GARLIC-RUBBED SKIRT STEAK AND VIDALIA ONIONS WITH PEANUT ROMESCO
In this age of seasonless grocery stores, where strawberries and squash are always available, Vidalia onions remain a spring treat, with a harvest from late April through mid-June. Every spring, without fail, many Southerners buy a big mesh sack of these sweet onions and store them knotted in panty hose in a cool, dry place for as long as they'll last. Here their unique sweetness provides a great complement to rich steak and tangy romesco sauce. The sauce makes about 2 cups and can be easily doubled for a crowd. Skirt steak is a thin, long cut of beef from the diaphragm muscles of the cow (when purchasing, you may need more than one steak, as they are generally sold in pieces). It is very lean and fibrous with an intense beefy flavor, and is often used in fajitas (the Spanish word fajita means "belt" or "cummerbund," referring to the long beltlike shape of the steak). Skirt steak is best cooked over very high heat and should only be cooked to rare or medium-rare for the tenderest texture; when you serve, cut across the grain of the meat. You may use other steaks such as flank or hanger in this recipe with equally delicious results.
Provided by Virginia Willis
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- To prepare the steak, using paper towels, pat the steak dry and place in a large bowl; slather the garlic paste and olive oil all over the meat, turning to coat. Add the onions. Cover and refrigerate for at least 30 minutes or up to overnight.
- To make the romesco sauce, grind the peanuts in a food processor. Add the roasted peppers, tomato puree, garlic, bread, and paprika. Process into a paste. Add the vinegar and pulse to blend. With the motor running, gradually pour the oil through the feed tube in a steady stream until the mixture thickens like mayonnaise. Taste and adjust for seasoning with salt and pepper and then transfer to a serving bowl.
- When ready to grill the steak, scrape any excess garlic off the beef and discard. If using a charcoal grill, prepare the fire using about 6 pounds of charcoal and burn until the coals are completely covered with a thin coating of light gray ash, 20 to 30 minutes. Spread the coals evenly over the grill bottom, position the grill rack above the coals, and heat until medium-hot (when you can hold your hand 5 inches above the grill surface for no longer than 3 or 4 seconds). If using a gas grill, turn all the burners to High, close the lid, and heat until about 500 degrees F, 10 to 15 minutes. If using a grill pan, heat the pan over medium-high heat.
- Cut the steak into one or more pieces if it is very large. Grill the meat and onions over direct heat until char lines appear, the meat is done to taste, and the onions are tender and charred, 3 to 5 minutes per side. (A vegetable basket will help keep the onions from falling through the grates if you're cooking over a gas or charcoal grill.) Let the steak rest for 5 minutes before slicing it across the grain. Serve the steak and onions with the romesco sauce on the side.
- Cook's Note: To prepare the garlic paste, place the unpeeled garlic on a cutting board, broad-side down, set the flat side of a chef's knife on top, and give the knife a quick whack with the palm of your hand to crush each clove. Remove the papery skin and trim away the tough basal plane at the end of the clove. Halve the garlic and remove any of the green shoot, if present, as it is bitter. Coarsely chop the garlic, then sprinkle it with a pinch of coarse salt. (The salt acts as an abrasive and helps grind the garlic.) Using the side of the knife like an artist's palette knife, press firmly on the cutting board and crush the garlic a little at a time. Repeat until the garlic is a fine paste.
BAKED VIDALIA ONIONS
Vidalia onion recipes are some of my favorites to whip up. Served alongside any of a variety of fish and meats, these tender onions are a nice change of pace. Folks find it a fun and flavorful side dish. -Norma Durham, Rogersville, Tennessee
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Quarter onions halfway through and open slightly. Place each on a 18x12-in. piece of heavy-duty foil. Place 2 teaspoons butter in center of each onion; sprinkle with salt, pepper and, if desired, garlic salt. Fold foil to seal tightly. Bake at 350° until onions are tender, 50-60 minutes. Open foil carefully to allow steam to escape.
Nutrition Facts : Calories 148 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 376mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 2g protein.
ROASTED GARLIC AND CARAMELIZED ONION JAM
Steps:
- Preheat the oven to 375 degrees F.
- Cut the top off the garlic head to just expose the bulb. Remove any excess papery skins.
- Place in a large sheet of aluminum foil. Drizzle with 1 tablespoon olive oil. Season with salt and pepper. Close the foil around the bulb, leaving a space between the top and the foil. Place onto a baking sheet and into the oven. Roast the garlic until soft and fragrant, about 1 hour.
- Remove from the oven and cool completely. Gently squeeze the cloves into a dish. (Can be prepared in advance and stored in an airtight container for up to a week.)
