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Posted on 06 September 2011 by

Tomato-Vidalia Onion Glaze

By David Harbilas

The idea for this sauce comes from my boss, Chris Chung, Chef-Owner of Aka Bistro in Lincoln, Massachusetts.

He originally made a sauce of Vidalia onions that were juiced and cooked slowly to make a rich, sticky, sweet and sublime glaze.

He served it with braised short rib, and now we serve it with grilled hanger steak.

Here, I am taking his original idea and simply adding tomato juice to it and reducing it further.

It is a very simple sauce to make, but Read the rest of this entry »


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