I’m not much of a food photographer so this won’t do it justice but tonight I’m having pork tenderloin tacos, pair nicer with a Landshark Island Lager, my official beer of summer. (I know it’s not summer yet but since we’re on the brink of the apocalypse I’m making exceptions to policy.)
Vidalias are back! I rarely follow recipes exactly, so this is mostly improvisation. Vidalia onions will be smaller than usual this year, hence it's fairly dainty. I micro-steamed two of these in an inch of water for 5 minutes and then stuffed them with cored onion bits, sauteed artichoke hearts, panko crumbs, cooking sherry, oat cream (which is decadently thick), and a dash of salt. The top has a sprinkling of shredded cheese, a bit more panko, and a dot of butter. I baked a pair of these at 375 for 20 minutes.