Unique Grilling Recipes Celebrate Vidalia® Onions Capturing the Taste of Summer with a Fresh Staple
July 03, 2014
Vidalia, GA (July 3rd, 2014): Just in time for the 4th of July, the Vidalia Onion Committee (VOC) is sharing new recipes that celebrate the season’s freshest sweet Vidalia onions while capturing the mouthwatering flavors of this year’s hottest trends.
Summer grilling means three things: good food, good weather and good company. And it comes as no surprise that everyone’s favorite grilling dishes are those that capture the essence of summer and incorporate seasonal flavors. However, backyard barbecues can become routine with basic burgers and brats so the VOC is spicing things up with Hot Dog Sliders featuring Vidalia Peach Salsa, Banh Mi Tacos with Vidalia Slaw, and a Grilled Buffalo Chicken Flatbread Salad.
And better yet, to get your pantry stocked and ready for grilling, the VOC is offering special savings with a coupon for $0.50 off 5 pounds or more of bagged or bulk Vidalia onions. Find the coupon at www.Facebook.com/vidaliaonions.
With big flavors front of mind, the Vidalia Onion Committee is also engaging food bloggers on Facebook with the “V Culinary Challenge.” Bloggers are posting their own unique creations and consumers are invited to peruse the recipes and vote for their favorites. The grand prize winner will receive a cash prize of $2,500, and two runner-up winners will each receive a cash prize of $500.
So whether you’re planning a cozy grill-out with a few close friends or a big backyard party, be sure to impress your guests with a dish that captures the sweet tastes of summer and reminds everyone that “V is for Vidalia.”
Prep Time: 15 minutes,
Cooking Time: 10 minutes
· 1 small Vidalia onion, chopped
· 2 peaches, pitted and chopped
· 1 fresh red chili pepper, seeded and minced
· 1 tsp. lime juice
· 2 Tbsp. chopped cilantro
· 3 wieners
· 3 dinner or Hawaiian rolls
· 3 Tbsp. yellow mustard
· 1 Tbsp. honey
· 1 tsp. chili powder
1. Preheat grill to medium-high heat. In a medium bowl combine Vidalia onion, peaches, chili pepper, lime juice and cilantro.
2. In a small bowl combine mustard, honey and chili powder.
3. Cut each wiener in half widthwise to create 6 mini wieners. Split each mini wiener in half lengthwise, not cutting all the way through.
4. Grill wieners over direct heat, flipping occasionally, until browned, 9-12 minutes.
5. Split rolls through the middle but not all the way through. Spread each bun with 2 teaspoons of mustard mixture. Top with a wiener, split side up. Fill the split in the wiener with Vidalia Peach Salsa.
Prep Time: 15 minutes,
Cooking Time: 15 minutes
· 1 pork tenderloin (approx. 1 and ¼ lb.), silverskin trimmed off
· ¼ cup maple syrup
· ¼ cup soy sauce
· ¼ cup Dijon mustard
· ¼ cup cider vinegar
· 2 small Vidalia onions, sliced thinly
· 3 medium carrots, grated
· ½ English cucumber, julienned
· 8 corn tortillas (6” diameter)
· 2 Tbsp. olive oil
· ½ cup mayonnaise
· 2 cloves garlic, minced
· 1 tsp. lime juice
· pinch of salt
1. Preheat grill to medium-high. Cut the pork tenderloin in half widthwise. Cut each half lengthwise into 8 equal strips. Thread each strip onto a skewer and lay them on
2. Make marinade by combining maple syrup, soy sauce and Dijon mustard. Pour half over the pork, turning to coat. Use the remaining marinade to make a Vidalia Slaw by stirring in the vinegar, onion, carrot and cucumber. Refrigerate slaw.
3. Grill pork over direct heat, flipping occasionally, until cooked through, 7-10 minutes. While the pork cooks, combine mayonnaise, garlic, lime and a pinch of salt. Remove pork from grill.
4. Brush both sides of corn tortillas lightly with olive oil. Grill each side of tortillas over direct heat until slightly browned, 1 minute per side.
5. Spread each tortilla with 1 tablespoon of mayonnaise mixture. Top with a pork skewer and some Vidalia Slaw. Remove skewer before eating.
Chicken and Vidalia
Serves 2 for dinner, 4 as an appetizer
Prep Time: 15 minutes,
Cooking Time: 20 minutes
· 1 medium Vidalia onion
· 5 Tbsp. Buffalo Wing Sauce, divided
· 2 boneless skinless chicken breasts (1/2 lb. total)
· 2-9 inch naan breads or pre-baked pizza crust
· 1 tsp. olive oil
· ½ cup shredded cheddar cheese
· 4 cups salad greens
· 1 carrot, peeled and then shredded using a potato peeler
· 1 stalk celery, thinly sliced
· 4 Tbsp. ranch dressing
1. Preheat a grill to med-high heat. Trim ends and peel Vidalia onion and slice into three thick slices. Keep rings intact. Brush onion slices with 1 Tbsp. wing sauce.
2. Brush each chicken breast with 1 Tbsp. wing sauce.
3. Grill the three onion slices and chicken breasts until chicken is cooked through and onion slices are blackened, 12-15 minutes. Do not turn off grill.
4. Use the remaining 2 Tbsp.’s of wing sauce to brush chicken and onions again after cooking.
5. Oil one side flatbread with ½ tsp. of olive oil. Put flatbread oil-side-down on the grill.
6. Top with ¼ cup cheese. Grill until bottom is starting to brown and cheese is melted, 3-4 minutes.
7. Slice chicken into ½ inch slices. Separate onion slices into rings, top flatbread with salad greens, carrot, celery, ranch dressing, chicken and onion rings.
For even more recipes and tips, visit VidaliaOnion.org
About Vidalia® Onions
Vidalia onions are the pioneer of sweet onions and Georgia’s official state vegetable. Grown only in the mild climate and unique soil surrounding Vidalia, Ga., they’re loved by chefs and home cooks throughout the world. Vidalia onions are hand planted and hand harvested each year, with sweet, juicy bulbs available seasonally from late April to late August. Vidalia onions, with their mild, sweet taste, are versatile and can be used in a variety of amazing recipes. These Georgia sweeties are also a low-fat, low-cholesterol and sodium-free way to get a healthy dose of Vitamin C! For more information, visit VidaliaOnion.org.
About the Vidalia® Onion Committee
Because Vidalia onions are sweetly unique, farmers united to seek legal protection for their crop and its name. Federal Marketing Order No. 955 was established in 1989, to stipulate where the crop can be grown and help with research and promotion of Vidalia onions. The Vidalia® Onion Committee administers FMO No. 955 and authorizes production research, marketing research and development and marketing promotion programs. This federal program along with Georgia state laws that protect the Vidalia® trademark have provided a legal framework for the industry. So, you can try to grow a sweet onion elsewhere, but you cannot call it a “Vidalia,” unless it is from Georgia! For more information, visit VidaliaOnion.org.
"The only thing better than the onions in Vidalia is the people. They’re great cooks, and friendly."- Chef Bobby Flay, "Postcard from Vidalia, Georgia" Bobby Flay Cooks American