Time to get those favorite recipes for Vidalia Onions dusted off and ready to use.
According to several sources, Georgia Commissioner of Agriculture Gary Black has announced the opening of the shipping season for Vidalia onions as April 18.
I can't decide. Should I have Vidalia Onion Pie first or a broiled Vidalia Onion drizzled with butter and cheese?
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Showing posts with label vidalia onions. Show all posts
Showing posts with label vidalia onions. Show all posts
Friday, April 1, 2011
Tuesday, May 19, 2009
Tasty summer dishes sizzle with sweet Vidalia onions
(ARA) - Maybe it was helping your grandma with her favorite summer recipe or shopping with your mom at the market when the first shipment of the season arrived. No matter the memory, Vidalia onions are as versatile and delicious today as they were back then.
Vidalia onions are the original sweet onion. They are only grown in a small region in southeast Georgia and are only available in the spring and summer. Forget about the strong flavor of red and white onions that often leave odors in the kitchen for days. The sweet, mild taste of Vidalia onions makes them a great addition to any summer recipe.
"Vidalias have always been one of my favorite additions to warm-weather recipes," says "Top Chef" season five contestant Spike Mendelsohn. "Then, when my sister married a Vidalia native, I got to go down for their engagement party and see first-hand how much care the farmers put into their crop."
"When my family and I were thinking of what type of restaurant to open, we kept coming back to our favorite meals. Burgers, shakes, fries and Vidalia onion rings! What's better?" says Mendelsohn, who is executive chef and owner of Good Stuff Eatery in Washington, D.C. He shares a favorite family Vidalia recipe from his brother-in-law:
Cliff's Homegrown Vidalia Onion Petals
Ingredients for the onion petals:
4 Vidalia onions, cut into quarters
4 cups batter (recipe follows)
Canola oil for deep-frying
Salt and freshly ground black pepper to taste
Ingredients for the onion petal batter:
(This can be made one day in advance.)
3 cups all-purpose flour
1 tablespoon salt
1 tablespoon paprika
1 tablespoon brown sugar
1/2 tablespoon Old Bay seasoning
1 teaspoon ground cumin
Pinch black pepper
Pinch ground cayenne
1 cup beer
1 cup buttermilk
1 large egg, beaten
Directions:
To prepare the onion petal batter, sift 2 cups flour, salt, paprika, brown sugar, Old Bay seasoning, cumin, black pepper and cayenne into a large bowl. In a separate bowl, mix together the beer, buttermilk and egg. Slowly incorporate the dry ingredients, and whisk to prevent lumps. Refrigerate until needed. Line a metal tray with paper towels.
Heat about 3 inches oil in a large skillet until it reaches 350 F on a candy thermometer. To prepare the onion petals, toss the onions in a bowl with 1 cup flour, coating them well, and shake off the excess. Pour the batter into another bowl, and dip in the petals to coat well. Slowly add the petals one by one into the oil, making sure not to overcrowd the skillet. Cook until golden brown and crispy. Using a slotted spoon, remove the petals, and drain them on the paper towels. Season the petals with salt and pepper while still hot. Serve immediately.
"I suggest serving these with a homemade basic mayonnaise or a horseradish mayonnaise for a bit of zip," says Mendelsohn. "These onions are also great in soups, salads, sandwiches, salsas, sauces -- the list goes on and on. Just be sure not to miss them as the growing season is short."
Share your own pleasant memory of cooking with Vidalia onions and your favorite family recipe with the famous sweet treat and you could win some cash. Enter the Vidalia Onion Committee's "Sweet Times with Vidalias Recipe Contest" from May 1 to Aug. 14. To enter, visit www.VidaliaOnion.org or join the fan page on www.facebook.com. Entries must be submitted online along with a memory or short story about cooking with Vidalia onions.
Courtesy of ARAcontent
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Vidalia onions are the original sweet onion. They are only grown in a small region in southeast Georgia and are only available in the spring and summer. Forget about the strong flavor of red and white onions that often leave odors in the kitchen for days. The sweet, mild taste of Vidalia onions makes them a great addition to any summer recipe.
