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June 2006 San Diego Cook-in

Harriet Neal

Harriet Neal

I drove down from Elay county (60 miles) and had a wonderful afternoon and evening. It was great putting faces to the names, and of course partaking in all of the great food, and liquor (30 plus year old single malt that Bill was so gracious enough to share!). The tamales were wonderful, as was the chicken in a great sauce. I'll be meeting with Terry this afternoon again...I left my purse at her home and need to retrieve it! When the hair goes gray...the mind goes away.

This is what I brought -- which is a combination of two recipes. The caramelized onions came from America's Test Kitchen and the dip is from Sylvia Allen in Nova Scotia from another food group

Caramelized Onion Dip

2 Huge Onions (each weighed l pound) -- Sliced
1 tablespoon olive oil
1 tablespoon sweet butter
1 tablespoon light brown sugar
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
4 ounces cream cheese at room temp
1/2 cup sour cream
1/2 cup mayonnaise

Heat the olive oil, and butter in a frying pan. When the pan is hot add the brown sugar and stir until dissolved. Put in the onions, on a medium temperature, and let them caramelize until dark brown, stirring as necessary.

In a bowl (or food processor, or mixer) while the onions are cooking, mix well the cayenne pepper, salt, black pepper, cream cheese, sour cream, and mayo.

When the onions are done, add them to the creamed mixture stirring well. Refrigerate for at least an hour for the flavors to blend before serving.

Served with TJ's stoned wheat crackers & TJ's lavash Hawaiian style crackers...both of which have hechshers! The jumbo Frito corn chips would have been good also, but I didn't think of using them.

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