For those of you who have read Holes by Louis Sachar -- one of my favorite childhood books -- recall the scene when Stanley meets the kid who can eat an onion like an apple?
I so wanted to do that as a child but I was repulsed by onions.
So much has changed in my adult years. I enjoy peeling away layers of onions and popping them in my mouth from time to time. Yes, yes -- world's worst case of onion breath, but there is something about the tangy, slightly sweet and crunchy texture of sweet onions that simply forces my hand to do this.
I am sure you've guessed it -- this week's challenge called for onions. Red onions. And, my goodness -- isn't that the most adorable, perfect-looking red onion?!
I made yet another attempt to caramelize onions. Nope, still haven't perfected the skill. But the onions were soft and semi-sweet.
I then prepared my towers, using an ahi tuna steak, sesame seed oil, rice wine vinegar, soy sauce, fresh ginger, green onions, avocado, daikon and sriracha. For a nice surprise, and to add a little bit more texture and flavor, I added slices of seared scallops toward the bottom and center.
I made one for me; one for Nancy. Nancy's was plated with seared spinach, tossed with black truffle oil. She's not a huge fan of onions.
I omitted the spinach for my stack, using the red onions instead. In retrospect, I wish the onions had been slightly more sweet.
I will have to practice pulling out the sweetness in a slow cook, though I am not sure where I went wrong considering it took about 40 minutes to prepare and cook the onions.
I'll have to do a bit more research there.
But, in all -- good flavor
and decent presentation.