Grilled Shallots

One of my favorite, flavorful ingredients is a little known stepchild of the allium family, but a star in my eyes and a staple in my kitchen. The shallot is a mild counterpoint to the onion and is typically used to add a more subtle, sweet aromatic flavor to stews, salad dressings and savory marmalades. They are a bit more expensive than onions, but their dynamic flavor is unmatched.

The other day, while perusing my local farmer's market for new, seasonal finds, I happened across a big bag of California shallots for $5.99. What a bargain! Although I had no idea what I was going to make with 5# of shallots, I couldn't resist. And so, over the next couple of days, ingenuity and creativity was called into action.

One of my favorite ways of cooking shallots is tossing them with extra virgin olive oil seasoned with Wild Sage & Oregano Aromatic Savory Salts and grilling them over a hardwood fire. The smokiness of the oakwood logs adds a heady and sophisticated layer of flavor to the sweet onion flavor of the shallot. You can also roast them in an oven in foil, but the flavor will be more subtle. Experiment with your own dishes, substituting shallots were you might otherwise use an onion and you will see how this delicious ingredient will soon be a stable in your weekly market basket.



GRILLED SHALLOTS IN THEIR SKINS

1/2 pound shallots {about 8 large size}
1/3 cup extra virgin olive oil
2 tsp. Wild Sage & Oregano Savory salt

Mix the olive oil and slat together in a bowl. Toss with the shallots and marinate at room temperature until ready to cook.

Cook the shallots in their skins on the cooler side of the grill until soft. You can grill whole or cut in half and then grill them with skin side down first. For extra large shallots, you may want to finish them off in a 350 degree oven until soft and sweet.

Serve warm or at room temperature with Grilled ribeyes, roasted lamb or vegetables, or as antipasti spread with toasted bread.

To make a dressing or marinade for meats with either raw or grilled shallots, try this classic vinaigrette recipe:

1 Tbs. Red Wine Vinegar
1 Tbs. Balsamic Vinegar
½ tsp. Sherry Vinegar
1 Shallot, finely chopped
1 tsp. kosher salt
¼ tsp. Freshly ground pepper
¾ cup extra virgin olive oil

In a medium bowl, add all the ingredients except the olive oil. Slowly whisk in olive oil until the mixture becomes emulsified.
Toss gently with baby field salad greens, use as a marinade or sauce for chicken, fish or beef. Store the rest covered in the refrigeratorfor up to a week.

**this recipe may also be made in the food processor, drizzling in olive oil with the motor on.




Buon appetito!
copyright 2008 Alisa Barry