Curtis Stone Burger With Red Onion Marmalade And Maytag Blue Che Recipes

RED ONION MARMALADE

Steps:

• Halve onions lengthwise and cut into thin slices.
• Heat butter in large heavy skillet set over medium heat.
• When melted and hot, add onions and sugar and stir occasionally until onions are soft and start to caramelize, 10 to 15 minute.
• Add wine and 1/4 cup vinegar and stir until mixture almost comes to a boil.
• Reduce heat and simmer until liquids have evaporated and onion is shiny, 15 to 20 minutes.
• Remove from heat and sprinkle in salt, adding more if needed.
• For tarter taste, stir in another 2 to 3 teaspoons vinegar.
• The marmalade can be prepared 5 days ahead; cover and refrigerate.
• Reheat, stirring, just to warm before using. Makes about 1 1/2 cups.

CURTIS STONE BURGER WITH RED ONION MARMALADE AND MAYTAG BLUE CHE

Steps:

• To prepare the marmalade (I only made 1/2 recipe and it was enough):.
• Melt butter in large saute pan over medium high heat. Add onions and saute until they begin to soften, about 5 minutes.
• Reduce heat to low and continue cooking until onions are tender, about 12 minutes.
• Sprinkle sugar over onions. Add wine and vinegar and bring to a simmer.
• Simmer until liquid evaporates and mixture becomes slightly syrupy, about 15 minutes. Season marmalade to taste with salt and pepper. Keep warm until serving.
• Meanwhile, make the quick aioli (I only used half of this to generously garnish 4 burgers):.
• Whisk mayonnaise, lemon juice, mustard, and garlic in small bowl to blend. Season to taste with salt and pepper.
• To prepare the burgers (Note: I cooked on broiler pan in oven at 500-degrees, original directions below).
• Prepare the BBQ for medium high heat.
• Form seasoned ground beef into four 6-oz patties on baking sheet lined with waxed paper. Flatten patties so they are slightly larger than diameter of buns.
• Drizzle patties with a little oil and sprinkle with salt and pepper.
• Grill patties, oiled-side-down, until browned on bottom, about 3 minutes. Turn patties over and top with cheese, cook 3-4 minutes longer for medium-rare doneness. If necessary, close grill to help melt cheese.
• Brush cut sides of buns lightly with olive oil and grill, oiled-side-down, until lightly toasted with grill marks, about 1 minute.
• Remove buns and burgers from grill and allow burgers to rest for 3 minutes.
• Spread aiolo over bun bottoms. Mound arugula over bun bottoms.
• Place burgers atop of arugula. Top with generous amount of marmalade and then bun tops. Serve immediately.

BALSAMIC ONION MARMALADE

Steps:

• Peel the onions. Cut in half through the root. Thinly slice into half-moon shapes.
• Set electric skillet to 300°F Add oil and wait until it shimmers. Add a layer of onion and sprinkle with a little salt. Continue layering onion and salt until all the onions are in the pan. Cover and let stand, untouched, 20 minutes.
• Sprinkle in black pepper to taste, then sugar. Cook, stirring often, 10 minutes, until onions look fairly dry.
• Add vinegar and cook, covered, stirring occasionally, 1 hour, or until onions are very soft and a dark mahogany brown. Serve warm or at room temperature. It will keep, refrigerated, up to 1 month.

SKIRT STEAK WITH ONION MARMALADE

Steps:

• In a medium saucepan, combine 1/2 cup of the sugar with the wine and bring to a boil, stirring to dissolve sugar. Add red onion, cover and cook over high heat, stirring occasionally, until softened, about 5 minutes. Drain the onion slices and discard the liquid. Return the onion to the pan. Add the remaining 1/2 cup sugar and the red wine vinegar and cook over medium heat, stirring occasionally, until syrupy, about 6 more minutes.
• Meanwhile, in a large skillet, heat 2 tbls. olive oil until shimmering. Add the Spanish onion and cook over medium high heat, stirring, until softened, about 5 minutes. Add the sliced garlic and roasted red peppers and cook over medium heat until the garlic is softened, about 5 minutes. Add the sherry vinegar. Scrape the mixture into a food processor and puree until fairly smooth. Season the red pepper sauce with salt and pepper and move to a bowl. Rinse out the skillet and pat dry.
• Heat the skillet until hot but not smoking. In a small bowl, combine the remaining 1/4 cup olive oil with the minced garlic, cayenne and cumin. Rub the mixture over the steaks and season with salt. Add the steaks to the skillet and cook them over high heat, turning once, until they are medium-rare, about 5 minutes. Transfer the steaks to plates and serve with the onion marmalade and red pepper sauce. Enjoy!

RED ONION MARMALADE

Steps:

• With vegetable peeler, peel rind from orange in long strips.
• Scrape off white pith from rind; slice rind lengthwise into paper-thin strips. Set aside.
• In large saucepan, bring orange strips, sugar, onion, vinegar and salt to boil; boil for 1 minute. Stir in liquid pectin, mixing well. Remove from heat.
• Using tongs, divide onion and orange rind among three 1-cup (250 mL) hot canning jars. Pour in liquid, leaving 1/4-inch (5 mm) headspace. Cover with prepared lids; screw on bands fingertip tight.
• Boil in boiling water canner for 10 minutes. Let jars stand on rack until cool.
• Check that lids curve downward; refrigerate any that do not and use within 3 weeks. Store in cool dark place for up to 1 year.
• Variation:.
• Pepper and Red Onion Marmalade: Add 1/2 tsp (2 mL) coarsely ground black pepper or hot red pepper flakes.

RED ONION MARMALADE

Steps:

• Heat olive oil and butter in a large skillet over medium heat; cook and stir onions and sugar in hot oil until onions start to caramelize, about 15 minutes. Stir red wine and balsamic vinegar into onion mixture and bring to a boil. Reduce heat to medium-low and simmer until liquid is evaporated, 15 to 20 minutes more. Season with salt.