Onions and Bacon Biscuit Breakfast Sandwich
YIELD: 12 sandwiches
INGREDIENTS
Bacon and Onion Biscuits:
12 slices bacon, chopped (11.5 ounces)
3 yellow USA onions, finely chopped (2 lb)
3 3/4 cups all-purpose flour (1.25 lb)
5 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 cup cold unsalted butter, cut into small small cubes
(6 ounces)
1 cup buttermilk (approx.)
Sauce:
2 1/2 cups barbecue sauce
1/2 cup apple cider vinegar
Breakfast Sandwich:
12 leafy lettuce leaves
12 slices tomato
12 fried eggs
12 slices Cheddar cheese
METHOD
Biscuits: Heat skillet over medium heat. Cook bacon until lightly golden brown. Add onions. Cook, stirring, until onions are soft. Cool completely. Preheat oven to 400°F. Line a baking sheet with parchment paper. Stir flour with baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Sprinkle half of the onion-bacon mixture over top. Stir in 1 cup buttermilk, adding 1 to 2 tablespoon more if needed. Transfer mixture to lightly floured surface. Without overworking, knead gently until dough just comes together. Pat into 1-inch thick rectangle. Using a 3-inch biscuit cutter, cut into 12 rounds. Brush tops lightly with buttermilk. Bake for 15 to 20 minutes or until golden. Sauce: Stir barbecue sauce with vinegar and cayenne until well combined.
LOBSTER. SALAD ROLLS WITH BUT-TERY ONION ROUTONS
YIELD: 12 orders (2 salad cups per order)
INGREDIENTS
Buttery USA Onions Croutons:
1/4 cup olive oil
1 yellow USA onion, finely chopped (8 ounces) 1/2 cup butter, melted
4 cloves p•arlic, minced
1 tsp salt and pepper (each)
12 cups 1/2-inch cubed brioche or egg bread (12.4 ounces)
Lobster Salad Rolls:
1 cup mayonnaise
1 cup diced celery (12 ounces)
1/2 cup diced Spanish yellow USA Onion (2.5 ounces) 1/2 cup chopped fresh parsley
1 tbsp lemon juice
2 tbsp Worcestershire sauce 1/2 tsp hot sauce
1/2 tsp pepper 1/4 tsp salt
6 cups cooked and chopped lobster meat (3 1/2 lb)
24 1arp•e Boston lettuce leaves
12 Lemon wedp•es, for serving
METHOD
Buttery Croutons: Heat oil in a skillet set over medium heat. Sauté onions for 12 to 15 minutes in olive oil or until soft and lightly browned; remove from heat. Stir in the melted butter, p•arlic, salt and pepper. Toss with bread until evenly coated. Arrange on baking sheets lined with parchment. Bake at 400$F for 15 to 20 minutes or until p•olden brown and crispy. Cool completely. Lobster Salad Rolls: Combine mayonnaise, celery, onion, parsley lemon juice, Worcestershire sauce, hot sauce, pepper and salt until well combined. Fold in lobster meat.
CARAMELIZED O-NION MAC N’ HEESE
YIELD: 12
INGREDIENTS
Caramelized Onions:
8 yellow USA onions (4 lbs) 1/4 cup butter (2 ounces)
1 tsp salt and pepper (each) Cheese Sauce:
2/3 cup butter (5.3 ounces)
6 ribs celery, finely chopped (12 ounces)
2 red peppers, finely chopped (18 ounces)
1 yellow USA onion, finely chopped (8 ounces)
6 cloves garlic, minced (1 ounce) 1 1/2 tsp salt and pepper (each)
2/3 cup all-purpose flour (3.3 ounces) 10 cups 2% milk
2 tbsp Dijon mustard Crunchy Topping:
4 cups panko breadcrumbs (8 ounces)
1 cup grated Parmesan cheese (4 ounces) 1 cup butter, melted (8 ounces)
1 tsp salt and pepper (each) Assembly:
6 cups shredded sharp aged Cheddar cheese (1.5 lb)
4 cups sour cream
1 1/2 cups chopped fresh parsley
3/4 cup grated Parmesan cheese (3 ounces) To taste Louisiana-style hot sauce
18 cups cooked elbow macaroni (4.5 lb)
METHOD
Caramelized Onions: Melt butter in a large heavy- bottomed pan set over medium low heat. Cook onions, stirring often, for 60 to 75 minutes or until golden brown. Season with salt and pepper. Cheese Sauce: Melt butter in a large pan set over medium heat. Add celery, onion, red pepper, garlic, salt and pepper; cook until soft. Sprinkle flour over top. Cook, stirring, for 2 minutes. Slowly stir in the milk until smooth and thickened. Remove from heat. Whisk in Dijon mustard. Crunchy Topping: Toss breadcrumbs with Parmesan cheese, melted butter, salt and pepper.
