Product Review: Onion Goggles

Please, stop crying. I hate to see grown men crying. Oh am I talking about myself again, sorry.

When I cut into an onion my eyes immediately start to tear and burn. Sometimes it gets so bad I have to stop and go outside until my eyes stop burning. I feel like someone shot tear gas into my kitchen.

Editors Note: Unless you're a chef with a freshly broken heart, the tears you shed when chopping onions aren't emotional ones… The lachrymal glands above the eyelids regulate the release of tears. In the case of reflex crying, an external irritant, such as onions, dust or smoke, triggers nerve endings in the cornea to communicate with the brain stem. The brain registers the irritation in the eye then alerts the lachrymal gland to stimulate tear production to flush away the invader. You are not a wuss if you tear when you cut onions.

If we're chopping onions a few feet away from our eyes, what's causing this weepy reaction? The answer begins in the soil. Onions are part of the plant genus Allium, along with garlic, chives, leeks and about 400 other cousins. These vegetables absorb sulfur in the earth, which helps form a class of volatile organic molecules called amino acid sulfoxides. These sulfoxides are the real tear-jerkers when onions go under the knife. – TLC Cooking “Why do Onions Make you Cry?”

I’m sure that many of you have experienced the pain and suffering when chopping onions, especially if you mince the onions. You could chop the onions outside but that’s not very convenient or comfortable. What then are your alternatives?

Every year I exchange stocking stuffers with my sisters and their spouses. The gift has to be small and be relevant to the person you are giving to. My wife always gets cows because her maiden name, Lavacca, means “the cow”. I usually get kitchen gagets. Two years ago my sister bought me Onion Goggles^® by RSVP. They run about $20 and they are amazing. They completely block out the amino acid sulfoxides that irritate the eyes and they are comfortable. The only drawback is if you wear glasses like I do. The onion goggles will not fit over your glasses. Luckily for me I can see well enough that I won’t cut off my fingers when I’m dicing onions.

Product Rating: ★★★★★

Potato and Salmon Frittata

Makes 4 serving

1 lg. Russet Potato (peeled & shredded)

 ½ + ¼ tsp Table Salt

1 TBS Olive Oil

8 oz cooked Salmon* (shredded)

1 C cooked Broccoli (chopped)

6 Large Eggs*

½ C Shredded Sharp Cheddar Cheese

3 grinds Black Pepper

12” oven proof skillet

Layered Potatoes in skillet

Peel the potato. Using the large holes on a box grater or the julienne setting on a mandolin, shred the peeled potato and lay it out on paper towels on the counter. Cover the potatoes with additional paper towels and press down to dry the potatoes. If you skip this step the potatoes will not brown. Remove the top layer of paper towel and sprinkle ½ teaspoon of table salt over the potatoes.

Place the top rack in the middle of the oven and turn your broiler to high. Note: if your oven has the broiler in the bottom draw of your oven, turn you oven to 500 degrees instead.

Sprinkle salmon & broccoli over browned potatoes

Heat a 12” non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil and heat until the oil shimmers. Add the potatoes in a thin layer across the frying pan (see photo). Cook for 10-15 minutes or until the potatoes start to brown on the bottom. Do NOT stir the potatoes.

Finished slice of frittata

When the potatoes have turned a golden brown, lower the heat to medium, sprinkle the shredded salmon (I used leftover grilled salmon) and broccoli over the top of the potatoes (see photo). Beat the 6 eggs with ¼ teaspoon salt and the ½ cup of shredded sharp cheddar cheese. Pour the mixture over the potatoes and salmon. Continue cooking for 5 minutes on the stove.

Place the frying pan into the oven with the broiler on and let it continue to cook until the top turns a light golden brown.

Using oven mitts, remove the frying pan from the oven, place a large dish over the frittata. Flip the pan over so that the crispy potato crust is on top. Cut into 8 wedges and serve with a loaf of crusty Italian bread and a salad for a wonderful meal.

* PRONTO SUBSTITUTES

Salmon – You can substitute smoked salmon or any cooked mild fish or you can skip the fish all together.

Eggs – You can substitute Egg Beaters for whole eggs to lower the fat level in the recipe.

Left Overs - I’m a frugal cook and I hate to waste leftovers –however there is often a piece of fish, a vegetable that can be transformed into a new meal entirely by incorporating them into a frittata. It’s an easy way to make a delicious meal in a short period of time.

