Miami - April 20, 2007

Crunch and Munch

4-20 Snack Recipe

Got the munchies today? Forget Funyuns, you want a snack straight from the earth. This one from chef Michael Schwartz of Michael’s Genuine Food & Drink is sure to light up your taste buds.

Vidalia Onion Stuffed with Lamb and Apricots

Serves six

6 medium-size Vidalia onions
5 tbsp. butter
1½ cups chicken stock
1 tsp. minced lemon zest
16 dried apricot halves, chopped
½ lb. ground lamb
1 tsp. ground cinnamon
Salt
Freshly ground black pepper
3 tbsp. finely chopped parsley
3 tbsp. finely chopped fresh mint
2 tbsp. coarse fresh bread crumbs

1. Without peeling onions, cut about one inch off each top and enough off the bottoms so they sit upright. Remove all but the outer two layers. Set shells and tops aside; finely chop centers.

2. Melt 3 tbsp. butter in a skillet on medium-low heat. Add chopped onions and cook until soft (about fifteen minutes).

3. While onions are cooking, bring chicken stock to a simmer in a saucepan over medium heat. Add lemon zest and apricots and cook until soft (about ten minutes).

4. Add lamb and cinnamon to onions; increase heat to medium; season with salt and pepper. Cook until the lamb is crumbly and just cooked through, continually stirring. Remove from heat.

5. Stir in stock-apricot mixture and 2 tbsp. each of parsley and mint. Cool slightly.

6. Spoon filling into onion shells; place in an oven-proof dish. Heap bread crumbs on top (lay onion tops alongside); dot with remaining butter.

7. Pour ¼ cup water into dish. Bake in an oven that’s been preheated to 400º, basting twice, for twenty minutes; then cover with foil and bake until onions are tender, another twenty minutes.

8. Garnish with remaining mint and parsley. Serve with onion tops.

Michael’s Genuine Food & Drink, 130 Northeast 40th Street, at Atlas Plaza (305-573-5550 or michaelsgenuine.com).