| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Vidalia or another sweet |
|
|
onion peeled and cut |
|
|
crosswise into 1/2 inch |
|
|
thick slices |
| 1/4 |
c |
Olive oil |
|
|
Salt and freshly ground |
|
|
black pepper |
| 1/4 |
c |
Fresh lime juice |
| 1 |
T |
Honey |
| 2 |
|
Ripe papayas, peeled seeded |
|
|
and diced |
| 1/2 |
c |
Packed cilantro leaves |
|
|
coarsely chopped |
INSTRUCTIONS
1997
Prepare grill or heat grill pan on stove top. Soak wooden skewers in
water for 30 minutes. Lay an onion slice on a flat work surface. Poke
the skewer through center of the 1/2-inch-thick side of the onion
slice, carefully pushing the skewer all the way through the onion
slice and out the other side. The skewer and onion should resemble
something like a lollipop. If the skewer is long enough push another
onion slice onto the skewer. Skewer the remaining onion slices in the
same manner. Brush onions on both sides with thin coats of oil and
season generously with salt and pepper. Grill the onions, flipping
occasionally, until browned and lightly charred, about 10 to 15
minutes. Remove to a platter and allow to cool. In a large bowl whisk
together the lime juice and honey until well combined. Coarsely chop
the grilled onions and add to the lime mixture, tossing to coat. Add
the diced papaya and chopped cilantro and carefully stir to combine.
Season to taste with salt and pepper. Yield: 4 to 6 servings Recipe
by: Cooking Live Show #CL8909 Posted to MC-Recipe Digest V1 #652 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30,
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