Pickled Grilled Red Onions Food

PICKLED RED ONIONS AND OTHER TACO TOPPINGS

Steps:

• Mash avocado. Stir in all ingredients while mashing to a sauce consistency. You may want it chunky or smooth and that is your choice.
• If you want it more of a thin sauce, add more cream. Add your seasonings to taste. Avocados need to be bold. This sauce is tangier than guacamole and really brings out the richness of the avocado!
• Preheat grill to medium high heat. Grill onion with bulb side down until blackened.
• Now turn over and rest root end on grill and grill until that is blackened. It will start to spread like a flower opening. I only grill this partially, so that the onion retains some crispness. Take off fire and let cool.
• Now cut off root stem and slice into thin slices.
• Place onion, vinegar, water and seasonings in a pot. Bring to a boil. (I know it seems like you need more liquid, but you don't.) As soon as it boils, turn into a container and let stand until cooled. These are great on sandwiches of all kinds and of course tacos or quesadillas! They keep in the fridge a long time!
• Slice cabbage into 3/4″ rounds. Brush both sides with oil. Season one side well with salt.
• Combine lime juice with seasonings and brush on to cabbage. Use more seasonings if necessary to cover cabbage rounds.
• Let sit for at least one hour or up to overnight. When ready to cook, preheat grill to medium high.
• Place cabbage rounds on an oiled grill and grill until cooked, but not soft. If some of the cabbage strings fall off gather them up and place a pile of them on a grill tray and cook by tossing until browned.
• Cabbage can be used as a taco topping or it can even be tossed with cole slaw dressing and served that way as a taco topping or as a replacement for cole slaw.

PICKLED RED ONIONS

Steps:

• Cut the onion into thin slices.
• Heat the apple cider vinegar, brown sugar, and salt in a medium saucepan over medium heat. Cook until all ingredients have dissolved. Remove from heat and cool.
• Add the sliced onions to a wide mouth mason jar. Pour the pickling juice over the onions until they are fully submerged in the liquid.
• Tightly screw a lid on the jar. Refrigerate for at least 2 hours before serving.
• Onions can be stored in a sealed jar in the refrigerator for up to 1 week.

PICKLED RED ONIONS

Steps:

• Bring water to a boil in a saucepan.
• Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
• Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
• Refrigerate at least 1 hour before serving so that the flavor develops.

PICKLED GRILLED RED ONIONS

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Peel onions and trim root ends just slightly. Quarter the onions, keeping the layers intact with the remaining root ends. If necessary, use a toothpick to keep layers together while on the grill.
• Grill onions until slightly charred, about 5 minutes. Remove from the grill and place in a nonreactive bowl.
• Meanwhile, heat vinegar, sugar, and salt in a small non-reactive saucepan over medium heat. Stir until the sugar is dissolved. Pour hot liquid over the grilled onions and let stand for 10 to 15 minutes. Remove onions from liquid and refrigerate until ready to use.

QUICK-PICKLED RED ONIONS

Steps:

• Place onions in a medium heatproof bowl. Bring vinegar, sugar, and salt to a boil in a saucepan; pour over onions. Let cool completely. Refrigerate, covered, at least 2 hours and up to 1 month.

PICKLED RED ONIONS

Steps:

• 1. Put on a kettle of water to boil. Cut the onion into very thin slices or a mince and place it in a colander in the sink.
• 2. In a bowl large enough to comfortably fit all the onion, combine the vinegar, sweetener, and salt and whisk until blended.
• 3. Pour the boiling water over the onion and shake to drain. (It's fine if a little water still clings.)
• 4. Add the onion to the vinegar solution and stir to coat. Let it sit for at least an hour or up to several days, covered and refrigerated, occasionally stirring and/or shaking to allow maximum exposure to the liquid. Store in a jar with a tight-fitting lid in the refrigerator.
• Optional Enhancements
• For beautiful, exotic pickled fruit, add fresh or frozen cherries, blueberries, or raspberries-or some small watermelon chunks-to the onion after the first hour of sitting time * Add any of the following to the pickle mixture: Raw broccoli stems, peeled and cut into slender matchsticks * Raw fennel, cut into thin slices * Lightly steamed carrot slices * Lightly steamed cauliflower, cut into 1-inch florets

PICKLED "RED" ONIONS

Steps:

• Place all ingredients in a small bowl and season with salt and pepper to taste. Let sit at room temperature for 1 hour.

