PICKLED RED ONIONS

Whether for a taco, a sandwich or even on top of a few slices of brisket for a little acidic crunch - these are tremendous. And they make an easy, great gift when going to someone’s for dinner.

INGREDIENTS

• 1/2 cup apple cider vinegar
• 1 cup water
• 1   1/2 teaspoons Kosher salt
• 6-10 black peppercorns
• 2 tablespoons sugar
• 1 medium red onion, sliced into thin semi circles

 DIRECTIONS

1. Combine everything except onion in a small bowl and stir well to dissolve the sugar & salt
2. Put sliced onions in a large bowl and cover with boiling water - let sit about a minute then drain well
3. When the onions are cool enough to handle, put as many as you can into a sterilized pint mason jar, and cover with the brine liquid
4. Screw on the lid and when it’s cool, refrigerate
5. They’ll start being good tomorrow, but great after 3 days or so days 

GREEK CHICKEN WRAP

Proof you can eat healthy quickly, this takes 5 minutes. 

Serves 2

INGREDIENTS

• 1 cup deli roasted chicken breast meat, shredded
• 1/4 cup English cucumber, skinned, thinly sliced half rounds
• 1/4 red onion very thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• pinch Kosher salt
• 2 pita breads
• 3 tablespoons fresh parsley, finely chopped
• 3 tablespoons fresh dill, finely chopped
• 1/4 cup greek yoghurt

DIRECTIONS

1. Mix chicken, red onion, cucumber, fresh herbs (keep a pinch aside for garnish)
2. In small container mix oil, lemon juice, and Kosher salt, pour dressing into chicken/mix and coat well
3. Warm pita breads, 1 minute each side in dry skillet
4. Build: pita, chicken/salad mix, yoghurt, garnish with pinch of herbs

WATCH ME MAKE THIS

Leftover Steak & Caramelized red onion Naan

This is so delicious. A great party food appetizer, if you are entertaining, the blue cheese pairs well with good bottle of red. 

Serves 2 as appetizer

INGREDIENTS

• 1/2 lb leftover pre-cooked chilled steak (I used filet, but anything you like)
• 1 naan bread
• 1 red onion
• 1 tablespoon butter
• 1 teaspoon canola oil
• 1 tablespoon brown sugar
• 1/2 cup balsamic vinegar
• 3 tablespoons blue cheese, crumbled

DIRECTIONS

1. Preheat broiler
2. In medium skillet on low heat, add butter, oil and red onions cook for 5 minutes or until sugars release and gets sticky
3. Add brown sugar to onions, cook 3 minutes
4. In small pot on med/low heat, bring balsamic vinegar to simmer, turn down as low as possible, reduce vinegar until consistency of maple syrup
5. In dry skillet heat naan for 1 minute each side, just to soften, put to one side
6. In skillet, high heat, lightly oiled, add waffer thin sliced steak, cook 1 minute
7. Build: naan, generous layer red onions, steak, top with blue cheese
8. Broil on high 1 minute
9. Evenly drizzle over 2 tablespoons balsamic reduction, cut and eat.

 WATCH ME MAKE THIS >>>

BAKED CHEESY RATATOUILLE

Serves 4

The reason for having a really good tomato sauce at the ready is way obvious with this crazy good little baked vegetable dish.

INGREDIENTS

• 2 tablespoons olive oil
• 1 red pepper, 1/2'' diced
• 10 asparagus spears, 1'' pieces
• 1/2 large red onion, 1/2'' diced
• 1 japanese eggplant, 1/2'' semi circles
• 1 zucchini, 1/2'' semi circles
• 1 large garlic clove, crushed
• 2 cups my homemade tomato sauce
• 1 large mozzarella cheese ball, sliced
• Kosher salt and pepper for seasoning

DIRECTIONS

1. Pre-heat broiler
2. Heat oil in wok on med/high, throw in red pepper, asparagus, red onion, eggplant cook for 7 minutes, keep it moving regularly
3. Add zucchini and garlic cook for 2-3 minutes, season with Kosher salt and pepper add dash of oil
4. Heat homemade tomato sauce in separate pan, add cooked vegetables
5. Layer mixture into cast iron skillet or oven proof dish, top with the cheese
6. Cook under the broiler (about 5 inches from heat) for 5 minutes or golden and bubbling. 

The Hawaiian Dog

Serves 4

This tangy hot dog packs a punch full of flavor – dogs will never be the same again.

