Follow by Email

Thursday, August 23, 2007

BBQ'ed French Onion Soup

Blotto from the LGK board posted this recipe that I found intriguing. Have yet to try it but once again it looks delicious and is very simple to prepare.

- One medium to large, heavy and firm yellow onion per person. Heavy because the more water content the better. And I was told that the sweeter varieties came out too sweet... but it's up to you. The yellow was GREAT.
- One Bouillon cube. Or a half cube maybe for a smaller onion-or if you don't want it too salty.
- A pat of butter, or drizzle of olive oil.
- Aluminum foil.
- A little grated cheese. I used cave-aged gruyere (naturally!) but the French one called Comte. Niiiiice and creamy and super stringy.

Peel the onion and open an X-shaped slit from the top. Stuff the bouillon cube and butter inside the slit, and wrap tightly with double layer aluminum foil because if it leaks you are SCREWED my friend. If using olive oil just drizzle some in the opening. And VERY IMPORTANT: it needs to roast standing up; and you'll want to check it later by opening the top so wrap accordingly.

Roast either on the grill (indirect heat if you can) for 45 mins to an hour or more depending on temperature (or you could tightly cover in ramekins for the oven or toaster-oven at 300-350). No need to open it right away to check. Takes time so just leave it be. It'll become extremely tender and translucent and sort of "collapse" when ready. Open them carefully and transfer to bowls--because what you'll have is a cup or more of broth from the oinion's juices and bouillon. It'll be one seriously hot and steamy mutha, so grate cheese over the top (it'll get stringy right away) and tuck in. No crouton, so call it "low carb" I guess. You won't miss it.

You could add anything you want and tweak this, but we didn't even crack pepper. DAMN it was good. I'll probably pre-heat a little early and do this every grill-night--regardless of what's on as dinner.

Tuesday, August 14, 2007

Maui/Honolulu in Review

First day back to work from my Maui/Honolulu vacation...thought Id share some thoughts and pics.

Kahana Sunset Maui-great place to stay. Private beach w/great snorkeling. Condo had 2 balconies and you could hear the surf at night. Very nice place.

The Gazebo-it was too crowded for me to eat there but I recommended it to my cousin who said it was great.

Maui Coffee Company-Great breakfast pastries. I had a Quiche and a Sticky Pecan Bun and both were awesome. I wish I had a local place with breakfast snacks this good.

Hula Grille-Food wasnt too bad but the drinks were horrible. Worst MaiTai I ever had served by a lethargic disinterested waitress.

Lahaina-Cool city with some great ice cream. Forget the name of the place but it was across from Bubba Gumps.

Eiw Valley-Not a whole lot to see on the whole but very cool and scenic. Tons of greenery with a nice big stream flowing through it.

The Crater- Very cool in the sense that the area looks much more like Big Bear then Hawaii. At 10,000 feet elevation had a very nice view as well once the clouds cleared.

Honolulu-everyone has been here before so I share 2 cool things.

Eggs n Things-Was my second time eating there and it was as good as I remembered. Arguably the best breakfast Ive ever had(I said the same thing when I ate there the first time.)

Awa-This is a root herb they make a drink out of. Its a natural muscle relaxer and mild hallucinigen. It was served at a little health club/store near diamond head. It made my tongue numb and after drinking the smoothie the awa was in decided to walk the 30-40 minutes back to the hotel. Very interesting walk to say the least. If you are in Honolulu this is a must try. I only hope I can find a place in Maui that serves this and we decided next time we go to Hawaii we will spend the whole week in Maui.

Things we didnt do that I regret-the Road to Hana/Snorkeling with Dolphins. These are most do things on my next visit as well as the Winery.