GRILLED CHEESE WITH PULLED SHORT RIBS AND PICKLED RED ONIONS

Steps:

• For the sachet:
• For the sachet, wrap the parsley, thyme, bay leaves, and peppercorns in a small amount of cheesecloth and tie with butcher's twine.
• For pulled short ribs:
• Preheat the oven to 325°F.
• Beginning with a large saucepan or braising pan with a lid, heat the tablespoon of grapeseed oil over medium-high heat. Season the short ribs with salt and pepper. Sear the short ribs on either side until caramelized and golden brown, about 5 minutes. Remove the meat from the pan. Add the carrot and celery to the pan and cook for 5 minutes over the same heat. Add the onion and garlic. Cook together until caramelized, about 5 minutes, stirring occasionally as needed. Add the short ribs back to the pan and deglaze with the red wine. Add the sachet and, stirring from time to time, allow the wine to reduce until almost evaporated, about 6 minutes. Pour in the beef broth and bring the braise up to a boil. Put the lid on and place in the oven for 2 hours. Stir occasionally.
• After the first 2 hours of cooking time, remove the lid. For the next hour, baste the short ribs every 15 minutes, leaving the lid off. Cook for an additional hour, until very tender, for a total of 4 hours cooking time.
• Pull the short ribs from the oven and allow them to cool in the braising juices for at least a few hours. Carefully transfer the meat to a plate and strain the juices through a fine sieve, then allow the fat to rise. Remove the fat. Using a dinner fork in each hand, lightly shred the meat along the natural grains in a pulling motion from the center outward, and set aside.
• To prepare each sandwich, begin by preheating the oven to 350°F.
• Take 2 slices of bread. On the bottom slice, place a layer of cheese (you'll want approximately 1 1/2 ounces for each sandwich, just enough to cover the bread to the edges), then top with 1 teaspoon of pickled red onion, spread to the sides. Place 1/4 cup of the pulled short ribs on top, add another layer of cheese, and top with the second slice of bread. Brush each completed sandwich on top and bottom with 1/2 teaspoon butter.
• In a cast-iron pan over medium-high heat, add 1 teaspoon of the grapeseed oil and allow it to get nice and hot. Place 2 sandwiches in at a time and flip so they will absorb the oil on both sides. Weight them down with a small sauté pan. After 1 minute, flip the sandwiches, return the weight, and place directly in the oven.
• After 2 minutes, remove the weight. Flip the sandwich one final time, and cook for 1 final minute. Pull from the oven, slice diagonally, and serve immediately. Repeat with the remaining sandwiches.

PICKLED RED ONIONS

Steps:

• Toast Mexican oregano in a small skillet over medium-high heat for about 30 seconds. Set aside to cool.
• Peel onions and thinly slice them. Place 4-5 cups of water in a saucepan and bring to a boil.
• When water starts bubbling, add sliced onions, and turn the heat off.
• After 2 minutes, quickly drain the onions into a colander over the sink.
• Place the drained onions in a glass bowl and add the vinegar, water, oregano, bay leaf and the rest of the spices. Season with salt and mix well. Refrigerate for a couple of hours, and they are ready to eat. They keep well refrigerated for about a week. And they taste best when prepared at least one day in advance.
• Enjoy with your tacos, tostadas, subs, sandwiches or grilled meats.

PICKLED RED ONIONS

Steps:

• In a bowl, whisk together the first four ingredients until sugar and salt dissolve. Place onions and optional ingredients, if desired, into large glass jar; pour vinegar mixture over onions. Seal and let stand at least 2 hours at room temperature. Refrigerate for up to 2 weeks.

PICKLED CORN WITH RED ONIONS AND CILANTRO

Steps:

• Mix first 7 ingredients in a bowl.
• Place ingredients in a quart size jar.
• In a small pot bring vinegar, salt, sugar and 3/4 cup water to a boil.
• Pour over corn. (Add water to cover, if needed.)
• Seal jar. Let cool; chill. Will keep up to 1 month.

PICKLED RED ONIONS

Steps:

• Put the onions in a medium bowl. Combine the vinegar, sugar, coriander, 2 teaspoons salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the sugar dissolves, about 1 minute. Pour the mixture over the onions, cover and set aside until cooled to room temperature.