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Rec: Flank Steak with Caramelized Onions and Balsamic Glaze
Flank Steak with Caramelized Onions and Balsamic Glaze
2/3 cup balsamic vinegar
1 tablespoon olive oil
6 cups vertically sliced onion (about 1 1/2 pounds)
1/2 teaspoon salt, divided
1 (1-pound) flank steak, trimmed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
Cooking spray
Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.
Preheat broiler.
Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.
Serves 4
Pat’s notes: Really tasty... a definite keeper.
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1041929
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1041929
Flank Steak with Caramelized Onions and Balsamic Glaze
2/3 cup balsamic vinegar
1 tablespoon olive oil
6 cups vertically sliced onion (about 1 1/2 pounds)
1/2 teaspoon salt, divided
1 (1-pound) flank steak, trimmed
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried thyme
Cooking spray
Bring balsamic vinegar to a boil in a small, heavy saucepan. Reduce heat to medium; cook until reduced to 1/4 cup (about 5 minutes). Remove from heat.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 10 minutes or until tender. Sprinkle with 1/4 teaspoon salt; sauté 18 minutes or until onions are golden brown. Remove from heat.
Preheat broiler.
Sprinkle steak with remaining 1/4 teaspoon salt, pepper, and thyme. Place steak on a broiler pan coated with cooking spray; broil 6 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve steak over onions; drizzle with balsamic glaze.
Serves 4
Pat’s notes: Really tasty... a definite keeper.
Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1041929
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1041929
Rec: Garlic Herbed Chicken with a Balsamic Glaze
Garlic Herbed Chicken with a Balsamic Glaze
6 bone in skin on chicken breasts
1 5 oz package of boursin cut into 6 pieces
1/4 cup balsamic vinegar
1/4 cup olive oil
3/4 teaspoons salt
3/4 teaspoon black pepper
fresh herb sprigs
Preheat oven to 400. Line a heavy baking sheet with foil that has been lightly oiled. (Pat’s note: I didn’t do this, just used a baking dish.)
With your fingers carefully lift skin from the breasts to form a pocket between the skin and flesh. Place a piece of boursin under the skin and massage the skin to spread the cheese evenly. Place on prepared baking sheet. In a small bowl whisk the vinegar and oil. Generously brush the chicken with half the mixture and sprinkle with salt and pepper. Bake in preheated oven for 20 minutes, whisk the remaining vinegar mixture and brush over the chicken, continue baking for 20 to 30 more minutes or till golden brown and juices run clear.
Source: Marg/PA @ Gails
Marg said: This is a nice, easy recipe to serve guests who, unless they were in the kitchen with you will think you really worked hard. Serve on a bed of fresh herbs on a warm platter. (I used baby greens as well as the herbs, it looked very pretty. Lightly garlicked mashed potatoes and a green salad go well with this dish.
Pat’s notes: Excellent! Made my own Herb-Garlic Cheese. Was an terrific meal with Galette of Potatoes and Exotic Mushrooms, spinach sauteed in olive oil with a little garlic, and Caramel Swirl ice cream for dessert. Heavenly combinations. Next time I might try a boneless skinless version in puff pastry...like a chicken wellington.
Galette of Potatoes and Exotic Mushrooms (can be made vegan)
Serves 4
2 oz butter or vegan margarine
1 large onion, peeled and finely chopped
4 cloves of garlic, crushed
1 tbsp fresh sage and thyme, finely chopped
1 lb mixed mushrooms, sliced
1 lb potatoes, very thinly sliced (next time will try about 1-1/2 lbs.)
salt and freshly ground black pepper
melted butter, vegan margarine or olive oil for brushing
To serve:
cranberry or redcurrant sauce
sprigs of parsley
Pre-heat oven to 475̊F.
Melt the butter or margarine in a frying pan and gently fry the onions and garlic for about 5 minutes. Mix in the chopped sage and thyme and mushrooms and cook for 3 minutes.
Grease a 22cm/9 inch loose-bottomed flan ring and layer up the potato slices and mushroom mixture, starting and finishing with a layer of potatoes and seasoning each layer as you go.
Brush the final layer of potatoes with melted butter or margarine and cover with foil. Bake in pre-heated oven for 1 to 1-1/4 hours until the potatoes are tender when pierced with a knife. Let the galette stand for 5 minutes before loosening with a palette knife and sliding onto a serving plate.
Warm a little cranberry or red currant sauce through gently in a saucepan and spoon onto the plate around the galette. Garnish with parsley and serve with seasonal vegetables and a green vegetable stir fry.
