Sweet onions are so versatile and fun to experiment with. 0ne of our favorite recipes, from Barefoot Contessa, is fun to make and can be served alongside sandwiches, burgers and steaks!
INGREDIENTS
2 or 3 onions
2 cups buttermilk
Kosher salt and freshly ground black pepper
1 1/2 cups all-purpose flour
1/4 cup (medium) yellow cornmeal
1 quart vegetable oil
DIRECTIONS
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside. When you’re ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don’t crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Queso Fresco
My family adores Jersey fresh corn and we love to find unique ways to dress it up. This recipe was originally from one of our favorite cook books by Bobby Flay- Boy gets Grill. It’s a great as a side snack or a compliment to your BBQ.
INGREDIENTS
For garlic butter:
12 tablespoons unsalted, slightly softened butter
4 cloves garlic, coarsely chopped
Salt and freshly ground black pepper
For the corn:
4-8 ears corn (however many you’d like to cook at a time), silks removed but husks left on, soaked in cold water for at least 10 minutes.
2 fresh limes, quartered
½ cup crumbled queso fresco or mild feta
DIRECTIONS
Garlic Butter: Combine the butter and garlic in food processor or with a mixer until smooth (or by hand let the butter get really soft and use a wooden spoon). Season to taste with salt and pepper.
Heat grill to high. Place the corn on the grill, close grill hood and cook for 15-20 minutes, turning occasionally until steamed through and hot but still crisp. Unwrap husks from the corn and immediately spread or brush garlic butter. Squeeze the limes on top and sprinkle with cheese. Serve immediately.
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-16 09:52:592013-07-16 09:52:59Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Queso Fresco
White Peach Bruschetta with Ricotta and Prosciutto
Summer cooking is all about ease. Minimizing your time in the kitchen while still making delicious meals is what we strive for during these warm months. As suggested by The Dinner Guide from Williams Sonoma, you can just add a salad to make this hearty bruschetta a meal. These ingredients would also work well on a flatbread or pizza!
INGREDIENTS
1/3 cup balsamic vinegar
4 slices country style bread, each about ½” thick
1/3 cup olive oil, plus more for drizzling
2 large peaches, pitted and each cut into 12 slices (if fruit is small you can use a few more)
6 tbsp. ricotta cheese, lightly seasoned with kosher salt
3 oz. thinly sliced prosciutto
1 ½ oz. arugula
Sea salt or Kosher salt for sprinkling
DIRECTIONS
In small saucepan over medium heat, simmer vinegar until reduced by half, 3-4 minutes. Let cool. Preheat Panini press on “sear” setting (or preheat grill pan to medium high). Generously brush both sides of bread slices with 1/3 cup of oil. Working in batches, place bread on Panini press and close lid (or place on hot pan and cook both sides until browned (2-3 minutes). Set aside. Working in batches, arrange nectarine slices on Panini press or grill pan. Close lid or tent with foil. Cook until peaches are nicely marked on both sides, about 2 minutes. Spread 1 ½ tbsp. ricotta cheese on each bread slice. Drape prosciutto on top, dividing evenly. Top with peach slices. Put arugula in small bowl. Lightly drizzle arugula with oil. Top bruschetta with arugula. Drizzle with reduced vinegar. Sprinkle with salt and serve immediately.
Wine Recommendation:
This dish would pair nicely with a Chenin Blanc (sweeter light white wine) or a Prosecca (sparkling white wine).
[print-me target=”.post-content”]
https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-07-16 09:48:482013-07-16 09:48:48White Peach Bruschetta with Ricotta and Prosciutto
Cornmeal Fried Onion Rings
Cornmeal Fried Onion Rings
Sweet onions are so versatile and fun to experiment with. 0ne of our favorite recipes, from Barefoot Contessa, is fun to make and can be served alongside sandwiches, burgers and steaks!
INGREDIENTS
DIRECTIONS
Peel the onions, slice them 1/2 to 3/4-inch thick, and separate them into rings. Combine the buttermilk, 1 1/2 teaspoons salt, 1 teaspoon pepper in a medium bowl. Add the onion rings, toss well, and allow to marinate for at least 15 minutes. (The onion rings can sit in the buttermilk for a few hours.) In a separate bowl, combine the flour, cornmeal, 1 teaspoon salt, and 1/2 teaspoon pepper. Set aside. When you’re ready to fry the onion rings, preheat the oven to 200 degrees F. Line a baking sheet with paper towels.
Heat the oil to 350 degrees F in a large pot or Dutch oven. (A candy thermometer attached to the side of the pot will help you maintain the proper temperature.) Working in batches, lift some onions out of the buttermilk and dredge them in the flour mixture. Drop into the hot oil and fry for 2 minutes, until golden brown, turning them once with tongs. Don’t crowd them! Place the finished onion rings on the baking sheet, sprinkle liberally with salt, and keep them warm in the oven while you fry the next batch. Continue frying the onion rings and placing them in the warm oven until all the onions are fried. They will remain crisp in the oven for up to 30 minutes. Serve hot.
[print-me target=”.post-content”]
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Queso Fresco
Grilled Corn on the Cob with Garlic Butter, Fresh Lime and Queso Fresco
My family adores Jersey fresh corn and we love to find unique ways to dress it up. This recipe was originally from one of our favorite cook books by Bobby Flay- Boy gets Grill. It’s a great as a side snack or a compliment to your BBQ.
INGREDIENTS
For garlic butter:
For the corn:
DIRECTIONS
Garlic Butter: Combine the butter and garlic in food processor or with a mixer until smooth (or by hand let the butter get really soft and use a wooden spoon). Season to taste with salt and pepper.
Heat grill to high. Place the corn on the grill, close grill hood and cook for 15-20 minutes, turning occasionally until steamed through and hot but still crisp. Unwrap husks from the corn and immediately spread or brush garlic butter. Squeeze the limes on top and sprinkle with cheese. Serve immediately.
[print-me target=”.post-content”]
White Peach Bruschetta with Ricotta and Prosciutto
White Peach Bruschetta with Ricotta and Prosciutto
Summer cooking is all about ease. Minimizing your time in the kitchen while still making delicious meals is what we strive for during these warm months. As suggested by The Dinner Guide from Williams Sonoma, you can just add a salad to make this hearty bruschetta a meal. These ingredients would also work well on a flatbread or pizza!
INGREDIENTS
DIRECTIONS
In small saucepan over medium heat, simmer vinegar until reduced by half, 3-4 minutes. Let cool. Preheat Panini press on “sear” setting (or preheat grill pan to medium high). Generously brush both sides of bread slices with 1/3 cup of oil. Working in batches, place bread on Panini press and close lid (or place on hot pan and cook both sides until browned (2-3 minutes). Set aside. Working in batches, arrange nectarine slices on Panini press or grill pan. Close lid or tent with foil. Cook until peaches are nicely marked on both sides, about 2 minutes. Spread 1 ½ tbsp. ricotta cheese on each bread slice. Drape prosciutto on top, dividing evenly. Top with peach slices. Put arugula in small bowl. Lightly drizzle arugula with oil. Top bruschetta with arugula. Drizzle with reduced vinegar. Sprinkle with salt and serve immediately.
Wine Recommendation:
This dish would pair nicely with a Chenin Blanc (sweeter light white wine) or a Prosecca (sparkling white wine).
[print-me target=”.post-content”]