I have to admit, sometimes it is hard to come up with a new recipe to write about every issue. Fortunately, I always seem to run into someone who wants a recipe. This week I just couldn’t get my mind to work right. It was as if my mind was being run by my computer.
The relish goes great with any dinner and adds a ton of
flavor to meat, cheese or
I know that a lot of people would love to have their mind work like a computer, but not like my computer, which has been on the fritz for a while. I have to read back after every sentence to fill in missing letters. I can type paragraphs at a time before noticing that every fourth letter is missing. In a column with only a few paragraphs, that is disturbing. Don’t even get me started about the things that happen while its connected to the Internet. I don’t keep any cooking sherry around while writing or I just might want a nip after a few sentences.
Hey, wait; this recipe calls for sherry. Good for me it’s sherry vinegar.
Anyway, I was walking over to mail a bill when I ran into a good friend I haven’t seen in quite a while and I told him of my dilemma.
We started bouncing ideas back and forth when he asked about the accoutrement to one of the entrees I had mentioned. I said it was a simple relish and that was it. He just went off on a little speech for a few minutes and there wasn’t much I could do but take a sip of beer and wait for his grand finale. The way his hands were moving and his voice kept rising and falling as he talked, I had to look around and make sure I wasn’t at Sand Harbor for one of the Shakespeare plays.
Once things calmed down to the point my beer wasn’t foaming anymore due to the vibrations he was causing, he explained the relish would be perfect. Everyone always writes about the main course and even the veggies or potatoes get some mention once in a while, but the small accoutrements are usually forgotten. They always seem to be too small and insignificant to get any press but can often add extra flavor that takes a dish to another level.
The relish goes great with any dinner and adds a ton of flavor to meat, cheese or vegetarian sandwiches. It also is a great addition to many beef, pork or chicken dishes. One of my favorite uses is with Roast Leg of Lamb with Sweet Onion Relish and a Pecan Mint Pesto. Look for that recipe in the next edition of Tahoe Weekly.
Sweet Onion Relish
1 large red onion
2 large yellow onions
1 T vegetable oil
1/8 C sugar
5 T sherry vinegar
Slice the onions and toss into a deep pan with the oil on high heat. Let the onions get nice and golden. Turn the heat down once they start to brown, stirring to avoid burning.
Once the onions are golden brown, add the sugar and let that cook down and caramelize until it is almost like glue. Add three of the tablespoons of vinegar and let that reduce to a paste. Taste and add the rest of the vinegar if it needs a little more zip.