Wednesday, June 18, 2008

It's a fine chop you've gotten us into

If any of my family can remember what I was going to use this pix for, please let me know. It seems a shame to let this photo go unused and I can assure you I did use the subject for something. I'd never let that lovely pile of fresh, finely chopped red onion go to waste. Some may keep a Kosher kitchen; I keep a Green kitchen as do the other cooks here in the PBE Kitchens. If you search "being green" here on our blog you'll get the idea.

What should I do with this scrumptious little pile of onions? This is not a contest, I'd just like some ideas. How do you use red onions? Raw, cooked, creamed or blanched. Maybe you never use them and I bet that's a good story. Give me suggestions, either e-mail (pbetouffee@gmail.com) or comments. I'd love to recreate that juciy little mountain of chop with my razor sharp Santoku.

6 comments:

Doodles said...

I bet it was to show off that cool new knife my dear.

Me I would caramelize that lovely pile of red onions........and maybe use them in a sauce for a bbq'd rib eye or a bbq'd chicken thighs.

Moon said...

BBQ'd rib eye, that sounds great.

wheresmymind said...

I got a santuko with my knife set and I thought I'd use it more than I actually do *shrug*

Moon said...

Jeff, I use the santoku all of the time because I love the weight and balance. I'd guess that's what's most important for me in knives, how does it feel in my hand. I have some more expensive knives that are always sharp because they never get used.

Sylvie said...

Moon, how did your new smoker work out?

Moon said...

Sylvia, I'm hoping to get a post up today. I've question, many questions but it was very good.