Gratinée des Halles (French Onion Soup - Andrew Zimmern Style) Ingredient List: 2 tablespoons extra-virgin olive oil 2 large onions, halved and thinly sliced (7 cups) 2 leeks, whites and light green parts only, thinly sliced 1 cup thinly sliced shallots (2 large) Kosher salt 5 garlic cloves, minced 3 tablespoons tomato paste 1 tablespoon herbs de Provence 1 bay leaf 1 cup dry red wine 1/4 cup sherry vinegar 8 cups beef stock or low-sodium broth Freshly ground pepper 1 stick unsalted butter, cut into chunks 12 baguette slices, cut 1/2 inch thick 4 ounces Gruyère cheese, shredded (1 cup) Finely chopped thyme, for garnish Instructions ACTIVE: 40 MIN TOTAL TIME: 2 HRS SERVINGS: 6 In a large enameled cast-iron casserole, heat the olive oil. Add the onions, leeks, shallots and a generous pinch of salt and cook over moderate heat, stirring occasionally, until very tender and caramelized, 40 to 45 minutes; stir in 1 to 2 tablespoons of water if the onions look very dry. Add the garlic, tomato paste, herbes de Provence and bay leaf to the casserole and cook over moderate heat, stirring, until fragrant and the mixture is glossy, about 3 minutes. Add the wine and vinegar and simmer over moderate heat, stirring, until reduced by half, 2 to 3 minutes. Stir in the stock and bring to a boil. Simmer over moderately low heat, stirring occasionally, until the soup is well flavored and reduced to 8 cups, about 45 minutes. Discard the bay leaf. Season the soup with salt and pepper and keep warm over very low heat. Meanwhile, in a very large skillet, melt the butter. Add the baguette slices and cook over moderate heat, turning once, until golden and just crisp, about 2 minutes. Transfer the croutons to a plate. Preheat the broiler and position the rack 8 inches from the heat. Arrange 6 heatproof bowls on a large rimmed baking sheet. Ladle the soup into the bowls and top with the croutons and cheese. Broil until the cheese is melted and browned in spots, 1 to 3 minutes. Sprinkle with thyme and serve. MAKE AHEAD The onion soup can be refrigerated for up to 2 days. Reheat gently before topping with croutons and cheese.
Ginger Marinade
This Marinade is great for chicken or steaks. Click here (http://kokosushi.com/) to visit Koko’s
Sushi Website.
Ingredients:
1 cup soy sauce
2 tsp Black Pepper
1⁄4 cup Sweet Chili Sauce
1 Tbsp Sambal Sauce
1 Lime, juiced
1 Tbsp Sesame Oil
2 oz finely diced Ginger Root
1⁄2 cup sugar
* 1 cup miso paste – For chicken only *
Directions:
Combine all ingredients and place chicken or steak in ziploc baggie. Let Marinate overnight.
Makes enough for 68 steaks or chicken.
Korean Taco Marinade
Ingredients:
1 cup light soy sauce
1 cup Coca Cola
1 cup Dr. Pepper
2 Tbsp Sambal sauce
2 Tbsp Sweet Chili Sauce
2 Tbsp Sriracha
1 Tbsp Black Pepper
1 Tbsp Sesame Seeds
Directions:
Combine all ingredients together and marinate steak (recommend New York strip or Ribeye) in
ziplock bag overnight. Grill and serve with pickled cabbage on tortillas.
½ cup bulgur 1 cup diced cucumber (1 small-to-medium) 1 cup diced tomato* (1 large) 1 teaspoon fine sea salt, divided 3 medium bunches curly parsley ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley) ⅓ cup thinly sliced green onion ⅓ cup extra-virgin olive oil 3 to 4 tablespoons lemon juice, to taste 1 medium clove garlic, pressed or minced Cook or soak the bulgur until tender according to package directions. Drain off any excess water, and set aside to cool. Meanwhile, combine the diced cucumber and tomato in a medium bowl with ½ teaspoon of the salt. Stir, and let the mixture rest for at least 10 minutes, or until you’re ready to mix the salad. To prepare the parsley, cut off the thick stems. Then, finely chop the parsley and remaining stems—you can do this by hand, but it’s much easier in a food processor with the standard “S” blade. Process 1 bunch at a time (it should yield about 1 cup chopped), transferring the chopped parsley to a large serving bowl before proceeding with the next. Add the cooled bulgur, chopped fresh mint (if using) and green onion to the bowl of parsley. Strain off and discard the cucumber and tomato juice that has accumulated in the bottom of the bowl (this ensures that your tabbouleh isn’t too watery). Add the strained cucumber and tomato to the bowl. In a small measuring cup or bowl, whisk together the olive oil, 3 tablespoons lemon juice, garlic, and remaining ½ teaspoon salt. Pour it into the salad and stir to combine. Taste, and adjust if necessary—add another tablespoon of lemon juice for zing, or salt for more overall flavor. If you have the time, let the salad rest for 15 minutes before serving to let the flavors mingle. Otherwise, you can serve it immediately or chill it for later. Tabbouleh will keep well in the refrigerator, covered, for up to 4 days.
Sazon Seasoning 1 Cup Annato Powder 1 Cup Paprika 2 TBL Ground Corriander 1 TBL Ground Cilantro 1/4 Cup Garlic Powder 2 TBL Black Pepper 1 TBL Ground Cumin 1/4 Cup Salt