In a large saucepan with lid, warm the butter and the oil over low heat.

Slice the onions into thin rings and add with the Minus 8 to the pot of butter and oil.

Cook covered over low heat for one hour or until the onions are soft and lightly browned, stirring occasionally. The cooking time can be reduced by increasing the heat and constantly stirring to avoid burning.

Serving suggestions:

Sirloin Burger with Minus 8 Caramelized Onions and Blue Cheese

New York Strip Steak with Minus 8 Caramelized Onions

Preheat oven to 425º or use broiler.

Ingredients:
1 tbsp Minus 8
½ cup Grated Parmesan or Romano cheese
¼ cup Olive Oil
Salt and Black pepper to taste
20 stalks of Asparagus or 1 bunch of Rapini

Slice woody stem ends off asparagus stalks, peel if desired, and rinse. If using rapini, remove flowers if any, cut off woody ends, separate and wash. Steam the asparagus or rapini until just tender.

Place the vegetables in a baking dish that has been given a light coat of olive oil. Drizzle more olive oil over the vegetables, crack black pepper to taste, salt if wanted, then top with grated cheese. Bake or broil for five minutes or until the cheese is golden brown. Drizzle Minus 8 over top, and serve immediately.

Ingredients:
300 g fresh foie gras, deveined and sliced into pieces ½ inch thick
50 ml /2 oz Minus 8

Over low heat gently reduce the Minus 8 for 5 minutes, until it reaches a syrup-like consistency.

Sear the slices of foie gras in a non-stick skillet on medium-high heat for 30 seconds per side, or until lightly brown and just warm in the middle.

Plate the foie gras slices, drizzle the reduced Minus 8 over them, and garnish with greens or herbs.

Ingredients:
250 g fresh foie gras, deveined
50 ml / 2 oz Minus 8
½ cup white flour with ½ tsp salt and black pepper, blended in a bowl
2 eggs, beaten in a bowl
grapeseed oil for frying

Over low heat gently reduce the Minus 8 for 5 minutes, until it reaches a syrup-like consistency.

Roll chunks of foie gras in the palm of your hands into balls roughly the size of a quarter.

Dip the foie gras balls into eggwash, and then into flour mixture. Set aside on a dry plate.

Heat grapeseed oil to 375º, or frying temperature. Fry the foie gras in small batches for 1 minute, or until lightly browned.

Serve immediately with the reduced Minus 8 for dipping.

Garnish the serving platter with shredded seaweed or lemons and herbs.

Ingredients:
8 or 12 Sea Scallops
3 tbsp butter
1 tbsp grapeseed oil
1 oz Minus 8

Mesclun mix or mixed greens lightly coated in Minus 8 Vinaigrette. (See recipe for Minus 8 Vinaigrette).

Arrange the greens on individual serving plates.

Wash the scallops and dry them completely. In a sauté pan, heat 3 tbsp butter with 1 tbsp grapeseed oil. Gently cook the scallops on each side until lightly golden and just cooked in the centre, and remove from the heat immediately. Divide scallops onto the plates with the greens. Add salt and pepper to taste, and finish the dish by spooning a little of the butter from the pan around the scallops and then drizzling Minus 8 over and around the scallops. Serve.

Chicken can be omitted

Ingredients:
Mixed small greens, or mesclun
1 cup pecan halves, candied
1 large Vidalia or other onion, caramelized in Minus 8 (see recipe)
2 boneless, skinless chicken breasts, cooked and sliced into strips
1 cup grated cheddar cheese
½ cup corn tortilla chips, broken into bite-sizes
Minus 8 Vinaigrette – see recipe

To candy pecans, cook over low heat in a skillet with 2 tbsp butter and 1 tbsp brown sugar for 5 to 10 minutes, stirring often.

Toss the greens in enough vinaigrette to give them a light coat. Assemble the salad by mounding the greens into individual serving bowls, and then arrange candied pecans, shredded cheddar, broken tortilla chips, chicken breast slices, and Minus 8 caramelized onions on top. Finish with a light drizzle of vinaigrette and serve.

4 cups baby spinach leaves
8 oz chèvre, or goat’s cheese, sliced into medallions
1 to 1½ lb beef tenderloin
4 tablespoons pine kernels, browned
1 large ripe red tomato, cut into wedges
1 Navel orange, or other sweet ripe orange, cut into bitesize pieces
Minus 8 Honey Mustard Dressing

Grill the beef tenderloin to your doneness preference. Let sit for 5 minutes before slicing into strips.

Brown the pine kernels in a frying pan over medium heat (2 to 4 minutes). Stir often and be careful not to overcook. Remove from heat and set aside to cool.

Toss the spinach leaves in enough dressing to coat lightly. Arrange the spinach in the bowl, and top with goat’s cheese, pine kernels, tomato & orange. Slice the beef tenderloin and arrange on top of the salad. Drizzle more dressing over top, and serve.