To print a copy of this recipe go to  Potatoe & Salmon Frittata

Not Your Mamas Grilled Cheese Sandwich

Makes 1 sandwich

This is “not your mama’s" grilled cheese sandwich. With five cheeses and a crust of golden fried parmesan this is the ultimate grilled cheese sandwich – it’s definitely for adults.  While your kids may enjoy it your friends will enjoy it even more.  This would make a perfect centerpiece to any lunch or brunch.

Don’t be tempted to use fresh mozzarella on this sandwich.  While it is the best cheese to use with Tomatoes Caprese or in an antipasto, it’s too wet to use in a sandwich like this.  It will make a soggy sandwich.  Pre-shredded mozzarella, on the other hand, has additives to keep it from sticking. It may taste gritty in a sandwich. Stick to deli sliced mozzarella for this dish!

Ingredients

2 slices Sourdough Bread

1 clove Garlic (finely minced)
2 TBS Salted Butter (softened to room temperature)

1 medium slice Provolone Cheese

1 medium slice Sharp Cheddar Cheese

1 medium slice Jack Cheese

1 medium slice Mozzarella

1/8 C freshly grated Parmesan Cheese

Blend the finely minced garlic with the 2 tablespoons of butter in a small bowl.  Spread ½ of the garlic butter on one side of each slice of sourdough bread.

Place the Parmesan cheese in a flat dish and place the buttered side of each slice of bread in the cheese so that it forms a crust.

Place one slice of the buttered and dipped sourdough bread on a plate and place the four slices of cheese and top with the remaining bread.

Place the sandwich into a medium hot skillet and cook until the first side is a golden brown.  Flip the sandwich and grill the other side until golden brown.

This is great when served with a pasta or potato salad.

To print a copy of this recipe go to Not Your Mamas Grilled Cheese Sandwich

To view a video on how to make this sandwich go to Not Your Mama's Grilled Cheese Sandwich

NOTE: You can substitute any other cheese that melts well in this sandwich.  The critical element is to have a variety of cheeses that contrast yet blend to a crescendo when you bite into the sandwich.

Cedar Grilled Adriadic Salmon

Salmon is a fish that everyone enjoys and this recipe will make you feel like you’re eating in a little café overlooking the Adriatic.  Your family or guests will also enjoy the health benefits of the high level of omega-3 fatty acids found in Salmon.

Servings 4

2 8oz Salmon Fillets

2 Cedar Planks *

Marinate *

Juice of 1 Lemon (~2 TBS)

¼ C Olive Oil

½ tsp Kosher Salt

½ tsp dried Oregano

1 lg Shallots diced finely

Sauce

¼ C Olive Oil

3 lg Shallots diced finely

2 Cloves Garlic minced

8 oz presliced White Mushrooms

Juice of 1 Lemon (~2 TBS)

¼ C White Wine

5 grinds Black Pepper

1/8 tsp salt

1 TBS Capers (optional)

Soak your food-grade cedar plank for at least 2 hours in water.  This will prevent it from burning and you will be able to reuse it.

Place the salmon in a Ziploc bag with the lemon, olive oil, salt, shallot and oregano for about one hour. 

Preheat your grill until it reaches 350°. Place the salmon, skin side down, on the wet cedar plank.  Pour the marinade over the salmon.  Grill indirectly over high heat for 15 minutes, or until the salmon is flaky.  Do not turn the salmon!

While the salmon is grilling, prepare the sauce.  Heat the olive oil in a large frying pan until hot but not smoking.  Add the diced shallots and cook for about two minutes. Add the garlic and cook for 30 seconds.  Add the mushrooms and cook until tender. Add the lemon juice, pepper, salt, and wine. Boil until the liquid reduces by half.  Add the capers.

Carefully remove the cedar plank with your salmon from the grill and flip it over on to a serving platter.  Using a butter knife, carefully scrape off the skin.  Spoon the mushroom sauce over the cooked salmon and serve immediately.

* Cedar Plank – If you don’t have cedar planks grill the fish directly on a well oiled hot grill, skin side down. Do not turn.

* Marinade – If you don’t have time to make the marinade substitute Italian dressing.

To print this recipe go to Cedar Grilled Adriadic Salmon