Tag Archives: onions

The Heat Is On!

As summer becomes fall, there are still many vegetables in abundance at your local farmers markets, particularly peppers! Look for a plethora of these from mild to fiery hot. You owe it to yourself to consider getting in on this incredible bargain. All peppers freeze well with very little effort. I freeze both bell peppers and jalapeños for salsa, stir-fries and chili; but my favorite thing to make is a savory Hatch Green Chili Sauce. Hatch chilies (a type of Anaheim pepper) come in mild, medium or hot varieties. We grow the medium heat. I use this for chicken enchiladas, white chicken chili, and to spoon over eggs.

Roasted Hatch Chili Sauce adds the perfect Mexican flair for any type of grilled meat, such as flank steak or chicken. I simply freeze it in pint or half-pint containers for future use. Double or triple the batch when they show up in abundance; you’ll be glad you did!

HATCH CHILI SAUCE

INGREDIENTS:

  • 4 cups roasted Hatch chili peppers (remove stems, skin, seeds and membranes), then chop
  • 4 tablespoons olive oil
  • 2 cups sweet onion, chopped (I use Sierra Bianca’s)
  • 6-8 cloves fresh garlic, peeled and chopped
  • 4 tablespoons flour
  • 4 cups chicken stock (preferably homemade)
  • 1 teaspoon sea salt
  • Juice of one lime, separated

INSTRUCTIONS:

  1. To roast chilies, place them on a preheated gas grill over high heat (or under a broiler). Grill or broil until the skins blister, crack and separate from the flesh. You will need to turn them a few times, depending on their size. Remove the peppers from the heat and place them in a covered glass bowl or inside a ziplock bag to allow them to steam (about 20 minutes). When cool enough to handle, remove skins, stems, seeds and membranes. Set aside until you do this with all the peppers. Then roughly chop.
  2. Heat a 12-inch skillet over medium-high heat (I use a cast-iron for this). Once pan is hot add your oil. When the oil starts to shimmer, add the chopped onion. Saute until soft and translucent, about 5-8 minutes. Add the garlic and cook 1-2 minutes more.
  3. Add flour and stir to coat the onions and garlic in the pan (this is your thickener) about 2 minutes. Add your chopped chilies and combine.
  4. Add chicken stock and half the lime juice; simmer on medium until the sauce starts to thicken, about 8-10 minutes. Remove from heat.
  5. Add the remaining lime juice and salt. Taste for seasoning and add more salt if needed. Let sauce cool for 10-15 minutes.
  6. Place sauce in batches in a blender or food processor. Process until smooth.

Yields: approximately 4 pints

“Live life with a little spice!”

Dippidy-Do-Da

We farm for a living, and I hate the heat; go figure! The one thing that keeps me going is all the fresh produce we grow or purchase from the farmers market. My head literally spins with the endless options for creative food and meals. This time we are focusing on fresh corn. This is a riff on Mexican Street Corn or Elote (grilled corn on the cob). I put up quite a bit of corn during summer for chowder, fresh corn polenta and this particular dip. That way, we can enjoy all that goodness during the winter months, when fresh is in short supply. It’s full of summer flavors and can feed a crowd on short notice.

I prefer white corn for this, but any corn will do. You can use Mexican crema or sour cream, salty Cotija cheese or feta depending on what you may have on hand. I like to use a cast-iron skillet for this, so I can take it from stove top to oven, and then to table all in one pan. You can also use a skillet and pour it into a baking dish for serving. Either way it’s sure to be a hit!

