We watched Alton Brown make these on one of the Food Network videos the other day that we had on the DVR and realized that we were due a fish dinner. I used cod, and dusted the fish with flour before battering. That’s malt vinegar in the little bowl
The red cabbage slaw started out as a Bobby Flay recipe but it was so bad I washed all the dressing off, added the carrots, and went with a simple vinaigrette of cider vinegar, sweetener, celery seed, and canola oil.
I am flabbergasted that today is the first time I have heard of this. I saw a photo a fellow posted to another venue, a grilled cheese sandwich with ham and this stuff. He posted this link to the blog post with the sandwich recipe. I’m going to have to revisit that place when I have a little time:)
Anyway, I saw the words “onion jam” and had to run to Google to see what this stuff was. Plenty of variations on the caramelized onion theme, I chose a simple one: 4 yellow onions, sliced, 3 T butter, 2/3 cup brown sugar, and 1/2 cup of malt vinegar. In a pan, heat the butter and add the onions,
cook them down until they are limp and a touch brown,
add the sugar and stir now and again until thick and caramelized,
add the vinegar and cook another few minutes. (I swapped into a smaller, non stick, pan.)
I will be doing this again, probably with balsamic vinegar or red wine vinegar, red onions if I can find a big bag. A fun way to while a little time away and this stuff is good enough to eat with a spoon right out of a jar. I can see it on a hot dog, burger, cracker with goat cheese, pizza, or grilled cheese! Mmm…
I’ve been playing with pickling veggies lately. First was the daikon/radish thing for the Vietnamese sammiches. Seemed so easy that it wasn’t long before I was stuffing onions and peppers in atop those two things. While looking at the muffaletta sammiches I ran across giardiniera-a veggie medley in a vinegar brine just like the one in the daikon-radish recipe. I bought a jar and looked it over, seemed simple enough to do so I gave it a try. Hasn’t been in the pickle very long but we had some tonight and I think it will be very good. The recipe in the link above is fine but I’ve been using a bit of malt vinegar in my pickle along with the cider vinegar for a little extra flavor. I think the big jar I have going will never be finished for the odds and ends I keep stuffing in there.