Posts Tagged ‘red onions

01
Jan
09

Chicken Souvlaki

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27
Oct
08

Sirloin Sliders with Cave-Aged Cheddar and Onion Jam with Sweet Potato Fries

These mini-burgers came from a Food and Wine recipe for Stilton Sirloin Burgers with Onion Jam from the Bar at the Peninsula in Chicago.  According to the Food and Wine write-up, “During the daily Gentleman’s Retreat Tea, these juicy mini cheeseburgers are served with a glass of The Peninsula’s house bourbon and a cigar.”

The main tweak I made was to use local Minnesota cave-finished cheddar – Fini Extra Sharp from the Caves at Faribault.  The onion jam was tasty, but the recipe made about twice as much as was needed for eight mini-burgers.  For buns, I used small rolls from the grocery store bakery.

Sweet potato fries were a great accompaniment to the sliders.  I like Alexia frozen sweet
potato fries for a quick and easy side.

I used Dynamite Vineyards 2006 North Coast Zinfandel in the red onion jam and served
it with the meal.  Zinfandel is a great match for burgers and other grilled foods.

21
Oct
08

Confetti Slaw with Lime Dijon Dressing

Confetti Slaw

This fresh, colorful slaw is a great alternative to a run-of-the-mill salad. Toss all the ingredients together and dress with the lime Dijon below.

1/3 package shredded coleslaw mix with red and green cabbage and carrots
3 tablespoons finely chopped red onions
½ yellow bell pepper, finely chopped
½ large apple, finely chopped
¼ cup freshly grated Parmesan
Salt and freshly ground pepper

Zesty Lime-Dijon Dressing

3 tablespoons Extra Virgin Olive Oil
Juice of ½ lime
1 teaspoon Dijon mustard
1 teaspoon honey
½ clove of garlic, minced
Freshly ground sea salt and pepper to taste

Whisk ingredients together in a small bowl.  Add more EVOO or lime juice to your taste. This dressing is also great on a chopped salad.

29
Sep
08

Red-Skinned Potato Mini-Fries with Red Onions

6-8 small red-skinned potatoes
¼ cup chopped red onion
1 cup vegetable oil for frying
sea salt

Leaving peel on, cut potatoes into ¼ inch sticks.  Toss with chopped onions.  Heat oil over medium-high heat until it bubbles rapidly when a piece of potato is added.  Fry potatoes until golden brown on the bottom and then turn.  Remove to plate lined with paper towels to drain.  Salt to taste and serve immediately. Serves 2.

The browned onion bits make these very tasty.  I served these with burgers and grilled red and yellow peppers.

26
Sep
08

Chicken Flautas

Another Las Cruces, NM favorite, named after their flute-like shape —  “flauta” means flute in Spanish.  This is a pretty cheesy intro, but I’m trying to add some local flavor for all you non-New Mexicans out there. This is a great way to use chicken you already have cooked.  These make a good appetizer or finger food for parties, too.

1 large cooked chicken breast, chopped
8 corn tortillas
¼ cup chopped onions
1 cup vegetable oil
Shredded Mexican cheese
16 toothpicks

Preheat oven to 400. Sautee onions until soft.  Add chicken breast and cook until warmed through.  Set aside a plate lined with paper towels for draining tortillas.  Heat vegetable oil on medium-high heat in a large pan until it bubbles when a tortilla is added.  Dip each tortilla in the hot oil until softened, about two seconds.  Remove and drain on paper towels.  Remove oil from heat.

To make flautas, place tortillas flat and fill with about 2 tablespoons of chicken. Some people like to add cheese within the flautas, but I like to sprinkle it on top like they do at La Posta in Mesilla, NM, one of my family’s favorite restaurants.  After filling flautas, roll tightly and secure with two toothpicks each.

Reheat oil on medium-high. Set aside a plate lined with paper towels for draining.  Fry flautas for 1-2 minutes on each side, until crispy.  They should be done enough to hold their shape when the toothpicks are removed.  Remove from oil and drain.

When all flautas are done, remove toothpicks.  Place flautas in an oven-safe dish.  Sprinkle with cheese and place in oven until cheese is melted, approximately 5 minutes.

Serve with salsa and garnish with sour cream and cilantro. These would be good served with Hot Mexican Rice.

I like to be efficient with ingredients I have on hand and left-overs.  Tonight I had a few items I wanted to use besides the chicken breast, including white rice, Tomatillo Salsa, and queso fresco.  I decided to serve the flautas with a couple other dishes as a buffet of Mexican (instead of Spanish) tapas, or small plates.  I made a chopped salad with lettuce, red peppers, apples, red onions and queso fresco, very similar to Chopped Salad with Zesty Lime-Dijon Dressing.  The other dish was white rice topped with tomatillo salsa (also known as salsa verde) and queso fresco.  To go put out some tortilla chips with Sadie’s salsa and tomatillo salsa.




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