MEXICAN CORN DIP

INGREDIENTS:

  • 1 tablespoon olive oil
  • 4 cups fresh or frozen (thawed) corn kernels
  • 2-3 jalapeno peppers, seeded and finely chopped
  • 2 cloves fresh garlic, minced
  • 1 medium white onion (like Sierra Bianca), chopped
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema or sour cream
  • Juice of one lime, divided
  • 1 teaspoon ground cumin
  • 1 cup crumbled Cotija or feta cheese, crumbled and divided
  • 1/2 teaspoon smoked paprika
  • Chopped fresh cilantro for garnish
  • Tortilla chips for serving

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F. Heat oil in a large skillet over high heat until hot but not smoking. Add corn, garlic, onion and jalapeño and cook, without stirring, until lightly charred, about 3-5 minutes. Lower heat to medium-low and add Mexican crema or sour cream, mayo, half of the lime juice, spices, and half of the cheese. Mix well.
  2. Spoon contents into 2 quart baking dish if using, or place cast-iron skillet into oven. Bake until cheese is melted and outer edges begin to bubble, about 15-20 minutes.
  3. Drizzle remaining lime juice oven corn, sprinkle with remaining cheese and top with chopped cilantro.
  4. Serve with taco chips.

Serves 6-8

“Life without Mexican food, is like no life at all!”

Summer + Corn = Delicious

It’s been a while since my last post, but when the farm season is on it demands most of our waking hours. It has been hot and humid for the past month. At the end of the day, all I want is a shower and a cocktail! We had a successful garlic harvest that was sold in just two days! We are currently harvesting our early potatoes and onions. When my brother in law brought a dozen ears of corn to us, I knew I wanted to make some corn chowder. It is such a pleasure to use vegetables from our farm, at their peak of freshness.

Making a stock out of the corn cobs really deepens the flavor profile. I prefer the sweetness of white summer onions, red potatoes and dill for this soup; but use whatever suits your taste. You could substitute the red potatoes for Yukon golds, use a sweet yellow onion like Walla Walla, and cilantro instead of dill. This soup uses a mirepoix for a base, but you could use onions and jalapeño for a southwestern flare. Either way, the end result will not disappoint.

SUMMER CORN CHOWDER

INGREDIENTS

FOR CORN STOCK:

  • 4 cups chicken stock (homemade if possible)
  • 1 1/2 cups whole milk
  • 1 cup heavy cream
  • Reserved corn cobs

FOR CORN CHOWDER:

  • 4 cups corn kernels (from about 4-5 ears of corn), reserving cobs for stock
  • 6 slices bacon, chopped
  • 1 large onion of choice, finely diced (approximately 1 1/2 cups)
  • 1 large carrot, peeled and finely diced (1 cup)
  • 3 stalks celery, finely diced (1 cup)
  • 3 medium potatoes, scrubbed and cut into 1/4 inch cubes
  • 2 teaspoons sea salt or to taste
  • Freshly ground black pepper to taste
  • Pinch of red pepper or to taste
  • 3 tablespoons fresh dill, chopped

INSTRUCTIONS:

  1. Make the corn stock by cutting kernels from the cobs with a sharp knife. Set corn kernels aside, and place cobs in a stock pot.
  2. Add 4 cups chicken stock, milk, and heavy cream. Add salt and freshly ground pepper to taste. Bring to a boil, then turn down to a simmer. Cook 30 minutes while you make the chowder. Use tongs to remove and discard cobs.
  3. In a large Dutch oven or heavy pot, brown chopped bacon over medium-high heat. Remove bacon bits to paper towels to drain with a slotted spoon.
  4. In the same pot, add chopped onion, carrot and celery to the bacon fat and cook uncovered, stirring occasionally until onion is soft and translucent.
  5. Add corn kernels, potatoes, additional salt, freshly ground black pepper to taste, and a pinch of cayenne. Add corn stock and simmer uncovered for 15 minutes or until potatoes are soft. Add fresh chopped dill and ladle into bowls. Top with bacon bits.

Serves: 4-6

“Summertime, and the living is easy.” –George Gershwin

Stocking Up!

