So this was from the other day.. whats better than the smell of onions frying...well, you better say nothing, especially when I am frying up three whole onions (vidalia) in a kitchen with just a small charcoal filter fan in it.. 😅 The smartest thing I ever did was put a commercial hood in my house, a hood that vents directly outside. my house is landmarked and this took an extra 6 months for approval.. So, we literally lived without a kitchen in our house for about a year when we first moved in.. When I say without a kitchen, i mean we had two induction burners, a toaster oven stacked, by fed into one outlet that would constantly blow if more than two things were being operated, a bbq grill and a smoker.. the hard part was not having a kitchen sink.. But, i digress... The onions were from a local farm and well, it's early spring upstate considering it just snowed last week so, not a ton of products.. but, onions, are sweet and delicious. I had smoked a few last week and they were just so good.
Onions frying, then sugar, then vinegar, i used a champagne while the sicilians use i think white wine vinegar.. i have never been to sicily but, had two cancelled trips due to unfortunate circumstances which make me not want to try a third time.. then those on the vine raisins. sugar and vinegar, the base of many sweet and sour or agrodolce dishes. I have never tried it but, i bet a little clove in here would be fun. and when I say a little, it's either a little clove or it's too much clove. you will have the whole dish tasting like purple.. (some times i taste things in colors and clove, all i can see is purple)
Tuna:
tuna:
salt and flour:
cook the tuna in a little oil... then cover with the vinegar onions... oh, i added some mint to the onions at the end..
i love this dish.. i love vinegar.. like, love vinegar.. this dish is best eaten, well, not best, but, i prefer, eaten cold the next day.. or not cold but, let this sit and get to room temp after cooking and eat it in a few hours.. or put in the fridge, take out, let get to room temp and eat it for lunch the next day.. which, i did and three days later may eat for lunch today.
prior to this, i made a scampi.. tons of garlic, paprika, wine, chile, i think that's it. maybe a tomato or tomato paste.
ok, looks like i used olive oil and butter: Ha!
added some spaghetti to the pan when it was done and married it all together.. probably added some more wine and definitely pasta water.. maybe lemon, or lemon rind.
