South-of-the-border fiesta scores touchdown
Inspired by the Mexican heritage of San Diego, site of this year’s Super Sunday, our OSO Sweet onion fiesta menu emphasizes the versatility of these delicately zesty onions. The meal kicks off with marinated shrimp and fresh fruit salsa, then moves to a taco bar offering a selection of three mouthwatering fillings. You might add your favorite savory black or pinto beans and South-of-the-Border-style rice. Finish with flan and Mexican Wedding Cookies, either homemade or purchased, to complement these oh-so sweet savory dishes. You can count on OSO Sweet onions to add their delicate flavor and subtle zip to each recipe. They appeal not only to onion lovers but to those who think they don’t like onions-because ordinary storage onions can taste harsh and be difficult to digest. Sweet onions contain little of the natural compound that makes trouble. Even kids like them. And this all-round sweet onion leaves no fear of onion breath or tearing eyes. In any recipe, you can substitute versatile sweet onions for the stronger storage onions-with superior results.
So get your winter OSO Sweet onions while the markets feature them and create this full-of-flavor menu. It’s perfect for Super Sunday but equally good for any informal entertaining.
Remember, raw and crunchy or cooked and luscious, these onions contribute their distinctive flavor and texture to many delectable dishes. No matter which team your guests root for-they’ll all be fans of sweet onions.
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SHRIMP AND SWEET ONION WITH CHILES AND LIME
3 tablespoons fresh lemon juice
1/2 tablespoon finely chopped jalape¤o pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 tablespoons vegetable oil
1-1/2 pounds small raw shrimp, peeled and deveined
1 lemon, sliced
1 large, firm-ripe avocado, about 8 ounces
1 sweet onion, diced
3 tablespoons chopped fresh cilantro
Tortilla chips
For dressing, whisk together lemon juice, jalape¤o, cumin and salt. Whisk in oil; reserve. In a saucepan, cover shrimp and lemon with water. Bring to boil; turn off heat. Let shrimp stand 3 minutes. Drain, then cool quickly in iced water; drain immediately. (Do not let shrimp soak; they will absorb water.) Cool to room temperature. Cut avocado into 1/4-inch dice; fold into shrimp with reserved dressing and onion. Shrimp may be cooked up to the day before; dish may be assembled and refrigerated several hours before serving. Just before serving, fold in cilantro. Accompany with tortilla chips.
Makes 8 appetizer servings
SWEET ONION AND FRUIT SALSA
1/2 sweet onion, chopped
2 cups diced (1/4 inch) papaya, pineapple or kiwi
1 tablespoon lime juice
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
1 tablespoon vegetable oil
Tortilla chips
Gently fold together onion, fruit, lime juice, salt and pepper flakes; add oil. Chill several hours; return to room temperature before serving. Accompany with tortilla chips.
Makes about 3 cups
SPINACH AND SWEET ONION SALAD WITH PINE NUTS
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil
1/2 sweet onion, cut in half lengthwise, sliced
8 ounces (about 9 cups lightly packed) baby spinach leaves
1 cup thinly sliced radish
1/2 cup pine nuts or hulled pumpkin seeds, toasted
For dressing, whisk together vinegar, salt and pepper. Whisk in oil. Just before serving, toss onion, spinach, radish and pine nuts with dressing.
Makes 8 servings
BEEF PICCADILLO
1 pound very lean ground chuck
1 sweet onion, coarsely chopped
1 tablespoon vegetable oil
2 large cloves garlic
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1 can (14 ounces) tomato sauce
1/4 cup raisins
1 cup water
1/3 cup coarsely chopped pimento-stuffed green olives
1/4 cup sliced almonds, toasted
1/2 tablespoon white wine vinegar
12 corn tortillas, preferably handmade, warmed
Saut? beef, breaking it up, with onion and oil, until onion is soft. Stir in garlic and seasonings; cook 2 minutes.
Stir in tomato sauce, raisins and water. Cook until most liquid evaporates and ingredients mound, about 25 minutes, stirring frequently, especially toward end of cooking. Stir in olives, almonds and vinegar. Serve in tortillas.
Makes about 3 cups
SAUTED MUSHROOMS WITH CHIPOTLE, GARLIC AND CHEESE
1 pound medium crimini or white mushrooms, halved, sliced
3 tablespoons vegetable oil, divided
1 sweet onion, quartered, sliced
2 large cloves garlic, finely chopped
1/2 tablespoon chopped chipotle chile in adobo (canned) or to taste
3 ounces feta cheese, finely crumbled, about 3/4 cup
1/4 cup chopped parsley
12 corn tortillas, preferably handmade, warmed
Over high heat in large frying pan, saut? mushrooms in 2 tablespoons hot oil, stirring constantly until lightly browned, about 3 minutes.
Remove from pan; reserve. In the same pan, saut? onion in remaining oil until soft, about 5 minutes.
Stir in garlic and chipotle; cook 1 minute, stirring constantly. Stir in mushroom pieces.
Stir in cheese until it melts, about 2 minutes, then stir in parsley. Serve in tortillas.CHICKEN WITH TOMATILLO SAUCE
8 ounces fresh tomatillos or 1 can (13 ounces) tomatillos, drained
1teaspoon salt
1/2 tablespoon finely chopped jalape¤o pepper
1 sweet onion, coarsely chopped
2 tablespoons vegetable oil, divided
2 large cloves garlic, finely chopped
3 boneless chicken breast halves, about 1 pound, cut in 1/2-inch dice
1/3 cup chicken broth
3 tablespoons chopped fresh cilantro
12 corn tortillas, preferably handmade, warmed
For fresh tomatillos, cover with water; bring to boil, add 1 teaspoon salt.
Reduce heat; simmer until tender, about 10 minutes, then drain. Pur?e cooked or canned tomatillos and jalape¤o in food processor or blender; reserve.
Over medium heat, saut? onion in oil until tender, about 5 minutes. Stir in garlic; saut? 1 minute.
Raise heat to medium-high; stir in chicken. Cook, stirring constantly, until chicken is opaque, about 2 minutes.
Stir in reserved tomatillo pur?e and broth.
Cook, stirring constantly, until sauce thickens, about 5 minutes. Add more salt to taste, if desired. Stir in cilantro. Serve in tortillas.
Makes about 3 cups
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