Thursday Night Nicoise Salad

Thursday Night Nicoise Salad
Allow all of your salad stars to shine on their own. Dress each component of your salad individually and pile onto a platter. Simple food is just so darn pretty. Make something like this whatever you have on hand!

Monday, August 19, 2013

"Pinkled" Onions

I know "pinkled" is not a word. But these stunningly bright, magenta pink onions, are in fact, pickled with fresh lime juice and they are, in fact, PINK! So, this photo was taken on a recent Thursday afternoon during an unwind following a "Mexicali Feast" lunch preparation. As we sat down to sample some Mexican style shredded chicken, some chunky guacamole and a few chips, I was thrilled and fixated on the beauty of these gorgeous, pickled onions.

Here's an easy share. If you want to impress your friends and family with these beautiful "pinkled" onions, do this:

Super Easy, Fresh & Fast
"Pinkled" Onions

1 red onion, peeled, trimmed & sliced
 into very thin slices
Boiling water
1/2 cup freshly squeezed lime juice
1 1/2 teaspoons of kosher salt

Toss the sliced onions into a non-reactive bowl. Pour boiling water over the onions. Count to 10. Really! Drain in a colander and shake off excess water. Toss drained onion slices back into the same bowl. Add lime juice. Add salt. Toss to combine. Cover and place in fridge for about an hour. These will keep for at least a week in the fridge if stored in an airtight container. This easy gem of a recipe is adapted from Mexican food aficionado & chef rock star, Rick Bayless.

If you're doing an ordinary and simple "taco night" or you're grilling marinated skirt steaks or chicken, these onions would be a beautiful and naturally amazing side to add to your menagerie of toppings. Your friends will think you're the coolest and you can explain that you're into naturally pink food, brilliant color, mouthwatering flavor  . . .  and coolness, of course.

; ) Pink Wink & Love,

Katie

P.S. Here's my complete menu from that afternoon's "Mexicali Feast" lunch:


Mexican Style Chicken
Slowly simmered chicken seasoned with the Mexican flavors of freshly ground
 cumin and coriander plus tomatoes, Jalapeno and Serrano peppers;
 served with warm tortillas & lots more!
Mexican Style Rice
White rice prepared with annatto, tomatoes and spices
Rojas con Crema
Roasted Poblano chiles, cut into strips and simmered with Vidalia onions
 in Mexican crema (sour cream) with a bit of goat cheese
Mayacoba Beans
Tender, little Canary beans to pile onto your tortillas
Homemade Guacamole & Tortilla Chips
Homemade KPK guacamole made with perfect avocados, finely diced Vidalia onion,
 tomato, Serrano peppers, fresh cilantro and freshly squeezed lime juice
Fresh Vegetable Complements
Red onions pickled in fresh lime, pickled red jalapenos, garden tomatoes, queso fresco cheese,
jicama sticks, fresh sliced radishes, fresh cilantro, shredded iceberg lettuce
Fresh Fruit
Pineapple, mango, raspberries and blueberries
Authentic Mexican Bakery Specialties
A fun selection from strawberry empanadas to Mexican puff pastry twists






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MORE 4 U

From here, you can continue scrolling down to check out some of my favorite dishes and KPK highlights.

For more posts (articles), recipes, stories and pictures, you can scroll up (in the right column under "What You Missed") and click on 2008, 2009 2010, 2011, 2012 or 2013. As of June, 2013, there are are total of 139 posts in KPK. You can spend more time here when you know where to look, right?! Another way to enjoy my kitchen is to click on any items of interest in the section entitled "Passion Posts", also up above in the right column.

Love, Katie ~ I am so glad you're here! Stay awhile!

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