Snyder's award-winning recipes

By Wanda A. Adams
Advertiser Food Editor

Maui onion growers will tell you the best way to eat a Maui onion is ... raw. But that wouldn't make much of a cooking contest, so the Maui Onion Festival each year tends to celebrate dishes made with cooked onion (although salsas and other raw-onion dishes do occasionally appear).

This is Kristine Snyder's award-winning recipe from the Maui Onion Festival of 2001. It makes use of onions both as a stuffing and as a casing for a flavorful chicken, onion, garlic and cheese mixture.

Stuffed Maui Onion Gratinée

• 4 very large Maui onions, unpeeled
• Olive oil
• 3 skinless, boneless chicken breasts
• 1/2 cup shredded swiss cheese
• 2 tablespoons olive oil
• 1/2 cup shredded mozzarella cheese
• 2 large garlic cloves, finely minced
• 3 fresh sage leaves, minced
• 1 tablespoon flour
• 2 teaspoons chopped fresh rosemary
• 1/3 cup whipping cream
• 2 tablespoons chopped fresh parsley
• 1/4 cup grated parmesan cheese
• Salt and pepper

Trim root ends of onions so they will stand upright. Brush onions with olive oil and roast in a 350-degree oven for one hour or until centers are tender. Remove from oven and let cool. Cut off onion tops, peel, and carefully remove the center of each onion, leaving two outer layers intact. Season shells with salt and pepper. Coarsely chop onion centers and set aside.

Meanwhile, cut chicken breasts into fl-inch pieces. Heat 2 tablespoons olive oil in a large, non-stick skillet, add chicken pieces and sauté until no longer pink, about 6 minutes. Add garlic and flour and sauté 2 minutes. Stir in reserved chopped onion, cream and parmesan, and cook until mixture thickens, about 5 minutes. Stir in 1/4 cup each of Swiss and mozzarella cheeses. Remove mixture from heat and add chopped fresh herbs. Season to taste with salt and pepper.

Stuff the onion shells with chicken mixture. Mix together remaining swiss and mozzarella cheeses and divide evenly atop stuffed onions.

Bake onions in a 350-degree oven 15 minutes, or until cheese is melted and bubbly. Serves 4.

This recipe won Snyder $20,000 in the Sutter Home Build a Better Burger contest.

Soy-Glazed Salmon Burgers with Ginger Lime Aioli

Aioli:

• 1/2 cup reduced-calorie or regular mayonnaise
• 2 tablespoons sour cream
• 2 cloves garlic, minced
• 2 teaspoons minced fresh ginger
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

Soy glaze:

• 1/3 cup low-sodium soy sauce
• 3 tablespoons honey
• 1 tablespoon rice vinegar
• 1 tablespoon cornstarch
• 1 tablespoon plus 1 glass chilled Sutter Home sauvignon blanc

Burgers:

• 1 egg
• 2 tablespoons aioli
• 2 tablespoons sour cream
• 1 tablespoon fresh lime juice
• 1 teaspoon Asian hot chili sauce or bottled hot sauce
• 1 1/4 pounds skinless salmon fillets, chopped finely
• 2 green onions, thinly sliced
• 2 tablespoons chopped fresh mint leaves
• 2/3 cup breadcrumbs
• 1 teaspoon salt
• Vegetable oil
• 4 sesame buns, split
• 1/2 cucumber, peeled, seeded, and julienned
• Radish or soybean sprouts for garnish, optional

Prepare grill with a medium fire for direct-heat cooking. In a small bowl, combine aioli ingredients. Reserve 2 tablespoons for burgers and chill remainder until serving time.

Combine soy sauce, honey and rice vinegar in a small, heavy saucepan. Mix cornstarch and 1 tablespoon wine in a small bowl until smooth and add to soy mixture. Place over grill and stir mixture until glaze boils and thickens slightly, about 3 minutes. Meanwhile, sip glass of Sutter Home sauvignon blanc, saving remainder for grilling. Set glaze aside.

In a large bowl, whisk together egg, aioli, sour cream, lime juice, and chili sauce. Stir in salmon, onion, mint, breadcrumbs, and salt to combine. Coat hands with vegetable oil and form 4 patties.

Brush grill with vegetable oil and grill patties until browned on bottom, about 3 minutes. Recommence sipping of Sutter Home sauvignon blanc. Turn patties and brush cooked side with soy glaze.

Cook 3 minutes, turn, and brush other side with glaze. Grill just until done, about 4 to 6 minutes, turning and brushing with glaze frequently. During the last few minutes of cooking, toast buns, cut side down, on outside of grill.

Place cucumber strips on bottom half of bun, top with burgers, aioli, and bun tops. Garnish with sprouts, if desired. Serves 4.