During the fall and winter there is nothing I enjoy more than a steaming bowl of soup. Commercial stocks are inexpensive, plentiful and convenient, but they will never replace homemade. I typically make 36 quarts of chicken, and 24 quarts of vegetable stock each season, and freeze it for future use. Not only does the house smell terrific while it simmers, it is the foundation for all sorts of delicious meals that include soups, stews and risotto. I find that vegetable stock in particular, benefits from a little love and attention to the ingredients.

If you roast or brown the vegetables before you assemble the stock, the caramelization improves the flavor profile. Adding dried porcini mushrooms and tomato paste will impart a savory or umami element that deepens the end result. Unlike chicken stock which is simmered up to 24 hours, vegetable stock is simmered no longer than 90 minutes. The addition of herbs and onion skins add flavor and color to the stock.

VEGETABLE STOCK

INGREDIENTS:

  • 1 ounce dried porcini mushrooms
  • 4 tablespoons olive oil
  • 4 cups chopped onion (save the skins)
  • 2 cups chopped celery
  • 3 cups chopped carrot
  • 2 cups chopped parsnip
  • 1 cup chopped fennel bulb
  • 2 large garlic cloves, smashed (can leave skins on)
  • 1 tablespoon tomato paste
  • 1 tablespoon fresh rosemary
  • 2 teaspoons dried thyme
  • 1 teaspoon black peppercorns
  • 4 bay leaves
  • 1/2 cup chopped parsley
  • 2 large handfuls spinach

INSTRUCTIONS:

  1. Rehydrate dried mushrooms. Place the dried mushrooms in a 4 cup glass Pyrex measuring cup and pour 4 cups boiling water over them. Set aside.
  2. Brown the onions, celery, carrots, parsnips and fennel. Heat the olive oil over high heat in a large stockpot. Add the chopped vegetables and stir to coat. Sprinkle with salt. Cook over high heat for several minutes, stirring only occasionally. Be patient with the browning of the vegetables, as they have a high moisture content. It may take 10-15 minutes or longer to brown them.
  3. Add the garlic and tomato paste and stir to combine. Cook, stirring often, for 2-3 minutes, or until the tomato paste begins to turn a rusty color.
  4. Add the mushrooms and their soaking water, the rosemary, thyme, onion skins, peppercorns, bay leaves, parsley and 4 additional quarts of water. Bring to a simmer, then lower heat to low. After 45 minutes add spinach. Continue to simmer for a total of 90 minutes.
  5. Strain the stock with a basket skimmer or slotted spoon, removing all the big pieces of vegetables and mushroom. Discard or compost. Set up a large bowl with a wire mesh strainer in it. Line strainer with a layer of cheesecloth. Using a ladle or 2 cup measuring cup, pour stock through strainer. When the liquid slows down, you may have to change the cheesecloth.
  6. Pour into jars, or 1 quart plastic deli containers and chill or freeze. Make sure you leave 1 1/2 inches of headspace if freezing.

Yields: 4-5 quarts

“The secret to change, is to focus all your energy not on fighting the old, but on building the new.” –Socrates

A Leg Up On Legumes

When it comes to food that is inexpensive, versatile, nutrient rich and a pantry staple, nothing can beat beans and legumes. They can be a base for anything from bowls, to entrees, to salads and soups. The two I use the most are chickpeas and lentils. They are cousins and their history dates back to 6000 B.C. Both chickpeas and lentils are still a staple in the Middle Eastern and Indian diets, and are featured in many cuisines throughout the world. They are considered a superfood as they are rich in protein, and are often used as a meat replacement in vegetarian diets. If paired with brown rice or a whole grain they are a complete protein.

Lentils come in a variety of colors, such as brown, green (lentils du Puy), gold, red and even black. Used in French bistro cuisine, they became a favored ingredient. Red lentils cook the fastest and break down quickly, while brown are typically used for soups. Green du Puy hold their shape and are favored for salads. Before using lentils, it is prudent to sort through them for unwanted pebbles or debris. I simply pour them onto a sheet pan and look them over, then transfer them to a wire colander and give them a rinse. The following recipe is beautifully earthy and comes together quickly, making it perfect for a week night. I usually make a large batch, since it freezes well. That way I can thaw a quart and have it on the table without much notice.

