Grilled Red Onion Relish Food

GRILLED RED ONION

Steps:

• Preheat the grill or a grill pan.
• Peel the onion and slice it into 1/3-inch thick rounds. Brush the onion slices with oil and grill over medium heat, until the onions soften and get grill marks, about 6 minutes on each side. Season with salt and pepper, to taste.

GRILLED RED ONIONS

Steps:

• Cut 4 red onions into wedges and quarter 8 bacon strips. Toss with 6 oregano sprigs, 1 tablespoon olive oil, 2 teaspoons red wine vinegar, 8 garlic cloves, and salt and pepper. Divide between 2 large pieces of foil; seal into flat packets. Grill over high heat, 15 minutes. Let rest before opening.

GRILLED RED ONIONS

Steps:

• Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.

PEACH AND RED ONION RELISH WITH GRILLED PORK CHOPS

Steps:

• In a small bowl of ice water, soak onion for 10 minutes; drain, blot dry, and return to bowl. Add peaches, honey, lemon juice, and cayenne; season with salt and pepper. Let stand 15 minutes. If storing, cover and refrigerate up to 1 day.
• Heat grill to medium-high; lightly oil grates. Season pork chops with salt and pepper. Grill, turning once, until cooked through, 10 to 12 minutes. Top with peach relish and serve.

BARBECUED ONION RELISH

Steps:

• Heat oil in large pan over medium heat.
• Add onions, sugar and salt. Cover and cook until the onions are wilted and juicy, but not browned, stirring occasionally, about 30 minutes.
• Add chili powder, garlic and red pepper. Sauté 4 minutes.
• Stir in barbecue sauce, beer, molasses, mustard, vinegar and soy sauce.
• Simmer uncovered until mixture thickens slightly, stirring occasionally, about 10 minutes.
• Cool to room temperature. Cover tightly and refrigerate 24 hours for flavors to develop.
• Can be made up to 1 week ahead.
• To serve warm, simmer over low heat.

GRILLED STEAK WITH CARAMELIZED ONIONS, BLUE CHEESE, WILD MUSHROOM RELISH AND ROASTED RED PEPPER SAUCE

Steps:

• Combine oil, garlic, chiles, and lime zest in a large shallow baking dish. Add steak and turn to coat. Cover and refrigerate for at least 4 hours or overnight. Preheat grill or grill pan over high heat. Remove steak from marinade, season with salt and pepper and grill for 2 to 3 minutes on either side until golden brown and cooked to medium-rare doneness. Let rest 5 minutes and slice on the bias into 1/2 inch thick slices. Preheat oven to 425 degrees F.
• Place 8 tortillas on a flat work surface. Top each tortilla with 2 ounces of the cheddar. Divide the onions and steak over the cheese. Crumble 1 ounce of the blue cheese on top of the steak. Stack the tortillas to make 4 (2-layer) quesadillas and top each with the remaining tortillas. Brush the tops with olive oil and sprinkle with about 1/2 teaspoon of ancho chile powder. Carefully transfer the quesadillas to a baking sheet and bake in the oven until golden brown and the cheese has melted, about 5 to 7 minutes. Serve each with a large dollop of the Mushroom Relish on top and garnish with chopped cilantro and Roasted Red Pepper Sauce.
• For the grilled onions: Heat oil in a large saute pan over medium heat. Add the onions, season with salt and pepper and cook until soft and caramelized, about 25 to 30 minutes. For the wild mushroom relish: Heat oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown. Add the garlic and cook for 1 minute. Add the wine and cook until completely reduced. Stir in the vinegar, thyme and parsley and season with salt and pepper, to taste.
• Place peppers, onion, chipotle, lime juice and honey in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper, to taste.

GRILLED RED ONION RELISH

Steps:

• Grill onion slices.
• Separate slices and mix witrh other ingredients.
• Marinate for at least one hour before serving.

NEW YORK STREET CART DOGS WITH ONION SAUCE AND GRILLED RED PEPPER RELISH

Steps:

• For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.
• For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.
• For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.

GRILLED PORK CHOPS WITH ONION AND BELL PEPPER RELISH

Steps:

• To make the relish: In a straight-sided skillet, saute the onions and bell peppers in the oil until onions are translucent. Add the vinegar, sugar, and port wine, and cook at a very low heat until liquid evaporates. Onions and peppers should still be a little firm to the bite but sweet and caramelized. Set aside.
• To cook the pork: Prepare the grill for grilling chops: high heat on left side, medium heat on right side. Drizzle the chops with canola oil and season with salt and pepper. Place the chops on the grill and cook for 2 to 3 minutes on each side, using a inverted baking pan to keep chops covered during cooking. Move the chops to the right side of the grill and continue cooking over medium heat. Cook 4 minutes and then turn chops over to finish cooking, keeping covered for an additional 4 minutes. Cook to 150 degrees F internal temperature.
• Serve with the relish.

Steps:

• Cut the onions into vertical slices, and fry them at medium heat with butter and olive oil
• Once they become translucent lower the heat, add the salt, sugar and balsamic vinegar
• Simmer for 20 minutes, stirring from time to time.
• You can serve it immediately with a warm meal, or at room temperature in a sandwich.

GRILLED TURKEY BRIE QUESADILLAS WITH AVOCADO-RED ONION RELISH

Steps:

• Marinade: Combine maple syrup, horseradish, mustard, ancho chile powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper in small bowl; set aside.
• Relish: Combine avocados, onions, jalapeno peppers, 3 tablespoons cilantro, the lime juice, olive oil, 1/4 teaspoon salt and 1/8 teaspoon black pepper in medium bowl; set aside.
• Quesadillas: Place the Marinade in large resealable plastic bag. Add turkey; seal bag. Turn bag over to evenly coat turkey with marinade. Refrigerate 30 minutes to 1 hour to marinate, turning bag occasionally.
• Spray cold grate of outdoor grill with grilling spray. Prepare grill for medium heat. Remove turkey from marinade; discard bag and marinade. Grill turkey 14 to 18 minutes, or until tenderloins are no longer pink in centers (170°F), turning occasionally. Place on cutting board; let stand 10 minutes. Cut into thin slices.
• Place 8 of the tortillas on a clean work surface; top evenly with cheese, onion slices and turkey. Then stack 4 of the prepared tortillas (layers) on the other 4 prepared tortillas (layers).Cover with the remaining 4 tortillas. Brush tops with half of the canola oil. Place, oil-sides down, on grill grate. Cook 2 to 3 minutes, or until golden brown on undersides. Brush remaining tops with the remaining canola oil and carefully turn quesadillas over. Grill until cheese is melted and undersides are golden brown. Remove from grill. Cut each quesadilla into 4 wedges. Serve with the Avocado-Red Onion Relish.

GRILLED ONION RELISH

Steps:

• Heat gas or charcoal grill. Brush both sides of sweet onion slices with oil; sprinkle with salt and pepper.
• Place onions on grill over medium heat. Cook uncovered, turning occasionally, until charred and softened. Remove onions from grill to cutting board; coarsely chop.
• In medium bowl, mix sweet onions, green onions, jalapeño, oil, vinegar and cumin. Season with salt and pepper. Serve relish at room temperature or chilled.

GRILLED ONION RELISH

Steps:

• Brush onion slices with olive oil and grill for several minutes until tender.
• Remove onions from grill, seperate into rings and set aside.
• In saute pan, mix together mustard, sugar and cider vinegar.
• Add crushed red pepper if desired.
• Add onions to pan and toss to coat with mustard mixture.
• Heat thorougly.
• Serve alongside grilled meats or top burgers and brats with them.
• They are also great cold with sandwiches!