Tag: RED ONION

PAN FRIED ARTICHOKE CAKES & SUN-DRIED TOMATO DIPPING SAUCE ~ BLOG 366.205

I adapted this recipe for Pan Fried Artichoke Cakes from Buffalo Wyoming’s Piezano menu. They are composed of a colorful mixture of marinated artichoke hearts, caramelized red onions, fire roasted bell peppers, scallions, panko, Parmesan, and seasonings that are then pan sautéed until golden brown and sun-dried tomato lemon aioli sauce making them as colorful as they are tasty!

DIPPING SAUCE
1/2 cup Duke’s mayonnaise
1 medium clove garlic, FINELY minced
1 tablespoon FRESH lemon juice
1/2 teaspoon FINELY grated lemon zest
2 tablespoons FINELY diced sun dried tomatoes
FRESH ground sea salt and black pepper

  • Mix the all the sauce ingredients together in a small bowl, add salt and pepper to taste.
  • Cover and refrigerate until ready to use.

ARTICHOKE CAKES yields 10 cakes
2 15-ounce jars of marinated artichoke hearts, drained, rinsed, and FINELY chopped
1 1/2 cups panko breadcrumbs
FIRE ROASTED red bell pepper, FINELY diced
1 rib of celery, FINELY chopped
1/4 cup FINELY diced red onion
2 green onions, sliced thin
1 teaspoon fresh lemon juice
1/2 teaspoon dried parsley
FRESH ground sea salt and black pepper
1/4 teaspoon teaspoon garlic powder
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
2 LARGE eggs, lightly beaten

  • Combine all the ingredients in a large mixing bowl, mixing thoroughly.

1/2 cup all-purpose flour
1 tablespoon avocado oil


  • Place the flour in a large shallow dish.
  • 
Divide the artichoke mixture into 4 equal size balls.
  • Squeeze the balls to release any excess moisture.
  • Form the balls into patties about 2 1/2 inches in diameter.
  • Lightly dredge in the flour.
  • Place the patties on a plate, cover and freeze for 1/2 hour to help them stay together and to allow the flavors to meld. 

  • Heat the oil in a large skillet over medium-high heat until shimmering.
  • 
Add the patties to the pan and cook until well browned, about 3 to 4 minutes per side. 

  • Serve the cakes with the dipping sauce.

SALT & VINEGAR POTATO SALAD ~ BLOG 366.173

This tart, salty and crunchy recipe never disappoints! It will be the hit at your next backyard BBQ or potluck. Everyone will be asking for the recipe!

SALT AND VINEGAR POTATO SALAD serves 6-8

5–6 medium sized russet potatoes
3/4 cup DUKES mayo
1 tablespoon Dijon mustard (optional)
2 tablespoons apple cider vinegar
1/4 cup chopped FRESH thyme
1/2 cup thinly sliced celery or radishes (optional)
1/2 cup thinly sliced red onion
FRESH ground sea salt and black pepper, to taste

  • Thoroughly wash and dry your potatoes.  
  • Dice your potatoes into bite size pieces and add to a large pot of cold water with a pinch of salt.
  • Cover and bring to a boil.
  • Remove the lid once water comes to a boil and SLOW boil for 15-20 minutes until potatoes are fork tender.
  • Drain potatoes and let cool.
  • In a large bowl, add the mayo, Dijon mustard and vinegar, mixing together until all ingredients are fully incorporated.  
  • Add the cooled potatoes to the bowl and fold together until all the potatoes are well coated with the mayo mixture.
  • Add in the celery or radishes, red onion, thyme and salt and pepper, mixing together well and adjusting the seasoning to taste.
  • Sprinkle with paprika just before serving.
  • Serve immediately or keep chilled up to a week.

BRUSCHETTA AVOCADOS

BRUSCHETTA AVOCADOS – Luscious tomatoes, FRESH basil and red onion are tossed in a balsamic vinegar with a touch of garlic and avocado oil and then gently stuffed into avocado halves for a incredible summer dinner with no oven or stove to heat up the house. Adapted from Cafe Delites

2 ripe Roma tomatoes,finely chopped
2 tablespoons red onion, finely chopped
2 cloves minced garlic
scant tablespoon avocado oil
1 tablespoon white balsamic vinegar
FRESH ground salt and pepper, to taste
2 ripe avocados – peeled, seeded and halved
2 tablespoons balsamic REDUCTION – store bought or see recipe below
2 tablespoons FRESH chopped basil
1/4 cup grated Parmesan cheese

  • Combine tomatoes, onion, garlic, olive oil, white balsamic vinegar, salt and pepper in a bowl.
  • Toss well to evenly meld all of the flavors.
  • Arrange prepared avocado halves onto a plate.
  • Spoon the  filling into each avocado halve and drizzle with balsamic glaze.
  • Top with chopped FRESH basil and Parmesan cheese.
  • Serve immediately.

BALSAMIC REDUCTION (homemade)
1/2 cup balsamic vinegar
1 tablespoon PACKED light brown sugar (OPTIONAL)

  • Combine brown sugar sugar with vinegar in a small saucepan over high heat and bring to the boil.
  • Reduce heat to low; allow to simmer for about 5-8 minutes or until mixture has thickened and reduced to a glaze.

NOTE: If not using sugar, allow plain balsamic vinegar to reduce for 12-15 minutes on low heat.