COUNTRY LENTIL SOUP

INGREDIENTS:

  • 1 pound bag of brown lentils, picked over and rinsed
  • 8 cups vegetable stock (homemade if possible) or water
  • 2 tablespoons olive oil
  • 1-1/2 cup celery, sliced
  • 1-1/2 cup carrots, cut into small cubes
  • 1 medium yellow onion, chopped
  • 1 teaspoon dried Italian herb blend
  • 1 15.5 ounce can fire roasted tomatoes (I like Muir Glenn)
  • Kosher salt and freshly ground black pepper to taste
  • 2 tablespoons red wine vinegar

INSTRUCTIONS:

  1. In a large stock pot or Dutch oven, heat olive oil on medium-high. Add celery, carrots and onions to pot and sauté until onions are soft, about 8-10 minutes. Add Italian seasoning and mix.
  2. Next add the rinsed lentils, and mix thoroughly. Add the vegetable stock or water and mix again. Bring to a boil, then cover slightly ajar and simmer on low for 40-50 minutes. Taste lentils to seen if they are soft. If not continue to simmer an additional 10-15 minutes or until done.
  3. Add the tomatoes and their juice. Mix, then heat about 5 minutes. Season with salt and pepper.
  4. Off heat, add red wine vinegar. Ladle into bowls.

Serves: 8-10

“Kindness is like snow—it beautifies everything it covers.” –Kahlil Gibran

Scandinavian Dauphinoise

Every morning during coffee, Val asks me the same question, “What’s for dinner today?” We go over the fresh vegetables we still have in our larder. When we created our larder for self-sheltering this winter, we chose vegetables with a long shelf-life such as potatoes, sweet potatoes, beets, onions, carrots, cabbage, winter squash and celeriac or celery root. I try to combine fresh with anything that was ‘put up’ during our farm year. Some items are frozen, some canned, others dried, so you can find all sorts of creative ways to make dishes that are unique and delicious. Simple ingredients combined together can yield unexpected results.

Whenever I am looking for inspiration, I will flip through cookbooks, take a look at what we have on hand, and try to create something that often crosses different cultures. The term dauphinoise (do-fin-WAHZ) is French for scalloped potatoes. Smoked salmon is found throughout Scandinavia. I find that certain combinations repeat themselves regardless of where they originated. In this case, cream with potatoes, onion, and dill with smoked salmon. This gratin, rather than being a side dish for a protein, is totally appropriate as a complete meal. Although you can make this with either cold or hot cured smoked salmon, I like using the cold cured so I can layer it between the potatoes and celeriac. If you choose hot cured, you will have to crumble it. But no worries they both taste delicious. If you have never tried celeriac before, you are in for a treat. It blends beautifully with the other ingredients, with its mild taste of celery, along with providing a nice texture difference. The finished product was surprisingly rich, and flavorful.

SCANDINAVIAN DAUPHINOISE

INGREDIENTS:

  • 1 lemon, juiced, mixed with 1/4 cup water
  • 1 medium celeriac, peeled and quartered vertically
  • 3 medium baking potatoes, peeled (I use Yukon Golds or Russets)
  • 2 x 125g packs of cold cured smoked salmon
  • 1/2 cup fresh dill, chopped
  • 1 onion, halved and finely sliced vertically
  • 2 cups heavy cream (1 pint)

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Place the lemon juice and water in a large bowl. On a mandolin, slice each quarter of celeriac 1/4 inch thick. Place in bowl and toss with lemon water. This will prevent it from browning.
  2. Do the same with the potatoes; slicing them 1/4 inch thick horizontally, placing them in the lemon water as well. Toss. In a 9×9 square ceramic baking dish, place slices of potatoes overlapping across the bottom; then layer with slices of celeriac on top of potatoes. Place slices of smoked salmon over celeriac; then slices of onion, followed by dill. Spoon 1/2 cup of heavy cream over the layers, and sprinkle with salt and freshly ground black pepper. Repeat. You should be able to have 3 layers, ending with a layer of potatoes, cream and dill.
  3. Cover the dish with foil and place on a tray. Bake for 45 minutes, then remove the foil and bake for another 30-40 minutes, until bubbling and the top is crispy and golden. Let rest for 10 minutes before serving. Don’t forget a glass of crisp white wine.

