~thirdeye~ is now on facebook and Twitter. Click the links below

Thirdeye Q



This site contains a collection of techniques for barbecuing, smoking and cooking over fire. The techniques shown here are not the only way or the best way to prepare a certain item. This site is just a starting point and these techniques are a guide to creating your own recipes. Recipes included here come not only from personal experiences, but from many knowledgeable folks kind enough to share their secrets. ~thirdeye~

Polls

From time to time I feature Polls to see what YOU, my readers are cooking. Currently no poll is available.

If you click HERE you will go to my Poll Page and can see results of other polls as well as web statistics for my site.

19980402

SIDE DISH - Vidallia Onion Pie

Image hosted by Photobucket.com

Vidalia Onion Pie
This makes enough filling for 2 pies

This recipe is a slightly modified version of one posted by Larry Ward on
The Big Green Egg forum – it is from Tea Time at the Masters


2 lbs thinly sliced Vidalia Onions or other sweet onions.
1- cup sour cream
3- eggs
1- cup Pepper Jack cheese, grated
1- cup sharp cheddar, grated
6- tsp butter
4- pieces of smoked bacon fried and crumbled, or sausage (fried, drained & crumbled)
2- splashes of hot sauce
1/2 tsp salt
1- tsp white pepper

Saute onions in butter until clear. Let stand and cool some.
Grate cheese. Beat the eggs add the pepper jack, salt, pepper, sour cream and bacon to the eggs and mix well. Add to the onion mixture.

Pour into 9 inch (unbaked) pie shells, add the cheddar cheese on top and bake at 375 for 40 minutes and let cool and serve. For baking on your cooker or grill, use a pizza stone on the grate to diffuse the heat. Cooking over wood coals or lump charcoal gives this pie an excellent flavor.


No comments: