Posted on 03/05/2011 6:12:41 AM PST by libertarian27
Welcome to the 13th installment of the FR Weekly Cooking Thread.
Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or two for fellow FReepers to add to their 'go-to' recipe stack of Family favorites?
Here's the place to share and explore your next favorite recipe.
Here is a steak rub that my family and friends love...
Ingredients
1 tablespoon coarsely ground black pepper
1 tablespoon dried parsley flakes
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon garlic powder
1 teaspoon dried thyme leaves
1/4 teaspoon cayenne pepper
1/4 teaspoon crushed red pepper
canola oil or olive oil
How to make it
Combine all ingredients except canola oil and mix well.
When ready to grill steaks, baste steak with enough canola oil to cover all surfaces of steak.
Rub in dry rub liberally then grill steaks on both sides until desired doneness.
Enjoy
Please add me to the PING...
I totally love your concern as I have had.
I received that recipe from my sister who lives in Colorado who got it from someone else, etc., but by that time had lost its name.
I’ll give you the honor of naming it, and let me know what you decide. We will go with what you decide.
Thank you so much.
By the way, the recipe called for ¼ teaspoon of hot sauce whatever. I thought the red onions gave enough heat. But that is to everyone’s individual taste.
Thank you again.
P.S.
“Red Onion Salad?”
You are the boss here. If you believe it be a salad, go ahead. Let me know. I honestly don’t know what it is.
Don’t throw out those citrus peels!
CANDIED CITRUS PEELS (orange, lemon, lime, or grapefruit)
citrus peels, cut into 1/4” strips
2 C sugar
water
Put the peels into a sauce pan. Bring to a boil and let boil 15 minutes. Pour water out. Add water and boil again. Repeat once or twice more. You are pouring out some of the bitterness of the pith so repeat this depending on how bitter the peel is. If the pith is extra thick you may want to scrape some away before doing the boiling.
Make a 2:1 ratio simple sugar syrup with 2 C sugar to 1 C water. Make enough syrup to cover the peels. Add to saucepan and simmer until sort of translucent - may take up to an hour depending on the peels’ thickness.
Place a rack on a cookie sheet to catch any drips. Place peels on rack and let dry. Depending on the humidity, it will take a couple days to dry.
Eat candied peels as is. Or chop to top ice cream or decorate a frosted cake. Or chop and bake in a sugar cookie dough or a dried fruit bread. Dip strips in chocolate for a treat. Use in other recipes.
Don’t throw out the simple sugar. Use in hot or ice tea. Or in cookie and cake recipes to add flavor. Pour it into an ice cube tray and when frozen solid put the cubes into a baggie and store in the freezer until you need them.
My Grandmother soaked sliced red onions in white vinegar and and let them marinate in the icebox then used them as a side dish. She brought the recipe with her from Switzerland. (She and my grandfather both walked separately across the country with an wagon train and settled in California - real pioneers) My grandfather loved them — so of course I did too.
I have used it as an inspiration to experiment with added favorites. I have a bottle of vinegar in the refrigerator now I had soaked some sliced red onions in white vinegar and some sweet Modena Balsamic. After the onions are eaten it makes a nice salad dressing with some extra virgin olive oil.
I also make my own flavored vinegars. Place some tea bags in white vinegar and you can create a $5.00 bottle of fancy vinegar out of $ 0.50 worth of white vinegar.
Delicious Avocado Salad
Slices of perfectly ripen avocado
Thin slices of shallots (not to many)
Sprinkle on some capers
Drizzle with Red Onion Balsamic Vinegar and Olive Oil
Serve on a chilled plate
thanks
Yeah, I bought oranges at .15/ea so am on an orange kick. This is an old recipe I found somewhere on the net a long time ago and it’s become a hit here.
ORANGE AND SPINACH SALAD
TOPPING:
1/3 C sugar
4 tsp water
1/2 C sliced almonds
Have a square of cooking sprayed foil set aside.
In a small skillet or pan, heat the sugar and water until it turns a golden color and syrupy. Stir so it doesn’t burn. Add almonds. Stir a few seconds until they are golden. Spread out onto the sprayed foil to cool.
FYI, use a small aluminum skillet. For some reason my small 6” cast iron skillet soaks up the water and the sugar crystalizes rather than turning to syrup. But, ymmv.
DRESSING:
1/4 C vinegar (white, cider, etc.)
1/4 C olive oil
1 tsp orange zest
salt and cayenne to taste
Combine and set aside.
SALAD:
Bag of fresh baby spinach
2 oranges, peeled and sections cut into large chunks
2 celery stalks, sliced thin
1/2 onion, sliced thin
salt and pepper to taste
Put salad into bowl. Toss with the dressing. Break up the almond topping and sprinkle on top. Serve immediately.
“My Grandmother soaked sliced red onions in white vinegar and and let them marinate in the icebox then used them as a side dish. She brought the recipe with her from Switzerland. (She and my grandfather both walked separately across the country with an wagon train and settled in California - real pioneers) My grandfather loved them — so of course I did too.”
Crumbs. Those are my real heroes.
Your recipe sounds great!
“I have used it as an inspiration to experiment with added favorites. I have a bottle of vinegar in the refrigerator now I had soaked some sliced red onions in white vinegar and some sweet Modena Balsamic. After the onions are eaten it makes a nice salad dressing with some extra virgin olive oil.”
“I also make my own flavored vinegars. Place some tea bags in white vinegar and you can create a $5.00 bottle of fancy vinegar out of $ 0.50 worth of white vinegar.”
I am certainly going to try the above and your Delicious Avocado Salad.
Right now we are in avocado season here in Panama. I will definitely try your recipe. Thank you for all your advice and encouragement.
These are soooo good....my mom used to slice cucumbers and put them in with the onions....brings back great memories.....
And found a great name combination with Italian translation - so sheik!
pickled red onion salad ~~ insalata di cipolle rosse all’aceto
Fancy or what?:)
You’re added to the thread ping list!
LOL!!!
“pickled red onion salad ~~ insalata di cipolle rosse all’aceto”
I love it!!! So it IS a pickled red onion salad as you said. You were totally right!!!
Let us stick with those two names. Thank you for your time and research.
I will be sending that along (the recipe) to my adoped daughter who lives in Milan.
I thank you a zillion times and much more.!!!
P.S.
It is one wonderful photo.
LOL!!!
It doesn’t quite look like mine. Not enough red color in mine.
“These are soooo good....my mom used to slice cucumbers and put them in with the onions....brings back great memories.....”
I have been thinking about doing the same thing. What I like are those seedless cucumbers, which are grown here in Panama (as well as the others with those awful fat seeds.)
Red wine vinegar?
“Red wine vinegar?”
No. Red wine vinegar is not really “red” as we know the color red.
We made something similar when I catered. We called it Onion Marmalade. We served it with grilled steaks or beef or pork roasts or on top of a warm piece of brie with French bread. YUMMY!
4 medium red onions, halved and thinly sliced
3 sprigs rosemary, leaves chopped (about 1 tablespoon)
1/2 cup balsamic vinegar
1/3 cup extra-virgin olive oil
3 tablespoons dark brown sugar
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Prepare an outdoor grill with a hot fire for indirect grilling or preheat oven to 375-400deg F.
For the marmalade: On a large sheet of heavy-duty aluminum foil (or a doubled piece of regular), toss the onions with the rest of the marmalade ingredients. Bring edges of foil up and crimp closed. Place package on the edge of the grill (over medium-high heat) or on baking sheet. Cook, turning the sealed package every now and then so the onions cook evenly until meltingly tender, about 45-50 minutes.
Thank you so much for that recipe.
I will be trying it in a couple of weeks. My kitchen is being redone from top to bottom to include stove and oven...everything is going into the trash. The refigerator follows.
I will try it in a couple of weeks.
Thank you again.
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