INGREDIENTS

• 2 tablespoons olive oil

• 1 red onion, sliced thinly

• 8 strips bacon, cooked, crispy & crumbled

• 4 slices fresh pineapple, 1/2'' slices cut lengthways 

• 4 Kosher beef hot dogs, sliced down middle leaving a hinge – aka butterflied

• 4 hot dog buns

• 6 tablespoons Kewpie (Japanese) mayonnaise

• 4 tablespoons thick teriyaki sauce

DIRECTIONS

1. In large skillet on medium heat add oil and cook red onion about 10 minutes, or until beautifully softened

2. Pre-heat griddle or skillet on medium heat, and cook hot dogs and pineapple slices, until each have good grill marks – about 5 minutes each side

3. Grill buns in pan until golden then build hot dogs: bun, 1.5 tablespoons kewpie mayo, tablespoon of teriyaki, hot dog, pineapple, bacon and top with red onions

4. Eat happily, and thank me later…

Lox & Bagel

Serves 2

The food of my people doesn't get much better - unless you change it up a bit and go with an inspired yogurt/dill/caper thing instead of the usual cream cheese.

Ingredients

• 4 tablespoons Greek yogurt
• 2 tablespoons capers, drained
• 1/2 tablespoon dill (dried or fresh)
• Juice from 1/2 lemon
• Pinch of Kosher salt & fresh ground pepper
• 2 whole wheat bagels
• Red onion, thinly sliced
• 4 ounces lox
• 1 large, beautifully ripe tomato, sliced into 1/8 inch rounds

Directions

1. Put yogurt, capers, dill, lemon juice, salt & pepper in a bowl and mix well to combine
2. Slice bagels in half and either toast, then butter - or butter first then grill on a non-stick surface until golden brown (grilling is better)
3. Spread yogurt mix on 2 of the bagels, then add tomato, some onion, season with a little more pepper, lots of lox and finish with bagel top
4. Slice and eat

Stuffed Burgers

Makes 1

The stuff in the burgers keeps them nice and moist...I love these things.

Ingredients

• 1/3 cup red onion, diced
• Two 1/4-1/3 pound hamburger patties - the flat store bought ones are perfect
• 1-2 tablespoons steak sauce, try a spicy one
• 1 slice cheese - your favorite is fine
• 1 quality hamburger bun, not some crappy little thing

Directions

1. Cook onions in a non stick pan in a little oil or butter until softened - season with salt & pepper
2. Place a slice of cheese on one burger, then the onions, then the steak sauce and top with the other burger.
3. Try to gently pinch the edges of the two burgers together and you are set
4. Preheat grill to medium high and cook the burgers until done

Tuna Tacos with Mango

Makes 6

I'll be the first to admit that tuna tacos don't really sound very good - but they are. In fact, they're deeelicious.

Ingredients

• 1 ripe mango, diced small
• 2 tablespoons red onion, diced
• 2 tablespoons fresh cilantro, chopped
• 1/4 fresh lime, squeezed
• 3/4 pound yellow fin tuna, uncooked and diced medium
• 2 tablespoons taco seasoning
• corn tortillas
• 1 tablespoon oil

Directions

1. Mix first 4 Ingredients and set aside
2. Heat oil to almost high
3. In medium pan and add tuna
4. Saute quickly & when almost done stir in seasoning
5. Put in a warmed tortilla and add mango salsa
6. That's all - ok, so it wouldn't kill you to add a little extra squeeze of fresh lime

Roasted Yellow Pepper Pizza

Serves 4

Great color, great taste and you get it together in about 2 minutes. What's not to like?

Ingredients

• 12" precooked pizza crust
• 5 ounce tub goat cheese
• 2 ounces arugula leaves, the ready-to-go kind is easiest
• 12 ounce jar roasted yellow peppers
• 2 tablespoons shredded parmesan cheese
• Kosher salt and pepper

Directions

1. Preheat oven to 425
2. Drain peppers
3. Spread goat cheese on crust, cover with arugula and spread peppers, over the top
4. Bake 10-12 minutes or until beginning to brown and get crispy
5. Remove from oven, season to taste with salt and pepper and sprinkle with parmesan cheese
6. Slice (of course) and serve

Optional: If you love red onion like I do, you can roughly chop 1/2 red onion, oven roast it for 10 minutes then sprinkle on top of the pizza with peppers.