Things just seem to fall into place sometimes, don’t they?
Look at that beautiful hors d’oeuvres.
Don’t you wish you were invited to that party?
Cater waiters walking around, jacket, tie, holding these out to you.
The only problem being… what would you call these?
Melba toast topped with Roma tomatoes, pulled pork, caramelized onions?
Heaven on toast?
Bite of heaven?
Seriously, people, I need a name.
How about this? Whoever comes up with a name that just BAM fits,… I’ll give you a prize. Must be local to NYC area so I can deliver it in person. Use a real email address below in comments, okay? Thanks!
Hardly a recipe, really, but have a go anyway.
Start off with a friend who made 6 lbs of pulled pork and gave away a huge container to you. (Alternatively, make your own pulled pork!)
Slice of Melba toast (I used plain, but feel free to use whatever type you like).
Slice of Roma tomato (from my CSA – it’s the very tail end of the season).
A bit of pulled pork (don’t go crazy here, really).
Top with a bit of caramelized onions. Not too many – the early pictures actually have too many, because they overpower the flavor of everything else easily.
Dab of creme fraiche or sour cream (I’m not that fancy; also, I’d run out of sour cream, oops!), then a sprig of parsley for color.
Voila. A bite of amazing awesome in yo’mouth… that needs a name.
Help me with the name!!!
Cut an onion or two in half, then slice into half moons. Melt a tablespoon of butter in the bottom of a heavy skillet, medium high heat. Add onions once the butter starts to bubble; a bit of kosher salt, a touch of freshly-ground black pepper, and a dash or two of cayenne (more if you like it spicy). After 5-10 minutes, once they’re browned a bit, lower the heat, and stir occasionally, until they’re super soft, caramelized, and yummy smelling – about 20 minutes. Voila.