One Very Special Onion - Grilled Vidalia Onions with Gorgonzola

He's smelly and sometimes he makes you cry. No, I'm not talking about a bad boyfriend, I'm talking about an under appreciated and under loved veggie that I hold dear - The Onion. For me, onions of all kinds are a thing of beauty. 

My Grandma, "Mima" Brooklyn, NY, Circa 1940

I love them raw and crunchy, spicy or mild, cooked, grilled, or caramelized. Whenever I'm preparing a salad, it's honestly hard for me not to nibble on a few slices of raw onion along the way. There's just something about a vegetable that bites back that I can't resist. I do grant that uncooked onions aren't the most ideal snack for social interaction, and though I contend they stand on their own or with minimal enhancement beautifully, not everyone agrees. 

Taxonomically speaking, onions belong to the Allium Family, a group that also includes shallots, scallions, garlic, chives and leeks (not to mention our other favorite, ramps). The many health benefits  that allium vegetables offer should also not go unmentioned. Still, if I were to play favorites with onions specifically, Georgia's one and only Vidalia Onion variety would be my choice. Sweet and exceptionally mild, vidalias were always my Mima's favorite (and she was the original kitchenista). I know she passed her vidalia onion passion to me - she used to say they were so sweet you could eat them like an apple! Now I think that was a bit of hyperbole on my grandmother's part, but still, she sold me on the joys of this very special onion. Today, I'd like to celebrate my love for this veggie by showing you a somewhat minimalist approach to enjoying its wonders. Serve Grilled Vidalia Onions with Gorgonzola and Balsamic Glaze alongside any protein, even on top of a burger!  I believe this simple accompaniment will convert even the most stubborn onion hater. These sweet and savory grilled onions cook well atop an indoor grill pan, but also make a perfectly elegant grillable side  for your next outdoor barbecue too. Best of all, this recipe is as easy and tasty as they come. Enjoy!

Grilled Vidalia Onions with Gorgonzola & Balsamic Glaze, Photo: NK

Grilled Vidalia Onions With Gorgonzola & Balsamic Glaze
Makes 4 Servings, 1 Onion Slice Per Person

Ingredients:  
1/3 Cup Crumbled Gorgonzola Cheese (we used Gorgonzola Dolce, which is milder)
1 Large Vidalia Onion sliced into 1/2 inch rounds - you should get about 4 rounds from it
Balsamic Vinegar, Balsamic Reduction, or store-bought Balsamic Glaze
Extra Virgin Olive Oil 
Coarse Salt and Pepper

Method:
1. Preheat the broiler. 
On your stovetop, heat an ovenproof grill pan (or outdoor grill) for about 3 to 4 minutes over medium flame. Liberally brush both sides of the Onion rounds with Olive Oil. 

2. Place Onions on the grill pan and allow to cook for 2-3 minutes per side, onions become more golden, and grill marks appear. The onions should be softer but not still somewhat firm. Season the tops of the onions with a sprinkle of salt and pepper, then turn off the flame. 

3. A few minutes before you are ready to eat, sprinkle crumbled gorgonzola over each onion round and place grill pan under the broiler. Broil for 2 to 2.5 minutes or more, until cheese has fully softened and onions have browned a bit more. Remove from broiler, drizzle with Balsamic and serve! So yummy… 

Note: This recipe can be easily adapted to the outdoor grill in summer. Just cook a bit longer so cheese softens and skip the broiler portion if you don't have the time or inclination. Your cheese may not soften as well but this elegant veggie side will be just as tasty! 

How To: Real Chicago Hot Dogs

Still inspired by our recent weekend trip to Chicago (read about it HERE), we decided we wanted to attempt one of the city's specialties. Since I'm not one for Deep Dish Pizza (no offense, Chicagoans), Chicago Hot Dogs seemed like a great idea. For the uninitiated, Chicago Dogs are basically Hot Dogs drizzled with Yellow Mustard and then topped with pretty much everything but the kitchen sink. 

Specifically:

Sweet Pickle Relish                                

Thinly sliced Tomato Wedges (we used Campari Tomatoes)                 

Kosher Dill Pickle Spears (I sliced mine in half lengthwise)   

Chopped Sport Peppers (or Peperoncini)  *what are Sport Peppers? Click HERE

Chopped White Onion     

For the Dog - There is no question that your Hot Dog should be All Beef. I am generally not a huge Hot Dog person for reasons I won't delve into on a blog, so I opted for Organic Dogs from Applegate Farms. The preferred brand for a True Chi Town Dog is Chicago's own, Vienna Beef. Take a look at their website here - Vienna also offers many Authentic products for building the perfect Chicago approved Dog. 

Cooking-

There are many acceptable ways to cook your Hot Dogs. I opted for Steaming them in a a steamer basket over boiling water for 5 minutes. This method was recommended on a great blog called  The Paupered Chef. Their Chicago Hot Dog Post provided a wealth of information on the subject and some handy pictures too!   As a bonus, using a steamer set up is dually convenient because the Hot Dog Buns should also be steamed for a minute or two.  

For the Bun - The most authentic Chicago Dog will be served on a Poppy Seed Bun. Since I couldn't find them, we used regular White Bread Hot Dog Buns. Later, I found out that Martha Stewart, genius that she is, had thought of a way to improvise Poppy Seed Buns HERE.

A note about Mustard - Apparently, the is to be no messing around with the Mustard on a true Chicago Dog. Not only should Mustard be the only condiment besides Relish that you use, but it must indeed be plain old Yellow Mustard. None of that fancy Grain Mustard or Dijon business. Got it? 

And now for the HOW TO:

~Special thanks to Martha Stewart and The Paupered Chef for much of the information in this post. 

1. Cook your Hot Dogs the way you prefer. We steamed ours for five minutes in a steamer basket over boiling water. After removing the Hot Dogs, we then steamed our Buns another 1-2 minutes.

Steamer Basket for Hot Dogs and Buns, Photo: NK

2. Next, drizzle with Mustard and spread Relish alongside.

Photo: NK

3. Finish by topping with Chopped Onion, Sliced Peppers, Tomato Wedges, and nestling a Kosher Dill Spear alongside.

Finished Chicago Hot Dogs, Photo: NK

4. Get a big bunch of napkins and dig in! 

Enjoy!

Cinco de Mayo Fiesta - Tacos Carne Asada

Cinco de Mayo is upon us again, and you don't have to tell me twice to revel with Margarita in hand. Each year, we look forward to celebrating the richness of Mexican culture, and naturally, enjoying the food and drink of the people is our first priority. 

Tacos Carne Asada with Tomatillo Pico de Gallo and Queso Blanco, Photo: NK

In case you've ever wondered, the historical importance of the 5th of May is that on that day in 1862, the Battle of Puebla was fought during the Franco-Mexican War. In it, the Mexicans emerged victorious against the French. Cinco de Mayo is such a hit in the States, you may be surprised to learn that it's actually comparatively minor in Mexico itself. This year, we've decided to cook up some Carne Asada for our at home fiesta.  

Mixing up our Tomatillo Pico de Gallo, NK

Carne Asada is basically grilled Steak - Mexican Barbecue, if you will. You can serve it Tacos or on its own. The traditional method of preparation includes marinating the Steak in a Lime/Citrus marinade, then grilling it on very high heat before slicing it up thin. 

For today's meal, we've adapted Tyler Florence's tasty Carne Asada recipe by creating an extra garlicky Mojo marinade and incorporating Tomatillos in our Pico de Gallo for a twist on the traditional Tomato base. To finish, we'll sprinkle these hearty Tacos with a mellow, salty Mexican Cheese (Queso Blanco), and very likely wash them down with an ice cold Tecate. If you enjoy this recipe as much as we do, it'll be back on your plate well before next year. 

Enjoy and happy Cinco de Mayo! 

What you need: A ridged Grill Pan or Outdoor Barbecue Grill 
What to know: The prepping and chopping for all three components of this recipe  (Mojo, Pico de Gallo, and Steak) will only take about 25 minutes but the marinating required to make the most flavorful Carne Asada will take between 1 to 7 hours. 
*Do not marinate Steak in the Mojo for more than 7 hours. The acids in the Mojo will break down the Steak and make the texture unappealing. We split the difference and let our Steak sit for 3 hours and it was just delicious. 

