Sadly, this winning combination seems to be scarcely available outside of California, so, during my years in Massachusetts, I started making my own.
This recipe is based on those by Shari from My Fancy Pantry and Deb Perelman from Smitten Kitchen. I highly recommend both of these blogs, so please go and check them out!
You will need:
Equipment:
- a oven and stovetop
- several bowls
- a frying pan
- a wooden spoon
- a pizza pan
- a good sharp knife and cutting board
- a rolling pin
- a food brush (optional, but definitely useful)
Ingredients:
- 1 medium size onion
- 2 small yukon gold or purple potatoes
- pistachios
- honey
- cilantro
- garlic
- olive oil, hot pepper flavoured if available
- pizza dough, or ingredients to make such
- a soft, easily meltable cheese: I recommend fontina, preferably smoked if you can find it
- paneer (optional, but delicious. See my other instructable for how to make your own flavoured paneer)
- Indian spices: I used garam masala, paprika, tumeric, cardamom, cumin, coriander, cloves, and vadavan spice blend
Tonight’s tri-tip ended up as awesome tri-tip sandwiches with caramelized Vidalia onions. The sweetness of the onions complimented the flavors from the Santa Maria seasoning on the tri-tip and buttery glaze used at the end of the cooking process. For the past couple of weeks I’ve practiced different recipes and flavor combinations to get this delicious complement of flavors. I love Vidalia onions and cooking with them has been interesting and educational.
The caramelized onions, tonight, had plenty of sweet goodness. Normally when I caramelize onions for burgers or sandwiches I have to add sugar to help with the process but in the case of the Vidalia the natural sweetness of the onion makes it that much easier. And cooking with the cooking the sweetness is intensified. They are yummy. One of the reasons Vidalia onions are so sweet is because of the low-sulfur content of the soil in the Georgia counties they are grown in. Since, ultimately it’s the sulfur in the onion that causes you to tear up when you cut onions, the low-sulfur has the added benefit of keeping the tears to a minimum. I’ve cooked almost 10 pounds of Vidalia onions in the past couple of weeks and not once did I shed a tear. It’s quite nice to not have to worry about crying while cutting onions.