Seared Greens With Red Onion And Vinegar Recipes

SEARED GREENS

Steps:

• Trim and discard the stems of the greens and wash and dry the leaves. Stack the leaves, roll into cylinders and cut across the rolls into 1-inch strips. Melt 1 tablespoon of the butter in a large skillet over medium-high heat until bubbly. Saute one quarter of the greens with 1/8 teaspoon of the salt and a pinch of the pepper until the greens are limp, 30 seconds to 1 minute. If the greens begin to brown before they wilt, sprinkle in a few drops of water for steam. Transfer to a covered platter and repeat the procedure with the remaining 3 batches of greens. Serve immediately.

SEARED TUNA WITH WASABI GREEN ONION BBQ SAUCE

Steps:

• Make the sauce first. Dump the wasabi powder into a cup. Drizzle in 4 teaspoons of water, and mix to a paste. Set aside.
• Set a small saucepan on the stove. Add the peanut oil and heat over medium-high. Toss in the garlic and ginger and season with a pinch of salt and pepper. Cook briefly, til barely soft. Swirl in the Mutha Sauce, soy sauce, vinegar, oil, and wasabi paste. Add the scallions and give everything a stir.
• Scrape the sauce into a food processor and give it a spin for 5 seconds, or til smooth. Scrape back into the saucepan and add the remaining 1/4 cup water. Mix and keep warm.
• Rub the tuna steaks with olive oil. Sprinkle one side of the tuna steaks with half of the five-spice powder, some salt, and lots of pepper. Flip them and season the other side the same way.
• Build a hot coal bed in your grill. Clean and oil the rack. Put the steaks on and cook for 2 minutes, til colored 3/8 inch up from the bottom. Flip and cook the same amount on the other side, leaving a nice rare streak through the center. The internal temperature will be around 100°.
• Serve immediately with a generous spoonful of sauce over each steak.

GREEN BEANS WITH RED ONION AND MUSTARD SEED VINAIGRETTE

Steps:

• Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl.
• Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes.
• Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl.
• Have ready a large bowl of ice and cold water.
• Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well.
• Toss beans with vinaigrette and salt and pepper to taste. Serve at room temperature or chilled.

TASTY SAUTEED GREEN BEANS & RED ONIONS

Steps:

• In large skillet heat 1 t. oil over medium heat. Add garlic and pepper flakes; cook, stirring occasionally, until garlic softenes, about 4 minutes.
• Add beans, onion, vinegar, salt and 1 T. oil. Cover; reduce heat to medium-low. Cook until green beans and onion soften, 6-7 minutes.
• Remove from heat; transfer to serving bowl. Sprinkle with cheese.

MIXED GREENS WITH MARINATED RED ONIONS AND SUNFLOWER SEEDS

Steps:

• In a medium bowl, combine 1 tablespoon lime juice, 1 tablespoon soy sauce, and 1 teaspoon honey. Add onion; toss to coat. Cover with plastic wrap; marinate at room temperature up to 2 hours or in the refrigerator up to 5 days.
• When ready to serve, make dressing: In a small bowl, combine remaining tablespoon lime juice with remaining 2 teaspoons soy sauce and 1 teaspoon honey. Slowly add oil in a steady stream, whisking until emulsified. Place greens in a salad bowl. Using tongs or a slotted spoon, transfer onions to salad bowl, draining off excess marinade. Pour dressing over salad mixture in bowl. Add sunflower and sesame seeds; toss to combine. Serve immediately.

SAUTEED GREEN BEANS AND RED ONION

Steps:

• In a large skillet, bring 1 cup water, oil, salt, and pepper to a simmer over medium heat.
• Add green beans and onion. Cover, and cook until beans are crisp-tender, 8 to 10 minutes.
• Uncover, and continue cooking, stirring frequently, until water has evaporated, beans are tender, and onions are beginning to brown, 5 to 8 minutes more. Stir in vinegar and serve.

SEARED TUNA WITH SWEET BALSAMIC ONIONS

Steps:

• Heat 1 tablespoon of oil in a large skillet over medium heat.
• Add the onion and sprinkle with sugar.
• Sautee about 10 minutes, until light brown and soft.
• Season with salt and pepper, and add the red wine vinegar. Cook 1-2 minutes, until most of the liquid evaporates.
• Add balsamic vinegar and cook for about 30 seconds.
• Transfer to a bowl.
• Wipe out pan and set over medium high heat, and add 1 tablespoon oil.
• Season the tuna with salt and pepper.
• When oil is hot, add the tuna steaks and sear for about 1 1/2 minutes on each side for rare.
• Top each tuna steak with 1/4 of the onion and garnish with chopped parsley.