A post about Onions? Yes, really!

The weather is getting warmer and the farmer's market is back open ... those two facts mean that me cooking meals outside is pretty much a foregone conclusion.

Shells came home with some great produce from the market, including some awesome spring onions and green onions.  So I decided to grab a couple of steaks and see what I could turn out with this fun stuff.

 For the spring onions I decided to pan cook them so I sliced them down the middle and then drizzled them with olive oil salt & pepper.

The first trick to getting them nice and crispy on the outside and soft on the inside is a very hot pan.  So for this, I used the burner attached to my grill ... cranking the temp to high and letting the pan get nice and hot.  A little bit more oil into the pan and then the onions went down.

The second trick is to leave them the heck alone.  Seriously; don't shake the pan, don't turn them 10 times ... just leave them there for about 5 minutes.

After five minutes I used a pair of tongs to flip them over.  Instead of trying to grab the sides, slide one side of the tongs underneath and then lightly hold the onion as you flip it.  If you go to flip the first one and it doesn't look like the ones pictured here, leave it for two more minutes before flipping.

Cook the onions for another 5-7 minutes on the other side and then you will be ready to serve them.

For this dinner, I decided to serve the onions paired with some sliced steak that I had prepared on the grill and then finished with the SearzAll.  The broiler effect from the SearzAll gives that steakhouse style crispy crust on top of the steaks, while not cooking the inside.

Finally, I served the steak and onions over mashed potatoes and topped them with a mixture of garlic, green onion bulb and sliced green onions that I had simmered in beef stock for about an hour.

I highly recommend giving all of these things and try ... enjoy!

What sort of hash does one serve with fish? Read and see ...

Not everyone finds fish to be as exciting as I do without accompaniments, for my regular readers you will know that Shells falls into this category.  For this dinner I decided to forgo my regular salsa or sauce topper and went with a take on a hash instead.  For this hash I used a potato base with a mix of veggies and, of course, some garlic.  I served it with a piece of broiled red snapper.

Onion & Pepper Hash

2 small yellow potatoes

1 small yellow onion

6 cloves of garlic

20 shishito peppers

1 Tbsp olive oil

Chop all of the veggies into bite sized pieces, keep the potato separate and soak in water for 30 minutes, drain and allow to sit in a colander for 30 minutes.  Slice the garlic cloves.  Heat the oil in a saute pan over medium high heat and once hot add your potatoes.  Use a wooden spoon, or spatula, to keep moving the potatoes around for a few minutes or so to prevent them from sticking, after about 10 minutes add the onion and shishito peppers.  Continue to stir and agitate the mix for another 5 minutes and then add the garlic.  Cook for another 5 - 10 minutes (until everything is as browned and done as you'd like) and then serve and enjoy!