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Caramelized Onion and Pepper Relish

We are all still basking in the fading glow of summer. Grills are still being called into service on a regular basis. Chicken, pork, fish, and beef proudly take to the grill. We all know that grilled protein is delicious, but sometimes it can feel a bit under-dressed on the plate.

There are lots of ways to make them feel a little more complete and this relish is one colorful alternative. It can be viewed as the bright colors of summer or the tones of the changing leaves of fall. Whatever your perspective it is a tasty addition to a meal.

I must confess that this came about as a result of a refrigerator clean-out mission. Mini bell peppers, and started red and sweet onions were all languishing in the crisper. The slow and aromatic caramelizing process came to mind. This does take some timeĀ ; 40 minutes give or take, but the depth of flavor is definitely worth it.

I brought some other bold flavors to the mix in the form of garlic, red pepper flakes, thyme, and sherry vinegar. I also added several serious glugs of dry sherry and a dollop of honey. Salt and pepper were added throughout the process. The acidity created by the vinegar gave it enough bite to qualify as a relish in my book and the petite sirloin it topped was very happy indeed.

 

Carmelized Onion and Pepper Relish
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Servings
4
Servings
4
Carmelized Onion and Pepper Relish
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Heat oil in a medium skillet over medium heat. Add the onions and spread over the bottom of the pan. Cook for 20 minutes stirring every 5 minutes.
  2. Add the peppers, garlic, and red pepper flakes to the pan. Toss to combine and cook for another 15 minutes, stirring occasionally.
  3. Add the dry sherry and the thyme sprigs to the skillet and continue to cook for another 5 - 10 minutes.
  4. One everything looks beautifully golden, stir in the vinegar and honey and allow it all to cook a few minutes more.
  5. Remove the thyme sprigs (many of the leaves will remain in the relish) and season to taste with salt and pepper. Serve warm with your grilled protein of choice.
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Grilled Potato and Asparagus Salad

I’d like to introduce the newest addition to “Casa Diehl”- a Uniflame 15,000 BTU gas grill. I am well aware that this is commonly known as a “tailgating grill” but when your outdoor space is approximately 10 feet by 5 feet and propane tank size is limited, it is making the best of a very small situation.

This grill is bigger than our previous grill and is more powerful. Perhaps the biggest improvement is that it is on a stand which eliminates the need to stoop and bend to grill…those of a certain age will appreciate that fact.

More heat and more space have opened up more opportunities. As the warmer weather continues to build, we will be relying on this little emerald gem more often.

While not the first dish that has come off the grill, this side dish is a good place to start. Potatoes (russet this time) and Asparagus grilled up golden brown and dressed with a Honey Mustard Dressing is the perfect accompaniment to any grilled protein. It is also one of those basic recipes that can be adapted to a garden of possibilities.

This recipe served two generously with leftovers to go into a Strata, Salad, or Midnight Snack. Adjust the amounts to suit your needs. The same goes for the type of potato you use. Red potatoes would be wonderful as would Yukon Golds…

Grilled Potato and Asparagus Salad
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Servings
2 +leftovers
Servings
2 +leftovers
Grilled Potato and Asparagus Salad
Print Recipe
Servings
2 +leftovers
Servings
2 +leftovers
Ingredients
Honey Mustard Dressing
Servings: +leftovers
Instructions
  1. In separate bowls, toss the asparagus and potatoes (along with the onions) with a little olive oil and season with salt and pepper. In the meantime heat a grill basket over a medium high flame.
  2. Add the potatoes and onions to the basket and cook tossing occasionally for 10 minutes or so. The potatoes should be softening and everything should begin to look golden.
  3. Add the asparagus to the basket and toss to combine. Continue to cook until the asparagus is tender crisp and the potatoes are tender. 5 - 8 minutes.
  4. Transfer the vegetables to a serving bowl. Shake the dressing ingredients together in a jar with a tight fitting lid. Pour the dressing over the veggies and toss to coat. Serve.
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Butternut Squash, Leek, and Apple Pizza

Butternut Squash, Leek, and Apple Pizza
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Servings
4
Servings
4
Butternut Squash, Leek, and Apple Pizza
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Combine the squash, leek and apple slices in a large bowl. Drizzle with the olive oil and toss until everything is nicely coated.
  2. Spread the mixture in a single layer on two rimmed baking sheets that have been lined with parchment paper. Place the herb sprigs on top of each pan.
  3. Roast in a preheated 375 degree oven for 15 - 20 minutes or until everything is tender and beginning to turn golden.
  4. Raise oven heat to 425 degrees. If you are using a pizza stone, place it in the center of the oven.
  5. Stretch and roll the crust into a circle slightly larger than your pizza pan. Spray the pan generously with the non-stick spray.
  6. Place the crust on the prepared pan and gently stretch into shape. Pierce the crust all over with a fork and bake in the oven (on the pizza stone if you are using it) for 6-8 minutes.
  7. Allow the goat cheese to soften slightly. Fold the honey into the cheese.
  8. Remove the crust from the oven. Top with the vegetable and apple mixture. Drop the cheese by teaspoonfuls evenly over the vegetables.
  9. Return to the oven and bake 6 - 8 minutes until the cheese is melted and lightly golden. Drizzle with balsamic glaze and serve cut in wedges.
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Orange Honey Mustard Slaw

Orange Honey Mustard Slaw
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Servings
4
Servings
4
Orange Honey Mustard Slaw
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Place the broccoli slaw in a large bowl. Add the onions and peppers.
  2. Combine the mayonnaise, orange juice, honey, and mustard in a jar with a tight fitting lid. Shake until the ingredients are completely blended.
  3. Pour the dressing over the vegetables. Toss to coat well. cover and refrigerate for at least 2 hours or as long as 24 hours.
  4. Serve with your favorite sandwich or grilled meat.
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Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts

DIGITAL CAMERAThis is the palette of flavors that created this delicious salad. It is the essence of Fall with crisp apples and salty sweet walnuts. Try it with roast pork or chicken. It could even bump cranberries off your Thanksgiving table.

 

 

 

 

Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
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A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Apple Cabbage Slaw with Honey Mustard Dressing and Walnuts
Print Recipe
A long name, but the time to say it and make it are worth it. This is the perfect fall salad. I've made a "light" version, but you can use regular mayo for the dressing and butter to candy the walnuts...I won't tell.
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Once the onions are sliced, put them into a large bowl. Add about a tablespoon of the vinegar and toss to coat them. Allow to sit for 10 minutes or so.
  2. Add the sliced apples to the bowl and sprinkle a bit more of the vinegar over them. Toss to combine with the onions and let sit 5 minutes more.
  3. Add the cabbage and the kosher salt to the bowl and toss to mix everything well. Set aside while you prepare the dressing.
  4. In a jar with a tight fitting lid, combine the mayonnaise, honey, remaining vinegar and mustard. Shake well. Taste the dressing. If you like more sweetness add a packet or two of stevia. You could add more honey or agave if you prefer.
  5. Pour the dressing over the salad ingredients and toss to coat everything. Cover and refrigerate for several hours.
  6. Heat a small fry pan over medium heat. Coat the pan generously with the butter cooking spray. Add the walnuts to the pan and sprinkle the brown sugar, cinnamon and sea salt over them. Toss to coat the walnuts. Cook for 5 minutes or so stirring often to prevent burning. Remove from heat and allow to cool. Set aside until ready to serve the salad.
  7. At serving time, toss the salad and taste for seasoning. It's not to late to add a little salt or sweet. When it tastes wonderful, sprinkle the walnuts over the top and serve. This is wonderful with any pork dish, like bacon wrapped pork tenderloin.
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