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Mon
30
Jun '08

Sun and Moon Orange and Sweet Onion Salad Recipe

Doug DuCap's Original Recipes: Click Here to Enjoy More Original Recipes and Cooking Ideas

This refreshing and cooling summer recipe won’t heat up your kitchen but will spice up any meal, picnic, or family gathering where you decide to serve it.

Here’s a photo of the Sun and Moon Orange and Sweet Onion Salad below.

Doug DuCap's Sun and Moon Orange and Sweet Onion Salad

Ingredients:

2 large navel orange (or 4 tangerines)
1 medium seedless cucumber
1 medium sweet onion
1/4 cup green olives (I used Spanish olives with pimento, but any pitted green olive would be fine)
1/4 cup parsley leaves, loosely packed (cilantro would be nice also), divided
1/4 tsp each of paprika, cumin, & cinnamon
1/8 tsp white pepper
Pinch or two of cayenne or red pepper flakes
Salt to taste
1 lemon, divided
Pita breads (non-pocket type) or thick (gordita-type) tortillas
Olive oil
1 container (8 oz) plain or flavored hummus

PREPARATION:

Peel the oranges, removing all the white pith, and cut into 1/2 inch chunks. Peel and cut the cucumber into 1/2 inch chunks. Peel and cut the onion into 1/2 inch chunks or quarter and cut onto very thin slices. Leave the olives whole or slice, as desired. Finely mince the parsley leaves and reserve a tablespoon.

Combine all the above in a mixing bowl with a squeeze of lemon juice (about a teaspoon) and mix. Sprinkle on the spices and mix gently. Taste, adding a little salt, if desired.

Toast or grill the breads with a little olive oil and a sprinkle of salt, and cut into 8 pieces.

Food Renegade: Fight Back FridaysTO SERVE:

To serve, mound 1/4 of the hummus in the center of a small plate (drizzle a little olive oil on top, if desired), spoon 1/4 of the salad around it, and arrange the bread pieces around the outer edge of the plate, points outward, in a sun pattern. Decorate the hummus with a thin, half-moon slice of lemon and a pinch of reserved parsley.

Serves 4.

Enjoy!

Blog Fast Forward:Join us tomorrow to find out more about how to make Firecracker Chutney, Doug DuCap’s original recipe which features dried cherries, fresh ginger, and oranges.

You Can Read More of Doug’s Recipe Corner Here.

Hugging the Coast Blog Fast Forward

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Sun
29
Jun '08

The Hugging the Coast Week in Review: June 23rd to June 29th

The Hugging the Coast .Com Week in Review

Here’s a look back at the posts that appeared earlier in the week here on HuggingtheCoast.Com as well as a sneak peak of next week’s features:

Looking Back: 6/23/2008-6/29/2008

Monday: A Week of Onion Rings: Frito Corn Chip Encrusted Onion Rings

Tuesday: A Week of Onion Rings: Hawaiian Sesame Coconut Onion Rings

Wednesday: A Week of Onion Rings: Cheese and Chive Onion Rings

Thursday: A Week of Onion Rings: Curly Ramen Crunch Onion Rings

Friday: A Week of Onion Rings: Stuffed Potato Skin Onion Rings

Saturday: A Week of Onion Rings: Southern Style Sweet Corn Onion Rings

Sunday: You are here :)

Also, please join us tomorrow to see Doug’s recipe for Sun and Moon Orange and Sweet Onion Salad which is perfect for July 4th family gatherings and picnics.


Bookmark and Share

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu Enjoy Doug's Original Seafood Recipes on About.Com Fish and Seafood Cooking

Follow HuggingtheCoast on Twitter

Find Out More About the Knack Fish & Seafood Cookbook by Doug DuCap and Linda Beaulieu




Find Free Original RecipesRead Previous Posts Knack Fish and Seafood Cookbook
Sat
28
Jun '08

A Week of Onion Rings: Southern Style Sweet Corn Onion Rings

Doug DuCap's Original Recipes: Click Here to Enjoy More Original Recipes and Cooking Ideas

Here’s Day 6 of the A Week of Onion Rings series which features Southern Style Sweet Corn Onion Rings.

(Yesterday’s featured onion rings were Stuffed Potato Skin Onion Rings.)

This one’s a little different, but still very easy. It captures the flavor of sweet summer corn and wraps it around the onion in a golden, pillowy crust. Perfect with grilled food of all kinds.

This recipe uses canned corn, but you can make it using fresh corn scraped off the cob. Adjust the salt and sugar to your taste. A nominal amount of garlic powder is invoked for its mysterious power to enhance the flavor of corn while not making its own presence known.

Ingredients:

1 can (about 15 oz) cream-style corn (I use Del Monte because they add less sugar)
1 cup self-rising flour (plus additional if needed)
1/8 tsp white pepper (or more to taste)
1/8 tsp garlic powder
1/4 to 1/2 tsp salt
Oil for frying
1 very large yellow or Vidalia onion, cut and separated into 3/4 inch rings

Stuffed Potato Skin Onion Rings

Preparation:

Pulse the corn in a food processor or blender until nearly smooth. Remove to a bowl and whisk in the flour 1/4 cup at a time until a thick batter is achieved. Whisk in the spices and set aside. Heat 1/2 to 3/4 inches oil in a heavy skillet to 375 degrees.

Dip an onion ring into the batter, coating thickly. Lay it gently into the oil and cook until golden, turning once. Remove and drain on paper towels. Repeat with remaining rings. You can do 2-3 at a time depending on the size of your skillet, but take care not to crowd the pan or let the temperature drop too much, or the rings will turn out greasy.
Enjoy!

Serving Suggestions:

  • A pinch or three of cayenne adds a little counterbalance to the corn’s sweetness.
  • Add some finely minced sweet red or green pepper, or finely minced pickled jalapeno to the batter.
  • Take a large soft kaiser roll, put a big onion ring on the bottom half, put a heap of smoky pulled pork inside the onion ring, top with creamy cole slaw, put the lid on, bite. The great outdoors just got greater, didn’t it?

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