For Caramelized Onions:
Heat the butter and
ven.
Cook, basting occasionally, for about 3 hours, or until
ith remaining Parmesan. Bake mushrooms for 15-20 mins, until golden
for the onions, heat oil, add onions and cook for 15 mins or until soft
edium-low heat. Add the onions and sugar; cook until brown
Mix all marinade ingredients together and place in a gallon size zip lock.
Score meat on both sides then place into bag with marinade.
Refrigerate overnight.
Remove meat from marinade and bring marinade to a boil and simmer till meat is cooked.
Grill meat on high heat for 3-5 minutes on each side turning only once.
Meat registers 120-125 degrees F.
Let sit 10 minutes before cutting very thin slices on the bias.
Serve with caramelized onions and sauce.
utter over medium heat. Add onions, salt and pepper. Cook, stirring
Preheat oven to 350\u00b0.
Bring milk to a boil in large saucepan. Stir in grits.
Reduce heat and continue stirring until mixture thickens, 3 to 4 minutes.
Remove from heat.
Stir in butter, salt, cayenne and cheese.
Beat in eggs with a wire whisk.
Pour mixture into a well-buttered 21/2-quart casserole or souffle dish. Bake, uncovered, for 1 hour or until well puffed and golden brown.
At serving time, arrange caramelized onions and roasted peppers over hot grits.
Serve immediately.
Makes 6 servings.
ently reheat before serving.
Caramelized Onions:
Melt the butter in
Sprinkle pork chops evenly with Cajun seasoning and pepper.
Grill, covered with grill lid, over medium high heat (350\u00b0F to 400\u00b0F) 8 minutes on each side. Serve with Caramelized Onions.
CARAMELIZED ONIONS:.
Cook onion in hot olive oil in a large skillet over medium-high heat, stirring often, 10 to 12 minutes or until golden. Sprinkle with sugar, and cook 2 minutes. Add vinegar and next 3 ingredients, and cook 2 minutes. Serve warm or cold.
In a container mix olive oil, vinegar, and garlic; give a shake and set aside.
Adjust your oil vinegar ratio to your liking.
Arrange arugula leaves and basil on on a plate.
Top with cheese, nuts, and caramelized onions.
Drizzle dressing over salad and season with salt and pepper.
r for 14-16 hours.
To prepare the onions, heat
For mayonnaise:
Mix all ingredients
loured work surface and knead for 10 mins, or until smooth
Heat oil in a large frying pan over medium heat. Cook onions for 15 mins, stirring occasionally, until soft and golden brown. Add balsamic vinegar and cook for another 5 mins.
Meanwhile, cook pork cutlets in a lightly oiled frying pan over high heat for 2 mins per side. Set aside to rest for 5 mins.
Toast bread on both sides. Top 4 slices of bread with pork cutlets, caramelized onions and arugula. Top with another slice of bread. Serve.
ith the olive oil. Bake for about 7 minutes or until
00 degrees.
Caramelize the onions by melting 1 tbsp butter
o coat.
Add onions, cover and cook for about 5 minutes
Refrigerate until the caramelized onions are finished.
For the caramelized onions, heat olive oil
an over medium heat. Add onions, 1/4 teaspoon salt and