"The crackle of a big wood fire turns an ordinary backyard BBQ into Summer's Hottest Party"! Editor's note: And in this one, 2 Portland Chefs and Grilling Experts share their secrets for cooking over an open flame without getting burned. Plenty of summer left to get out there and SAVOR it!!!
(serves 8)
2 red onions (about 1&1/2 lbs. total, each 3" in diameter), peeled
1 T. EVOO (extra virgin olive oil)
Kosher salt and freshly* ground pepper
1/4 cup honey (unfiltered is fine to use*)
1/4 t. ground chipotle chile pepper (or cayenne*)
1/2 cup crumbled feta cheese
1/2 cup walnuts toasted (use a dry skillet on med.-high heat - watch carefully so they don't burn*)
2 T. snipped fresh chives
Heat grill to medium. Quarter onions lengthwise. Place in a bowl of cold water; let stand for 10 min. drain. Drizzle with olive oil and season with S&P. Transfer to grill rack. Grill 15-18 min., or until charred and tender inside, turning to brown. Combine honey, chile pepper, and 1/4 t. kosher salt. Serve onions topped with feta, walnuts, and chives. Drizzle with honey mixture. You can make these ahead - Cool onions after grilling. Cover; chill up to 24 hours. To reheat, place in a cast-iron skillet, grill 5 min. or until warm, turning once.
"Confession: Explaining how we have failed so that God will not be blamed for the consequences."
Stay Cool. Drink copious amts. of water. Check on your neighbors!!
Love,
MM
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