• circus onions

    From JIM WELLER@1:135/392 to SEAN DENNIS on Mon Sep 20 21:28:00 2021

    Quoting Sean Dennis to Dave Drum <=-

    Title: Grilled Brats and Circus Onions
    1 lg Onion; thinly sliced
    1 lg Green bell pepper; thinly sliced
    2 tb Vegetable oil
    2 Garlic cloves; crushed
    3/4 ts Caraway seed
    1/2 c Beer
    1/4 ts Salt
    1/8 ts Freshly ground pepper
    in a large frying pan, cook the onion and pepper
    in the oil over medium heat until the vegetables are softened, about
    3 minutes. Add the garlic and caraway seed and cook until the onions
    are golden, about 2 minutes. Add the beer and cook until the liquid
    is reduced in volume by about half, about 3 minutes. Season with the
    salt and pepper. Remove from the heat and cover to keep warm.

    So "circus onions" are onions and peppers cooked in beer? It's a
    pretty obscure term and Google does not shed any light on it.

    My latest sort of Asian fusion dish: a stir fry of leeks, sweet red
    pepper (my version of circus onions I guess), Korean Gim (sesame
    flavoured dried seaweed [Laver or Nori], ginger, garlic, previously
    boiled somen noodles and lastly leftover pork chop, boned, sliced
    thin with a sauce made of cornstarch, veg and beef stocks, white
    wine, soy, and oyster sauce.



    Cheers

    Jim


    ... Half time at Circus Maximus, and the Lions lead the Christians 67 to 0

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  • From RUTH HANSCHKA@1:135/392 to JIM WELLER on Tue Sep 21 23:57:50 2021


    3 minutes. Add the garlic and caraway seed and cook until the onions
    are golden, about 2 minutes. Add the beer and cook until the liquid
    is reduced in volume by about half, about 3 minutes. Season with the salt and pepper. Remove from the heat and cover to keep warm.

    So "circus onions" are onions and peppers cooked in beer? It's a
    pretty obscure term and Google does not shed any light on it.

    It may have been someone's family name for it. They could be named
    ballpark onions too in these parts.
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  • From Sean Dennis@1:18/200 to Jim Weller on Wed Sep 22 02:27:00 2021
    Hi Jim,

    So "circus onions" are onions and peppers cooked in beer? It's a
    pretty obscure term and Google does not shed any light on it.

    I have no clue, honestly. Maybe it's something that was commonly served at a circus in that recipe?

    My latest sort of Asian fusion dish: a stir fry of leeks, sweet red
    pepper (my version of circus onions I guess), Korean Gim (sesame
    flavoured dried seaweed [Laver or Nori], ginger, garlic, previously
    boiled somen noodles and lastly leftover pork chop, boned, sliced
    thin with a sauce made of cornstarch, veg and beef stocks, white
    wine, soy, and oyster sauce.

    That does sound really tasty.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork and Peanut Stir-Fry
    Categories: Main dish, Stir fry, Meats, Asian
    Yield: 2 Servings

    1/4 lb Boneless lean pork
    4 ts Cornstarch; divided
    3 tb Kikkoman Lite Soy Sauce
    -- divided
    1 ts Minced fresh ginger root
    2 ts Distilled white vinegar
    1/4 ts Garlic powder
    2 tb Vegetable oil; divided
    1 Onion; sliced
    1 Carrot
    -- diagonally thinly sliced
    1/3 c Unsalted roasted peanuts

    Slice pork into thin, narrow strips. Combine 2 teaspoons _each_
    cornstarch and lite soy sauce, ginger and pork; let stand 15 minutes.
    Meanwhile, combine remaining 2 teaspoons cornstarch, 2 Tbsp. plus 1
    teaspoon lite soy sauce, vinegar, garlic powder and 1/2 cup water;
    set aside. Heat 1 Tbsp. oil in hot wok or large skillet over high
    heat. Add pork and stir-fry 2 minutes; remove. Heat remaining 1
    Tbsp. oil in same pan. Add onion and carrot; stir-fry 2 minutes. Add
    zucchini; stir-fry 2 minutes. Add pork and soy sauce mixture. Cook,
    stirring, until sauce boils and thickens. Stir in peanuts.

    Makes 2 to 3 servings

    Source: The Art of Stir-Frying Made Easy with Kikkoman Sauces
    Reprinted with the permission of Kikkoman International Inc.
    Electronic format courtesy of Karen Mintzias Submitted By KAREN
    MINTZIAS On 03-23-95

    MMMMM

    -- Sean
    --- Maximus/2 3.01
    * Origin: Outpost BBS (1:18/200)
  • From JIM WELLER@1:135/392 to RUTH HANSCHKA on Sat Sep 25 20:44:00 2021

    Quoting Ruth Hanschka to Jim Weller <=-

    So "circus onions" are onions and peppers cooked in beer? It's a
    pretty obscure term and Google does not shed any light on it.

    It may have been someone's family name for it.

    There is the odd reference to them from all over on the net but no
    definitions or recipes.

