Dining Out: Sugo Restaurant and Tapas

I had an incredible food experience last week while on business to Duluth, GA...and I just had to share it with you. First of all, this restaurant serves delicious, lovingly prepared food. Second, great prices are accompanied by huge portions (I was happily able to box and bring home about half of my meal to enjoy for lunch the next day). Third, and perhaps most importantly, most menu items had an unusual but stunning combination of Greek and Italian ingredients.

My co-worker and I started off the evening trying their "famous" Meatball al Sugo (one meatball is plenty for two people). It was an fantastic combination of sausage stuffed with roasted tomatoes, dates and caramelized onions topped with a touch of tomato basil sauce. I enjoyed them so much it inspired me to come up with a meatloaf recipe using the same ingredients (to be posted here soon!). Then, for dinner I enjoyed a dish called Pernice’s Chicken described as "dressed with a touch of tomato basil sauce, Prosciutto di Parma ham, caramelized onions, dates, spinach, pecorino romano, and provolone cheese. Served atop basil and black pepper papparadelle pasta tossed with roasted parsnips, caramelized radishes, figs, cherry tomatoes, cremini, portabello, and oyster mushrooms." It was soooo good and had some distinctive ingredients - I can't say I've ever had tomato sauce with figs, roasted parsnips and caramelized radishes. Who knew that combo would be so fabulous?

Amongst all of the deliciousness of the evening I have to admit my favorite thing was the caramelized onions. In both the meatballs and the chicken dish, it took me a while to figure out the secret flavor even though I knew it was something warm, translucent and soft with a hint of tangy sweetness. After Google searching Sugo recipes on the web, I soon discovered what I enjoyed were some very special caramelized onions...super slowly roasted with honey and balsamic vinegar. I think it will forever change the way I cook onions.



MM Comments: These onions are incredible. Since it takes a long time and some patience to make them, I recommend doubling the recipe and freezing the leftovers. I made this with 3 large, sweet onions this past weekend and ended up using them all weekend long - in meatloaf, on top of a sausage sandwich, and tossed in a pesto pasta dish. Soooo good!

Sugo's Caramelized Onions
Source: Atlanta Journal Constitution

Ingredients:

• 1 head garlic
• 3 T plus 1 t olive oil divided
• 2 Spanish onions, thinly sliced
• 2 T balsamic vinegar
• 1 T honey
• 1/4 t salt
• 1/4 t cracked black malabar pepper
• 1/2 t chicken stock base
• 1/4 t smoked Spanish paprika

Directions

To roast the garlic: Prehead oven to 350 degrees. Cut the top off a head of garlic. Place in a garlic troaster, clay pot or baking dish and drizzle with 1 t olive oil. Cover tightly and roast until the garlic cloves are soft but still white about 30-45 minutes. Set aside 1/2 of the garlic for the onions, reserve the rest for another use

To carmelize the onions: Preheat oven to 200 degrees. Pour the remaining olive oil into a baking pan and top with the onions. Drizzle with balsamic vinegar and honey. Squeeze the roasted garlic cloves from 1/2 head over tehe onions and stir to combine. Sprinkle with salt , pepper, chicken stock base, and paprika. Cover with heavy alyuminum foil and roast for 4-6 hours until onions are very soft and gently caramezlied (medium brown).

Food: Warm Salmon, Chickpea and Tomato Bowl

I'm not quite sure what it is about Mediterranean-style food that leaves you feeling healthy and satisfied all at the same time. Meals like the one below are comforting yet don't make you feel guilty or like you've eaten too much. The original recipe is by Jill Dupleix and was featured in Bon Appetit in May 2007 (I've modified it slightly). Serve with crusty bread and a crisp white wine for a complete, relaxed meal.

Warm Salmon, Chickpea & Tomato Bowl

INGREDIENTS
6 tablespoons olive oil, divided
2 center-cut salmon fillets
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
2 large tomatoes, chopped (preferably meaty, beefsteak variety)
1/4 cup pitted, Kalamata Olives
2 tablespoons chopped fresh Italian parsley
Juice from one orange
Juice from one lemon
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 handfuls fresh green beans

PREPARATION

• Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
• In a small skillet, add 4 tablespoons of water and place over medium-heat. Add green beans and simmer until cooked through yet still crisp, approximately 5 minutes.
• Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add chickpeas and all remaining ingredients (including cooked green beans) except parsley. Stir until warm. Season with salt and pepper.
• Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch
  pieces; scatter over chickpea/tomato mixture. Garnish with parsley and serve.