Also - don't even think of touching your eyes or face after you slice Jalapenos. No matter how much you wash your hands, you can cause your eyes to burn. If you have plastic gloves or can avoid directly touching the Pepper when slicing, all the better.  Be safe and enjoy! 

Tacos Carne Asada
Adapted from Tyler Florence
Serves 4 (2 Tacos Per Person)

Ingredients:
2 Pounds Skirt Steak 
1 recipe Easy Blender Mojo (recipe follows below)
Olive Oil for greasing the Outdoor Grill or Grill Pan 
Kosher Salt
Black Pepper

~8 or 16 small Corn Tortillas (7 inches) - choose 16 if you would like to "double wrap" your Tacos - this makes them heartier and is your best bet if you are serving 4 hungry people. Doubling the Tacos also prevents the juices from dripping as much. Up to you and your appetite. Truth be told, my husband and I ate all 4 servings of this ourselves... 

1/4 White Onion, chopped, for serving (optional) 
1/2 a Heart of Romaine Lettuce, cut into think ribbons
1 Cup Tomatillo Pico de Gallo (recipe follows) 
1/3 Cup Shredded Queso Blanco or Cotija Cheese (or sub in any other Mexican Cheese)
4 Limes Cut into Wedges for serving 
Extra Hot Sauces of your choice for serving - we love El Yucateco and Cholula 

Method:
Prepare your Blender Mojo. 

Lay the Skirt Steak in a large tupperware container or covered tray. Alternately, you can place in a gallon sized ZipLoc. Pour Mojo Sauce over Steak and cover tightly and allow to Marinate between 1 and 7 hours. Do not marinate more than 7 hours as acids will break down the meat and make the texture mushy. 

Prepare your Tomatillo Pico de Gallo. You'll want it to sit at least 30 minutes before using so flavors can blend. 

Preheat an Outdoor Grill or Grill Pan Over medium high heat. Brush Pan or Grill with a small amount of Oil to prevent sticking. 

Remove Steak from Mojo Marinade and season with Salt and Pepper on both sides. Cook for 5-6 minutes per side for Medium Rare. Check meat for doneness and allow to sit for 5 minutes before slicing into very thin strips diagonally against the grain of the meat. 
Slice strips in half again if you choose (about 3 inches long each). 

Warm Tortillas about 30 seconds on each side on the grill or a dry skillet. They should be toasty but also still bendable. 

To assemble your Tacos, lay about 4 ounces of Steak down the middle of the Taco center (whether you are using double or single Taco wrappers) and sprinkle with some Romaine Lettuce, White Onion, and Cheese. Top each Taco with a spoonful of the Tomatillo Pico de Gallo. Serve with Lime Wedges for squeezing and Cilantro Garnish. Don't forget the extra Hot Sauce! Enjoy!! 

Easy Blender Mojo
Adapted from Tyler Florence
Yields about 1 1/4 Cup

Ingredients:

Marinating the Skirt Steak in Mojo, Photo: NK

5 Garlic Cloves
1 Jalapeño
1/2 Cup Fresh Cilantro 
1/4 Cup Fresh Lime Juice
1/2 Cup Orange Juice 
2 Tablespoons White Vinegar
1/3 Cup Extra Virgin Olive Oil 

~To Prepare: Simply blend all ingredients in a blender or mini food processor! Quick and easy. Note: To prepare without a blender, finely mince all the dry ingredients and mash them with a mortar and pestle before adding the liquid ingredients. 



Tomatillo Pico De Gallo 
Adapted from Tyler Florence
Serves 4-6

Ingredients:
3 Medium Sized or 6-7 Small Tomatillos (Mediums will be about the size of a plum tomato), chopped
1/2 Medium Red Onion, chopped
3 Scallions, White and Green Parts thinly sliced
1 Jalapeno, seeded and minced
3 Garlic Cloves, minced 
1/4 Cup Fresh Cilantro Leaves, Chopped 
3 Tablespoons Lime Juice
1/4 Cup Extra-Virgin Olive Oil
1 teaspoon Kosher Salt
2-3 Drops of your favorite Hot Sauce
1/4 teaspoon Honey or Agave Syrup

~To Prepare: Mix all ingredients in a bowl and let sit for a half hour to 3 hours to allow flavors to mingle. 

