FRENCH ONION SOUP
1 tablespoon butter
2 pounds Vidalia or sweet onions, sliced julienne
¼ teaspoon fresh thyme, chopped
½ cup sherry
2 quarts chicken stock
baguette, ½-inch thick slices
Swiss or Gruyère as garnish
Sauté onions in oil in large stockpot until browned. Deglaze with sherry and let reduce. Add stock and thyme and simmer 1 hour. Season to taste with salt and pepper.
Place baguette slices on sheet pan. Bake at 350 F for 10 minutes or until golden brown.
Place soup into serving bowls or crocks, place 2 croutons over top and sprinkle top with cheese and place under broiler 2 additional minutes until melted. Sprinkle fresh thyme leaves over top as garnish.
Recipe courtesy of chef John Szymanski, CP-FS, CEC, CCA, food safety manager for Kroger.
MARINADE FOR GRILLING BEEF, VEAL, LAMB OR POULTRY
2 tablespoons finely chopped garlic
1 tablespoon chopped fresh rosemary
1 tablespoon chopped sage
1 tablespoon chopped marjoram (or oregano)
2 tablespoons extra-virgin olive oil
2 teaspoons ground black pepper
Two 5- to 8-ounce steaks (or lamb chops, veal or poultry)
Combine ingredients into a bowl and mix.
Season both sides of meat with salt. Rub a generous amount of marinade on both sides and let sit for up to a couple of hours.
Grill to your desired temperature.
As a bonus, you can use the marinade for roasting potatoes.
Recipe courtesy of chef Jamie Adams of il Giallo Osteria & Bar.
LEMON PEPPER KING SATAY
1 pound king oyster mushrooms, caps removed
5 tablespoons olive oil (divided,
3 tablespoons/2 tablespoons)
2 lemons, juiced (approximately ¼ cup)
1 garlic clove, finely minced
1 teaspoon sea salt
½ tablespoon fresh cracked black pepper
Soak wooden skewers in cold water for at least 30 minutes prior to cooking to prevent burning or use metal skewers.
Heat a cast-iron pan to medium heat and pour in 2 tablespoons olive oil, then add mushrooms.
While mushrooms are searing, use a second cast-iron skillet or other heavy bottomed pan to press them down for 2 to 3 minutes.
Flip the mushrooms, add 2 to 3 tablespoons of water to the pan and repeat for an additional 2 to 3 minutes.
Pull from heat and allow pressed mushrooms to cool on a work surface.
Slice vertically into strips, then pierce and weave with skewers. Transfer to plate or dish for marinating.
In small bowl, whisk together the lemon juice, 3 tablespoons olive oil, salt, pepper and garlic.
Pour over the skewers and let sit for 30 to 60 minutes.
Heat a cast-iron grill pan or charcoal grill on medium heat, brush oil mixture, add skewers and cook for 3 to 5 minutes on each side. Serve hot with fresh squeezed lemon!
Recipe courtesy of Happy Seed, LLC.