"Vidalias have always been one of my favorite additions to warm-weather recipes," says "Top Chef" season five contestant Spike Mendelsohn. "Then, when my sister married a Vidalia native, I got to go down for their engagement party and see first-hand how much care the farmers put into their crop."
"When my family and I were thinking of what type of restaurant to open, we kept coming back to our favorite meals. Burgers, shakes, fries and Vidalia onion rings! What's better?" says Mendelsohn, who is executive chef and owner of Good Stuff Eatery in Washington, D.C. He shares a favorite family Vidalia recipe from his brother-in-law:
Cliff's Homegrown Vidalia Onion Petals
Ingredients for the onion petals:
4 Vidalia onions, cut into quarters
4 cups batter (recipe follows)
Canola oil for deep-frying
Salt and freshly ground black pepper to taste
Ingredients for the onion petal batter:
(This can be made one day in advance.)
3 cups all-purpose flour
1 tablespoon salt
1 tablespoon paprika
1 tablespoon brown sugar
1/2 tablespoon Old Bay seasoning
1 teaspoon ground cumin
Pinch black pepper
Pinch ground cayenne
1 cup beer
1 cup buttermilk
1 large egg, beaten
Directions:
To prepare the onion petal batter, sift 2 cups flour, salt, paprika, brown sugar, Old Bay seasoning, cumin, black pepper and cayenne into a large bowl. In a separate bowl, mix together the beer, buttermilk and egg. Slowly incorporate the dry ingredients, and whisk to prevent lumps. Refrigerate until needed. Line a metal tray with paper towels.
Heat about 3 inches oil in a large skillet until it reaches 350 F on a candy thermometer. To prepare the onion petals, toss the onions in a bowl with 1 cup flour, coating them well, and shake off the excess. Pour the batter into another bowl, and dip in the petals to coat well. Slowly add the petals one by one into the oil, making sure not to overcrowd the skillet. Cook until golden brown and crispy. Using a slotted spoon, remove the petals, and drain them on the paper towels. Season the petals with salt and pepper while still hot. Serve immediately.
"I suggest serving these with a homemade basic mayonnaise or a horseradish mayonnaise for a bit of zip," says Mendelsohn. "These onions are also great in soups, salads, sandwiches, salsas, sauces -- the list goes on and on. Just be sure not to miss them as the growing season is short."
Share your own pleasant memory of cooking with Vidalia onions and your favorite family recipe with the famous sweet treat and you could win some cash. Enter the Vidalia Onion Committee's "Sweet Times with Vidalias Recipe Contest" from May 1 to Aug. 14. To enter, visit www.VidaliaOnion.org or join the fan page on www.facebook.com. Entries must be submitted online along with a memory or short story about cooking with Vidalia onions.
Courtesy of ARAcontent
-----
www.fayettefrontpage.com
Fayette Front Page
Fayetteville, Peachtree City, Tyrone
www.georgiafrontpage.com
Georgia Front Page
www.artsacrossgeorgia.com
Arts Across Georgia
Wednesday, August 13, 2008
Tomato Pie is in High Season
CC Note:There's something about summer and home grown tomatoes that gets the lips smacking. There's something even better about combining summer home grown tomatoes and Vidalia onions in one dish.
Try this recipe out tonight. There won't be any leftovers!
There are several versions of tomato pies available. Since I'm from the low country, I happen to really like this one. Try it and see.....
Low Country Tomato Pie
6 slices bacon, cooked and diced
6-10 tomatoes, either sliced or diced
1 Vidalia onion, sliced
Salt & pepper to taste
Layer in a pre-cooked deep dish pie crust which has been cooled.
Combine 1 cup mayo (I use light) and 1 cup grated cheese (parmesan or sharp, according to taste preference). Spread over tomato/onion layers.
