Tag Archives: vidalia onion

Oscar Glam

23 Feb

Need a glamorous appetizer for your Oscar Party? Then this show stopper will be on your list. If you have a little time to fuss over making this jam, it is worth it. Have a glass of your favorite Cab ready to go along side this dish and celebrate a win!

Grab a heavy saucepan, add 2 tablespoons of high quality butter, put the heat on low, and lets get started.

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Next, you need one or two vidalia sweet onions and thinly slice them. I like a mandolin to do this job. It is quick, easy, and you’ll get through cutting the onions without shedding a single tear.

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Now toss the onions into the sizzling butter. Add a bit of sugar, salt, red pepper and black pepper.

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Give that fragrant deliciousness a good stir. Now this is when a little patience comes in handy. Turn the heat to low, cover the pan, and let those onions get golden.

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While the onions are cooking away, its time to get ready for the next step. We will be adding dried fruit, sun dried tomatoes, 1/2 cup of white wine and some rich balsamic vinegar to the onion mixture.

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I used figs this time because I had them on hand, but I have also used dried cherries (my favorite!) and dried cranberries. This recipe is wonderful to customize to your taste. Chop the dried fruit and tomatoes. I used about 5-6 of each.

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After about a half hour its time to take the lid off the sauce pan and let the wonderful sweet fragrance of the onions pleasure your senses. Mmmmmm. After you take that deep breath in, add the tomatoes, fruit, balsamic vinegar and wine. Stir that all together.

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Leave the lid off and let that simmer down. All of the wine will cook off and the onion jam will thicken. When that happens, remove it from the heat and let it cool a bit.

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Get some crackers and some lovely bread ready to nosh. There is one last ingredient to add-bleu cheese. Layer that jam onto a cracker, top it off with bleu cheese and prepare to win the Oscar for Best Supporting Appetizer! Let the show begin!

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Grilled Salsa. Yum.

3 Sep

I stopped at a farm stand to take advantage of the (boohoo!) ending peach season.  Luckily they still had some yummy peaches left, but they had to be eaten quickly.  They were ripe and ready!  There were more peaches than we could eat, and I was not able to can the peaches and put them up.  I had to get creative. Time to dig thru the pantry and the fridge for more inspiration.

Ah yes, onions.  Sweet summer Vidalia onions were in a basket in my pantry.  And chicken was in the fridge ready to grill.  What could be better. Luckily, there was also leftover pesto pasta in the fridge too.  So here we go.

I fired up the grill.  But the chicken would go on second.  What to grill first?  Why, the peaches and the onions, of course!  I sliced the 2 onions about 1/4 inch thick.  I sliced the peaches in half and removed the pit.  Next, I laid them on a cutting board and sprayed them with a bit of vegetable oil.

 

Sliced onions and peaches getting ready to grill.

Sliced onions and peaches getting ready to grill.

Onto the grill they went.  The heat was good and high to get a quick char and that desired carmelization that only the grill can provide.  I wanted those sugars in the peaches to get to work!  And they did not disappoint!

The onion slices and peaches went onto that hot grill.

The onion slices and peaches went onto that hot grill.  The beginning of some great grill marks!

The scent that wafted from the grill was absolutely mouth watering!  It certainly produced one of those culinary “moanable moments”.  When that happens, your eyes close, your head falls back a bit, and a deep breath in is amazingly delightful.  Those sizzled on the grill for about 3 minutes per side, then they came off the heat.

The peaches and onions grilled up beautifully!

The peaches and onions grilled up beautifully!

Next, I let the onions and peaches sit.  While the peaches and onions were cooling, I grilled the chicken.  I went light on the seasoning because I wanted the flavor of the salsa to stand out.

When they were cool to the touch, I coarsely chopped the onions.  They were soft and sweetly  fragrant.  On to the peaches.  The fuzzy outside jacket of the peaches slipped right off.  I chopped up that sweet peachy flesh and mixed the two together in a bowl.  I added about a 1/2 of a chopped jalapeño (I should have grilled that too…Rats!).  I also stirred in a little bit of cilantro, lime juice, olive oil, and just a dash of vinegar.  A little salt and pepper completed the fresh salsa.  The resulting salsa was fantastic! It was not my “prettiest” salsa ever, but it was really tasty!

This was fantastic piled on top of grilled chicken.  It was a healthy low fat option packed with nutrients and flavor!

This was fantastic piled on top of grilled chicken. It was a healthy low fat option packed with nutrients and flavor!

Dinner consisted of a crisp salad, leftover pesto pasta, and flavor packed grilled chicken slathered in peach onion salsa.  It was a hit.  So delicious and a fun way to use fresh ripe reaches.  Cleanup was a breeze because I grilled most of dinner.  Gotta love that!

I am certainly going to try some more grilled salsa recipes.  Tomatoes are at the end of the season, but there is surely enough time to get creative  and grill those up next!  Grilled tomatoes with perhaps some creamy diced avocados.  Maybe roasted garlic too.  Oh yeah, can’t wait for that one!