Briny with a hint of sweetness, cocktail onions have made a comeback with classic drinks such as Martinis, Bloody Mary’s, and Gibsons.
| Number of Servings: 12 | |||||||||
| Serving Size 90 grams | |||||||||
| Calories | 10 | ||||||||
| %Daily Value* | |||||||||
| Total Fat 90g | |||||||||
|
|||||||||
| Cholesterol 0g | 0% | ||||||||
| Sodium 45g | 2% | ||||||||
| Total Carbohydrate 2g | 1% | ||||||||
|
|||||||||
| Protein 0g | |||||||||
|
|||||||||
Briny with a hint of sweetness, cocktail onions have made a comeback with classic drinks such as Martinis, Bloody Mary’s, and Gibsons.
Combine all ingredients in a large stew pot; bring to a boil, stirring until sugar dissolves and mixture thickens slightly. Simmer on medium until onions are tender (approximately 10 minutes). Remove from heat, cover, and let sit until room temperature.
Place onions in clean pickle jars; pour brining liquid into jars to cover. Seal and refrigerate for several days before serving.
Serve in drinks or threaded on a swizzle stick alongside cornichons and olives.
1 bunch Markon First Crop Asparagus, steamed
1/4 C Markon First Crop Basil
2 T Markon First Crop Chervil
2 T C Ready-Set-Serve Lemon Juice
2 cloves Ready-Set-Serve Peeled Garlic
1 tsp. lemon zest
1/4 tsp. cumin
1/4 tsp. coriander
1/4 C extra virgin olive oil
1/2 tsp. kosher salt
1/4 tsp. red pepper flakes
16 large shrimp, cleaned and threaded onto skewers to prevent curling
1 tsp. kosher salt
Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching
Edible petals and micro greens for garnish
Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.
Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.
To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.
With its blend of French and Vietnamese cuisine, this delicious sandwich is accessible to most menus.
Chinese steamed buns, bao, are small, fluffy meat- and vegetable-stuffed treats that lend themselves to many variations.
Sweet and salty, this fruit and cheese salad balances a unique blend of flavors your customers will crave.