Tomatillo Pico de Gallo, Shredded Romaine, and Queso Blanco, Photo: NK

ENJOY! 

One Sexy Salad - Grilled Apricot, Burrata, Prosciutto & Arugula

I wasn't planning to feature salads again so soon after my last post, but this salad was begging to be shared. It was totally sexy and very delicious. I am trusting that most food enthusiasts will know what I mean here. Does this salad purr to you like it does to me? 

Grilled Apricot, Burrata, Prosciutto and Arugula with Balsamic Reduction, Photo: NK

Whether you call this a dish or a salad, it's a great accompaniment to a light summer supper. On its own with a few slices of grilled bread, it makes for an impressive light lunch. The best part? It works well with many different fruits and even meats, so you can adjust it to what's in season. This dish is really a perfect example of how a few ingredients of superior quality can conspire to make something so easy that tastes and looks amazing. Enjoy, and get sexy with it. 

What you'll need:

In Season Summer Stone Fruit - Peaches, Apricots, Nectarines or Plums. Pears, though not a stone fruit, are a great option for winter.  I've been loving Apricots lately, so I went with those. 

Burrata Cheese - Burrata is heavenly. It's not the same as buffalo mozzarella or really mozzarella at all. Picture a white ball of soft, cheesy perfection with a runny, buttery inside that tastes rich and light all at the same time. More about the wonders of Burrata: The Uncanny Tastiness of Burrata

Arugula and Radicchio - I like to use Wild Arugula because the leaves have a really striking shape. Baby Arugula would also work well. Radicchio has a bitter taste so adjust the proportions of it to your palate and cut it into very thin ribbons so it doesn't overpower the dish. Radicchio provides red ribbons of color that look gorgeous amid the green bed of arugula, colorful stone fruit, and oozy, creamy burrata. 

Prosciutto or other thinly sliced Cured Meat - Buy imported Prosciutto if you can. 

Balsamic Reduction - Don't skip this easy to prepare, make-ahead component that adds instant wow-factor and a very important flavor that ties the dish together. The balsamic drizzle is also key from a visual standpoint.

The Recipe:

Grilled Apricots with Burrata, Prosciutto and Arugula

Serves 8

Adapted from Food and Wine - Travis Lett

Ingredients:

6 or 7 stone fruits of your choice, pitted and halved 

1/4 Cup Extra Virgin Olive Oil plus more for brushing on fruit before you grill

1.5 Tablespoons fresh Lemon Juice 

Sea Salt and freshly ground Pepper

1/2 a small head of Radicchio, cored and sliced into thin ribbons

5 Oz of Baby Arugula or Wild Arugula

3/4 Lb Burrata Cheese (one or two large rounds work best) cut into chunks

1/3 Lb sliced Prosciutto or other thin sliced cold cut of your choice (Country Ham, Speck)

1/2 Cup Balsamic Vinegar   

Method:

Prepare your Balsamic Reduction - This can be done one or two days ahead if you prefer. Simply bring the 1/2 Cup Balsamic Vinegar to a rapid boil over medium heat, swirling the pan occasionally. Continue to boil for 5 minutes or more until the liquid reduces and becomes quite syrupy. Remove from heat, cool, and pour into an airtight container. If not using immediately, refrigerate.

Brush Fruits on the cut side with oil. Set on a grill or grill pan over medium-high heat for about 5 minutes until lightly charred. Set aside to cool.

Mix up Dressing separately in a small bowl - Combine Lemon Juice, Olive Oil, and Salt and Pepper to taste. Mix thoroughly.

Toss Arugula with Radicchio in another large bowl. Add Fruit and slowly add dressing to bowl. You may not need to use all of the dressing, so drizzle it and toss salad gently until you have the desired amount. 

To Assemble: Lay the Arugula and Radicchio mixture in small clusters on a large platter. Arrange grilled fruits to your liking around the platter. Dot with Burrata and add slices of Prosciutto that have been rolled up. Drizzle everything with the Balsamic Reduction. 

Enjoy!