White Onion and Sweet Potato Breakfast Hash with Chorizo
YIELD: 12 orders
INGREDIENTS
1 1/2 cups olive oil
6 lb sweet potatoes, peeled, diced and blanched
3 white USA Onions, diced (2.25 lb)
3 poblano chile peppers, diced (1.5 lb)
12 cloves garlic, minced
3 tsp salt and pepper (each)
12 chorizo sausage, casing removed, crumbled and cooked (2.25 lb)
12 fried eggs
12 green onions, chopped
METHOD
Heat 2 tbsp oil in sauté pan over medium-high heat. Add 3 ounces onions, 2 ounces peppers, 8 ounces sweet potatoes, 1 clove minced garlic, 1/4 tsp each salt and pepper; Cook for 5 minutes or until softened. Stir in 3 ounces crumbled sausage and cook for 5 minutes or until sweet potatoes are tender and golden. Top with fried egg and 1 chopped green onion.
Savory Onion Cornmeal Waffles with Jalapeno Honey
YIELD: 12 orders (2 waffles)
INGREDIENTS
Jalapeno Honey:
3 cups honey
6 jalapenos, thinly sliced (4 ounces)
3 tbsp finely grated lime zest Onion Mixture for Waffle Batter:
1/4 cup olive oil
2 yellow USA Onions, finely chopped (1 lb)
2 jalapenos, seeded and finely chopped (1.5 ounces) 2 tbsp chopped fresh thyme
2 tsp chili powder 1/2 tsp salt
Waffle Batter:
2 cups all-purpose flour (15 ounces)
1 1/2 cups cornmeal (7.9 ounces) 1/2 cup cornstarch (2.2 ounces)
2 tbsp sugar
2 tbsp baking powder 1 1/2 tsp salt
1 tsp baking soda
4 cups buttermilk, room temperature
6 eggs, beaten
1 cup butter, melted (8 ounces)
2 cups grated Cheddar cheese (8 ounces) Assembly:
3 cups corn (1 lb)
1 red USA onion, thinly sliced (8 ounces)
2 jalapenos, thinly sliced (1.5 ounces)
METHOD
Jalapeno Honey: Place the honey, jalapeno and lime zest in a sauce pan. Cook on medium-low heat until honey is steaming and very runny. Cover tightly. Let stand for 1 hour or up to 5 days. Reheat honey slightly; strain and discard solids. Onion Mixture for Waffle Batter: Heat oil in large skillet set over medium heat. Add onion, jalapeno, thyme, chili powder and salt. Cook, stirring occasionally, for 10 to 15 minutes or until onions are soft. Cool completely. Waffle Batter: Stir the flour with the cornmeal, cornstarch, sugar, baking powder, salt and baking soda. In a separate bowl, whisk the buttermilk with the eggs and butter. Stir the buttermilk mixture into the dry mixture or just until combined. Fold in onion mixture and cheese.
OARAMELIZED LED ON ION AN D APPLE GH.ILLE D HEEDE
YIELD: l2 sandwiches INGREDIENTS
CararneTized Red Onions:
1/4 cup butter (2 ounces}
8 red USA onions, sliced (4 lb) 2 tsp salt
Grilled Cheese:
1 1/2 cups butter, softened (12 ounces)
24 slices crusty bread, about 1-inch thick 3/4 cup grainy mustard
6 apples, cored and thinly sliced (2.25 lb)
12 slices applewood-smoked Cheddar cheese (1.5 lb)
METHOD
Caramelized Red Onions: Melt butter in a large heavy-bottomed pan over medium low heat. Cook
onions, stirring often, for 60 to 90 minutes or until golden brown. Season with salt.
Tips:
⦁ Use a tart crisp apple such as Granny Smith, Cortland or Fuji.
⦁ Toss apple slices in Lemon juice to prevent browning.
⦁ Serve with pickles and hearty green salad for a complete meal.