Bake 30 minutes at 350 degrees.
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www.fayettefrontpage.com
Fayette Front Page
Fayetteville, Peachtree City, Tyrone
Try this recipe out tonight. There won't be any leftovers!
There are several versions of tomato pies available. Since I'm from the low country, I happen to really like this one. Try it and see.....
Low Country Tomato Pie
6 slices bacon, cooked and diced
6-10 tomatoes, either sliced or diced
1 Vidalia onion, sliced
Salt & pepper to taste
Layer in a pre-cooked deep dish pie crust which has been cooled.
Combine 1 cup mayo (I use light) and 1 cup grated cheese (parmesan or sharp, according to taste preference). Spread over tomato/onion layers.
Bake 30 minutes at 350 degrees.
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www.fayettefrontpage.com
Fayette Front Page
Fayetteville, Peachtree City, Tyrone
Wednesday, January 2, 2008
Cabbage Roll Up
My mouth was watering as I read the recipe for the Onion Pie. It would be delicious using our very own Vidalia onions! I'm most definitely going to try the Corn and Shrimp Soup, too. I have a recipe for Confetti Soup which has a lot of the same ingredients but no shrimp. I may have to toss some seafood into the Confetti Soup to see what that would taste like. I'll share that recipe later since we already have one corn soup in County Cuisine for now.
Here's another idea for a side item to go with the Onion Pie:
Cabbage Roll Ups
1/4 stick butter (or margarine)
1 cup cooked rice (brown rice works well as does regular white rice)
1 large head cabbage
1 1/2 lb. ground round steak
2 Tbsp. minced fresh onion (I usually increase the amount of onions)
1 can tomato sauce OR 1 can tomatoes
garlic salt to taste
Cut around the core of the cabbage and remove. Put head of cabbage into boiling water. As leaves soften, remove and drain. Add cooked rice to raw meat in separate bowl. Saute onions in the butter. Add onions to meat and rice mixture. Mix well by hand; if the mixture feels too dry, add a little bit of the canned tomatoes or sauce.
Holding a cabbage leaf in hand, put a scoop of the meat mixture into center and fold the leaf around it.
Layer in foil lined baking dish. Cover with any remaining cabbage leaves. Pour tomato sauce or tomatoes over the top. Cover tightly with foil and bake at 275 degrees for approximately 2 hours. You'll need to watch it closely as the cabbage will burn. I usually end up adding more tomato sauce.
As a variation you might want to try some of the excellent canned tomato mixes (Italian, Mexican and others).
Putting a little sausage in the mixture (best to cook it just a bit first, although not completely) adds a nice bite.
Happy New Year!
Claire
Here's another idea for a side item to go with the Onion Pie:
Cabbage Roll Ups
1/4 stick butter (or margarine)
1 cup cooked rice (brown rice works well as does regular white rice)
1 large head cabbage
1 1/2 lb. ground round steak
2 Tbsp. minced fresh onion (I usually increase the amount of onions)
1 can tomato sauce OR 1 can tomatoes
garlic salt to taste
Cut around the core of the cabbage and remove. Put head of cabbage into boiling water. As leaves soften, remove and drain. Add cooked rice to raw meat in separate bowl. Saute onions in the butter. Add onions to meat and rice mixture. Mix well by hand; if the mixture feels too dry, add a little bit of the canned tomatoes or sauce.
Holding a cabbage leaf in hand, put a scoop of the meat mixture into center and fold the leaf around it.
Layer in foil lined baking dish. Cover with any remaining cabbage leaves. Pour tomato sauce or tomatoes over the top. Cover tightly with foil and bake at 275 degrees for approximately 2 hours. You'll need to watch it closely as the cabbage will burn. I usually end up adding more tomato sauce.
As a variation you might want to try some of the excellent canned tomato mixes (Italian, Mexican and others).
Putting a little sausage in the mixture (best to cook it just a bit first, although not completely) adds a nice bite.
Happy New Year!
Claire
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