Category: How To

Salsa Crudo

Salsa Crudo

 

Salsa Crudo is a quick and easy dip to make that is also a great condiment. Add more chili for a spicier dip and don’t hesitate to a different pepper, such as a scotch bonnet, if you like the heat.

Fresh ripe tomatoes, which are just arriving at our farmers markets, add a natural sweetness to the salsa crude and provide a bright color you never get out season.

I prefer to remove the tomato seeds and the juicy pulp they are imbedded in. I find the salsa is too watery otherwise. Another way to reduce some of the excess liquid is to chop and salt the tomatoes and let sit in a strainer for 20 minutes before finishing the recipe. Adjust your salt after the salsa sits for 15 minutes.

Salsa Crudo

Salsa Crudo is also delicious served over grilled chicken, fish or pork as a flavorful condiment.

Watch the Salsa Crudo Video Here:

 

Salsa Crudo
Author: 
Recipe type: Dip or Condiment
Prep time: 
Cook time: 
Total time: 
Makes: 2 cups
 
Salsa Crudo is also delicious served over grilled chicken, fish or pork for a flavorful sauce.
Ingredients
  • 6 plum tomatoes, peeled, seeded and diced
  • ½ cup Spanish onion
  • ¼ cup chopped fresh cilantro
  • 2 tablespoons freshly squeezed lime juice
  • 1 jalapeno, minced
  • 1 teaspoon minced clove garlic
  • ½ teaspoon coarse salt
Method
  1. Combine the tomatoes, onion, cilantro, lime juice, jalapeno, garlic and salt in a small bowl.
  2. Let sit at least 30 minutes before serving and give a good stir.
  3. Refrigerate if using later.

Grilled Ribeye Steaks (boneless)

Grilled Ribeye Steaks (boneless)

 

It’s quick and easy to make grilled ribeye steaks. All that’s needed is a little salt and pepper and a brush of oil to prevent sticking. Not too much or the flames flare up.

Keep the lid open if the steaks are thin (about 1-inch thick or less). They cook too fast with the lid closed and don’t get the nice sear marks that provide so much flavor.

Toss a couple of steaks on the grill and while they’re resting, grill some corn.

Watch the Grilled Ribeye Steak Video Here:

 

Grilled Pork Chops

Grilled Double-Thick Pork Chops

 

Today we’re making grilled pork chops; not just any grilled pork chops, but double-thick pork chops!

I use a simple marinade for two chops of fig vinegar, olive oil, dried sage and salt and pepper. It’s a subtle marinade and complements the pork chops nicely.

These pork chops are thick and need both direct and indirect heat. Start over the direct heat to sear and color the chops on both sides, then move to the indirect heat, turn the direct heat to low. The ideal grill temperature is 300 degrees F.

Cook until the internal temperature is 140 degrees F; let rest for 8 minutes. These pork chops are slightly pink inside and very juicy!

Watch the Grilled Pork Chop Video Here:

 

Grilled Chicken Breast (bone in)

Grilled Bone-in Chicken Breast

 

As part of our grilling videos, we’ve included a little mini course on grilling chicken. The first in the series is how to cook grilled chicken breast with the bone in.

Any time you cook meat or poultry with the bone in and skin on, it takes a little longer. The benefit of cooking this way is a more succulent and juicier chicken breast. If you have the time, it’s definitely a worth it!

Watch the Grilled Chicken Breast Video Here:

 

 

How To: Caramelize Onions

Caramelized onions

 

It’s not a complicated process to caramelize onions, but it does require your full attention. Don’t be alarmed by the number of onions this recipe calls for, once the onions are cooked, they reduce by
three quarters: 16 cups (4 pounds) of raw onion become four cups of caramelized onion!

Watch the How to Caramelize Onions Video Here:

 

A heavy-bottomed pan is best, it holds the heat, creates a barrier from the direct flame and cooks the onions evenly.Heat up the pan, pour in a couple of tablespoons of olive oil, slide the sliced onions into the pot, add 2 teaspoons coarse salt and stir to combine.

Caramelized onions

Cover the pot and sweat over medium heat. When we sweat vegetables, it means we’re simply allowing them to expel some of their natural water content and soften. Because of the amount of onions, sweat for 10 minutes, stirring three times.

Caramelized onions

It isn’t always necessary to cover the pot to sweat vegetables, but because of the volume of onions, it makes the process go a little faster.

Fill a measuring cup with cold water and place it next to the stovetop. Now remove the cover, raise the heat to medium-high and continue cooking, stirring occasionally, to evaporate the water. This may take another 15-20 minutes. At this point the natural sugars in the onions begin to stick to the bottom of the pan creating a fond – that delicious brown caramelized sugar that gives color and flavor to food.

Caramelized onions

This happens quickly and adjusting the heat and deglazing the pan with a little cold water occasionally to dissolve the fond and incorporate it into the onions are essential to prevent burning. Once the onions are soft and golden in color, remove from the heat.

Caramelized onions

These four cups of onions are just the right amount for the next lesson, French Onion Soup.

Other uses for caramelized onions are omelets, mashed potatoes, topping a burger or sausage sandwich. Add a little vinegar and a pinch of sugar and make an onion jam!

Caramelized onions freeze well. Freeze in small amounts for various uses in the future.

 

How To: Caramelize Onions
Author: 
Prep time: 
Cook time: 
Total time: 
Makes: 4 cups
 
It's not a complicated process to caramelize onions, but it does require your full attention. Don't be alarmed by the number of onions this recipe calls for, once the onions are cooked, they reduce by three quarters: 16 cups (4 pounds) of raw onion become four cups of caramelized onion! A heavy-bottomed pan is best, it holds the heat, creates a barrier from the direct flame and cooks the onions evenly. Other uses for caramelized onions are omelets, mashed potatoes, topping a burger or sausage sandwich. Add a little vinegar and a pinch of sugar and make an onion jam! Caramelized onions freeze well. Freeze in small amounts for various uses in the future.
Ingredients
  • 2 tablespoons olive oil
  • 4 pounds yellow onions, thinly sliced
  • 2 teaspoons coarse salt
  • 1 cup cold water
Method
  1. Heat up the pan, pour in a couple of tablespoons of olive oil, slide the sliced onions into the pot, add 2 teaspoons coarse salt and stir to combine. Cover the pot and sweat over medium heat. When we sweat vegetables, it means we’re simply allowing them to expel some of their natural water content and soften. Because of the amount of onions, sweat for 10 minutes, stirring three times.
  2. It isn’t always necessary to cover the pot to sweat vegetables, but because of the volume of onions, it makes the process go a little faster.
  3. Fill a measuring cup with cold water and place it next to the stovetop. Now remove the cover, raise the heat to medium-high and continue cooking, stirring occasionally, to evaporate the water. This may take another 15-20 minutes. At this point the natural sugars in the onions begin to stick to the bottom of the pan creating a fond – that delicious brown caramelized sugar that gives color and flavor to food.
  4. This happens quickly and adjusting the heat and deglazing the pan with a little cold water occasionally to dissolve the fond and incorporate it into the onions are essential to prevent burning. Once the onions are soft and golden in color, remove from the heat.