NCT's Iron Chef 19: Battle Onion

FryBoy said:
ROSEMARY ROAST CHICKEN WITH

ONION-GARLIC GRAVY​


Chicken is roasted on a bed of onions and garlic. When the bird is cooked through and golden,
the vegetables are pureed with chicken stock to make a thick, rich gravy.

1 whole chicken (about 3½ pounds)
1½ tablespoons olive oil
4 medium onions, cut in large chunks (3 really large onions will do)
1 lemon, cut in quarters, seeds removed
2 fresh rosemary sprigs (about 6 inches each)
8 whole garlic cloves, peeled
1½ cups chicken broth (unsalted canned is fine)
Salt and pepper to taste

Preheat the oven to 450 degrees (yes, I mean 450).

Remove and discard the giblets, rinse the chicken, pat dry and remove excess fat from
around the tail area.

Rub the chicken inside and out with ½ tablespoon of the olive oil, sprinkle with salt and
pepper inside and out.

Stuff the cavity with about ½ to 1 of the chopped onions, 2 wedges of lemon, a sprig of
rosemary, and 4 garlic cloves; close cavity with toothpicks to keep veggies inside.

Use a bit of the remaining olive oil to grease the bottom of a glass baking dish. Place the
remaining onions and garlic in the dish. Drizzle the remaining oil over the onions.

Place the bird breast down on the onion mixture; squeeze juice of another quarter of the
lemon over the chicken.

Roast for about 20 minutes per pound. Check the onion mixture; if it starts to blacken or
stick, add a bit of the chicken broth.

After 30 minutes, turn the chicken breast side up and add ¼ to ½ cup chicken broth to the
onion mixture. Return pan to the oven and roast until the meat in the thickest part of the
leg just loses its pinkness. Add a bit more of the chicken broth if onions start to dry out.

Remove the chicken to a platter.

Scrape the onion mixture into a medium sauce pan. Season with salt and pepper to taste.

Add the leaves from the remaining rosemary (discard stem) to taste. Squeeze in the juice
of the remaining lemon quarter. Puree with a hand blender, adding remaining broth if the
gravy is too thick. Bring pureed mixture to a boil to meld flavors.

Cut the chicken in serving pieces and serve with the gravy.

(NOTE: if you don’t have a hand blender, which is also called a wand or immersion
blender, put onion mixture and other ingredients in a food processor or regular blender,
puree, then transfer to sauce pan.)
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THIS sounds awesome!! copied and saved!!
 
INDIAN LAMB WITH ONIONS
Kaliya
(Pressure Cooker Recipe)

3 tablespoons vegetable oil
2 small onions (or 1 large – about 9 ounces total weight)
1 1- to 2-inch piece fresh ginger
6 cloves garlic
2 hot green chilies (such as serrano)
1 14½-ounce can of chopped tomatoes, with juice
1 6-ounce container of plain yogurt (low fat is okay)
1 teaspoon ground roasted cumin seeds (see note A)
1 teaspoon salt
1½ pounds boned shoulder of lamb, cut into 1½-inch chunks
1 teaspoon garam masala (Indian spice mixture – see note B)

1. Put oil in 5-quart or larger pressure cooker; do not heat yet.

2. Peel onions and slice into thin rings; cut rings in half (cut in quarters if
using one large onion); add to pressure cooker.

3. Peel ginger and slice thinly, then cut slices into matchstick pieces; cut
in half or quarters lengthwise and add to pressure cooker.

4. Peel and finely chop garlic; add to pressure cooker.

5. Thinly slice chilies; do not remove seeds; add to pressure cooker

6. Add tomatoes and their juices, yogurt, ground cumin, salt, and lamb
to pressure cooker and mix well.

7. Cover and lock pressure cooker; cook over medium heat for 5
minutes, then turn heat to high and bring to high pressure; reduce
heat and cook for 15 minutes more, adjusting heat as necessary to
maintain high pressure.

8. Remove from heat and reduce pressure by quick release method;
add the garam masala and stir it in.

9. Return pan to stove and cook uncovered over high heat for about 10
minutes, stirring gently until the sauce is reduced and quite thick.

10. Serve with plain basmati rice.

Notes:

A. Roast cumin seeds in a small, heavy skillet until they are just lightly
browned and fragrant, about 5 minutes; grind with a mortar and pistil
or in a spice grinder until reduced to a fine powder.

