Holiday Weekend Cooking & The Women of the Weekend

The Women of Wimbledon and FIFA Women’s World Cup…
and I can’t believe I heard “shooken up” on our local news cast!

What a great women’s sports day, first the women of Wimbledon and then women’s FIFA World Cup, well done ladies!

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PhotoScapeXTo end our holiday weekend we actually had an old favorite, baked eggs and pancetta in maple toasts a relatively simple dish for breakfast and Rainbow Meadow Farms Longaniza sausages with a kicked up soak in my homemade sausage spice and white wine for dinner.  I did take the frozen “breadsticks” split them open, garlic buttered and grilled them.    I made a quick roasted red pepper relish and sweet and spicy caramelized onion condiments, very good with hot dogs and sausages.

Makes about 1/2 cup saucy onions
2 large Vidalia onions sliced in half and thinly sliced
2 tablespoons EVOO
1/4 teaspoon  teaspoons ancho chile pepper
1/8 teaspoon smoked paprika
1 tablespoon chili powder
1/4 teaspoon ground cinnamon
3 tablespoons balsamic ketchup
3-4 tablespoons tomato ketchup
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Dashes of hot pepper sauce

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Add the oil to a sauté pan and slowly caramelize the onions to a light golden color, add spices and ketchups.  Cook for 10 minutes or so until thickened.  Serve with hot dogs or sausages.

Roasted Red Pepper Relish

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3 cloves roasted garlic, coarsely chopped
2 whole roasted red peppers, diced
1/2 tablespoons Rosso wine vinegar or red wine
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced I prefer roasted garlic with the peppers
2 teaspoon balsamic ketchup
2 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
2 teaspoon rinsed and drained capers
Kosher salt and freshly ground black pepper.  Thoroughly blend all of the ingredients and adjust seasoning to taste.