Locked Down Cooking: Grilled Onions

With the stay-at-home orders ongoing, once work wound down, I had more time to cook some “slow foods” – foods that take a bit more time and I haven’t had time for recently.

First up, grilled onions. I got a good deal on a bag of sweet yellow onions, so my drawer is full and I decided I needed to use up some. I love grilled onions, but to do them correctly takes time. About twenty minutes or more. Continue reading

Tired of Turkey

Broke out the sous vide rig for a flat iron steak, ran it to 140 degrees for 4 hours, sliced it, and tossed it into a skillet with a sliced onion just turning brown.  Made a roux of butter and flour, whisked in milk, and cooked that to thicken, adding Provolone bit by bit to make a nice cheese sauce for the the sammiches.  The buns are toasting on the grill.  I love my new oven.