Serve with a Warm Baguette or French Bread.

4 parts your favourite olive oil

1 part Minus 8

salt and pepper to taste

It’s that simple.

You can experiment with different oils, such as pumpkinseed, walnut, sunflower, etc, for different flavours, or with more or less oil to taste.

1 tbsp Minus 8
¼ cup blue cheese, crumbled
3 tablespoons sour cream
2 tablespoons mayonnaise
3 tablespoons olive or canola oil
1 tsp Dijon mustard
1 shallot, finely chopped
1 small clove of garlic, crushed, optional
Salt and pepper to taste.

Blend all the ingredients until smooth. Make this dressing a day ahead for best flavour.

(garlic can be omitted if desired)

Melt the butter in a saucepan, add the brown sugar and stir until dissolved. Stir in the tomato paste, garlic, salt and pepper, and Minus 8, mixing until uniform.

Cool to room temperature, and brush on BBQ ribs, chops, chicken, or toss with chicken wings.

Simple and delicious - Serves 4

Preheat outdoor or indoor grill

4 fresh salmon fillets
2/3 cup Minus 8 Glaze

Wash and dry each fillet, then salt and pepper. Grill each fillet for 3 to 4 minutes per side, depending on thickness. Remove from heat when flaky and just cooked to your liking in the centre.

Plate the salmon and spoon Minus 8 Glaze over top. Garnish with fresh herbs, and serve with Steamed Asparagus and Parmesan or Spinach and Goat’s Cheese Salad.

Serve meats with Minus 8 Caramelized Onions (see recipe).

For the Veal Cutlets (chicken can also be used)

1 lb veal scallopini or cutlets, pounded very thin
½ cup flour for dredging
2 tbsp butter
1 tbsp grapeseed oil
¼ cup dry white wine
2 tbsp Minus 8

Mix the flour with salt and pepper in a bowl, and then dredge the veal cutlets.

Melt 1 tbsp butter and the grapeseed oil in a fry pan at medium-high heat. Cook the veal quickly, 30 seconds to 1 minute per side, then salt and pepper to taste.

Deglaze the pan by adding the remaining butter and wine, scraping up all the bits that may be on the pan. Remove from the heat and finish the sauce with 1 tbsp Minus 8. Spoon the sauce over the veal, and drizzle a little more Minus 8 overtop.

Garnish with parsley, or basil.

For the Pasta with Extra Virgin Olive Oil and Parmesan

Great ingredients will make this dish sing.

1 lb - Choose your favourite pasta.
½ lb Shaved Parmesan Reggiano Cheese, top quality
½ cup extra virgin olive oil, room temperature
salt and pepper
2 tbsp anchovy fillets, chopped finely (optional)
2 tbsp parsley, chopped

Boil the pasta until just al dente and drain. Put into a large serving bowl.

If using anchovy, heat for 1 minute in 2 tbsp of olive oil in a pan. Mix the pasta with half the cheese, oil, parsley, anchovy and oil if used, and salt and pepper. Top with the remaining cheese and garnish with parsley sprigs.

3 cups fresh ripe sweet berries – strawberries work very well.
2 cups 35% cream, whipped
Angel food cake, sliced
1 cup simple syrup
1 tbsp Minus 8

Mix the berries, Minus 8, and ¼ cup simple syrup. Purée and adjust for sweetness with refined sugar if required.

Whip the cream, and fold in the purée.

Coat each slice of sponge cake evenly with the remaining syrup.

Spoon a generous serving of the whipped cream and berry mixture on to the sponge cake slice.

Garnish with whole berries and mint or basil leaves.

Angel Food Cake

Makes one 9” cake

Preheat oven to 350º

½ cup melted butter
6 egg whites
¼ tsp salt
1½ cups granulated sugar
1¼ cups cake and pastry flour
1 tbsp cornstarch
1 tsp vanilla extract

Grease a 9” cake pan. Beat the egg whites and salt until stiff. Fold in the dry ingredients, then fold in the melted butter and vanilla. Pour the batter into the pan, and bake for 30 minutes.

Simple Syrup

Boil 2 parts water to 1 part sugar while stirring to dissolve the sugar. Boil until a syrup consistency is attained, then remove from heat and cool to room temperature

2 cups sweet and ripe seasonal berries
1 tbsp Minus 8
1 cup berry syrup
Vanilla Ice Cream

Toss berries in a bowl the Minus 8 and let them marinate for one hour.

Serve the berries in a dish with rich vanilla ice cream, drizzling the syrup in the bottom of the dish and overtop of the ice cream. Garnish with whole berries and mint leaves.

Berry Syrup

1 cup water
½ cup sugar
1½ cups berries

Boil the sugar and water for one minute, then add the berries. Stir, remove from heat, cool to room temperature, then strain.

Don’t forget to serve a sip of Minus 8 in a small glass after dinner.