Note Use a mandolin or food processor with slicing disk to slice the potatoes very thinly so that they cook more quickly.
http://www.bbc.co.uk/food/recipes/database/galetteofpotatoesand_8843.shtml
Garlic Herbed Chicken with a Balsamic Glaze
6 bone in skin on chicken breasts
1 5 oz package of boursin cut into 6 pieces
1/4 cup balsamic vinegar
1/4 cup olive oil
3/4 teaspoons salt
3/4 teaspoon black pepper
fresh herb sprigs
Preheat oven to 400. Line a heavy baking sheet with foil that has been lightly oiled. (Pat’s note: I didn’t do this, just used a baking dish.)
With your fingers carefully lift skin from the breasts to form a pocket between the skin and flesh. Place a piece of boursin under the skin and massage the skin to spread the cheese evenly. Place on prepared baking sheet. In a small bowl whisk the vinegar and oil. Generously brush the chicken with half the mixture and sprinkle with salt and pepper. Bake in preheated oven for 20 minutes, whisk the remaining vinegar mixture and brush over the chicken, continue baking for 20 to 30 more minutes or till golden brown and juices run clear.
Source: Marg/PA @ Gails
Marg said: This is a nice, easy recipe to serve guests who, unless they were in the kitchen with you will think you really worked hard. Serve on a bed of fresh herbs on a warm platter. (I used baby greens as well as the herbs, it looked very pretty. Lightly garlicked mashed potatoes and a green salad go well with this dish.
Pat’s notes: Excellent! Made my own Herb-Garlic Cheese. Was an terrific meal with Galette of Potatoes and Exotic Mushrooms, spinach sauteed in olive oil with a little garlic, and Caramel Swirl ice cream for dessert. Heavenly combinations. Next time I might try a boneless skinless version in puff pastry...like a chicken wellington.
Galette of Potatoes and Exotic Mushrooms (can be made vegan)
Serves 4
2 oz butter or vegan margarine
1 large onion, peeled and finely chopped
4 cloves of garlic, crushed
1 tbsp fresh sage and thyme, finely chopped
1 lb mixed mushrooms, sliced
1 lb potatoes, very thinly sliced (next time will try about 1-1/2 lbs.)
salt and freshly ground black pepper
melted butter, vegan margarine or olive oil for brushing
To serve:
cranberry or redcurrant sauce
sprigs of parsley
Pre-heat oven to 475̊F.
Melt the butter or margarine in a frying pan and gently fry the onions and garlic for about 5 minutes. Mix in the chopped sage and thyme and mushrooms and cook for 3 minutes.
Grease a 22cm/9 inch loose-bottomed flan ring and layer up the potato slices and mushroom mixture, starting and finishing with a layer of potatoes and seasoning each layer as you go.
Brush the final layer of potatoes with melted butter or margarine and cover with foil. Bake in pre-heated oven for 1 to 1-1/4 hours until the potatoes are tender when pierced with a knife. Let the galette stand for 5 minutes before loosening with a palette knife and sliding onto a serving plate.
Warm a little cranberry or red currant sauce through gently in a saucepan and spoon onto the plate around the galette. Garnish with parsley and serve with seasonal vegetables and a green vegetable stir fry.
Note Use a mandolin or food processor with slicing disk to slice the potatoes very thinly so that they cook more quickly.
http://www.bbc.co.uk/food/recipes/database/galetteofpotatoesand_8843.shtml
Frisee Salad with Goat Cheese and Balsamic Syrup
FRISEE SALAD WITH GOAT CHEESE AND BALSAMIC SYRUP
This light salad will remind diners of a casual lunch at a French country inn. Virtually any fresh greens can be used in place of the arugula to change the character of the dish.
INGREDIENTS
1 cup balsamic vinegar
8 slices baguette, toasted
8 1/2-thick-slices fresh goat cheese
8 cups lightly packed inner yellow frisee leaves, tough stems removed
1 cup lightly packed baby arugula
1 cup cherry tomatoes, halved
1/2 cup extra-virgin olive oil
Juice from 1 lemon (about 1/4 cup)
2 teaspoons fresh thyme leaves
2 teaspoons chopped fresh chives
METHOD
Simmer the balsamic vinegar in a small nonreactive saucepan until reduced to 1/4 cup. Pour into a small ramekin and cool.
Preheat an oven to 350 degrees F. Place the baguette slices on a baking sheet. Top each bread slice with a slice of goat cheese. Bake until heated through, 3-4 minutes. Remove from the oven and keep warm.
In a large bowl, combine the frisée, arugula, and tomatoes. Drizzle the olive oil and lemon juice over the salad. Toss to coat. Season to taste with salt and freshly ground black pepper. Add the thyme and chives and toss together.
