Posts Tagged ‘onions’
- Bacon Wrapped Dates
- Avocado Fries
- Chipotle Lime Sauce
- Beer Battered Fish and Onion Rings
- Red Pepper Sauce
I don’t eat a lot of fried food, but sometimes, you have to fry. I wanted to make Avocado Fries, and considering that there was already going to be a pan of hot oil, why not throw some other things in as well?
My friend, Amber Lewis, chief cook and bottle washer, and event planner extraordinaire at Cool Dreams, makes these wonderful Bacon Wrapped Dates and Artichoke Stuffed Wontons. She suggested we make fried onions to go with our other appetizers, and I said we should make beer battered fish to go with it.
Recipes in this Post
The word Chimichurri reminds me so much of Chim-Chim Cher-ee that I can’t help but get the song stuck in my head. I would change the words a bit though, “Good luck will rub off when I barbecue you, or blow me a kiss (smoke), and that’s lucky, too.” Chimichurri is a sauce for grilled meats that originated in Argentina. It is made from finely chopped parsley, minced garlic, olive oil, oregano, and white or red vinegar. It also makes a fine marinade for flap steak on the grill. Here’s the real words:
Chim chim cher-oo!
Good luck will rub off when
I shake ‘ands with you
Or blow me a kiss
And that’s lucky too
Chim-Chim Cher-ee from “Mary Poppins”, composed by Robert B. Sherman and Richard M. Sherman
The best meat for this is flap steak, because it is thin, meaty and marinades beautifully. It should be cooked on the grill on high heat, directly over the coals. Let it rest for a few minutes before chopping it up. Flap steak is available in most supermarkets.
Usually, I heat tortillas on the stove top, and I thought to myself, why not just put them on the grill? You know what, they were nice and soft, and fantastic!
Recipes in this Post
When I was a little girl growing up in Germany, when we had Oxen Shvantz Suppe it was always a real treat. Braised with wine for hours they are tender and juicy. They are wonderful on a cold, rainy winter day.
What are ox tails, you ask? Well, they are the tail of an ox or steer which is cut into 2 to 3 inch pieces. They are very meaty and make a nice gravy, all on their own. How do you eat ox tails? You get most of the meat out with your fork, then you pick the piece up and suck all the goodness out of the bone. A bone bowl is a good thing to have on the table when you are serving ox tails.
When you go to buy ox tails, be sure and get them from a reputable butcher. The bony part should be bright white, the sinew pink, and the meat should be nice and red. I was lucky, my butcher brought out a tail and cut it there in front of me with his incredibly sharp knife. You can’t get any fresher than that.
Sometimes, on a cold day that looks like it might rain, you have to have chili. Usually, I make a big pot of it, and it cooks a long time to let the beans get nice and soft. Sometimes, you just don’t have that kind of time, but you don’t want something that came out of a can.
I don’t buy the Chili mix in the bag. I make my own, and you should, too. It’s very simple, and better because you can control the heat and you know what’s in it. Basically, it’s a mixture of chilies, cumin and a little salt.
If you live in California, you probably have access to fresh Anaheim chilies, if you live in New Mexico, you have the New Mexico chili which is a bit hotter than the Anaheim. Both chilies have thick skin, so they should be charred before use. When making my chili, I charred two nice big red bells peppers as well.
How to Char Chilies
Charring chilies is very simple. You need four things, the chilies themselves, a gas stove top, long tongs and a plastic bag (the one the chilies came in is fine). Put the gas flame up as high as it will go, and just lay the chili on the burner. Use the tongs to turn the chilies as they char. When most of the skin has been charred, put the chili in the plastic bag, close it, and let the chili steam in the bag. When the chili is cool enough to handle, remove the charred skin under running water. Not only is this a great way to skin a chili pepper, it also give the chili a nice roasted flavor. Of course, if you want really smoky flavor, do it on the Weber!
Dickens’ Christmas Dinner Menu
- Christmas Salad
- Roast Goose with Sour Cherry Sauce
- Chestnut Stuffing
- Wild Rice
- Haricots Verts
- Christmas Pudding
I lucked out this year and got a free range goose! I was so happy when I found it that I was jumping up and down. It was going to be a Dickens’ Christmas after all!
There never was such a goose. Bob said he didn’t believe there ever was such a goose cooked. Its tenderness and flavour, size and cheapness1, were the themes of universal admiration….
In half a minute Mrs Cratchit entered — flushed, but smiling proudly — with the pudding, like a speckled cannon-ball, so hard and firm, blazing in half of half-a-quartern of ignited brandy, and bedight with Christmas holly stuck into the top.
`A Merry Christmas to us all, my dears. God bless us.’
Which all the family re-echoed. `God bless us every one.’ said Tiny Tim, the last of all.
A Christmas Carol by Charles Dickens 1843
When Noelle and I went to see this cooking demonstration at William-Sonoma, I did not make these right away. I made them tonight because I had left over rotisserie chicken. Maybe I will ask Noelle over to share, on second thought, as I sit here eating one, no!
Now, what did I learn in making these? Well, first I learned that I don’t have to get my hands very dirty if I use a fork during the breading process. Then, when I tasted one, I realized I don’t have to wait until I go to Porto’s anymore – I can make these little rolled pieces of Heaven myself!