1 jar Stonewall Kitchen Spicy Corn Relish

Directions Grill tortillas on a hot grill until golden on each side, or heat a sauté pan lightly greased over medium-high heat. Add a tortilla cooking it on each side until golden. Repeat for remaining tortillas. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment or foil. If using foil, brush or spray with olive oil or non-stick spray. Arrange two tortillas on each pan side by side. Sprinkle 1/8th of the Monterey jack cheese or queso fresco over each tortilla. Dot each tortilla with 1/4th of the goat cheese, top with 1/8th of the Monterey jack or queso fresco, sprinkle with 1/4th of the green chilies, Stonewall Kitchen Spicy Corn Relish, cilantro, jalapenos and scallions. Top with the remaining tortillas, pressing down on the filling to adhere. Cover the quesadillas loosely with a piece of foil and bake for 10 minutes, or until the cheese is melted. Remove from the oven and allow them to sit for a few minutes to cool. Cut the quesadillas into six pieces with a pizza cutter or kitchen scissors. Garnish the wedges with a spoonful of the Corn Relish and a drizzle of sour cream. Serve with an additional bowl of Corn Relish for dipping.

baked brie recipeMajor Grey Baked Brie Recipe

1 sheet Pepperidge Farm« Frozen Puff Pastry, thawed
1/4 cup Stonewall Kitchen Major Grey's Chutney
1 5" wheel of Brie
1 egg white
1 tsp. Water

Preheat oven to 350 degrees F. Lightly grease a baking sheet. Flour a surface and roll the dough into a 13" square and place onto the prepared baking sheet. Cut through the skin of the Brie by running a knife around the top ╝-inch in from the edge. Gently remove the skin forming a shallow cup to hold the chutney. Place the Brie in the center of the pastry. Spoon 1/4 cup of Stonewall Kitchen Major Grey's Chutney over the Brie. Forming a bag bring the sides of the pastry up to the center top of the Brie round. Trim off any excess. Carefully press the dough onto the Brie and pinch tightly at the top to seal. Whisk together the egg white and water. Brush over the entire bag. Bake 25-30 minutes until the dough is golden brown. Cool and serve with French bread toasts, sliced apples and crackers.
stonewall kitchen
Gluten Free Baking Mixes
Simmering Sauces

Spicy Corn Relish
Farmhouse RED Relish
Farmhouse GREEN Relish

stonewall kitchen

stonewall kitchen gourmet foods
Turkey Panini


1 boule peasant bread
2 Tbsp. olive oil
1/2 cup Stonewall Kitchen Apple Cranberry Chutney
12 oz. turkey, shaved
4 oz. Havarti cheese, sliced
4 oz. arugula or baby spinach


Cut 8 slices of bread. Brush one side with olive oil.
Spread Apple Cranberry Chutney on the opposite side of four slices.
Layer with turkey, Havarti slices and arugula. Top with other slice of bread (olive oil side out).
Heat in a panini press until crust is golden brown and the cheese is melted.

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