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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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.
--- Platinum Xpress/Win/WINServer v3.0pr5
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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)

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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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)

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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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

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

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.
--- Platinum Xpress/Win/WINServer v3.0pr5
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