Picking up my Diana Kennedy I came across such a simple recipe.
Finely slice one pound of red onions.
Place them in a mixing bowl.
Add one half cup fresh lime juice,
one and a half teaspoons sea salt.
Macerate for two hours before sprinkling on grilled fish or meat everywhere.
Or add to your media noches. Or pulled pork sandwiches.
It's crisp, tangy, and not at all as oniony strong as you might expect.
Keeps in a sealed container for at least a week, and I find the bright pink hue particularly beguiling.
When I bake . . . - Baking is my first cooking love, and it's something I rarely do anymore. When I bake, I eat what I baked. And, I don't just try or sample, I keep eatin...
2 months ago