nicoleandgreg.net » onions http://www.nicoleandgreg.net greg loves to cook meat over fire, greg likes to drink beer... often at the same time. And every so often, nicole reads it. Tue, 20 Jul 2010 22:52:39 +0000 en hourly 1 http://wordpress.org/?v=847 BBQ Blue Bison Burgers http://www.nicoleandgreg.net/bbq-blue-bison-burgers http://www.nicoleandgreg.net/bbq-blue-bison-burgers#comments Thu, 10 Dec 2009 19:38:27 +0000 greg http://www.nicoleandgreg.net/?p=1093 This isn’t so much a recipe as its a photo gallery of photos of a simple dish I whipped up not too long ago. A coworker gave me a pound of ground bison from a small farm in Ohio. The instant she handed it to me I knew what must be done…

Toasted a half dozen Kings Hawaiian Dinner rolls to start. Sliced up a nice big sweet onion and got to saute’n in a little olive oil and garlic. Divided the bison into six relatively equal portions by merely cutting the packaged bison into a 3×2 grid. Not everything has to be THAT technical. Seasoned the bison lightly with sea salt and cracked pepper and set them into a hot grill pan. Managed to get a really nice color on the outsides. They were fairly rare, but that may be due more to me not wanting to risk overcooking (and ruining) such a generous gift.

Topped the burgers with poorly sliced hunks of Irish blue cheese, the browned onions and BBQ sauce. Three sliders made for a really nice little meal.

Update: I submitted one the shots below to the #fridayfoodfaves contest on twitter and WON! Wooooo!

Winner of livefire friday food faves

]]> http://www.nicoleandgreg.net/bbq-blue-bison-burgers/feed 0 Grilled Steak and Onions with Rosemary-Balsamic Butter Sauce http://www.nicoleandgreg.net/grilled-steak-and-onions-with-rosemary-balsamic-butter-sauce http://www.nicoleandgreg.net/grilled-steak-and-onions-with-rosemary-balsamic-butter-sauce#comments Mon, 09 Mar 2009 11:23:14 +0000 greg http://www.nicoleandgreg.net/?p=495 Just the stuff you need
  • 8 tablespoons (1 stick) chilled unsalted butter, divided
  • 1 large shallot, minced
  • 1/2 cup balsamic vinegar
  • 2 large fresh rosemary sprigs
  • 2 pounds mixed sweet onions, large shallots, baby leeks, and green onions
  • 2 tablespoons olive oil
  • 4 (1 1/4-inch-thick) New York strip steaks (each about 6 ounces)
  • 2 tablespoons orange juice

What to do with that stuff

Melt 6 tablespoons butter in heavy small saucepan over medium heat. Add minced shallot and cook until translucent, about 2 minutes. Add vinegar and rosemary and simmer until syrupy and reduced to 1/2 cup, about 6 minutes. Remove from heat (balsamic sauce will separate as it stands).

Prepare barbecue (medium-high heat). Peel sweet onions, then cut into 1/2-inch-thick rounds. Skewer horizontally with toothpicks to keep intact. Peel shallots; cut in half lengthwise. Trim root ends and tops of leeks. Cut in half lengthwise; rinse to remove any dirt. Trim root ends of green onions. Place sweet onions, shallots, leeks, and green onions on rimmed baking sheet and drizzle with oil; toss. Sprinkle with salt and pepper.

Sprinkle steaks with salt and pepper. Grill sweet onions, shallots, leeks, and green onions until tender, turning often, about 5 minutes for green onions and 10 minutes for sweet onions, shallots, and leeks. Move onions to cooler part of grill to keep warm. Grill steaks to desired doneness, about 7 minutes per side for medium-rare. Transfer steaks and onions to platter; cover.

Remove rosemary sprigs from balsamic sauce; add orange juice and bring to simmer. Remove saucepan from heat; add remaining 2 tablespoons chilled butter and whisk until melted and sauce is smooth. Season sauce to taste with salt and pepper. Drizzle some of sauce over steaks and onions. Serve, passing remaining sauce separately.

source: Bon Appeitit August 2006

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