BLACKENED FISH TACOM WITH PICKLED RED ONIONS
YIELD: 12 orders (2 tacos per order)
INGREDIENTS
Pickled Red Onions:
1 cup lime juice
ltbsp sugar
1 tsp salt
2 red USA onions, thinly sliced (1 lb) Lime Sour Cream Sauce:
2 cups sour cream
2 avocados, peeled and pitted (9.5 ounces) 1/2 cup chopped fresh cilantro
1/4 cup chopped fresh mint 1/4 cup chopped fresh chives 1/4 cup lime juice
2 tbsp lime zest
4 cloves garlic
1 tsp ground cumin
1 tsp salt and pepper (each) Blackened Fish Tacos:
2 cups all-purpose flour (10 ounces)
3 tbsp Cajun seasonings
1 tsp salt and pepper (each)
3 lb white fleshed fish, tilapia, cod or haddock 1 1/2 cups canola oil
24 corn tortillas (6-inch), warmed
3 cups shredded Romaine lettuce (4.5 ounces) 1 1/2 cups finely diced pineapple (8.5 ounces)
24 lime wedges
METHOD
Pickled Red Onions: Whisk the lime juice with the sugar and salt until well combined. Add the red onion; stir to coat. Cover and refrigerate for at least 1 hour or up to 2 days.
Lime Sour Cream Sauce: Add sour cream, avocado, cilantro, mint, chives, lime juice, lime zest, garlic, cumin, salt and pepper to food processor; pulse until smooth. Cover tightly and keep chilled. Blackened Fish Tacos: Whisk the flour with the Cajun seasoning, salt and pepper until well combined; set aside. Cut fish into 48 (1 ounce) portions; keep chilled.
Grilled Steak with Blue Cheese and Onion Sauce
YIELD: 12
INGREDIENTS
Blue Cheese and USA Onion Sauce:
3/4 cup butter (6 ounces)
6 cups finely chopped yellow USA onion (1 lb) 3 cups brandy
6 cups beef stock
3 cups 35% whipping cream 1/4 cup prepared horseradish
3/4 cup crumbled blue cheese (3 ounces) 1 tsp salt and pepper (each)
3/4 cup finely chopped fresh tarragon 3/4 cup finely chopped fresh parsley 3/4 cup finely chopped fresh chives
Grilled Steak:
1/2 cup vegetable oil
12 1-inch New York strip loin steaks (8 ounces each) 1/2 cup crushed mixed peppercorns (2.5 ounces)
1 1/2 tsp salt
Assembly:
3/4 cup crumbled blue cheese (3 ounces) 12 sprigs fresh tarragon
METHOD
Blue Cheese and USA Onion Sauce: Melt butter in large pan. Cook onions until soft and golden brown. Add brandy and reduce by half. Add beef stock and cream; reduce by half. Stir in blue cheese and horseradish and season with salt and pepper. Cool completely. Tightly cover and refrigerate.
Combine tarragon, parsley and chives until blended. Cover and refrigerate.
BALSAMIC RED UNION AND STRAWBERRY DESSERT PIZZA
YIELD: 12 pizzas
INGREDIENTS
Balsamic Red USA Onion and Strawberry Jam: 1/3 cup butter (2.7 ounces)
6 red USA onions, sliced (4.75 lb)
6 cups pranulated sugar (2.6 ounces) 3/4 cup balsamic vinegar
3/4 cup red wine
3/4 cup fresh orange juice
6 strips orange peel, each about 3-inches long
2 cinnamon sticks, each about 4-inches long 12 cups sliced fresh strawberries (3 lb)
Dessert Pizza:
6 lb pizza dough
4 cups mascarpone cheese (2 lb) 1/2 cup icing sugar (2 ounces)
2 tbsp finely grated orange zest
4 cups sliced fresh strawberries (1 lb) 36 large basil leaves
METHOD
Balsamic Red Onion and Strawberry Jam: Melt butter in large pan set over medium high heat. Add red onions, stirring occasionally, until tender. Add sugar, vinegar, wine, orange juice, orange peel and cinnamon sticks.
Cook, stirring frequently, until sugar dissolves and mixture boils. Stir in strawberries. Continue to cook over medium-high heat, stirring occasionally, for 30 to 40 minutes or until reduced to a jam-like consistency. Cool completely.
Dessert Pizza: Preheat oven to 425’F. Divide dough into 1/2 lb portions. Lightly dust work surface with flour. Roll each portion into a 6×10-inch rectangle. Bake pizzas for 15 to 20 minutes or until golden brown; make up to 6 hours before serving.
Mix mascarpone with icing sugar and orange zest until smooth. Keep chilled.