New England style chow-chow great for summer picnicking

Yankee Chef logoBy Jim Bailey
theyankeechef.blogspot.com

What’s great about original Chinese chow-chow is that all liquid is absorbed into the onions as it cooks and sits. The longer it sits on your picnic table, the better it gets.

With this New England version, use whatever hot, spicy or flavored mustard you desire to serve this alongside roasted chicken, sausages, on top of burgers or hot dogs or with all barbecue side dishes you have laid out this summer.

yankedappleonionchowchow2 tablespoons butter or margarine
1 large onion, peeled and sliced 1/2-inch thick
1 Granny Smith apple, peeled, cored and diced
1/2 cup apple juice
1/4 cup apple cider vinegar
1/4 cup Dijon or other spiced or flavored mustard
3 tablespoons brown sugar
1/2 teaspoon each caraway seeds, black pepper and salt
1/2 teaspoon red pepper flakes

Melt butter over medium high heat in a large skillet. When melted, add onion and apple. Toss to combine and cook until starting to soften and brown, about 5 minutes. Meanwhile, in a bowl, whisk together remaining ingredients and pour into skillet.

Let boil, stirring often, until onions are soft and the liquid has reduced to about 2 tablespoons. Remove from heat, transfer to a service dish and serve.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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