Onion Jelly

INGREDIENTS

• 2 big ass yellow onions, thinly sliced
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoons brown sugar
• 1/4 cup red wine vinegar
• 1/4 cup balsamic vinegar
• about 6 grinds fresh black pepper

DIRECTIONS

• In a large skillet on low heat, add butter oil and cook onions until caramelized 25 minutes
• Add rest of ingredients, stir, cook down 10 minutes, let it cool 
• Store in the fridge, then enjoy with grilled cheese sandwich!

WATCH ME MAKE THIS

GORGONZOLA, ONION & BACON SCONES

I know when people hear scone, they think morning and they think sweet. And even though this version is savory, it would still make an amazing addition to any brunch. Just make em.

Serves 4

INGREDIENTS

•  ½ pound bacon, diced
• 1 medium red onion, diced
• 3 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon Kosher salt
• 1 teaspoon freshly ground black pepper
• 1 stick cold butter
• 1 cup buttermilk
• 8oz Gorgonzola, crumbled
• 1 egg
• 2 tablespoons water

DIRECTIONS

1. Preheat 400
2. In a skillet, cook bacon until crispy – remove & drain on paper towels
3. Using a little of the bacon grease, cook onions in the same skillet, until nicely softened
4. Sift flour into large bowl, stir in baking powder, kosher salt and pepper
5. Grate butter into flour mixture and using fingers mix together until it resembles fine breadcrumbs
6. Add onions, bacon, Gorgonzola, buttermilk – mix into a ball
7. Flour surface, flatten dough into approx 8" flat circle, 1" deep
8. Let it rest 45 minutes in a warm corner of the kitchen
9. Cut into 12 wedges, place on greased baking sheet
10. Whisk egg and water, brush egg wash over scones, cook 20-25 minutes

SPICY NOODLES WITH CRAB

Noodles are an important part of Chinese New Year because they stand for longevity and we made a delicious and spicy version with crab. So does that mean a spicy & crabby new year?

Serves 2

INGREDIENTS

• 2 tablespoons canola oil
• 2 garlic cloves, diced
• 1 tablespoon ginger, finely diced
• 6 green onions (dark green parts removed. 3 finely diced/3 roughly sliced - garnish)
• noodles
• 1 cup chilled cooked crab meat, flaked
• 2 tablespoons chili sauce

Sauce:

• 2 tablespoons tomato ketchup
• 1 teaspoon sugar
• 3 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon corn starch  

DIRECTIONS

1. Prep EVERYTHING first: chop, mix your sauce, get big pot boiling water going, then preheat your wok on high
2. Add noodles to boiling water... while they cook, get cooking in the wok...
3. Add oil to hot wok, add ginger, garlic and crab, chill sauce, cook for 1 minute, then stir in sauce mix - cook 2 minutes to thicken
4. Noodles cook in 4-5 minutes, drain, add to wok ingredients, coat in sauce, cook for 1 more minute. Serve, garnished with chopped spring onions.

Roasted Poblano Soup

Makes 4 to 5 cups-ish

This is just amazingly good. Kelly says it’s her favorite soup…EVER

3 pounds poblano/pasilla peppers (about 5 or 6)

1 tablespoon oil

1 tablespoon butter

1 small white or yellow onion, diced

2 cloves garlic clove, minced

2 1/2 -3 cup chicken broth

Kosher salt & fresh ground pepper

Diced avocado, chopped green onion and cilantro for garnish

• Place peppers on a baking sheet and broil until blackened all around, or put on top of a gas burner on your stove - you'll have to turn them a couple times. Or you could put them over your stove's open top and keep turning until blackened all around

• While they blacken, heat oil and butter in large deep skillet, cook onions about 5 minutes until softened

• When black, put the poblanos in a paper bag, or in a bowl and cover with foil or cling film for 15 minutes to steam

• Peel off blackened skin, remove stem and seeds and rough chop and add to the onions with the garlic

• Stir until fragrant then put in a blender and blend until smooth

• Put back into the pan/pot and add broth until it’s at the thickness you like - heat through

• Serve in a bowl with the avocado, green onion and cilantro

• Boom…hell yes beotches!!!

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French Onion Soup

Rumor has it that years ago a beautiful French woman named Marie was so desperate for a divorce from her husband, but he would not consent. So to annoy him, she started cooking with the food that he hated most, onions. She put them in everything - sandwiches, salads, breads and yes, soup. Unfortunately, the plan backfired because the soup was so delicious, her husband asked for it everyday. And as you can imagine, he never left. There's a moral in there somewhere, I just can't find it.

Ingredients

• 3 lbs yellow onions halved & thinly sliced

• 1/4 cup butter

• 2 tablespoons olive oil

• 3 large cloves garlic, minced

• Kosher salt & ground pepper

• 3 tablespoons sherry wine

• 2 tablespoons fresh thyme, leaves only 3/4 inch

• 5 cups beef broth

• 2 tablespoons soy

• French bread (day old if possible) cut into 3/4” thick slices, if using fresh: cut into 3/4 slices as well and put into a 350 oven about 10 minutes

• One pound Gruyere or Swiss Cheese, grated on the larger holes of a box grater

Directions

1. Melt butter & oil in a large pan on medium/high heat and put in onions and let cook - stirring often until they soften a lot and begin to darken but without burning - about 25 minutes

2. Push onions out of a corner of the pan, add a teaspoon more oil and the garlic - let sit about 45 seconds then mix

3. Add sherry, let sizzle & steam a minute or so, and then put in thyme, soy and broth - keep on a low simmer for 30 minutes

4. When ready, ladle into soup bowls, top with a slice or 2 of the bread, then add a lot of cheese to each

5. Place on a baking sheet, then under broiler about 8 inches (below) until brown & bubbly

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