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Originally Posted by !@#$%!
thanks chef!
the red onion rules.
here is my repayment for the favor. try making this for your fun:
slice some red onion like feathers (traveling down the meridians from the center). thin. not rings or half rings, not cubes. thin feathers.
rinse with cold water / shake the water off / pat dry whatever
add seasalt
add fresh lime juice
a trickle of a oil (neutral, olive works well too)
fresh chopped chili pepper-- something with more flavor than bite
if you wanna cheat (in a good way), a sprinkle of msg
if lacking limes, red or apple vinegar can work
i know you'll be tempted to add cilantro but try not to. if you need a spot of color try maybe a tiny amount of parsley but chopped very small & sprinkled lightly. you could try some cilantro but do not succumb to the temptation of adding a lot of it and going mexican. it's an onion thing, not a cilantro thing.
DO NOT add tomatos or you'll end up with some kind of salsa for chips. this is more of a flavorful garnish not a dip.
the main thing here are the onion and the lime, the chili pepper is to add an accent but not to overpower.
toss and let it ripen for a few minutes and serve it inside pork sandwiches with crusty bread. or over some beans. or with a fried fish fillet. or with a steak, even. great with a crisp lager or pilsner beer.
do NOT prepare it in advance because after an hour or so it will become soggy-- though the flavor may deepen in the fridge the texture will be a bit crap. i've eaten it up to a day old, in desperation, but it's kinda like leaving a camembert in the sun.
enjoy!
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great. gonna try it really reduced... just with lime juice. "lime-skin" caramelized with some sage. At the step you salt them... that's where it's at. i think "i" want some of that garlicy, harsh taste fo the onion... so, not too long. as I understand you right, you use homegrown onions... you want to keep their "character".
i'm such a jerk
cooking, ha?