B. Garam masala, which in Urdu means “hot paste,” is a mixture of many
different spices (don’t confuse it with western-style “curry powder”).
There are significant variations in the blend from region to region. If
you don’t have an Indian market near you, you may be able to find it
in the spice section of your supermarket (Spice Islands makes a good
version), or you can make your own from any of the numerous
recipes available on the Internet.
 
PORK CHOPS WITH ONION MARMALADE

4 inch-thick boneless pork loin chops
1 teaspoon dried rosemary, crushed in mortar & pestle
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 large onions, halved lengthwise and thinly sliced crosswise
½ cup water
¼ cup balsamic vinegar
¼ cup red currant jelly

Trim most of fat from chops, pat dry, and sprinkle evenly on both sides with rosemary,
salt and pepper.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking,
brown chops, turning once, about 5 minutes total. Transfer to a plate.

Add onions to fat remaining in skillet and cook over moderately high heat, stirring, until
browned, about 5 minutes.

Add water, vinegar, and jelly and bring to a boil, stirring, until jelly melts.

Reduce heat, cover, and simmer until onions are very tender, about 25 minutes.

Return pork and juices to skillet. Cover and cook over moderate heat, turning once, until
thermometer inserted horizontally into a chop registers 145°F and almost all of liquid
has evaporated, about 12 minutes (if juices evaporate, add 1 or 2 tablespoons water to
skillet to keep onions from sticking).

Remove from heat, partially cover, and let stand for 10 minutes.

Serve chops with onions.
 
INDIAN GLAZED SALMON

1½ Tablespoons Brown Sugar, Firmly Packed
1 Teaspoon Ground Coriander
½ Teaspoon Ground Fennel Seeds (crush in mortar)
¼ Teaspoon Cayenne
¼ Teaspoon Ground Cardamon
¼ Teaspoon Ground Cumin
¼ Teaspoon Salt
1/8 Teaspoon Ground Pepper
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Cinnamon
½ Tablespoon Lemon Juice
1 Tablespoon Melted Butter
2 Boneless Salmon Fillets, with Skin (1-inch thick, 6 ounces each)
1 Sweet Onion (about ½ pound)
1 Tablespoon Finely Chopped Fresh Cilantro
Lemon Wedges

1. Adjust oven rack so that it is about 7 inches from broiler, and then
preheat oven to 400 degrees.

2. Line a 9” X 12” baking dish with aluminum foil.

3. Measure all the spices and mix together in a small bowl or
measuring cup. Add the lemon juice and melted butter, and mix
to form a paste.

4. Cut off ends of onion, peel it, and cut in half lengthwise ( from end
to end). Stand each half on end and cut into ¼-inch pie-shaped
wedges. Break apart pieces and set aside.

5. Rinse salmon pieces and pat dry. Put in foil-lined baking dish,
leaving about 1 inch between them.

6. Scatter onion pieces around salmon.

7. Use a spoon or pastry brush to coat top and sides of salmon with
the spice mixture (use all of it).

8. Bake salmon for 15 minutes at 400 degrees, then turn on broiler.

9. Broil for about 4 to 6 minutes, until top of salmon is well browned.

10. Use spatula to remove salmon and onions from pan (leave
salmon skin in pan) and put on serving plate.

11. Sprinkle with chopped cilantro and put lemon wedges on plates.

Serve with rice (preferably Indian basmati rice) and a veggie.

Note: This works with just about any spicy sauce -- BBQ, etc. -- instead of the Indian spices.
 
PANCETTA, ONION & PARSLEY PASTA SAUCE

This simple dish is superb and wine friendly. It's from Marcella
Hazan's Marcella Cucina. She writes that she got it from a
trattoria in Chiantigiana, between Florence and Siena. She
includes a lengthy discussion of the varieties of pancetta
found in Italy, but suffice it to say she uses the "regular" stuff,
the kind tightly rolled in a casing, not smoked, commonly
available in the U.S. A little goes a long way.

3 ounces pancetta, cut into thin strips, about 1 cup
3 tablespoons extra virgin olive oil
4 onions, cut in half and sliced very thin, about 5 cups
Salt to taste
Black pepper ground fresh, to taste
3 tablespoons chopped fresh Italian flat-leaf parsley
⅓ cup freshly grated Parmigiano-Reggiano cheese

1. Put pancetta and olive oil in a deep medium skillet and
turn heat to medium; cook 2 to 3 minutes, stirring
occasionally until the pancetta becomes lightly browned
but not crisp.