Serves 4-6

“Food, like a loving touch, or a glimpse of divine power, has the ability to comfort.” –Norman Kolpas

Edible Culture

As the wind throws our wind chimes against the house, and stirs up whitecaps on the lake; I sit beside our wood burner feeling quite cozy. I was thinking about our kitchen fest last holiday weekend; I absolutely love egg dishes and had made Shashuka on Sunday. The dish’s name means ‘all mixed up’ and in a sense it is. Its name dates back to the Ottoman Empire and is a favorite in the Middle East, Israel and North Africa. It’s hardy, affordable and delicious with warm spices of cumin and smoked paprika, along with tomatoes, sweet peppers, chickpeas, onion, garlic and of course eggs. There are several similar egg dishes in the world that have some of these ingredients along with their own cultural flair. I have always thought that any dish combining tomatoes and eggs is an automatic winner.

Shashuka has a comforting nature and healthy ingredients. There are many variations that allow for levels of spiciness, along with vegetables, herbs and meat. You can add ground lamb or sausage before sautéing the onion and pepper, and garnish it with feta; or you can make it more Tex-Mex by omitting the paprika and adding chili powder, black beans or corn, then finishing it with chopped fresh cilantro and a squeeze of lime juice. It’s just plain flexible, so let your imagination soar. These days, practically any dish in which eggs are cooked in a sauce may be called Shashuka. In my last cookbook I have a recipe for Green Shashuka, made with spinach, Swiss chard, arugula or kale; along with onions, garlic, herbs, cream and feta.

SHASHUKA

INGREDIENTS:

  • 2 tablespoon extra-virgin olive oil
  • 1 yellow onion, chopped
  • 2 sweet peppers, I like one red and one yellow, cut into 1 inch pieces
  • 4 cloves garlic, minced
  • 2 15-oz cans fire roasted tomatoes (or 6-8 fresh Roma tomatoes, chopped)
  • 1 15-oz can rinsed chickpeas
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon Aleppo pepper flakes
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup tomato paste
  • 2 cups packed baby spinach
  • 2 fresh eggs per person
  • 1/2 cup fresh micro-greens, chopped fresh parsley or cilantro for garnish
Let’s start with onions and garlic
Then add beautiful peppers and tomatoes

INSTRUCTIONS:

  1. In a large non-stick or cast iron skillet, heat your oil over medium-high heat. Add onions and sauté for 3-4 minutes or until soft and translucent; add garlic and sauté 1 minute more. Add peppers and fresh tomatoes if using; cook until soft, about 8-10 minutes.
  2. Add fire-roasted tomatoes if using, then cumin, smoked paprika, Aleppo pepper (or red pepper flakes), black pepper, chickpeas and tomato paste. Stir to combine. Simmer until thickened, about 5-8 more minutes.
  3. Stir in baby spinach and fold gently until spinach wilts. Make indentations in the sauce and gently crack the eggs into the wells. Season eggs with salt and pepper. Cover the skillet, and cook until the egg whites are just set, but yolks are still soft, about 7-10 minutes.
  4. Carry skillet to table and serve hot, sprinkled with garnish of your choice.

Serves: 2-6

Eggs poaching in sauce
Beautiful Shashuka ready to eat!!

“Food is love!!”

Sweet and Sour

There’s a reason fall is called a transitional season. The wind is howling here today with 50 mph gusts, sending our bird feeders crashing against our deck. It’s in the 30’s with periods of snow, mixing in with the falling leaves, sending everything on a Twister ride. No worries, the forecast for next Sunday is 70 degrees!

