Rebecca Lang is the author of nine cookbooks and has appeared on the Food Network as a judge for Chopped Junior. She has cooked at the James Beard House, and has been featured in Parade Magazine, Martha Stewart Living, The Wall Street Journal, the Los Angeles Times, The Atlanta Journal-Constitution, The Washington Post, Glamour, Parade and Fitness magazines. Rebecca is one of the few cookbook authors to have sold out of books on QVC.
Rebecca has degrees in Journalism from the University of Georgia and culinary arts from Johnson and Wales University as well as apprenticed with Nathalie Dupree. Lang is a ninth-generation Southerner and lives in Athens, Georgia with her husband and two children. For more information, please visit RebeccaLangCooks.com
Vidalias Stuffed with Sausage and Pimento Cheese
Ingredients
Method
- Preheat the oven to 350˚F.
- Slice 1/2 inch off the top of each onion. Leaving the root end intact, cut off a small amount of root to make a flat bottom, so the onion will sit upright. Using a grapefruit knife or paring knife, hollow out the center of each onion, leaving a 3/4 inch thickness on the bottom and sides. Reserve the centers of the onions for another use.
- Sprinkle the onion cavities with the salt and pepper. Arrange the onions in an 8-inch square baking dish, cover with aluminum foil, and bake at 350˚F for 65 minutes or until fork tender. If water has pooled in the onion cavities, carefully spoon it out.
- Preheat the broiler with the oven rack positioned 8 inches from the heat. Brown the sausage in a medium skillet over medium heat, stirring often, for 8 minutes or until the meat crumbles and is no longer pink. Drain on paper towels and blot with additional paper towels. Allow to cool.
- Combine the sausage, cheddar, mayonnaise, pimentos, and Dijon mustard. Carefully spoon the mixture into the cavities of the hot onions, mounding it. Broil for 2 to 3 minutes or until the stuffing is browned and bubbly. Garnish with chopped chives.
