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Archive for the ‘Onions’ Category

Makes 6-8 servings

  • 1 lb ground beef
  • 1 medium onion chopped
  • 1 medium green bell pepper, chopped
  • 2-4 garlic cloves, diced and smashed
  • 1 (14 1/2 oz) can tomatoes, dice if using whole, do not drain
  • 1 (15 1/4 oz) can whole kernel corn
  • 1 (15 oz) can tomato sauce
  • 8 oz elbow macaroni
  • 1-2 tbsp chopped parsley
  • Salt and pepper
  1. Prepare elbow macaroni according to directions on package until al dente. 
  2. Save a little of the pasta water in case you need it later to loosen the sauce. 
  3. Brown meat in a large skillet, drain the fat and add the onion and bell pepper halfway through cooking.  Drain any remaining fat when onion and pepper are done and add garlic, stir in. 
  4. Add the meat mixture to the cooked macaroni, add the canned tomatoes, corn and sauce.  Mix together and add seasonings to taste.  You may need to add some of the pasta water to loosen the sauce if it is too dry. 

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Makes 8-10 servings

  • 5 lbs boneless pork loin
  • 1 tbsp black pepper
  • 1 tbsp garlic salt
  • 8-10 rolls or hamburger buns

Sauce:

  • 1/4 cup butter
  • 2 cups chopped onion
  • 2 cups ketchup
  • 2 cups BBQ sauce
  • 1 12 oz can beer or 1 1/2 cups water
  • 1/4 cup light brown sugar
  • 2 tbsp chili powder
  • 2 tbsp ground cinnamon
  • 2 tbsp Worcestershire sauce
  • 1 tbsp prepared mustard
  • 1 tbsp vinegar
  1. Preheat grill for indirect cooking over medium heat. 
  2. Sprinkle pork loin with pepper and garlic salt.  Place on grill and cook about 1 1/2 – 2 hours or until internal temperature reaches 155°F to 160°F. 
  3. Allow meat to cool while preparing sauce.  Shred pork into small pieces, discarding any remaining fat.  Place pork in a large pot; stir sauce into pork and simmer 40 minutes.  Serve on warmed rolls.
  4. Sauce: Heat butter in a large saucepan.  Add onion and stir frequently until softened, about 5 minutes.  Add remaining ingredients; simmer over low heat for 30 minutes.

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Makes 4 servings

  • 4-5 lbs beef short ribs, cut into pieces
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 12 oz bottle chili sauce
  • 1/2 cup beer or orange juice
  • 2 tbsp minced onion
  • 2 tbsp cider vinegar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp chili powder
  • 2 tsp sugar
  1. Sprinkle ribs with salt and pepper. 
  2. Combine remaining ingredients in a medium saucepan.  Bring to a boil over high heat; reduce heat and simmer 5 minutes.  Set aside. 
  3. Preheat grill to medium-high heat. 
  4. Grill ribs for 20 minutes, turning frequently.  Baste ribs liberally with sauce and continue to cook another 20 minutes.

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Makes 4 servings

  • 4 boneless beef top loin steaks, cut 1 inch thick (about 1-1/2 to 2 pounds total)
  • 6 cloves garlic, thinly sliced
  • 2 medium onions, coarsely chopped
  • 1 teaspoon olive oil
  • 2 tablespoons cider vinegar
  • 1 tablespoon honey
  • 1 medium nectarine, chopped
  • 2 teaspoons snipped fresh applemint, pineapplemint, or spearmint
  • Fresh applemint, pineapplemint, or spearmint (optional)
  1. Trim fat from steaks. With the point of a paring knife, make small slits in steaks. Insert half of the garlic into slits. Wrap steaks in plastic wrap; let stand at room temperature up to 20 minutes. (For more intense flavor, refrigerate up to 8 hours.) Sprinkle with salt and pepper.
  2. Meanwhile, for relish, in a large nonstick skillet cook onions and remaining garlic in hot oil over medium heat about 10 minutes or until onions are a deep golden color (but not brown), stirring occasionally. Stir in vinegar and honey. Stir in nectarine and the 2 teaspoons mint; heat through.
  3. Grill steaks on the rack of an uncovered grill directly over medium heat to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare and 12 to 15 minutes for medium doneness.) Serve the relish with steaks. If desired, garnish with additional mint.

Make-Ahead Tip: Up to 8 hours ahead insert garlic slices into meat. Wrap and refrigerate.

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Makes 6 burgers

  • 2 cups hickory or fruit wood chips
  • 12 slices bacon
  • 2 pounds ground beef
  • 2 eggs, beaten
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup finely chopped green sweet pepper
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon ground sage
  • 1/4 cup mild or hot barbecue sauce
  • 8 hamburger buns, split
  • Sliced onions
  • Barbecue sauce (optional)
  • Purchased pickle mix (optional)
  • Purchased barbecue beans (optional)
  • Creamy Coleslaw (optional)
  1. Soak wood chips in enough water to cover for at least 1 hour. Drain and set aside.
  2. Cook bacon in a large skillet over medium heat until crisp. Transfer to paper towels to drain. Let cool slightly; crumble. Combine bacon, ground beef, beaten eggs, onion, sweet pepper, black pepper, seasoned salt, and sage in a large bowl; mix well. Shape into 6 patties about 1 inch thick.
  3. Prepare grill for indirect grilling. Test for medium-high heat above drip pan. Add wood chips according to grill manufacturer’s directions. Place patties on a lightly oiled rack over the pan. Cover and grill for 18 to 20 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Brush with the 1/4 cup barbecue sauce the last 5 minutes of grilling.
  4. Toast buns on grill rack, if desired. Serve the burgers on buns with sliced onions and, if desired, additional barbecue sauce. Serve with pickle mix, barbecue beans, and Creamy Coleslaw, if desired.

Tip: Use a high-quality bacon, cooked just crisp enough to crumble easily.

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Makes 4 burgers

  • 2 to 3 Anaheim peppers
  • 1/4 cup finely chopped onion
  • 2 tablespoons soy sauce
  • 1-1/2 pound ground beef
  • 3 ounces dry Monterey Jack cheese, shaved, or Monterey Jack cheese, sliced.
  • 4 sesame hamburger buns
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • Assorted condiments such as mustard, mayonnaise, catsup, tomatoes, lettuce, and/or pickles
  1. Place peppers on a grill rack directly over medium heat; grill, uncovered, for 10 to 12 minutes or until charred, turning frequently. Wrap peppers in foil or place in a clean paper bag; set aside until cool enough to handle (about 10 minutes). Peel peppers; remove and discard stems, seeds, and membranes. Finely chop peppers.
  2. Combine the peppers, onion, and soy sauce in a large mixing bowl; add beef and mix well. Shape mixture into 4 patties about 1 inch thick.
  3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. Top with cheese slices the last 5 minutes of grilling.
  4. Toast buns, if desired. Place burgers on buns. Top with avocado and desired condiments.

Test Kitchen Tip: Use ripe Haas avocados (with dark, pebbly skin). Avocados turn brown once cut, so use right after slicing.

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Makes 8 servings

Roast:

  • 3 large cloves garlic, crushed through a press
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp thyme leaves
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1 (4 lb) boneless beef rib eye roast, trimmed and tied

Madeira Sauce:

  • 2 tbsp all-purpose flour
  • 1 cup Madeira wine
  • 1 large shallot, minced
  • 2 cups beef broth
  • 1 (3 inch) rosemary sprig
  • 1 tbsp tomato paste
  • rosemary and thyme sprigs, for garnish (optional)
  1. Roast: Preheat oven to 375°F.  Mix garlic, rosemary, thyme, salt, and pepper.  Rub over roast.  Place roast, fat side up, on rack in large roasting pan.  Roast 2 hours for medium-rare (internal temperature 145°F) or longer for desired doneness (150°F for medium; 160°F for well-done).  Remove roast to a carving board; cover loosely with foil to keep warm. 
  2. Discard all but 2 tbsp fat from roasting pan; place pan over 2 stove-top burners over medium heat.  Whisk in flour and cook, whisking, 1 minute.  Add wine and minced shallot; bring to a boil.  Boil 3 minutes.  Add broth and rosemary sprig; bring to a boil.  Stir in tomato paste and accumulated juices from roast; boil gravy 5 minutes, until slightly thickened.  Strain gravy through sieve. 
  3. Carve roast into 1/4 inch thick sliced.  Serve with gravy.  Garnish plates with herbs, if desired.

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