- Set a large saute pan over medium heat and add the remaining tablespoon oil. Once hot, add the onions and season lightly with salt and pepper. Brown until evenly caramelized, 5 to 7 minutes. Deglaze with the sherry vinegar, white wine and saffron. Stir to scrape up any browned bits. Reduce the heat to medium-low, and stir in the roasted garlic. Cook for an additional 10 minutes, stirring occasionally, until the jam is thickened and glossy. Remove from the heat and cool. Season with salt and pepper.
NEW YORK STRIP WITH BLUE CHEESE, VIDALIA ONION JAM AND WARM POTATO SALAD WITH MUSTARD VINAIGRETTE
Steps:
- For the onion jam: Heat grill to high. Heat a cast iron skillet until hot, but not smoking. Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 minutes. Taste and season with honey, salt and pepper. Stir in the parsley, transfer to a bowl and let cool to room temperature.
- For the vinaigrette: Put the potatoes in a large saucepan, cover with cold water and season with 1 tablespoon kosher salt. Bring to a boil and cook until tender when pierced with a knife. Drain, let cool for a few minutes and quarter
- While the potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic, salt and pepper. Slowly whisk in the olive oil, and then stir in the chopped basil and parsley.
- Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine. Serve with the steak.
- For the steak: Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. Brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.
- Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with parsley sprigs and serve.
TURKEY BURGER SLIDERS WITH VIDALIA ONION-TOMATO JAM
These mini burgers are sure to be a hit at your next get-together, thanks to my delicious Vidalia onion-tomato jam. Y'all are going to want to make a batch of it to keep in the fridge to kick up all of your favorite sandwiches.
Provided by Kardea Brown
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Make the Vidalia onion-tomato jam: Heat the butter in a large skillet over medium heat until the butter is melted. Add the onions, then season with a little salt and cook, stirring frequently, until they are golden brown and soft, about 20 minutes.
- Meanwhile, cut the tomatoes in half crosswise. Scoop out the tomato seeds with a spoon and discard the seeds. Chop the tomatoes. Stir the tomatoes, garlic, brown sugar, vegetable stock and vinegar into the softened onions. Reduce the heat to low and cook until the onions are caramelized, the tomatoes are very soft and the mixture is syrupy, 20 to 25 minutes. Season with salt and pepper and stir in the thyme. Set aside.
- Make the turkey burger sliders: Gently combine the ground turkey, mustard, Worcestershire sauce, garlic powder, onion powder and egg in a medium bowl. Shape the mixture into twelve 2 1/2-inch patties.
- Heat a lightly greased griddle over medium-high heat. Sprinkle the patties lightly with salt and pepper. Add the patties and cook until they are done and a thermometer registers 165 degrees F, 2 to 3 minutes on each side.
- To assemble the sliders, place the patties on the bottoms of the Hawaiian rolls. Top with the goat cheese, some of the Vidalia onion-tomato jam, arugula and the roll tops. Pierce the cherry tomatoes with wooden toothpicks into the tops of the rolls.
ROASTED VIDALIA ONIONS
Roasted in the oven or on the grill, these onions are simple and tasty. They taste like French onion soup, and smell great. In college I used to put it on the top of my gas stove! Still delicious just the same. Very very easy and loads of flavor.
Provided by LOTUSFLOWER1971
Categories Side Dish Vegetables Onion
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Peel and core onions, then slice halfway through. Place onions on sections of aluminum foil large enough to wrap them completely. Place a bouillon cube in the center of each onion; place pat of butter on top. Season with salt, pepper, and paprika. Wrap the onions in foil.
- Roast in preheated oven for 15 minutes.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 12.4 g, Cholesterol 30.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 2.4 g, SaturatedFat 7.4 g, Sodium 1337.1 mg, Sugar 5.7 g
VIDALIA ONION AND GARLIC JAM
This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe excess jam off before grilling over hot coals as it becomes bitter. It also makes a fine substitute for butter or oil on slices of crusty bread, can be used in place of mayonnaise on meat sandwiches or in place of tomato sauce on pizzas.
Provided by Molly O'Neill
Categories condiments, dips and spreads
Time 1h15m
Yield One cup
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees. Place the onions and garlic in a casserole and brush with the olive oil. Cover with aluminum foil. Bake until onions and garlic are very soft when pierced with a knife, about 1 hour.
- When cool enough to handle, push the garlic cloves and onions from their skins and place in a food processor. Add the cayenne and 1/8 teaspoon salt and process until smooth. Taste and adjust seasoning if desired. Store in an airtight container.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 6 grams, Carbohydrate 16 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 89 milligrams, Sugar 10 grams, TransFat 0 grams
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