With Memorial day and grilling season soon upon us I want to add some of my outdoor cooking recipes. These are great as a garnish on top of a good steak or chop. Or served as a relish.
Ingredients:
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 teaspoon chopped thyme
• Salt and black pepper, to taste
• 1 1/2 pounds red onions (about 2 large), peeled and cut into 1/2-inch disks
Directions:
1. In a small saucepan, slowly whisk the vinegar, honey, and thyme over medium heat for 5 minutes or until the honey melts. Leave to cool. Add salt and pepper.
2. Prepare a two-zone charcoal fire -- a medium-high heat and a low heat.
3. When the grill is ready, set the onions over the hot part of the fire. Cook for 8 minutes, turning often, or until they are browned on both sides. Transfer the onions to the cooler part of the grill. Cook, brushing generously with the balsamic mixture, for 10 to 15 minutes, or until the onions are tender. Transfer to a platter and brush with the remaining balsamic mixture. Serve at once or refrigerate in a tightly covered container for up to 3 days.
Note: I pan fry these instead of grilling, and just until they start turning tender. They should still be firm. These are delicious as a garnish and are just as good cold!
Ingredients:
• 1/2 cup balsamic vinegar
• 1/4 cup honey
• 1 teaspoon chopped thyme
• Salt and black pepper, to taste
• 1 1/2 pounds red onions (about 2 large), peeled and cut into 1/2-inch disks
Directions:
1. In a small saucepan, slowly whisk the vinegar, honey, and thyme over medium heat for 5 minutes or until the honey melts. Leave to cool. Add salt and pepper.
2. Prepare a two-zone charcoal fire -- a medium-high heat and a low heat.
3. When the grill is ready, set the onions over the hot part of the fire. Cook for 8 minutes, turning often, or until they are browned on both sides. Transfer the onions to the cooler part of the grill. Cook, brushing generously with the balsamic mixture, for 10 to 15 minutes, or until the onions are tender. Transfer to a platter and brush with the remaining balsamic mixture. Serve at once or refrigerate in a tightly covered container for up to 3 days.
Note: I pan fry these instead of grilling, and just until they start turning tender. They should still be firm. These are delicious as a garnish and are just as good cold!
Posts
Wash the okra, trim the stem ends and let drain.
Sterilize 6 canning jars, lids and rings.
If you are using the option of fresh dill and dried red chilies:
Place 1 Chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 6 sterilized pint canning jars.
Or without the Chile’s and Fresh dill:
Place ½ t mustard seeds, ½ t dill seeds, 1 clove of garlic and 1/4 t peppercorns in the bottom of each of 6 sterilized pint canning jars.
Divide the okra evenly among the 6 jars, standing them up vertically, alternating stems up and down, packing okra tightly.
In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving ¼ inch head space between the top of the liquid and the lid. Seal the lids in a hot water bath for 10 minutes.. Set in a cool dry place and let flavors blend for 3 to 4 weeks.
Refrigerate jars after opening.