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Posts Tagged ‘onions’

Cutting Green Onions and Green Peppers

January 8, 2013 Leave a comment

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Okay, I am sure most know how to chop up green onions and peppers, but I know some that are so comfortable in the kitchen.  So here is a small preview of how to chop them or the size to chop them.  These were ones I put in my bean-less chili!

Green Onions or also known as Scallions

So that there picture above is a picture of my onions I got.  What I do is chop off the roots on the bulb end, and about where the light green starts to turn dark green.

Rinse them off and pull out the outter skin if it’s beat up or just doesn’t look good.

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What are Leeks and how to chop them

January 8, 2013 Leave a comment

This will be updated soon, my original post got messed up

Caramelized Shallots

August 31, 2010 1 comment

I do not like onions.  So when I found this recipe I knew it was going to be one for Mike to eat himself.  He begged me to make it.  So last night he was going to throw some steaks on the grill and I decided it was the perfect time to make these for him as he loves grilled onions with steak.

It is a really simple recipe, peeling the shallots is probably the longest/hardest part of it.  I want to tell you right up front these shallots are sweet, yes I actually tried them.  I was so curious how they tasted so I stabbed one and stabbed a piece of meat and ate it together and oh my goodness!  It was like a little bit of heaven in my mouth… and it tasted nothing like I thought it would.

Original recipe is here:

http://smittenkitchen.com/2008/04/caramelized-shallots/

Caramelized Shallots

6 tablespoons (3/4 stick) unsalted butter
2 pounds fresh shallots, peeled
3 tablespoons sugar
3 tablespoons red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 400 degrees F.

Melt the butter in a 12-inch saute pan, add the shallots and sugar, and toss to coat. Cook for about 10 min over medium tossing every so often until they start to brown.  Add the vinegar, salt, and pepper and toss a couple times.

Dump the shallots and all the liquid in a baking dish and cook for about 15-30 min until they are tender.  It will depend on the size of your shallots, mine were smaller so it took 20 minutes.  Serve hot.

*Note: If your saute pan is ovenproof you can put it in the oven instead of moving them to a baking dish.

Steak Seasoning

Here is my favorite way to season steak without overpowering it.  I mean, you gotta taste the meat!  I salt and pepper one side, flip and use Tastefully Simple Seasoned Salt on the other.  Sometimes I will just use the Seasoned Salt, it is my stand by and is the best Seasoned Salt I have found!  I love it and always have a spare on hand.