I saw Jaime Oliver do this recipe 10 years ago and remembered it. I couldn't find the recipe on his site, but found a similar one for the cook times and then I just meshed my own ideas between the two. I made these on Friday night and they went over very well.
INGREDIENTS:
4 tennis-ball-size onions (8 to 10 oz each), peeled but not trimmed
4 (4-inch-long) fresh rosemary sprigs
2 garlic cloves, finely chopped
2 tablespoons olive oil
1/2 cup heavy cream
1 oz finely grated parmesan (1/2 cup)
Fine sea salt to taste
4 slices thick bacon (like really thick)
DIRECTIONS:
1. Cook onions in a large pot of boiling water until tender but not falling apart, 25 to 30 minutes.
2. While onions are cooking, gets the fresh rosemary and take the "leaves" off and keep the sprigs (use the sprigs as skewers). Mince the rosemary, enough for 1/2 teaspoon.
3. Remove onions from pot with a slotted spoon and, when cool enough to handle, cut off top inch of each with a sharp knife and finely chop tops.
4. Trim root end of each onion slightly, if necessary for onions to stand up without rolling. Scoop out about a heaping tablespoon from center of each onion (basically, you want to make a cup out of the onions) and finely chop, adding to rest of chopped onion.
5. Transfer hollowed onions to an oiled 8-inch square baking dish.
6. Preheat oven to 400°F.
7. Cook chopped onion, garlic, and chopped rosemary in oil in a large heavy skillet over moderate heat, stirring, until onion is softened, about 3 minutes.
8. Stir in cream and remove from heat. Stir in parmesan, sea salt, and pepper to taste.
9. Fill whole onions with some of chopped onion mixture and spoon remainder around whole onions.
10. Wrap a slice of pancetta around middle of each onion and secure with a rosemary sprig or wooden toothpick.
11. Bake onions, uncovered, in middle of oven, until very tender, 40 to 50 minutes depending on size of onions.
Sunday, August 28, 2011
Sunday, August 21, 2011
Easy Pulled Pork Sandwiches
INGREDIENTS:
2 lbs of pork tenderloin
18 oz bottle of bbq sauce
1 can of root beer or 10 oz chicken stock
8 nice sandwich rolls
** You need a crock pot or other slow cooker **
DIRECTIONS:
1. Put the pork in a crock pot and add the root beer/chicken stock. Set the crock pot to low setting for 6.5 hours (basically you want the pork to fall apart with gentle push from a fork, but don't shred it all just yet)
2. When cooked, drain the pork from the liquids (it is better if the pork is in bigger pieces)
3. Shred the pork and put it back in the crock pot, add the BBQ sauce. Mix it really well and set the crock pot to warm until you are ready to eat it.
2 lbs of pork tenderloin
18 oz bottle of bbq sauce
1 can of root beer or 10 oz chicken stock
8 nice sandwich rolls
** You need a crock pot or other slow cooker **
DIRECTIONS:
1. Put the pork in a crock pot and add the root beer/chicken stock. Set the crock pot to low setting for 6.5 hours (basically you want the pork to fall apart with gentle push from a fork, but don't shred it all just yet)
2. When cooked, drain the pork from the liquids (it is better if the pork is in bigger pieces)
3. Shred the pork and put it back in the crock pot, add the BBQ sauce. Mix it really well and set the crock pot to warm until you are ready to eat it.
Sunday, August 14, 2011
Cheese Biscuits
Credit: Simply Recipes
INGREDIENTS
2 cups + 2 tablespoons all-purpose flour
dash cayenne
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons baking powder
7 tablespoons butter, cold
2 scallions, finely chopped
3 oz. grated Parmesan cheese
3/4 cup buttermilk
Kosher, Maldon, or Black salt for topping (optional; not table/iodized salt)
DIRECTIONS:
1. Preheat the oven to 425F. In a large bowl whisk together the flour, cayenne, black pepper, baking powder, and salt. Set aside.
2. Dice the butter into small pieces. If they get too warm then place them in a bowl and put it in the freezer for about 10 minutes before continuing.
3. Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.) Add the scallions and cheese and toss until well coated.
4. Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk, if so then go right ahead but do so judiciously. Do not over-knead.
5. Roll the dough out onto a lightly floured surface. Knead once or twice; no more.
6. Form into an 8x8-inch square and cut into 2x2-inch squares and top with a bit of high-quality salt if using.
7. Bake for 12-16 minutes or until golden.
INGREDIENTS
2 cups + 2 tablespoons all-purpose flour
dash cayenne
1/4 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons baking powder
7 tablespoons butter, cold
2 scallions, finely chopped
3 oz. grated Parmesan cheese
3/4 cup buttermilk
Kosher, Maldon, or Black salt for topping (optional; not table/iodized salt)
DIRECTIONS:
1. Preheat the oven to 425F. In a large bowl whisk together the flour, cayenne, black pepper, baking powder, and salt. Set aside.
2. Dice the butter into small pieces. If they get too warm then place them in a bowl and put it in the freezer for about 10 minutes before continuing.
3. Toss the diced butter with the flour mixture until well coated. (Again, if into tossing the butter gets hot in your hands place the whole mixture in the freezer for a few minutes.) Add the scallions and cheese and toss until well coated.
4. Add the buttermilk and mix with your hands until it just comes together. You may find you need an extra dribble of buttermilk, if so then go right ahead but do so judiciously. Do not over-knead.
5. Roll the dough out onto a lightly floured surface. Knead once or twice; no more.
6. Form into an 8x8-inch square and cut into 2x2-inch squares and top with a bit of high-quality salt if using.
7. Bake for 12-16 minutes or until golden.
Sunday, August 07, 2011
Goulash
INGREDIENTS
2 lbs flank steak (cubed into nice pieces)
1 can crushed tomatoes (29 oz)
1 onion diced
4 cloves of garlic minced
1/2 cup oil (veggie oil is recommended)
2 tablespoons chili powder
1 tablespoon paprika
2 bay leaves
1 tablespoon black pepper
1 tablespoon of salt
1 tablespoon curry powder
1 crushed chicken stock cube
1 tablespoon of oregano
1 teaspoon of A1 or Worcestershire Sauce
DIRECTIONS:
1. Get all of the dry ingredients mixed together (you don't have to, but it is just easier)
2. Mix the meat, oil, seasonings, steak sauce, onions, garlic, and tomato sauce in a large bowl. Seal (with tin foil) and refrigerate for 24 hour hours.
3. Preheat oven to 500 degrees (make sure your oven is clean).
4. Transfer the mixture into a pan, place in oven, let cook for 90-105 minutes.
5. Mix some flour and water together (1/2 cup flour, 1/2 cup water) and stir into the pan.
PS: Make sure you take out the bay leaves!
Check out this Diners, Drive-ins, and Dives episode which inspired me to make this (I tweaked Polka's recipe slightly because I just didn't have some of that stuff).
2 lbs flank steak (cubed into nice pieces)
1 can crushed tomatoes (29 oz)
1 onion diced
4 cloves of garlic minced
1/2 cup oil (veggie oil is recommended)
2 tablespoons chili powder
1 tablespoon paprika
2 bay leaves
1 tablespoon black pepper
1 tablespoon of salt
1 tablespoon curry powder
1 crushed chicken stock cube
1 tablespoon of oregano
1 teaspoon of A1 or Worcestershire Sauce
DIRECTIONS:
1. Get all of the dry ingredients mixed together (you don't have to, but it is just easier)
2. Mix the meat, oil, seasonings, steak sauce, onions, garlic, and tomato sauce in a large bowl. Seal (with tin foil) and refrigerate for 24 hour hours.
3. Preheat oven to 500 degrees (make sure your oven is clean).
4. Transfer the mixture into a pan, place in oven, let cook for 90-105 minutes.
5. Mix some flour and water together (1/2 cup flour, 1/2 cup water) and stir into the pan.
PS: Make sure you take out the bay leaves!
Check out this Diners, Drive-ins, and Dives episode which inspired me to make this (I tweaked Polka's recipe slightly because I just didn't have some of that stuff).
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