Here’s a great side dish to accompany grilled or roasted tri-tip – baked onions. There are a couple of ways to make this dish – one in the oven ahead of grilling the tri-tips on the Weber BBQ, alongside the tri-tips if you roast them in the oven, or ahead of time by cooking the onions in the coals of the BBQ fire.
It couldn’t be simpler – just takes a bit of planning and a bit of time – but it can overlap with cooking the tri-tips if you first start by getting the onions going.
I like to use just plain yellow onions – available everywhere. A rule of thumb might be 1 medium onion per person – but we really like onions so we usually double up the recipe and keep any left over to warm up along with the left over tri-tip later in the week.
To roast the onions in the oven, begin by pre-heating the oven to 425º F. Then, take a baking sheet or glass baking dish with aluminum foil (to ease the cleanup chores) and simply place the onions on the sheet or into the dish. Put them into the oven and wait – about an hour or so. Test to see if they’re done with a knife which should go in easily and come out cleanly. Remove them from the oven and let them cool down so that you can handle them.
To serve, use a knife to cut off the top and, optionally, drop a pat of butter into the onion – seasoning with salt and pepper.
For an alternative technique – cooking the onions in the coals of the BBQ – see this Weber video about “Melted Onions“.
Last weekend we picked up some fresh peppers at the local Farmers Market and made Elise’s Peperonata recipe. Delicious and highly recommended!
If you’re in the Bay Area and have a change to find these Pimientos de Padrón peppers from Happy Quail Farm in East Palo Alto, be sure to pick them up – they’re a great addition to a steak or chicken BBQ.
We found them yesterday at the produce market at Market Hall on College Avenue in the Rockridge district of Oakland. Happy Quail Farms sells at a number of Farmers Markets in the Bay Area as well including the Ferry Plaza Market in San Francisco on Saturdays and Tuesdays and the Sunday morning Menlo Park Farmers Market.
Cooking these lil guys is also super easy: olive oil in a pan, stir until small white blisters appear, sprinkle with coarse salt and serve! Yum! (Beware that “typically one out of about a dozen is mild to scorching hot”!) Our batch yesterday was mild-mannered!
The August/September 2006 issue of Fine Cooking has an article on roasted potato salads – with recipes for making the salad three ways.
Here’s my modification – based upon what we had around the house yesterday! This is a great, quick recipe for a potato side dish – without the mess of the mayonnaise-based potato salads. Roasting adds a great potato flavor to the dish (vs. the boiled/peeled potato approach).
Continue reading “Scott’s Roasted Potato Salad”
This Christmas Eve, instead of our usual favorite Lemon Garlic Orzo side dish, we cooked a side dish of roasted small potatoes. We found a useful recipe here and modified it just a bit — and the results were wonderful!
There’s certainly nothing particularly healthy or low-fat about this recipe – but it’s so simple and results in some great small potatoes!
Continue reading “Scott’s Perfect Roasted Potatoes”