Standing in line at the grocery store, I look at the covers of magazines in the rack and there's usually one with an article on "Dinner in 30 Minutes!" That's 20 minutes more than I have to get something started, so I'm always on the lookout for quick, easy, yet very tasty, shortcuts. And I've found a whole bunch of them - the Stonewall Kitchen sauces carried at The Nut Farm here at Green Spring Station.
Current favorite - Vidalia Onion Fig Sauce. Take two 1 lb. pork tenderloins, put them in a zip-lock bag and add a half a bottle of Vidalia Onion Fig Sauce. Squish around to distribute the marinade and refrigerate for the day. That takes about 1 minute. In the evening, bake in a 375 oven - I use a temperature probe to tell when they are cooked to the right temperature. But they cook fast and you have to be careful not to overcook. Serve with more of the sauce - so good!
The Stonewall Kitchen website has another recipe for this sauce that I'll try - nothing better than caramelized onions to dress up a hamburger or steak.
Caramelized Onions with Vidalia Onion Fig Sauce
2 tablespoons butter
2 large Vidalia onions,(or other sweet onions) thinly sliced
2 tablespoons Stonewall Kitchen Vidalia Onion Fig Sauce
Directions
1. Melt butter in a large skillet.
2. Add onions and cook covered until the onions have softened.
3. Mix in the Stonewall Kitchen Vidalia Onion Fig Sauce.
4. Cook with cover off until the onions are dark brown.
2 tablespoons butter
2 large Vidalia onions,(or other sweet onions) thinly sliced
2 tablespoons Stonewall Kitchen Vidalia Onion Fig Sauce
Directions
1. Melt butter in a large skillet.
2. Add onions and cook covered until the onions have softened.
3. Mix in the Stonewall Kitchen Vidalia Onion Fig Sauce.
4. Cook with cover off until the onions are dark brown.
If all their sauces are this good, are there are many, many of them, we'll eat well all summer!
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