Tag Archives: relish

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

Confit D’ Oignon, C’est Bon

What’s Confit D’ Oignon?  Why it’s French Onion Marmalade.  Most marmalade’s  or jams are sweet and made from various fruits.  This marmalade has a savory, sweet and tart quality making it an excellent condiment for many things.  I love putting up assorted foods ahead of time.  There’s something special about pulling something from your pantry that you have canned yourself.  Onion marmalade is very easy to make and believe me adds something unique to you repertoire.  This makes an incredible holiday or hostess gift; not to mention surprising your friends and family with the unexpected.

I enjoy making onion marmalade with red onions, but you can also make it with yellow or white; just make sure to change out the red wine and red wine vinegar for white vermouth and white wine vinegar.  This can be canned or frozen depending on your preference.  I prefer to can it so I can give it as a gift that I don’t have to worry about thawing.

I strongly recommend that if you tackle this recipe, consider double or tripling it.  The time is mostly spent reducing and cooking it down to syrupy deliciousness.  It’s wonderful on beef or duck as a condiment.  My favorite way is a slice of toasted or grilled baguette, topped with fresh chevre and then onion marmalade.  Or try sauteed greens, feta, poached egg and top with a bit of the onion marmalade.  Then there’s topping a circle of brie with onion marmalade, wrapping it in puff pastry, then bake.  C’est bon!

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INGREDIENTS:

  • 3 large red onions (or 6 medium), peeled, cut in half lengthwise, and thinly sliced
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 2 fresh rosemary sprigs
  • 2 tablespoons brown sugar
  • 1/3 cup dry red wine (I use Cabernet)
  • 1/3 cup red wine vinegar
  • 2 tablespoons balsamic vinegar

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DIRECTIONS:

  1. In a large heavy skillet over medium-high heat, add your olive oil and sliced onions.  Toss them around to make sure they all have a coating of the oil.  Reduce heat to medium and cook, covered until they start to color; about 10-15 minutes.
  2. Add the salt, pepper, bay leaves and rosemary.  Cook, stirring occasionally, for 20-30 minutes, or until the herbs have become soft and wilted.
  3. Add the brown sugar, wine and wine vinegar.  Bring to a boil, stirring constantly; then lower the heat to low and let simmer for 30-40 minutes (if you are doubling or tripling the recipe, this will take longer. In fact the more you make, the longer it will take to cook down; as long as a couple hours.)  Remember patience is a virtue.  Continue simmering on low until the liquid is dissolved and the onions are soft and sticky.  Note:  Stir frequently during this process so that the onions do not stick to the bottom of the pan from the sugar and become burnt.
  4. Remove the rosemary sprigs and bay leaves; discard.
  5. Let marmalade cool before serving or it you are refrigerating it for use within a week.  Otherwise, keep it hot for your water bath canning.  Can in sterilized 4 ounce or 1/2 pint mason jars, leaving 1/8 inch clearance.  Can for 15 minutes.

Yield: 4-5 4 ounce jars

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“Age and glasses of wine should never be counted.”  —unknown

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