After a day spent with our new friends; this morning Jim brought over some seasonings for me to try: a spicy dry rub for ribs, which I will use and make a Kentucky/Southern type vinegar sauce keeping true to his roots. He also gave me a sample of Tony Chachere’s Original Creole Seasoning to use on burgers. I should be able to find it in this neck of the woods to buy, but I’ve never seen it on the west coast. Have any of you out in this neck of the woods know of this product??
Besides flavoring a burger, he also told me how to make a grilled onion that he and Donna love –
Cut an onion in half (between stem ends) without peeling. Rub the onion with a little olive oil and grill over medium heat cut side down for about 18-20 minutes until you have a nice char; carefully turn over and situate so the cut side of the onion is level on the grill. Top each half with a dollop of butter and sprinkle liberally with Tony’s Chachere’s seasoning (I was a little shy with it and will certainly use more next time).
Grill for another 12-15 minutes. Because I can’t get away from the heat source on my camping grill, I jerry-rigged with my fire bricks and an oven rack and finished the onion, after the 12-15 minutes, on the rack for an indirect cooking. All in all, the onion was perfectly cooked after a total of 50 minutes.
Have to say this was the best grilled onion I (and Roy) had ever tasted. This will be the go to method.
Jim’s idea for a burger has to be mentioned also – sprinkle with the Chachere’s
Seasoning (again, I was a little too stingy with it the first time using, again)and topped with Pepper Jack cheese…a little mustard and tomato and we were in heaven again!! But, the onion really was the star of the day!
What a Dinner!!
Besides flavoring a burger, he also told me how to make a grilled onion that he and Donna love –
Cut an onion in half (between stem ends) without peeling. Rub the onion with a little olive oil and grill over medium heat cut side down for about 18-20 minutes until you have a nice char; carefully turn over and situate so the cut side of the onion is level on the grill. Top each half with a dollop of butter and sprinkle liberally with Tony’s Chachere’s seasoning (I was a little shy with it and will certainly use more next time).
Grill for another 12-15 minutes. Because I can’t get away from the heat source on my camping grill, I jerry-rigged with my fire bricks and an oven rack and finished the onion, after the 12-15 minutes, on the rack for an indirect cooking. All in all, the onion was perfectly cooked after a total of 50 minutes.
Have to say this was the best grilled onion I (and Roy) had ever tasted. This will be the go to method.
Jim’s idea for a burger has to be mentioned also – sprinkle with the Chachere’s
Seasoning (again, I was a little too stingy with it the first time using, again)and topped with Pepper Jack cheese…a little mustard and tomato and we were in heaven again!! But, the onion really was the star of the day!
What a Dinner!!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com