Pickled Shallots
OK, here's an easy way to beat back winter (if not the snow lining our deck): some pickled shallots. Although that's the easy way to say the name of the dish. It's really Cebolinhas no Vinagre. But since I don't even pretend to speak the first word of Brazilian Portuguese, I'm going with Pickled Shallots.
These little bits of sweet zip show up in relish trays in small Brazilian restaurants, even in New York, but particularly near Cachoeira. They're usually made with small, red onions, ones we don't get in the United States. So Bruce reinterpreted the dish the other night for a dinner party with shallots. He made a room temperature relish tray of these, olives, caper berries, roasted red peppers, Manchego, and grilled squid to serve before a meal of marinated skirt steak, oven fries, and chimichurri. Let's just say we were having a South American feast.
And while the food was good, I loved these shallots most of all.
condiments, kumquats, pickles, relish, shallots