We are fortunate that our larder is full. Comfort food means different things to each of us. I love it when we turn the corner from summer vegetables to fall. I enjoy pairing vegetables with whole roasted chickens or roasting them for sheet-pan dinners. I’m a visual person, after all, we eat with our eyes, and I love to have bright colors and contrasts in food. This dish is perfect when red cabbage and apples are at Market. It combines the best of color and contrast; as it’s both sweet and sour. It comes together in under an hour and pairs well with chicken, pork or duck.

Sautéing the onions and cabbage

SWEET AND SOUR RED CABBAGE

INGREDIENTS:

  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, chopped
  • 1 medium red cabbage, cored and thinly sliced (about 6-8 cups)
  • 3/4 cups apple cider or fresh apple juice
  • 1 teaspoon salt
  • 3 tablespoons fresh dill, chopped, plus more to garnish
  • 2 teaspoons fennel seed
  • 1/2 cup golden raisins
  • 3-4 tablespoons apple cider vinegar
  • 1 tablespoon local honey

INSTRUCTIONS:

  1. In a large pot sauté the onions in butter until lightly browned. Add the cabbage and sauté for an additional 10 minutes, stirring occasionally. The cabbage will reduce in volume quite a bit.
  2. Add the remaining ingredients except the honey. Cover, cook on low heat for about 25-30 minutes.
  3. Add honey and adjust with more vinegar or honey if needed.

Serves 4

Colorful and delicious!

“Vegetables to me are….I don’t want to say the most exciting part of cooking, but certainly a very exciting part of cooking, because they continue to change. They come into season and they go through different phases.”

–Thomas Keller

Saving the Warmth

Cooler temperatures are upon us and autumn is in full swing. Boats are coming in off the lake, jeans are replacing shorts, and the farmers market is full of winter squash, peppers and mums. My seven week canning mission is officially done, yet there are still some last minute preparations to do for the cold months ahead.

One of the vendors at market last Wednesday had a section of their stall devoted to peppers, with a large display of poblanos. Their beautiful dark green color and aromatic scent invited me to stock up on them while the getting was good. I quickly bought a dozen. I enjoy roasting them on the grill, then freezing them for future use. I love putting them in stews, enchiladas, chili and my favorite: Poblano Cream Sauce. It’s wonderful over grilled chicken or flank steak, as a topping for eggs or pulled pork, even as a dip. Earlier in the summer I had made garlic scape and cilantro pesto, so I used this in replacement of the garlic and cilantro and it worked great. This sauce has a flavorful heat that tastes rich and warm. I vacuum freeze 4 peppers per bag and they are ready anytime I need a bit of warmth.

POBLANO CREAM SAUCE

INGREDIENTS:

  • 4 poblano peppers for each batch of sauce (I grill several at a time so I can freeze them for later use)
  • 1 tablespoon olive oil
  • 1 cup diced onions
  • 3 cloves garlic, minced
  • 8 ounces sour cream (you could also use Greek yogurt)
  • 1/2 cup chopped fresh cilantro
  • Kosher salt to taste
Blistering poblano peppers on the grill
Steamed poblanos ready to peel

INSTRUCTIONS:

  1. Preheat your gas on high for 10 minutes, until good and hot. Turn down burners to medium and place the peppers across the grill, close but not touching. I can usually get 15-20 on depending on size. Close grill and turn them ever 4 minutes, until they are wrinkled and charred on all sides.
  2. Place grilled peppers in a bowl and cover with plastic wrap for 10-15 minutes to sweat. Remove the plastic wrap and peel away the skin of the peppers. Remove stem, open pepper and scrape the seeds. If you are using immediately, roughly chop 4 peppers. Leave the remaining peppers whole and place 4 peppers per bag for freezing.
  3. While the peppers are sweating, heat a small non-stick skillet over medium heat, then add olive oil, onions and garlic. Sauté for about 6-8 minutes, or until the onions are soft and translucent.
  4. Transfer the onions, garlic and chopped peppers to a blender. Add the sour cream, cilantro and salt. Blend until sauce is smooth, 1-2 minutes. Taste and adjust seasoning. This sauce will keep in the refrigerator for up to 2 weeks, or in the freezer for up to 3 months.

