Camembert Caramelized Onion Quesadilla With Apple Chutney Recipes

SMOKED PORK LOIN WITH APPLE CHUTNEY

Steps:

• Put salt, sugar, molasses, vinegar, garlic, mustard powder, onion, pepper, rosemary, Worcestershire, bay leaves and 1 1/2 gallons water in a large stockpot. Bring to a boil and simmer, 20 to 30 minutes.
• Add ice to cool down, then place brine in fridge overnight to chill down to 40 degrees F. Place loin in brine and let brine for 24 hours.
• Preheat a smoker for smoking at 225 degrees F.
• Smoke loin with apple wood chunks until it reaches an internal temperature of 145 degrees F, about 4 1/2 hours. Let rest 20 minutes before slicing. Serve with Apple Chutney.
• Combine the apples, raisins, stock, brown sugar, whiskey, black pepper, salt, cinnamon, bell pepper and shallot in a saucepan and simmer 1 hour.

CAMEMBERT AND APPLE CHUTNEY CRISP

Steps:

• Preheat the oven to 425 degrees. In a medium bowl, combine the apple, shallots, raisins, vinegar, brown sugar, ginger, and red pepper flakes. Let sit for 10 minutes.
• To assemble: Heat the mountain bread, one at a time, directly over a gas flame or grill, or in a hot skillet, turning frequently, just until pliable, about 5 to 15 seconds each. Scatter 3 pieces of cheese in the center of a round of mountain bread. Top with a quarter of the apple chutney. Fold in the two sides and roll. Complete the wraps with the remaining ingredients. Or, if you prefer, prepare them all at once, assembly-line style.
• To cook: Lightly oil a baking sheet and heat in the oven for 5 minutes. Carefully add the wraps, seam side down, and bake until crisp on one side, then turn and bake until the second side is crisp, about 10 minutes total. Remove from the oven and allow to sit for 5 minutes. Serve hot or warm, cut in half on the bias with a serrated knife.

CARAMELIZED MAUI ONION AND BARBEQUE DUCK QUESADILLAS

Steps:

• Prepare a smoker for cold smoke. Place duck breasts on a smoker rack and put in the smoker for 15 minutes. Remove from the smoker.
• In a small bowl add fresh lime juice to sour cream and stir. Season with salt, to taste, and refrigerate until ready to serve.
• Preheat oven to 350 degrees F. Place the duck breasts in an ovenproof saute pan and place in the oven. Roast duck for 10 minutes or until medium rare. Remove from the oven and allow to cool.
• Using a sharp knife, dice the duck breast into 1/2-inch pieces. Place the canola oil in a large saute pan over medium-high heat. Add diced duck and season with salt and pepper. Stir in the barbeque sauce and bring to a boil and immediately remove from heat.
• Place 4 flour tortillas on a clean cutting board. Divide the duck mixture onto the tortillas. Sprinkle the sauteed Maui onion, mango, poblano chili, red onion, cheese, and cilantro evenly over duck mixture. Top with the remaining 4 tortillas and brush each side with canola oil. Bring a large saute pan or griddle to medium heat. Place 1 tortilla stack in the pan or griddle and cook until golden brown or about 3 minutes. Using a spatula flip tortilla over to cook other side. Remove from pan and place on cutting board and cut into 6 wedges. Place on a warm plate and dab lime sour cream on each wedge and garnish with a cilantro sprig. Repeat with the remaining tortilla stacks.

SPICY APPLE CHUTNEY

Steps:

• Peel apples and cut into quarters. Remove cores, roughly chop, and reserve.
• Heat oil in a large saucepan over high heat. Add mustard seeds, cover and cook until popping stops. Reduce heat and add onion, red bell pepper, and salt. Cook, uncovered, stirring occasionally, until onions are translucent. Stir in garlic, serrano chile, ginger, and allspice, and cook an additional minute.
• Add remaining ingredients, including reserved apples. Cook, uncovered, over moderate heat, until mixture is soft and aromatic, about 40 minutes. Chill before serving.

VIDALIA ONION AND GRANNY SMITH APPLE CHUTNEY

Steps:

• Place all ingredients in large pot and allow to cook down for 1 to 1 1/2 hours until most liquid evaporates. Season, to taste, with salt and pepper. Store covered in the refrigerator.

CARAMELIZED ONION AND APPLE CHUTNEY

Steps:

• Chop the onions as fine as you like and cook them in a little oil until they're soft. Add them, along with everything else, to your big, nonreactive, heavy-bottomed cooking pot. Bring the mixture to a boil and then down to a simmer. Continue to simmer until the onions are translucent and the liquid has nearly evaporated. This may take as long as two hours.
• I learned a neat trick for determining whether your chutney is done. It comes from Thane Prince's, Jellies, Jams & Chutneys. (I seem to be fully on-board with the Brits for this recipe.) Drag a wooden spoon through the mixture, across the bottom of the pan. If it leaves a clear path, with only a little liquid running back, you're all set.
• When jarring this recipe, you'll notice lots and lots of air bubbles. I worked around the sides with my little spatula to release them. I allowed 1/2 inch of head space and processed 15 minutes. Yielded six half-pints.

CARAMELIZED ONION AND APPLE CHUTNEY

Steps:

• In a 12-inch (or larger) skillet, melt the butter over medium-high heat. Add the oil, and when hot, add the onions to the skillet, along with a pinch or two of kosher salt and a few grinds of black pepper. Cook, stirring often, for about 10 minutes, then lower the heat to medium and continue to cook, stirring occasionally, until the onions turn a rich golden brown, or about another 30 to 40 minutes. Do not rush this process as you do not want any onions to burn or dry out.
• Meanwhile, in a medium mixing bowl, whisk together the vinegar, brown sugar, mustard, celery or caraway seed (if using), and pure maple syrup along with more salt and pepper; set aside.
• When the onions are ready, raise the heat to medium-high again and add the apples. Cook, stirring frequently, for about 5 minutes, or until the apples just begin to soften. Add the vinegar mixture and deglaze the pan by scraping the bottom. If you're using a nonstick skillet, there will be nothing to deglaze. Stir in the raisins (if using) and cover the skillet, lower the heat to medium-low, and let simmer for 15 to 20 minutes, or until the apples are soft. Remove the lid and raise the heat back to medium-high. Cook the mixture, stirring often, until the liquid in the pan thickens enough that you can drag a spoon across the bottom and the liquid flows slowly back in, or is syrupy. Remove from the heat and set aside to cool. Taste and adjust the seasoning.
• This stuff is delicious and goes well with grilled or roasted pork.