2. Add the onions, salt to taste (about ½ teaspoon), several
grindings of pepper; stir a few times to mix; turn heat to
low and cover pan; cook about 40 minutes, stirring
occasionally, until onions are very soft but NOT browned
or caramelized in the least — they should be nearly white
when done. (This is essential to achieve the proper
balance between the forwardness of the pancetta and the
sweetness of the onions, according to Marcella.)

3. Taste and correct for salt, stir in parsley, and turn off heat.

4. Cook the pasta (Marcella recommends bucatini, spaghetti,
or penne). Drain, add immediately to sauce, mix in the
grated Parmesan, and serve.
 
fryboy have you made these recipes? which did you like best? where are the pictures they sound interesting i'd love to see what they look like finished.
 
JoeV said:
Just got too busy this week to go out and get the ovenproof crocks to make the French Onion Soup. Onions went in a lot of stuff this past week, but I don't count that as an Iron Chef entry.
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I've got 4 you can borrow Joe!! :mrgreen:
 
lilbopeep said:
fryboy have you made these recipes? which did you like best? where are the pictures they sound interesting i'd love to see what they look like finished.
Click to expand...
I never post anything I haven't made and liked. No photos of any of these, though. We probably make the chicken and the salmon the most often, as does my daughter for her family -- although we made the pork dish a couple of weeks ago and it was excellent with the onion marmalade.
 
vyapti said:
Today's dinner was perfect fall football food. I bought a package of Field Roast sausages, got out a container of Nacho Sauce and made this Onion Relish. I rounded things off with ripe cantaloupe and Peep's Rice-A-Roni from last week.

Onion Relish:

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oh yummy hot dog, onion, mustard and NACHO CHEESE!!


thank you for trying my riceroni!! glad you liked it .......... (you did like it?) LOL
 
lilbopeep said:
oh yummy hot dog, onion, mustard and NACHO CHEESE!!


thank you for trying my riceroni!! glad you liked it .......... (you did like it?) LOL
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The rice a roni was good. I didn't use the mushrooms (damn kids!) and guessed a bit low on how much water to add, so it was a little dry. But I'm so glad I can make it myself now. Out of all the name brand and generic varieties I've only found one that doesn't have chicken or cow parts in it (not vegetarian), and it's too salty and a bit expensive. Yours is a wonderful alternative. It'll become a staple in my kitchen for sure. Thanks =)
 
vyapti said:
The rice a roni was good. I didn't use the mushrooms (damn kids!) and guessed a bit low on how much water to add, so it was a little dry. But I'm so glad I can make it myself now. Out of all the name brand and generic varieties I've only found one that doesn't have chicken or cow parts in it (not vegetarian), and it's too salty and a bit expensive. Yours is a wonderful alternative. It'll become a staple in my kitchen for sure. Thanks =)
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you're welcome and glad you liked it. yeah i have needed to add a bit more broth sometimes but not a whole second can. it says at the bottom of the recipe to add more broth if needed but i never measure the extra i use (it wasn't to much extra maybe 1/4 cup). ALSO the undrained mushrooms you didn't use add liquid. it also depends on the day and the rice and the pasta. i have made this with the same amounts and it has come out soupy. sorry about that.
 
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FryBoy said:
I never post anything I haven't made and liked. No photos of any of these, though. We probably make the chicken and the salmon the most often, as does my daughter for her family -- although we made the pork dish a couple of weeks ago and it was excellent with the onion marmalade.
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I take that back -- here's a photo of the Pork Chops with Onion Marmalade:

505441593_GmQQN-X2.jpg
 
FryBoy said:
I never post anything I haven't made and liked. No photos of any of these, though. We probably make the chicken and the salmon the most often, as does my daughter for her family -- although we made the pork dish a couple of weeks ago and it was excellent with the onion marmalade.
Click to expand...
but which do you like best? i am going to try the chicken is that at the top of your list?
 
lilbopeep said:
but which do you like best? i am going to try the chicken is that at the top of your list?
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All are very good, if I don't say so myself! It depends on what you're in the mood for. The chicken is excellent -- serve it with mashed or roasted potatoes and a good plain veggie.
 
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