Yield: 1 pint

Poblano Sauce
Poblano Sauce over grilled chicken with sautéed cabbage

“Canning is not a hobby, it’s an obsession, an addiction, self expression and a way of life.”

This Little Piggy Stayed Home

As our weather starts warming up, my thoughts are full of ways to utilize our gas grill. I love virtually anything grilled, from veggies, to pizza, to skewers, to ribs. I recognize that this is my second post in a row using my Ras el Hanout spice blend, but it’s so extremely versatile. Here I use it in both the marinade and the basting sauce. I can’t stand over-cooked pork, and this treatment is fool-proof using the combination of boneless country-style ribs that are marinated and basted with a blend of marinade and honey. They are served over roasted sweet peppers and red onions.

The relish, really compliments the grilled skewers, with bold flavors of grilled onions, olives, capers, balsamic vinegar and parsley. I could easily see this relish on grilled flank steak as well. I was recently gifted with a bottle of 18 year balsamic vinegar, which put it over the top!

MARINATED PORK SKEWERS WITH ONION, CAPER RELISH

INGREDIENTS:

  • 6 tablespoons extra-virgin olive oil
  • 5 garlic cloves, grated on micro planer
  • Zest of one lemon
  • 1 1/2 teaspoons Ras El Hanout
  • Salt and freshly ground black pepper to taste
  • 1 1/2 pounds boneless country-style pork ribs, trimmed and cut into 1 inch pieces
  • 2 tablespoons local honey
  • 2 onions, sliced into 1/2 inch thick rounds
  • 1/2 cup kalamata olives, sliced in half
  • 1/4 cup capers, rinsed
  • 3 tablespoons good balsamic vinegar
  • 3 tablespoons fresh parsley, chopped
  • 2 sweet peppers, seeded and cut into 6ths
  • 1 large red onion, cut into 6 wedges
  • 1 cup red grape tomatoes

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INSTRUCTIONS:

  1. Whisk 1/4 cup olive oil, garlic, lemon zest, Ras el hanout, salt and pepper together in a medium bowl. Transfer 2 tablespoons of marinade to small bowl and set aside. Combine remaining marinade and cubed pork in 1-gallon zip lock bag and toss to coat. Press out as much air as possible and seal bag. Refrigerate for 2 hours.
  2. Meanwhile, preheat oven to 400 degrees F. Place peppers, red onions and grape cherry tomatoes on rimmed baking sheet and toss with 1 tablespoon olive oil. Salt and pepper to taste. Roast for 30-40 minutes or until soft and slightly charred. These will be served a room temperature.
  3. Preheat gas grill on high for 15 minutes. Skewer onion slices on metal skewer and baste with olive oil, sprinkle with salt and pepper. Clean grates, turn down to medium and grill onions until soft and slightly charred. Bring in and set aside.
  4. Whisk reserved marinade with honey and microwave until fragrant, about 15-30 seconds. Remove pork from bag and thread tightly on 2-3 metal skewers.
  5. Place pork skewers on grill (it’s already heated at medium), cover and grill, turning every 2 minutes and basting pork with honey mixture; until pork in browned and registers 140 degrees. Remove and let rest while you finish the relish.
  6. Chop grilled onions, and combine with remaining 1 tablespoon olive oil, olives, capers, balsamic vinegar and parsley.
  7. Place roasted peppers, onions and tomatoes on platter, top with pork skewers. Pass relish.

Serves 4-6

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“Looks can be deceiving, it’s eating that’s believing!” –James Thurber