Divide the mixed greens among 8 individual plates. Top each salad with a warmed goat cheese toast. Drizzle the balsamic syrup around the perimeter of the greens and serve immediately.
Serves 8
Source: Casual Cuisines of the World - Country Inn
http://www.cooking.com/recipes/static/recipe794.htm
FRISEE SALAD WITH GOAT CHEESE AND BALSAMIC SYRUP
This light salad will remind diners of a casual lunch at a French country inn. Virtually any fresh greens can be used in place of the arugula to change the character of the dish.
INGREDIENTS
1 cup balsamic vinegar
8 slices baguette, toasted
8 1/2-thick-slices fresh goat cheese
8 cups lightly packed inner yellow frisee leaves, tough stems removed
1 cup lightly packed baby arugula
1 cup cherry tomatoes, halved
1/2 cup extra-virgin olive oil
Juice from 1 lemon (about 1/4 cup)
2 teaspoons fresh thyme leaves
2 teaspoons chopped fresh chives
METHOD
Simmer the balsamic vinegar in a small nonreactive saucepan until reduced to 1/4 cup. Pour into a small ramekin and cool.
Preheat an oven to 350 degrees F. Place the baguette slices on a baking sheet. Top each bread slice with a slice of goat cheese. Bake until heated through, 3-4 minutes. Remove from the oven and keep warm.
In a large bowl, combine the frisée, arugula, and tomatoes. Drizzle the olive oil and lemon juice over the salad. Toss to coat. Season to taste with salt and freshly ground black pepper. Add the thyme and chives and toss together.
Divide the mixed greens among 8 individual plates. Top each salad with a warmed goat cheese toast. Drizzle the balsamic syrup around the perimeter of the greens and serve immediately.
Serves 8
Source: Casual Cuisines of the World - Country Inn
http://www.cooking.com/recipes/static/recipe794.htm
Penne with Roasted Asparagus and Balsamic Butter
PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER
Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.
RECIPE INGREDIENTS
1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces (1 stick)
1/3 cup grated Parmesan cheese, plus more for serving
RECIPE METHOD
Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
VARIATION: PENNE WITH ROASTED BROCCOLI AND BALSAMIC BUTTER
When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.
Serves 4.
WINE RECOMMENDATION:
Balsamic vinegar, Parmesan cheese, and especially asparagus will be best served by a wine with plenty of acidity. Look for a Sancerre from the Loire Valley in France (made from sauvignon blanc grapes) or a sauvignon blanc from Italy.
From Food and Wine - Quick from Scratch - Pasta
http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter
PENNE WITH ROASTED ASPARAGUS AND BALSAMIC BUTTER
Simmering the balsamic vinegar both mellows and thickens it. When tossed with the hot pasta and the butter, it forms a smooth, uniquely flavored sauce.
RECIPE INGREDIENTS
1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces (1 stick)
1/3 cup grated Parmesan cheese, plus more for serving
RECIPE METHOD
Heat the oven to 400 degrees. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
VARIATION: PENNE WITH ROASTED BROCCOLI AND BALSAMIC BUTTER
When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.
Serves 4.
WINE RECOMMENDATION:
Balsamic vinegar, Parmesan cheese, and especially asparagus will be best served by a wine with plenty of acidity. Look for a Sancerre from the Loire Valley in France (made from sauvignon blanc grapes) or a sauvignon blanc from Italy.
From Food and Wine - Quick from Scratch - Pasta
http://www.foodandwine.com/recipes/penne-with-roasted-asparagus-and-balsamic-butter
Succulent Stuffed Roast Duck with Balsamic Cherry Sauce
SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE
This Duck roasts up nice and crisp and golden brown. The Brown rice stuffing and cherry sauce compliment the duck perfectly.
INGREDIENTS:
1 (6 lb) duck (approx)
salt
garlic pepper seasoning
4 1/2 cups cooked brown rice
1 cup chopped onions
7-8 sprigs fresh sage, chopped
6 tablespoons sweet butter (also called unsalted)
3/4 cup chopped pecans
1 teaspoon salt
1 (15 ounce) can pitted cherries, drained
2 cups red wine
1/4 cup honey
1/2 cup balsamic vinegar
DIRECTIONS:
1. Preheat oven to 375ºF.
2. To prepare the stuffing: Sauté onion in butter until onion is transparent.
3. Remove from heat.
4. In a large bowl add salt, and combine with rice, chopped sage and pecans.
5. Taste and adjust seasoning to your taste.
6. You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
7. Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
8. Rinse and dry the duck.
9. Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
10. Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
11. Ducks contain lots of natural fat so require no basting.
12. Roast at 375ºF for about 22 minutes a pound.
13. A 6 pound duck should be done in about 2 1/4 hours.
14. When duck is done let it set for about 20 minutes to let the juices settle before carving.
15. While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
16. Heat over medium flame until the mixture is reduced by half.
17. Transfer to a serving touraine with a ladle.
18. Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.
