Louisiana chef/restaurateur Donald Link's second cookbook serves up plenty from his meat-centric menus and a bounty of seafood. From cocktail party to cookout, sides to sweets, this time, however, the food is dished up in a lifestyle setting, delivering down-home entertaining loaded with a big helping of Southern hospitality. And, as any guest might hope, it all looks delicious. Clarkson/Potter Publishers. $35.
This dish stands alone as a side or can be used to top grilled ham, roast lamb, whole fish, or just about any savory dish.
Sweet and Sour Spring Onions
Serves 4 to 6
6 spring onions, each 2½ inches wide
1 tablespoon olive oil
1 teaspoon kosher salt
¼ teaspoon black pepper, plus more to taste
1 cup red wine vinegar
3 tablespoons sugar
1 (3-inch) rosemary sprig
1 garlic clove, thinly sliced
Flaky sea salt
Preheat the oven to 450 degrees.
Rinse the onions well under running water, as the outer layers typically conceal dirt and grit. Leaving a portion of the stem end attached (so the onions will hold together), quarter the onions. Put the onions in a glass or ceramic baking dish, toss them with the olive oil, kosher salt, and ¼ teaspoon pepper, and roast until the onions are softened and beginning to caramelize on the bottom, about 15 minutes.
Meanwhile, in a medium bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the rosemary and garlic. Heat a cast-iron skillet over medium-high heat. Pour the vinegar mixture into the skillet and bring to a simmer. Reduce the heat and simmer until the mixture has reduced by three-quarters and thickened to the consistency of thin honey. Add the onions and stir gently to combine. Cook over low heat until the onions are glazed with the syrup, a few minutes.
To serve, transfer the onions and syrup to a plate and finish with a sprinkling of flaky sea salt and black pepper.
Reach Marion Sullivan at firstname.lastname@example.org.
Notice about comments: