Georgia Magazine - April 2014 - (Page 48A)

More Vidalia onion recipes BY REBECCA LANG H ere, we continue our celebration of the state's sweetest onion-the Vidalia-with more recipes. For more about Vidalia onions, see "Southern, sweet," beginning on page 46 of this month's issue. Stuffed Baked Vidalias 4 (12-ounce) Vidalia onions 1/4 teaspoon salt 1/8 teaspoon freshly ground pepper 1 pound ground pork sausage 4 ounces sharp cheddar cheese, grated on the small holes of a box grater (about 1 cup) 1 tablespoon Dijon mustard Preheat oven to 350 degrees. Cut 1⁄2 inch from top of each onion. Leaving root end intact, cut off a small amount of root to make a fl at bottom. Hollow out center of each onion, leaving 3⁄4-inch thickness on bottom and sides, using a grapefruitknife or paring knife. Reserve removed onion for another use. Sprinkle onion cavities with salt and pepper. Arrange in an 8-inch square baking dish; cover with aluminum foil. Bake at 350 degrees for 1 hour or until fork-tender. Preheat broiler with oven rack 8 inches from heat. Brown sausage in a medium skillet over medium heat, stirring often, 8 minutes or until meat crumbles and is no longer pink. Drain on and blot with paper towels. Combine sausage, cheese and mustard. Carefully spoon into cavities of hot onions, mounding sausage mixture on top of onions. Broil 2 to 3 minutes or until stuffi ng is browned and bubbly. Makes 4 main-dish or 8 side-dish servings. Recipe adapted from "Around the Southern Table" (Oxmoor House, 2012) by Rebecca Lang. April 2014 Sweet Onion Slaw 3/4 cup sugar 1-1/2 cups white vinegar 3 pounds Vidalia onions 1/4 cup mayonnaise 2 tablespoons coarse-grained mustard 2 tablespoons chopped fresh fl at-leaf parsley Combine sugar and vinegar in a large mixing bowl. Whisk until the sugar is dissolved. Slice the onions in half and then slice thinly, creating half-moons. Add the onion slices to the vinegar mixture and toss well. Cover and refrigerate for 8 hours, stirring occasionally. Drain the onions well. Add the mayonnaise, mustard and parsley before serving. Serves 8. Recipe adapted from "Quick-Fix Southern" (Andrews McMeel Publishing, 2011) by Rebecca Lang. Skirt Steak With Vidalia Onion Chimichurri 1/2 cup red wine vinegar 1/2 cup olive oil 4 cloves garlic, smashed 2 pounds skirt steak 1/2 cup chopped fresh cilantro 1/4 cup diced Vidalia onion 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon kosher salt Move the oven rack to a position about 5 inches from the broiler. Preheat the broiler. In a large resealable plastic bag, combine the vinegar, 1/4 cup olive oil and the garlic cloves. Add the steak to the bag and marinate for 15 minutes. More online at www.georgiamagazine.org Meanwhile, to make the chi- michurri, combine the cilantro, the remaining 1/4 cup olive oil, onion, lemon juice and salt in a small bowl. Set aside. Remove the steaks from the marinade and place them on a rimmed baking sheet. Discard the marinade. Broil for 3 minutes per side. Let the steaks rest for at least 5 minutes before slicing. Cut each strip of steak in half, to make 2 shorter strips. You can serve the steak this way or in thin strips. For the strips, slice down the long side (across the grain) into 1/2-inchthick slices. Serve the chimichurri sauce with the steak. Serves 6. Recipe adapted from "Quick-Fix Southern" (Andrews McMeel Publishing, 2011) by Rebecca Lang. This next recipe comes from 2014 Georgia Grown Executive Chef Roberto Leoci, of Leoci's Trattoria in Savannah. Open since 2009, Leoci's Trattoria sources as many local ingredients as possible for their backto-basics, Second helping: authentic Italian cuisine, including homemade pastas and brick-oven pizzas. Visit www.leocis. com for more information. 48A Bonus content KARANDAEV / GETTY IMAGES http://www.leocis.com http://www.leocis.com http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - April 2014

Georgia Magazine - April 2014
Contents
Viewpoint
Mailbox
Liberty Notes
Picture This?
Georgia News
Calendar of Events
Festival Guide
Georgia's Energy Outlook
Currents
Falling in love with Georgia
More on GPB and Georgia Grown
Organ donations: The gift of self
More on organ donation
A wee, whimsical place
Catch spring fever!
More on travel across the Southeast
Visiting covered bridges
Around Georgia
My Georgia
Georgia Gardens
Georgia Cooks
Second helping: More Vidalia recipes
Snapshot!
More Snapshot photos
Plant of the month
April’s online trivia contest
Georgia Grown spotlight

Georgia Magazine - April 2014