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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 Green Bean Salad

Grilled Potato and Green Bean Salad
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Servings
4
Servings
4
Grilled Potato and Green Bean Salad
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Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. Steam the potatoes for 5 - 7 minutes or until they are barely tender. Set aside.
  2. Blanch the beans in boiling water for 2 -3 minutes until barely tender. Remove from pan and plunge them into an ice water bath. Drain and set aside.
  3. Combine the potatoes, beans, and onions in a large bowl. Add a bit of the olive oil and some salt and pepper and toss to coat everything evenly.
  4. Spray a grill basket with non-stick spray and set on a grill over medium/high heat. Spread the potato mixture evenly in the basket.
  5. Cook, tossing occasionally until the potatoes are golden and tender and the beans are tender with a bit of crunch. How long this will take depends on your grill. Don't go too far away.
  6. When the vegetables are cooked place them in a large bowl.
  7. Combine the remaining olive oil and the rest of the ingredients in a small bowl and whisk until blended. Pour the dressing over the veggies and toss to coat. Serve warm or at room temperature.
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Pizza Frittata

Pizza Frittata
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Servings
2
Servings
2
Pizza Frittata
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Heat a small oven proof skillet over medium heat. Add the olive oil and swirl to coat the bottom of the pan.
  2. Add the onions and cook until softened and just beginning to brown, about 5 - 7 minutes.
  3. Add the peppers and the garlic and continue to cook another 5 - 7 minutes until everything is slightly golden.
  4. Beat the eggs with the half & half and grated Romano Cheese. Pour the egg mixture over the vegetables in the skillet.
  5. Shake, tip and otherwise gently move the eggs around allowing the mixture to cook until almost set. This can take up to 10 minutes depending on the stove and your diligence.
  6. Preheat the broiler. When everything is almost set, top the eggs with the sliced tomatoes and the cilegine .
  7. Place the skillet in the broiler and cook until the top is lightly browned and the cheese has melted
  8. Remove from the broiler and allow to sit 5 - 10 minutes. Drizzle with a little olive oil, cut in half, and serve.
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Spinach Fettuccine With Salami and Peppers

Spinach Fettuccine With Salami and Peppers
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Servings
2
Servings
2
Spinach Fettuccine With Salami and Peppers
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cook the pasta in salted boiling water 1 minute less than package directions. While the pasta cooks, prepare the sauce.
  2. Heat the olive oil in a large skillet over medium heat. Add the onions and peppers and cook for 7 - 8 minutes, until the onions are golden and the peppers are soft.
  3. Add the salami and the garlic and cook another 3 - 4 minutes.
  4. Pour in the milk and cream and simmer for 5 minutes or so until the sauce thickens slightly. Stir in 2 tablespoons of the cheese and continue to cook until the cheese melts.
  5. Drain the pasta and add it to the skillet. Toss to coat and cook for a minute or two more.
  6. Divide the goodness into two pasta bowls. Sprinkle one tablespoon of the cheese on each bowl and serve.
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