Red Wine Caramelized Onion Flatbread with Blistered Tomato and Shaved Parmesan

Ingredients:

2 ea. Naan
1 qt. sliced red onion
2 oz canola oil
1 cup red wine
2 oz red wine vinegar
¼ cup brown sugar
1 sprig thyme
2 cup cherry tomato
2 oz parmesan (block)
2 oz fresh basil
Kosher salt to taste
Black pepper to taste

Directions:

Preparation:
In a 12-inch sauté pan over medium heat add canola oil sliced red onion, sprig of thyme and salt and pepper to taste. Cook until the onions start to caramelize. Deglaze the pan with red wine and red wine vinegar. Cook until the wine has evaporated. Add brown sugar and cook until it melts into the onions. Check seasoning and set aside.

Blistered Tomato Preparation:
In a 12 inch sauté pan over high heat let the pan get very hot. Toss the cherry tomatoes in 1 tsp of canola oil and add the blazing hot pan. Toss the tomatoes as they blister. Once they start to release some liquid place them on a sheet tray.

Assemble:
Grill the naan or flatbread on both sides. Brush the naan with the caramelized red onions. Top with the blistered tomatoes, shaved parmesan, and torn basil. Cut the naan into 4 pieces and serve.

Cochinita Pibil – Onion Street Tacos

Ingredients:

Serves 8

15 Black Peppercorns
2 Cinnamon, Mexican Canela – 1 inch
1 tsp dried Oregano
1/2 tsp Cumin seeds, whole
3 Cloves
1/4 tsp Allspice, ground
1 cup Orange Juice
2 tbsp Lime Juice
1 cup Bitter Orange Juice
4 oz Achiote Paste, crumbled
1 tbsp Salt
5 Garlic Cloves, coarsely chopped
6 lb White Onions
1 pkg Banana Leaves

GARNISH:
8 Corn Tortillas
1 bunch Cilantro
4 Radishes
8 fl oz Tomatillo Salsa
4 fl oz Cotija Cheese

Directions:

  1. Place all the spices and herbs in a spice grinder, grind well. Transfer to the blender, along with the juices, achiote paste, salt and garlic cloves. Blend well until smooth.
  2. Cover the onions with the marinade, toss well, until evenly coated, let it rest cover and refrigerated for at least 1 hour.
  3. Discard the though edge of the leaves, wash them under cold water, trying not to brake them. Pat dry.
  4. Using tongs, pass the leaves over high medium flame, quickly, just to soften them, about 5 seconds. Flip and repeat in the other side. Wipe to remove any white spots or dirt.
  5. Preheat the oven to 350ºF.
  6. Line a hotel pan with the banana leaves, cover the bottom, and the sides, overhanging.
  7. Place the marinated onions, scraping all the marinade with a spatula, on top of the banana leaves.
  8. Fold the overhanging leaves, and cover the top with more leaves, cover tightly with heavy duty aluminum foil.

Philly Cheesesteak Egg Roll

Ingredients:

1 1/2 tbsp butter
1 green bell pepper chopped
1/2 cup onion chopped
1 pound boneless rib eye steak sliced or coarsely chopped
salt and pepper to taste
6 slices provolone cheese
12 egg roll wrappers
1 quart oil for frying
Butter Milk Dressing

Directions:

  1. Melt half of the butter in a large pan over medium high heat. Add the peppers and onion and cook 3-4 minutes or until softened.
  2. Remove the vegetables from the pan and cover to keep warm.
  3. Melt the other half of the butter and add the rib eye to the pan. Season with salt and pepper to taste.
  4. Cook the steak for 3-4 minutes or until browned and just cooked through.
  5. Place the peppers and onions back into the pan with the steak.
  6. Lay out an egg roll wrapper and place 1/2 of a slice of cheese in the center.
  7. Spoon approximately 2-3 tablespoons of steak filling onto each egg roll wrapper and fold according to package directions, using water to seal the edges of the wrappers as you go.
  8. Pour 2-3 inches of oil into a deep pan. Heat the oil to 350 degrees.
  9. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
  10. Drain on paper towels, then serve with dipping sauce of your choice.

French Onion Dip

Ingredients:

1½ cups Gills’ diced yellow onion
2 tbsp unsalted butter
1 tsp kosher salt
1 clove garlic, minced
2 tsp Worcestershire sauce
1¼ cups sour cream
¼ cup mayonnaise
⅛ tsp cayenne pepper
¼ tsp freshly ground black pepper

Directions:

  1. In a frying pan melt butter over medium-high heat.
  2. Add the onion and salt and cook about 20 minutes, stirring often, until soft and caramelized.
  3. Add the garlic and cook for 1 minute. Remove the pan from the heat.
  4. Add the Worcestershire sauce and stir, scraping up the browned bits from the pan bottom.
  5. Transfer the onion to a small bowl and let cool to room temperature.
  6. In a bowl, stir together the sour cream, mayonnaise, cayenne pepper and black pepper.
  7. Stir in the onion.
  8. Cover with plastic wrap and refrigerate for at least 30 minutes or up to 1 week.

This dip is a party favorite recipe made from sour cream, mayonnaise, cayenne pepper, garlic, and ground pepper.  Makes about 2 cups.

Red & White Onion Tapenade

Ingredients:

⅓ cup Gills’ chopped white onions
⅓ cup Gills’ chopped red onions
1 clove garlic
6oz pitted Kalamata olives
2 tbsp capers, rinsed and drained
1 tbsp grated lemon peel
1 tbsp fresh thyme leaves
¼ cup olive oil
toasted baguette or rustic bread slices

Directions:

  1. In food processor with motor running, drop in garlic and chop. Turn off motor and add olives, onions, capers, lemon peel and thyme. Pulse to chop to coarse consistency.
  2. Add olive oil and pulse to just blend keeping texture in mixture.
  3. Serve with toasted baguette or rustic bread slices.

Easiest and tastiest tapenade recipe. Serve with toasted baguette or rustic bread slices.

Creamy Spinach Dip in Sourdough Bread Bowl

Ingredients:

1 cup Gills’ diced yellow onions
1 large San Francisco sourdough bowl
2 tbsp olive oil
2 cloves garlic
1 bag spinach
1 cup whipped cream cheese
1 cup sour cream
salt and pepper to taste

Directions:

  1. Heat a large sauté pan to a medium-low heat and add oil.
  2. Sauté onion until translucent and a bit of color has formed.
  3. Dice garlic and stir into onions. Sauté for 2 minutes or until aromatic.
  4. Add spinach and cook down until spinach is wilted.
  5. Remove the pan from heat and let cool for 20 minutes.
  6. Add cream cheese and sour cream and mix well.
  7. Add salt and pepper to taste. Transfer mixture to the refrigerator and let cool overnight.
  8. Hollow out the majority of the bread bowl, leaving the walls in tact to form a nice bowl shape. Fill the bowl with spinach dip and serve with sourdough cubes made from the discarded bread.

The best creamy dip and appetizer for parties or special occasion. Quick and easy to make with only a few ingredients!

Baja California Pico de Gallo (Fresh Tomato Salsa)

Ingredients:

1 cup Gills’ diced yellow onions
2 limes
1 lemon
8 Roma tomatoes
2 jalapeños
1 bunch cilantro
1 pinch cumin powder
salt and pepper to taste

Directions:

  1. Squeeze the juice of the lemon and limes into a bowl.
  2. Finely dice tomatoes and jalapeños roughly the same size as the pre-diced Gills’ onions.
  3. Add tomatoes, jalapeños and onions to the bowl of juice.
  4. Wash and roughly chop the cilantro, then add to bowl.
  5. Add a pinch of cumin and salt and pepper to taste.
  6. Mix thoroughly and enjoy!

Sweet Corn Bread Thanksgiving Stuffing

Ingredients:

1 (19 oz) Gills’ holiday sized diced celery and onion
3 boxes Jiffy corn bread mix
1 cup olive oil
2-3 large carrots
2 cloves garlic
¼ cup fresh thyme
4 eggs
2 cups chicken or turkey stock
1 tbsp salt
½ tbsp pepper

Directions:

  1. Pre heat the oven to 350 degrees.
  2. Prepare Jiffy cornbread mix according to instructions. Let cool.
  3. Crumble cornbread into large chunks in a large mixing bowl.
  4. Dice carrots and garlic.
  5. Remove thyme leaves from the stems.
  6. Add a quarter cup of olive oil to a large sauté pan and bring to a medium-high heat.
  7. Sauté celery, onions, carrots and garlic for about 10 minutes or until soft.
  8. Remove from heat to let cool, add to the bowl of cornbread.
  9. Add fresh thyme, salt and pepper to the bowl. Crack eggs into the bowl and mix by hand until cornbread soaks up all the egg.
  10. Lightly press mixture into a greased casserole dish. Pour chicken stock over the stuffing. Bake stuffing for 45 minutes or until fluffy and firm.
  11. Remove, let cool and enjoy!

Pickled Eggs

Ingredients:

½ cup Gills’ pickled onions, drained from juice
2 cups pickled onion juice
6 hard-boiled eggs, peeled

Directions:

  1. Place eggs in a glass jar, layering with the pickled onions. Add juice to cover.
  2. Put lid on the jar and refrigerate for 2 days to let marinate.

Beet Pickled Eggs

Ingredients:

½ cup Gills’ pickled onions
1 cup beets, chopped into 1” pieces
1 cup beet cooking water
2–3 cups pickled onion brine to cover the eggs (depends on the jar and size of chopped beets)
3 pods cardamom
2 star anise
6 hard-boiled eggs, peeled

Directions:

  1. Cook beets in water. *Save the cooking water
  2. Place eggs in a jar, layering the pickled onions and beets among the eggs.
  3. Combine beet juice and pickled onion brine and pour over the eggs.
  4. Cover, refrigerate and store for a week to blend flavors until the eggs turn pink.

*You can use whole canned beets and drain the juice from the can for the liquid

Curried Pickled Eggs

Ingredients:

½ cup Gills’ pickled red onions, drained from brine
2 cups pickled onion brine
3 pods cardamom
1 tsp mustard seeds (yellow or brown)
1 tbsp yellow curry powder or curry paste
6 hard-boiled eggs, peeled

Directions:

  1. Combine onion brine and spices.
  2. In a jar, layer pickled onions among the hard boiled eggs, then pour the brine over them.
  3. Cap the jar and store refrigerated for at least 3 days to let flavors permeate the eggs.

Sauteed Onion Dressing

Ingredients:

⅔ cup Gill’s chopped red or white onions
2 tsp olive oil
1 tsp balsamic vinegar
2 tsp grated lemon rind
3 tbsp fresh lemon juice
2 tsp Dijon style mustard
2 tsp honey
1 small clove garlic, finely chopped
¼ tsp salt
¼ tsp ground black pepper
1 package prepared salad mix
⅓ cup pecans, toasted
1 pear or apple, thinly sliced
2oz crumbled bleu cheese

Directions:

  1. Heat oil in small skillet and sauté onions for 3 to 4 minutes. Stir in vinegar and cook additional 4 minutes, cool.
  2. Combine lemon rind and juice, mustard, honey, garlic, salt and pepper in small bowl. While whisking, drizzle in oil. Stir in onion.
  3. Mix salad greens, pecans, pears or apples, in large salad bowl. Add dressing and toss. Top with cheese.