Sweet Vidalia Onion Salad Dressing

One Perfect Bite was featured in the Sunday Brunch Segment of Amuse Bouche, the blog associated with the magazine Where Women Cook. It you're interested, the feature can be seen here.





From the kitchen of One Perfect Bite...I'm fairly even tempered and it takes a lot to move me from cold to hot. That's not to say I don't have a pet peeve or two, and, as it happened, a couple of them surfaced today. One is the accumulation of unfinished cereal sitting in boxes that are only fractionally full. That happens a lot around here because each member of my family has a favorite all their own. That favorite is generally unfinished at the end of a visit, so, to my great shame, you'll occasionally find Cocoa Puffs or Fruit Loops floating in my cereal bowl. Generally, the assortment stales before I can work my way through it and I'm left feeling guilty because I have to throw it away. That happened this morning. Another peeve surfaced this evening while the table was being set for dinner. I think we all have a vision of what we consider to be gracious living. Mine does not include a collection of jars and bottles sitting in the center of the dinner table. In my dream world, salads are tossed in the kitchen and graciously served from a bowl at the table. The Silver Fox doesn't share my vision. So, it happens that an assortment of condiments and dressings got to claim space at my table tonight. Among them was the Vidalia onion dressing I used to make peanut sauce earlier in the week. One of the advantages to making your own condiments and dressing is that you can control the amount you make by sizing the recipe for them up or down. I normally make half the recipe because that's sufficient for our needs. While I make this to use in peanut sauce, it's also wonderful on bitter greens and fresh fruit, so I have plenty of opportunities to use it and it will not go to waste. The dressing is embarrassingly easy to make, but I do have one serious caution. The Vidalia is a sweet onion. While other sweet onions can be used to make this, don't make the mistake of thinking all white onions are sweet. Ask the produce manager if you are not sure. If you make this with anything other than sweet onions it will be dreadful and you'll speak of me using adjectives I'd prefer you not. REMEMBER SWEET ONIONS. Here's the recipe.

Sweet Vidalia Onion Salad Dressing...from the kitchen of One Perfect Bite adapted from Group Recipes

Ingredients:
1/2 large vidalia onion
1/4 cup vegetable oil
6 tablespoons white vinegar
8 tablespoons granulated sugar
1-1/2 teaspoons ground dry mustard
1/4 teaspoon garlic powder
1/2 teaspoon celery seed
1/2 teaspoon salt or salt to taste
1/8 teaspoon ground black pepper or pepper to taste

Directions:
1) Slice 1/2 inch off both ends of onion. Pierce onion skin in several places with a sharp knife. Place onion in microwave-proof bowl. Add a tablespoon of water and microwave, covered, on HIGH power until soft, about 3 to 4 minutes. Set aside to cool.
2) When cooled, peel and place in food processor. Puree until smooth. Add oil, vinegar, sugar, mustard, garlic powder, celery seed, salt and pepper and process until smooth. Chill. Yield: 1-1/2 cups.

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Georgia-Style Brunswick Stew

From the kitchen of One Perfect Bite...Except to say it's a traditional Southern dish, little is known about the origins of Brunswick stew. Both Virginia and Georgia claim it to be their own, but proof to support either claim is missing or contradicted. In Virginia, the stew is made with chicken and sundry vegetables. In Georgia, pork and squirrel reign supreme. I couldn't find a squirrel, but I had a sufficient quantity of slow-roasted pork to attempt my first Georgia-style version of the stew. Several months ago, the Daring Cook's challenged their members to give Brunswick stew a try. The recipe to be used for that challenge can be found at the Wolf's Den. I took a pass at the time, because the recipe made a huge quantity of food. I always feel guilty when I don't participate in these challenges, so I never quite put the idea of the stew to rest. A large quantity of left-over pork and the need for something to carry to a covered-dish supper led to the creation of my first ever Brunswick stew. Diana Rattray, whose recipe can be found here, developed an easy version of the stew that I decided to use as the base for my own. This is very basic food. It also happens to be delicious, especially if your sweet tooth encompasses main courses as well as desserts. If fairness, this is no sweeter than barbecued beef or pork but I was a bit surprised when I took my first bite. This was well received by my tasters this evening, so I think you might enjoy it as well. Here's the recipe.

Georgia-Style Brunswick Stew...from the kitchen of One Perfect Bite, inspired by Diana Rattay

Ingredients:
2 pounds pork, cooked and cut in 3/4-inch dice
1/2 teaspoon ground black pepper
1 teaspoon hot sauce, or to taste
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 cup barbecue sauce, your favorite
1-1/2 cups ketchup
3 cups potatoes, cooked and cut in 3/4-inch dice
Optional: 1 cup cooked lima beans or edamame
2 to 3 (15.5-oz.) cans cream-style corn
Salt and pepper

Directions:
Place all ingredients in a stockpot or Dutch oven. Cover and simmer until hot and bubbly. Thin if desired with water or stock. Taste and adjust seasonings with more salt and hot sauce, as desired. Yield: 8 servings.

You might also enjoy these recipes:
Autumn Pork Stew - The Bake-Off Flunkie
Leek, Potato and Pork Roast Stew - Babe in the City
Chipotle Pork Stew with Rice and Lentils - Food Republik
Pork Vindaloo - E L R A
Pork Stew with Chipotle and Plantains - Edible Aria
Spicy Pork Stew - Chewing the Fat
Brunswick Stew - Art and Lemons