Printer Friendly

Paradise is onion slices between two pieces of bread.

The trio of sweet onions--Maui, Vidalia, and Walla Walla--has become a quintet with the arrival of Sweet Imperials from Southern California's Imperial Valley and Rio Grande Golds from Texas. All are bred to mature during short days and relatively cool weather. They are milder and sweeter than the long-day types and are sold primarily for immediate use. Each region claims superiority for its product, and each region is right. Frank Holder, of Rocky Ford, Colorado (a town noted more for its melons than for its onions), likes Sweet Imperials for his steak and onion sandwich, but, to be honest, any onion, slowly cooked, is sweet.

These open-faced sandwiches are spectacular as well as delicious; the onion rings are a lovely pinky golden color, the result of gentle cooking with butter and paprika. (True onion fanciers may object to the use of steak and the other trimmings; they believe that a thick slice of onion between two slices of bread is paradise enow.)

Steak and Sweet Onion Sandwich

1 beef flank steak, about

1 1/2 pounds

1 cup beer 1/2 teaspoon freshly

ground pepper 3/4 cup light sour cream

3 tablespoons prepared


4 drops liquid hot pepper


3 large (about 2 lb. total)

sweet onions, such as

Walla Walla, Maui, or

Sweet Imperial

1 tablespoon butter or

margarine 1/2 teaspoon paprika

6 slices French bread cut

about 1 inch thick

Trim and discard fat from flank steak. Lay meat flat in a 9- by 13-inch pan. Pour beer over meat and sprinkle with pepper. Cover and chill at least 4 hours or up to a day, turn the meat over several times.

Mix sour cream, horseradish, and hot pepper seasoning. If making ahead, cover and chill up to a day.

Slice onions. Melt butter in a 10- to 12-inch frying pan over medium heat; add onions and sprinkle with paprika. Stir often until very limp and pale gold color, about 25 minutes.

Meanwhile, on firegrate in a barbecue, ignite about 50 briquets. When briquets are dotted with ash, 25 to 30 minutes, spread in a single layer. Set grill 4 to 6 inches above coals; lightly oil grill. Lift meat from marinade, drain briefly, and place on grill; reserve marinade. Turn meat as needed to brown evenly; baste with remaining marinade. Do not baste after turning meat over for the last time. For medium-rare (red-pink in center; cut to test), cook about 10 minutes. The last 2 to 3 minutes, toast bread on grill.

On a board, cut meat across the grain into thin, slanting slices. Spread bread with horseradish mixture; pile meat, then onions, equally onto slices. Serves 6. Per serving: 361 cal (32 percent from fat), 24 g protein; 13 g fat (6.1 g sat.); 36 g carbo.; 299 mg sodium; 57 mg chol.

Frank Holder

Rocky Ford, Colorado

Charcoal, Saltpeter, and sulfur aren't remarkable individually, but combined they form an explosive mixture--gun-powder. Kimiko Bigelow's Korean-style salad works on the same principle; here beef, lettuce, and some seasonings produce a main-course salad that resembles Chinese chicken salad in the same way a Marine band resembles a string quartet.

Salads like this are ideal for important lunches or for dinners when your appetite calls for something significant in flavor.

Korean-style Salad

2 tablespoons soy sauce

1 tablespoon oyster


1 tablespoon rice vinegar

1 teaspoon sake (or 1

more teaspoon rice

vinegar) 1 1/2 teaspoons sugar

1 teaspoon Oriental

sesame oil

1 teaspoon minced or

pressed garlic


1 pound thinly sliced, fattrimmed

cooked roast

beef, shredded

1 small (1 lb.) iceberg

lettuce, rinsed, crisped,

and shredded

1 cup thinly sliced celery

2 green onions, including

tops, thinly sliced

1 large (1/4 lb.) carrot,

finely shredded

Fresh cilantro

(coriander) sprigs

In a bowl, stir together soy sauce, oyster sauce, vinegar, sake, sugar, sesame oil, garlic, and beef.


In a large bowl, mix lettuce, celery, green onions, and carrot.