    They could be named ballpark onions too in these parts.

    Another obscure term with scanty references. They appear to be
    onions, first fried in fat, then braised in beer and their main
    purpose being a hotdog topping. No mention of peppers though.

    So they turn out to be something I've done for years but didn't have
    a special name for them.

    Smoliak is a top Canadian chef and Alley Kat is a craft beer made in
    Edmonton, Ab. Their Scotch Ale is strong (8%), dark, malty, with
    smoke and caramel notes.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork Chops with Alley Kat Onions
    Categories: Canadian, Pork, Beer
    Yield: 4 Servings

    4 x 1 inch thick loin pork chops
    1/2 ts Dried thyme
    Salt/pepper to taste
    2 tb Canola oil
    2 lg Onions, thinly sliced
    1 Bottle Alley Kat Scotch Ale
    1 tb Honey
    1 tb Grainy mustard

    Season pork chops with salt, pepper and thyme. Heat canola oil in
    a heavy skillet (with cover) until just smoking. Brown pork
    chops, about three minutes on each side - only turning once.
    Remove from skillet and keep warm.

    Add the sliced onions to pan and cook for five minutes over medium
    high heat, until golden brown. Add the beer, honey and grainy
    mustard and cook over low heat until onions get very tender --
    approximately 15-20 minutes. Return the pork chops back to the
    skillet, cover and cook for an additional 10 minutes or until
    internal temperature of pork chop is 150 degrees.

    If too much liquid evaporates, add a couple of tablespoons of
    water to prevent sticking. Set pork on warm plate to rest for
    about 5 to 10 minutes.

    Note: While resting, the internal temperature will continue to
    rise for about 10 minutes.

    Top pork chops with onions and serve with your favourite mashed
    potatoes.

    Brad Smoliak, chef/owner Kitchen, Edmonton, AB

    MMMMM



    Cheers

    Jim


    ... Hawaiian condiments: slice onion, and pickle onion.

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  • From Dave Drum@1:261/38 to Jim Weller on Sun Sep 26 06:15:24 2021
    JIM WELLER wrote to RUTH HANSCHKA <=-

    Another obscure term with scanty references. They appear to be
    onions, first fried in fat, then braised in beer and their main
    purpose being a hotdog topping. No mention of peppers though.

    So they turn out to be something I've done for years but didn't have
    a special name for them.

    There is an often overlooked native plant called the "circus onion". One of the first wild things to bloom in the desert regions of southwestern United States & northwestern Mexico - Allium macropetalum,
    a species of wild onion native to those desert regions.

    From the pixtures they look like flowering scallions/green onions.

    And probably no relation to the dish(es) referenced.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Pork Chops with Alley Kat Onions
    Categories: Canadian, Pork, Beer
    Yield: 4 Servings

    I'd do those in a New York minute. Last night for supper I thawed a sucky-bag boneless pork chop and seared it both sides on the griddle. Then into the baby crockpot with a can of Campbell's Cream of Chicken and Mushroom soup (a newish variety I just bought to try). Sided with a dish of (formerly) frozen California Medley vegetables done in the nuker. Not much trouble and while the chop was cooking away in the slow cooker I was able to get much other stuff finished. Bv)=

    I used one 8 oz. chop instead of two 4 oz.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Dirty Dave's Easy Smothered Pork Chops
    Categories: Five, Pork, Vegetables, Sauces
    Yield: 2 Servings

    2 (4 oz ea) pork chops
    1 lg Sweet onion; peeled, sliced,
    - separated into rings
    Salt & pepper
    10 3/4 oz Can cream of mushroom or
    - other favourite soup *

    Salt and pepper the chops. Brown them in a small
    skillet over low heat until the desired colour is
    reached and the fat renders. Remove to a plate.

    Add the onion to the skillet and saute it until
    translucent and limp.

    Layer the chops and onions in a baby crock-pot.

    Open the can of soup and add to the skillet with
    a little water (if needed) and heat, stirring, until
    desired smoothness is reached. Pour over the chops
    and onions in the crock-pot, clap the lid on, set
    the control for low and forget about them for 6 to 8
    hours.

    * I have used cream of celery, cream of asparagus and
    cream of potato with good results. But, the stand-by
    is still the good ol' mushroom soup. Every bachelor
    cook's best friend. - UDD

    Serves two with sides. Or just me if I'm hungry.

    From the mind and imagination of Uncle Dirty Dave

    Uncle Dirty Dave's Kitchen

    MMMMM

    ... I drank furniture polish. Horrible taste, great finish.

    --- BBBS/Li6 v4.10 Toy-5
    * Origin: Prism bbs (1:261/38)
  • From JIM WELLER@1:135/392 to DAVE DRUM on Sun Sep 26 18:39:00 2021

    Quoting Dave Drum to Jim Weller <=-

    Another obscure term with scanty references.

    "circus onion" - Allium macropetalum

    And that's so obscure it's a GoogleWhack!

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Alley Kat Onions

    I'd do those in a New York minute.

