Sweet Vidalia Pie

[oldyaker]

Vidalia's are plentiful. Have benn enjoying them raw in salads, on burgers and dogs, fried with mushrooms and heaped on a steak, put some slices in a jar to marinade with vinegar, salt, pepper and Cajun seasoning. That is great on a sandwich.
Raining outside and housework and yard work are shutdown because of weather. May have yo bang some pots and pans in the kitchen today.

Sweet Vidalia Pie

1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 cup mayonnaise
1 (9-inch) deep-dish pie shell, baked according to package directions
1 tablespoon vegetable oil
1 medium Vidalia onion, thinly sliced
1 large tomato, thinly sliced
1/2 cup cooked bacon pieces


1. Preheat oven to 350°F.

2. In a medium bowl, combine mozzarella cheese, Cheddar cheese, and mayonnaise; mix well. Spread half the mixture into baked pie shell; set aside.

3. Meanwhile, in a medium skillet, heat oil over medium heat and sauté onion slices 4 to 5 minutes, until translucent and soft.

4. Place onions and tomatoes over cheese mixture. Sprinkle with bacon pieces, reserving a few for garnish. Spread remaining cheese mixture on top and sprinkle with reserved bacon pieces.

5. Bake 30 to 35 minutes, or until golden. Let cool 5 minutes then slice and serve.


Should I have with this.....cold beer?.....Dago Red?.......Salty Dog?..... :wink:

 

[Kayak Jack]

Yakus Onionicus, I forwarded your recipe to Carol for testing.

 

[oldyaker]

Yakus Onionicus, I forwarded your recipe to Carol for testing.

Aye Jack! Carol is a fine Lady.....I dunno what she sees in the likes of an old Pirate like yerself! :lol:

 

[oldsparkey]

I take a microware dish with a lid on it , add about 5 or 6 Vidalias , (smaller ones) skinned/cleaned but remaning whole in the dish , a few pats of butter , salt an pepper , cover and nuke it , about 5 to 7 minutes or in that area depending on how well you like them cooked.

Spear one , drop it on the plate and enjoy with what ever you are having. The juice in the bottom of the dish is some fine bread sopping necter with a good chunk of garlic bread. ( This is a good dish to have for supper before your daughters dates arrive to pick them up for the evening)

The raw Vidalias make a fine onion sandwich , when sliced nice and thin and stacked between the slices of bread.

Chuck.

 

[Kayak Jack]

On a Webber grill, I often peel a large onion, slice from stem end down towards root end, but leave a hinge at the bottom. Cut onion into 4ths or 6ths. Wrap in heavy foil. But FIRST!

Put bacon (I cut slices into halves or thirds, and stack a bit) on the bottom under the onion, and bacon in between each slice of onion. Top the onion with a heaping Tbsp of brown sugar.

Wrap tightly and place on grill right side up. Several of these in a metal cake pan stabilize well.

JARVIS good eatin'!

I expect that you could place the onion, bacon, & sugar in a large coffee cup and do it in the nuker.

 

[oldyaker]

The pies turned out beautiful! A small sampling confirms Jarvis will be here tonight for dinner. Serving them with Small Eye-Tal-Yun meatloaves or Eye-Tal-Yun burgers if you will...

1 1/4 -1 1/2 pounds ground sirloin or lean ground beef
1 large egg, beaten
3/4 cup Italian bread crumbs
1/4 cup grated Parmigiano
1/2 small green bell pepper, chopped
1 small yellow onion, finely chopped
4 cloves garlic, chopped
3 tablespoons tomato paste
Salt and pepper

Preheat oven to 425 degrees F.
Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 cup cheese, peppers, onions, garlic, tomato paste, salt and pepper. Mix meat and breading and form 4 individual oval meat loaves, 1-inch thick. Coat loaves with extra-virgin olive oil and arrange on a baking sheet. Roast 18 to 20 minutes.

Having first glass of Dago Red now to settle the nerves.... :wink:

 

[Kayak Jack]

Sounds good, Jimmie. Please give Lady Pat a hug from me?