Pickled Red Onion Relish

Pickled Red Onion Relish

1 very large red onion sliced very thin, then chopped
1-1/2 cup white vinegar
4 tablespoons white granulated sugar
1/2 tablespoon kosher or sea salt
1 tablespoon black pepper corns
1/2 teaspoon whole cloves
1/2 teaspoon whole allspice
1/2 teaspoon red pepper flakes
3 bay leaves crushed
3 half pint canning jars

Peel and prepare onions and set aside. In a non reactive pan add remaining ingredients and bring to a boil and boil one minute, stirring to make sure the sugar and salt dissolve. Leave pan on heat. Fill each canning jar with chopped onions and pour strained hot liquid into each jar to the top. When I add the hot mixture to a glass pouring cup I put a metal spoon in the cup to absorb the heat. When I add the hot liquid to each jar I place a table knife in the jar to absorb the heat. Placing hot liquid in glass containers can create thermal shock. The metal utensils are used to absorb the shock. Place lids on jars and let cool and refrigerate overnight. This time I decided to chop the onions into small pieces since they will be easier to put on cream cheese with lox, on burgers as a condiment, and so many other uses. Just tasted this, so delicious, tangy, a some bites are spicey. Great over lox, cream cheese, and rolled up into a bite of deliciousness.

Caramelized Pears

Caramelized Pears

4 pears peeled, sliced in half and cores removed
1/4 cup water or less
3/4 cup granulated sugar
dash of brandy bourbon

1/2 cup heavy cream
Dash of fleur de sel or maldon salt flakes

I purchased a bag of small pears
and decided to make caramelized pears
Melt sugar and water in a frying pan.
When mixture starts to bubble,
add pears cut side down.
Cover and let cook for 15 minutes
turning pears over once.

Cook till a fork inserted gives only slight resistance,

and mixture starts to brown.
Add cream and cook till incorporated and browned.
Sprinkle sparingly with salt and serve immediately.
A scoop of vanilla ice cream would be good, but not necessary.
Don't use half and half, the milk solids will separate.
Ask me how I know this.

Enjoy!

Seared & Braised Creamy Cajun Cabbage

Seared & Braised Dreamy Cajun Cabbage

1 small head of cabbage, cut in half, sliced in one inch slices
2 tablespoons olive oil for searing, (I used caraflex cabbage)
a small yellow onion, chopped fine
5 garlic cloves, chopped fine
5 tablespoons unsalted butter
1 cup heavy whipping cream
2 tablespoons cajun seasoning
1 tablespoon all purpose seasoning
salt and pepper to taste
1 tablespoon fresh chopped parsley as garnish
lemon slices (optional)

OR
(substitute for seasonings)

1 teaspoon ground oregano
1 teaspoon ground thyme
1 teaspoon paprika
1 teaspoon smoked paprika
1/2 teaspoon dried mustard
1/4 teaspoon dried cayenne pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt

1 tablespoon fresh chopped parsley as garnish
lemon slices (optional)

In a hot frying pan with olive oil sear sliced cabbage pieces till browned on both sides then set aside. Add butter and onions and saute till soft, then add garlic and saute one more minute. Slowly add heavy whipping cream and all the spices and herbs except garnishes. Cook till just starting to thicken. Add sliced cabbage pieces back into the pan, cover and cook till soft. Serve with some crusty bread. Top with lemon slices and parsley garnish. A side salad would compliment the rich cabbage dish.  Cabbage never tasted so good, yummy and rich.

Slivered Sugar Snap Pea Stir Fry

Slivered Sugar Snap Pea Stir Fry

1 large bunch of fresh sugar snap peas, strung and slivered
2 tablespoons olive oil
2 tablespoons unsalted butter
1 small white or yellow onion chopped fine
2 inches fresh ginger, peeled and grated fine
1/8 to 1/4 teaspoon dried Thai chili pepper flakes
1/2 teaspoon fine sea salt
1/2 teaspoon granulated sugar

These peas are so delicious, soft and crunchy and good for you.
The most amount of effort comes from stringing the peas
and then cutting them on the bias into thin slivers,
then blanching for one minute, immerse in ice water, then drain.
You may do this ahead of time and then prepare the dish when needed.
Add olive oil to medium frying pan along with the butter.
Add onion and saute till soft and just starting to brown.
Next add ginger, spices, and seasonings.
Last add slivered peas and cook till al dente.
If you wish the peas to be a bit softer,
just cover with a lid for 10 min or so till soft.
Very tasty and good for you too.