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bean
Senior Member
Username: bean
Post Number: 3258
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Saturday, January 23, 2010 - 3:04 pm: | 
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This was TDF! Loved the marmalade and will be making that as a regular toppings for sammy’s, burgers and think it would rock over a block of cream cheese – served up with crackers.
*Next go I think I’ll add a few jalapenos to give it a little kick to the marmalade!
Grilled Pastrami, Swiss, and Sweet Onion Marmalade on Rye
Onion Marmalade
1 tablespoon butter
1 tablespoon vegetable oil
2 medium red onions, thinly sliced
1 large garlic clove, minced
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 cup red-wine vinegar
1/2 cup dry but fruity red wine, such as Zinfandel or Grenache
Sandwiches
4 slices extra-sour rye or caraway rye bread
2 tablespoons softened unsalted butter
4 thin slices pastrami, uncured if available
4 ounces coarsely shredded Swiss cheese
2 tablespoons whole-grain mustard
1. Make marmalade: Melt butter with oil in a large heavy frying pan over medium-high heat. Add onions, garlic, sugar, salt, and pepper, stirring well to combine. Reduce heat to medium and cook, stirring occasionally, until onions have softened and browned, about 20 minutes. Add vinegar and wine. Cook, uncovered, stirring occasionally, until most of the liquid has been absorbed and onions are soft and sticky, about 10 minutes. Let marmalade cool slightly.
2. Make sandwiches: Evenly spread one side of each bread slice with 1/2 tbsp. butter. Spread unbuttered side of 2 slices with 1 1/2 tbsp. marmalade each, then top with pastrami and cheese. Spread mustard on unbuttered side of remaining 2 bread slices and place each, buttered side up, on pastrami- and cheese-topped slices.
3. Heat a large nonstick frying pan over medium heat. Add sandwiches and cook, turning once, until golden brown on both sides and cheese is melted, about 5 minutes total.
Make ahead: Marmalade keeps up to 2 weeks, covered and chilled.
Time: about 1 hour. Make the marmalade ahead so you can whip these babies out in just a few minutes. Leftover marmalade is terrific on pork chops and roast beef.
Source - Sunset |
kappy2
Senior Member
Username: kappy2
Post Number: 2687
Registered: 2-2004
Rating: N/A
Votes: 0 (Vote!) | | Posted on Saturday, January 23, 2010 - 3:23 pm: |
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Very interesting. Reads - deliciously
Carol in Delray Beach, Florida
Better to do it right than to have a good excuse for doing it wrong
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renée
Senior Member
Username: renée
Post Number: 4063
Registered: 6-2002
Rating: N/A
Votes: 0 (Vote!) | | Posted on Thursday, January 28, 2010 - 4:39 pm: |
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Sounds good, Bean and jalapenos would be a good addition to the marmalade. |
johnny_c
Senior Member
Username: johnny_c
Post Number: 2384
Registered: 3-2002
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, January 29, 2010 - 9:14 am: |
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Sounds nice bean. I opened my first jar of spicy tomato chutney last week, it was delicious. I've finished the first jar (and eaten all the cheese in the process) and just opened the next. I only made 4 jars alas, so I think I'll make another non-tomato version with squash or something and some extra zing. It's a pain having to wait 3 months for it to be ready!
Johnny C ` ' ` ' ` ' ` ' ` ' ` beaming live from an office shaped prison
. . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Hyperpolis must be burnt down
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bean
Senior Member
Username: bean
Post Number: 3263
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Friday, January 29, 2010 - 12:01 pm: |
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Johnny is your recipe posted? I have made a Charred Tomato Chutney (quick fix) that was easy and good. |
johnny_c
Senior Member
Username: johnny_c
Post Number: 2385
Registered: 3-2002
Rating: N/A
Votes: 0 (Vote!) | | Posted on Monday, February 1, 2010 - 4:12 am: |
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Hi Bean
http://www.recipe-quest.com/messages/6/75160.html?1255942811
it was in the archives.
It does need 3 months to mature. I had a small jar which I tested from time to time, and it didn't really get good until a few weeks ago.
Also though I added a fair amount of naga jolokia powder, it's not that hot, I'd double the amount next time.
BTW, have you tried Dave's Insanity Sauce? Phew, that's strong stuff! Mrs. C made a chili the other night, didn't realise how strong it was and added a bit. She regretted it! Nice for me though, usually I haveto add chilli heat to my own plate.
Johnny C ` ' ` ' ` ' ` ' ` ' ` beaming live from an office shaped prison
. . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Hyperpolis must be burnt down
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bean
Senior Member
Username: bean
Post Number: 3266
Registered: 12-2001
Rating: N/A
Votes: 0 (Vote!) | | Posted on Monday, February 1, 2010 - 7:22 am: |
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Thanks Johnny, I'll make a copy!
Oh Dave's! YES! I have had many varieties of his sauce and have a few of the collector bottles on display. Dave's used to have a killer taco sauce but that has been discontinued. |
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