Wednesday, April 18, 2007
Bite with Belkys: Vidalia Onion Stuffed with Lamb and Apricots from Michael's Genuine Food & Drink
If you love cooking with onions and trying new recipes, get ready to cook along. Tonight, one chef is whipping up an interesting onion dish that doesn't even taste like onions. Time to grab A Bite with Belkys.
The Chef: Michael Schwartz
The Dish: Vidalia Onion stuffed with Lamb and Apricots
The Restaurant: Michael's Genuine Food & Drink
- 6 medium sized Vidalia onions
- 5 tbsp. of butter
- 1 tsp. of ground cinnamon
- 1/2 lb. ground lamb
- 1 1/2 cups of chicken stock
- 16 dried apricot halves, chopped
- 1 tsp. minced lemon zest
- 3 tbsp. of fresh chopped parsley
- 3 tbsp. of fresh chopped mint
- 2 tbsp. of breadcrumbs
Method of Preparation:
-Start with the onion. First, cut a small piece off the bottom to make it flat and about an inch from the top.
-Then, scoop out the inside with a tablespoon or a melon-baller. Also, make sure to leave a small piece on the bottom so the filling doesn't fall out. Next, dice the onions that you just pulled out.
-Now, melt some butter in a skillet and add the chopped onions. Let it cook for about 15 minutes, and then add salt, pepper, ground lamb and cinnamon for extra flavor. You may also substitute the lamb with ground beef, pork or vegetables.
-Then, put some chicken stock into a hot pot. Add chopped up dried apricots and some lemon zest. Let this simmer for about 10 minutes.
-Once the meat is cooked, stir in the apricot stock mixture and add fresh parsley and mint.
-Now, stuff the lamb filling into the onions. Sprinkle some breadcrumbs over the top and add a dot of butter.
-Pour 1/4 cup of water into a baking dish with the onion inside. Place it in a 400-degree oven for about 20 minutes.
-Then, baste it with the juices released, cover it with aluminum foil and let it bake for another 20 minutes.
To Plate the Dish:
Chef Michael likes to garnish with some lettuce on the side.
Serving Suggestion: Your favorite beer.
Belkys Nerey: "Chef Michael says onions are his favorite vegetable, and that's why he came up with this special combination."
FOR MORE INFORMATION:
Michael's Genuine Food & Drink
130 NE 40th St.
Miami, FL 33137