The more I cook with our new peeled specialties – Peeled Pearls, Cipollines and Shallots – the more I fall in love with them. Besides the fabulous flavor, they’re easy to use. Have you ever tried to peel these little darlings? They are expletive inducing and I’d rather spend the time creating my latest cocktail than cussing at a herd of stubborn little onions. Since peeling is no longer a factor (thank you CR production crew) I’m gung ho to try them every which way.
My last recipe, Allium & Artichoke Medley recipe, was a winner, but now that summer is around the corner (please!!!) it’s time to pull the BBQ out of the barn for an allium mixed grill. What could be simpler and more delicioso! Just toss a blend of CR Peeled Pearls, Cips and Shallots in EVOO, then skewer, season and go to town. Turn them often so they don’t burn and grill until they’re very tender and carmelized. Ahhh… allium ecstasy.
GLORIOUS GRILLED ALLIUMS
6 oz. Christopher Ranch Peeled Pearl Onions
6 oz. Christopher Ranch Peeled Cipolline Onions
6 oz. Christopher Ranch Peeled Shallots
Skewer 2 or 3 of each allium per skewer and brush with extra virgin olive oil. Sprinkle with salt and pepper. Place on medium hot grill and turn frequently until golden brown and tender. Remove from skewer, serve warm as a side dish or add to taste in a variety of ways, e.g.:
• Use as a topping for grilled steak or chicken as is or combined with sautéed mushrooms.
• Blend with other grilled vegetables like zucchini, eggplant or artichoke hearts. Add to steamed vegetables like broccoli and cauliflower. Healthy and delicious!
• Add warm to a salad of mixed greens or sliced tomatoes, and toss with a favorite vinaigrette or a little balsamic vinegar.
P.S. Try grilling our CR Peeled Garlic Cloves also, but they may take more time to get tender – and keep an eye on them as burned garlic can be bitter.