If making ahead, cover both containers and chill up to 4 hours.

Pour beef mixture onto vegetables, mix well, and scatter with cilantro sprigs. Makes 4 to 6 servings.

Per serving: 182 cal. (31 percent from fat); 24 g protein; 6.2 g fat (2 g sat.); 7.3 g carbo.; 532 mg sodium; 61 mg chol.

Kimiko Bigelow

San Jose, California

No Kaffeeklatsch is possible without some sort of coffee cake. Doughnuts, brioches, or croissants, unless they are homemade, indicate lack of preparation for the event.

Ruth Watson has the right idea with her Walnut Coffee Roll, an overnight refrigerator yeast dough that enfolds a not-too-sweet filling of walnuts, graham cracker crumbs, and brown sugar. A bit of effort, to be sure, but the reward is three sweet rolls, not just one--her way of being prepared.

Walnut Coffee Roll

1 cup (1/2 lb.) butter or

margarine 1/4 cup granulated sugar

About 4 cups all-purpose


1 package active dry


1 cup warm (110 [degrees]) water

2 large eggs

2 cups firmly packed

brown sugar

1 cup chopped walnuts

1 cup graham cracker

crumbs 3/4 cup powdered sugar

1 tablespoon cool water

In a large bowl, cut butter into granulated sugar and 4 cups flour with a pastry blender or 2 knives until fine crumbs.

Meanwhile, in a small bowl, sprinkle yeast over warm water; let stand until softened, about 5 minutes. Add eggs and beat to blend, then pour into flour mixture and stir until moistened. Cover airtight and chill at least 12 hours or up to a day.

In another bowl, combine brown sugar, walnuts, and graham cracker crumbs.

Divide dough into 3 equal parts. On a lightly floured board, roll 1 portion dough into a 12-inch square. Spread square with 1/2 of the crumb mixture, pressing into dough. Snugly roll dough into a log; pinch ends to seal shut. Repeat with remaining dough and crumbs.

Place rolls, seams down, at least 2 inches apart on an ungreased 12- by 15-inch baking sheet. Cover with plastic wrap and let stand until slightly puffy, about 1 hour. Uncover and bake in a 350 [degrees] oven until richly browned, about 35 minutes. Transfer to a rack.

In a small bowl, smoothly stir together powdered sugar and cool water. Drizzle evenly over warm rolls. Slice and serve warm or cool. To store, cool, wrap airtight, and hold up to a day, or freeze to store longer. Makes 3 rolls, each about 1 1/4 pounds.

Per ounce: 117 cal. (36 percent from fat); 1.5 g protein; 4.7 g fat (2.1 g sat.); 18 g carbo.; 48 mg sodium; 15 mg chol. Ruth Elaine Watson Littleton, Colorado

Attention all chefs, amateur or pro

Tell us about your cooking adventure! On publication in Chefs of the West, you become a bona fide lifetime member of this venerable organization. First-time award is your membership card and a tall white Chefs of the West toque. For each subsequent recipe featured, you receive a Chefs of the West certificate and $50. Send your recipes to Chefs of the West, Sunset Magazine, 80 Willow Rd., Menlo Park, Calif. 94025.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Chefs of the West; recipes
Author:Griffiths, Joan; Dunmire, Richard
Article Type:Column
Date:Oct 1, 1992
Previous Article:It drops 4,000 feet before you can say Arkansas River.
Next Article:California's ultimate sea of sand.

Related Articles
You "cook" the fish in salt, sugar, and dill.
On cracker bread, in pocket bread, they are turkey sandwiches.
Putting onions to work in relish, in sandwiches, with steak.
Cholesterol counters: looking for new dishes for festive occasions? Film and television stars give their favorite recipes for heart-healthy...
Tulip Time fun.
Food with a Florida flair.
Double onion soup with cheese.
dining: STEAK SANDWICH WITH EDDOES; eating in Each week we bring you a cut-out-and-keep recipe from top chef KEVIN ASHTON, who has cooked for...

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters