24 March, 2009

A new *burp* tasty recipe!

Okay okay okay yeah it's been a long damn time since I've posted... again. Last night though, I made a great new recipe that I just had to share! Best of all, it's easy to make and most of the ingredients you really SHOULD already have available in your kitchen!

So, here we go. There's not really a name for it, but it's got two separate pieces which go together wonderfully. Here they are:

Caramelized balsamic onions
* 1 medium size red onion
* 1/2 stick unsalted butter
* About 1/4-1/3 cup balsamic vinegar
* Healthy sprinkle of black pepper
* Light sprinkle of salt
* Light sprinkle of ground thyme
* 2 tsp sugar

Melt the butter in a skillet over medium-high heat. Slice the onion into half rings, about 1/4 inch wide and add to the melted butter. Pour the balsamic vinegar over top of the onions and stir until they become soft, about 5 minutes, adding the pepper, salt and thyme about halfway through. Once the onions are soft, sprinkle the sugar over the whole thing and let it cook until the onions start to turn golden brown, stirring less frequently.

Once the onions are ready, set them aside and place another skillet onto your already warm burner for the following:

Lemon balsamic tilapia
* 1 clove garlic, finely chopped
* About 1/3 cup balsamic vinegar (enough to fully cover the surface used to cook the fish)
* Slightly less lemon juice than balsamic vinegar. You want about a 4:3 ratio of balsamic to lemon.
* A dash of ground cloves
* Tilapia fillets (I made 3; much more and you'll overcrowd the pan, causing you to lose heat)

Toss the garlic into the pan and let it sizzle for a minute to bring out some flavor. Next, lay the bed of balsamic and lemon juice, being sure that your entire fillets will fit inside this bed. Be sure that the garlic is evenly distributed throughout the bed also, so that you don't get too heavy of a garlic flavor in one spot. Now, add the tilapia on top of everything and put that dash of cloves over top. You don't want a lot, just a hint will do the trick. Cook for a couple of minutes on each side, until it's thoroughly cooked through. This shouldn't take long at all.

To serve, just toss everything onto a plate. There should be plenty of juices in both pans to give you a nice drizzle over top.

P.S. This also reheats very well!

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