    Something similar from another great chef ...:

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Barbecue Bison Steaks with Kickin' Onions
    Categories: Bison, Steak, Grill, Marinades
    Yield: 4 Servings

    12 oz Dark beer, pref. Mexican
    1/4 c Dark brown sugar, packed
    2 tb Cider vinegar
    1 cl Garlic, split
    1 Bay leaf
    1 1/2 lb Boneless bison loin,
    3 1/2 Inches thick
    2 tb Canola oil
    6 c Thinly sliced onions,
    Separated into rings
    1 Ancho chile pepper, seeded
    -and stemmed
    S&P

    Combine beer, sugar, vinegar, garlic, and bay leaf with bison in a
    large resealable plastic bag or non-reactive bowl. Seal or cover,
    and marinate, refrigerated overnight.

    Heat oil in a large skillet over medium-high heat. Stir in onions
    and after 2 or 3 minutes when onions begin to wilt, adjust heat
    down to medium or medium-low. Saute onions until tender and pale
    golden color, 12 to 15 minutes, stirring frequently. While onions
    are cooking, cover chile with boiling water and let it stand until
    softened, 4 to 5 minutes. Drain and finely chop, then stir into
    onions. Onions may be done ahead to this point.

    Light a gas or charcoal grill and heat until medium. Remove bison
    from marinade and blot dry. Reserve marinade. Cook 8 to 9 minutes on
    first side, then turn and cook second side for another 8 minutes.
    Move meat to indirect heat if it becomes very crusty before cooking
    time is elapsed.

    While bison cooks, pour about 1 cup of the marinade over the
    onions and reduce over high heat until marinade evaporates and
    glazes onions. Season to taste with salt and pepper.

    When steak is done, transfer to a wooden slicing board and let rest
    for about 5 minutes. Cut across the grain into 1-inch thick slices.
    Top with a large spoonful of Kickin' onions.

    Recipe courtesy of Ariane Daguin, D'Artagnan Foods

    From: www.behindtheburner.com

    MMMMM


    Cheers

    Jim


    ... If real chefs need a meat thermometer, you need one too.

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  • From Dave Drum@1:229/452 to JIM WELLER on Mon Sep 27 09:48:48 2021
    JIM WELLER wrote to DAVE DRUM <=-

    Another obscure term with scanty references.

    "circus onion" - Allium macropetalum

    And that's so obscure it's a GoogleWhack!

    I don't use Google search though. And Bing brought up several references
    and pixtures of the "circus onion" - Allium macropetalum.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Circus Dog Mustard
    Categories: Sauces, Condiments
    Yield: 6 Servings

    3 tb Oil
    1 lg Onion; coarse chopped
    1 lg Bell pepper; coarse chopped
    2 cl Garlic; minced
    1/2 ts Celery seeds
    1/4 c Dijon mustard

    In a large skillet, heat the oil and cook the onion and
    green pepper over medium-low heat, stirring often, until
    the vegetables are softened and tinged with gold, about
    10 minutes. Add the garlic and celery seeds. Continue to
    cook for 5 minutes. Stir in the mustard and cook,
    stirring, for 3 minutes to blend flavors.

    The mustard sauce can be used immediately or cooled and
    refrigerated, covered, for up to 2 days. Reheat gently
    to use.

    Notes: Makes about 2 cups; use for hot dogs, hamburgers,
    pork chops, and spareribs, fish steaks such as salmon or
    swordfish, or shrimp. We went to the circus every summer
    when I was a child. My fondest food memory is hot dogs
    on a bun slathered with golden pan-fried onions and
    peppers simmered in mustard.

    Summer and the circus are still magical times for me,
    so I have made this mustard for my children since they
    were little. They call it Circus Dog Mustard.

    Recipe By: MARINADES: by Melanie Barnard

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

    MMMMM

    ... "Water, taken in moderation, cannot hurt anybody." -- Mark Twain

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  • From RUTH HANSCHKA@1:135/392 to JIM WELLER on Fri Oct 1 22:59:48 2021
    So "circus onions" are onions and peppers cooked in beer? It's a
    pretty obscure term and Google does not shed any light on it.

    It may have been someone's family name for it.

    There is the odd reference to them from all over on the net but no definitions or recipes.

    Probably because ordinary folks only ate them, but didn't cook them.

    They could be named ballpark onions too in these parts.

    Another obscure term with scanty references. They appear to be
    onions, first fried in fat, then braised in beer and their main
    purpose being a hotdog topping. No mention of peppers though.

    Sounds like the right beastie. Tailgate brats with onions. The bratwurst
    are cooked in beer too.

    So they turn out to be something I've done for years but didn't have
    a special name for them.

    I didn't know there was a name for it, but it's rare I have beer around.

    Smoliak is a top Canadian chef and Alley Kat is a craft beer made in Edmonton, Ab. Their Scotch Ale is strong (8%), dark, malty, with
    smoke and caramel notes.

    IOW, beer. Not that watery lager stuff best used to kill garden slugs.
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