Shallot Recipes

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London Broil with Shallot Sauce

Makes 4 Servings

Ingredients

2 large AuerPak® Brand shallots, peeled and chopped
2 tablespoons chopped parsley
3 tablespoons butter
½ teaspoon salt
½ cup dry red wine
1 two-pound flank steak, ½”-¾” thick
1 clove AuerPak® Brand garlic, peeled and halved
1 teaspoon fresh ground pepper

Directions

Sauté shallots and parsley in butter until limb. Add salt and red wine.

Rub flank steak with garlic. Season with pepper. Grill over hot coals for 3-4 minutes on each side. Serve with shallot sauce.

Shallot Tomato Salsa

Makes 4 Servings

Ingredients

3 large fresh tomatoes
4 cloves of AuerPak® Brand garlic
8 medium AuerPak® Brand shallots
1 green pepper
2 tablespoon olive oil
4 to 5 tbsp. balsamic vinegar
1 green chili or jalapeño pepper
2 tablespoons chopped fresh Italian (flat-leaf) parsley
Salt and pepper to taste

Directions

All ingredients diced very small or put in a food processor, add chopped parsley to mixture.

Note: After dicing chili or jalapeño wash hands very well before touching eyes.

Shallot and Papaya-Mango Relish

Makes 1 Serving – 3 ¼ Cups

Ingredients

1 ½ cup papaya – peeled and chopped
1 ½ cup mango – peeled and chopped
3 oz. AuerPak® Brand shallots, peeled and thinly sliced
¼ cup lemon juice
1 ½ cup cider vinegar
1 cup packed brown sugar
½ cup golden raisins
1 tablespoon minced AuerPak® Brand ginger
2 minced garlic cloves
½ teaspoon salt
½ teaspoon ground cinnamon

Directions

In a large saucepan, combine the papaya, mango, shallots, cider vinegar and lemon juice. Bring to boiling; reduce heat. Simmer, stirring occasionally, for 5 minutes. Add remaining ingredients to pan; simmer, stirring frequently, for 15 minutes.

Cool; spoon into refrigerator or freezer containers. Cover and chill. Serve chilled or at room temperature with roasts, barbecued meats, on hamburgers, or with fish.