4 servings
http://www.recipezaar.com/93651
SUCCULENT STUFFED ROAST DUCK WITH BALSAMIC CHERRY SAUCE
This Duck roasts up nice and crisp and golden brown. The Brown rice stuffing and cherry sauce compliment the duck perfectly.
INGREDIENTS:
1 (6 lb) duck (approx)
salt
garlic pepper seasoning
4 1/2 cups cooked brown rice
1 cup chopped onions
7-8 sprigs fresh sage, chopped
6 tablespoons sweet butter (also called unsalted)
3/4 cup chopped pecans
1 teaspoon salt
1 (15 ounce) can pitted cherries, drained
2 cups red wine
1/4 cup honey
1/2 cup balsamic vinegar
DIRECTIONS:
1. Preheat oven to 375ºF.
2. To prepare the stuffing: Sauté onion in butter until onion is transparent.
3. Remove from heat.
4. In a large bowl add salt, and combine with rice, chopped sage and pecans.
5. Taste and adjust seasoning to your taste.
6. You may wish to add more salt and if you like you can add a bit of garlic pepper, but that is optional.
7. Remove the bag from the duck cavity that contains the giblets and neck bone and set aside in refrigerator, you won't need it for this recipe.
8. Rinse and dry the duck.
9. Stuff the duck with the prepared brown rice stuffing and sew the stuffed cavity closed or secure with round tooth picks.
10. Place the stuffed duck on a rack in a roasting pan breast side up and sprinkle all over top and bottom with salt and garlic pepper.
11. Ducks contain lots of natural fat so require no basting.
12. Roast at 375ºF for about 22 minutes a pound.
13. A 6 pound duck should be done in about 2 1/4 hours.
14. When duck is done let it set for about 20 minutes to let the juices settle before carving.
15. While the duck is resting prepare the cherry sauce: In a medium size saucepan, combine the 15 ounce can of cherries, honey, wine, and Balsamic vinegar.
16. Heat over medium flame until the mixture is reduced by half.
17. Transfer to a serving touraine with a ladle.
18. Place the touraine on table beside the carved Duck and let guests spoon as much sauce as they like on their portion of duck.
4 servings
http://www.recipezaar.com/93651
Mushroom and Spinach Crepes with Goat Cheese and Balsamic Drizzle
MUSHROOM AND SPINACH CREPES WITH GOAT CHEESE AND BALSAMIC DRIZZLE
Ingredients:
1 tablespoon oil
1 onion (sliced)
2 cloves garlic (chopped)
1 tablespoon butter
8 ounces mushrooms (sliced)
1 tablespoon thyme (chopped)
4 ounces spinach
salt and pepper to taste
1 splash dry sherry
1/4 cup balsamic vinegar
4 whole wheat crepes or crepes *See recipes below*
1 handful goat cheese (crumbled)
Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until just starting to caramelize, about 5-9 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the butter and let it melt.
5. Add the mushrooms and thyme and season with salt and pepper and saute until they start to caramelize.
6. Add the sherry and deglaze the pan.
7. Add the spinach and saute until it wilts.
8. Reduce the balsamic vinegar to a syrup like consistency in a small sauce pan.
9. Place some of the mushroom and spinach mixture into a crepe followed by some goat cheese and balsamic syrup drizzle and fold.
*WHOLE WHEAT CREPES:
Ingredients:
1/4 cup whole wheat flour
1/4 cup flour
1 egg
3/4 cup milk
1/8 teaspoon salt
1 tablespoon butter (melted)
Directions:
1. Mix everything in a large bowl.
2. Pour 1/4 of the mixture into a lightly buttered pan heated at medium.
3. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
4. Cook the crepe until golden brown on the bottom, about 2 minutes.
5. Flip and cook the other side until golden brown.
*CREPES:
Ingredients:
1/2 cup flour
1 egg
1/2 cup + 2 tablespoons milk
1/8 teaspoon salt
1 tablespoon butter (melted)
Directions:
1. Mix everything in a large bowl.
2. Pour 1/4 of the mixture into a lightly buttered pan heated at medium.
3. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
4. Cook the crepe until golden brown on the bottom, about 2 minutes.
5. Flip and cook the other side until golden brown.
http://closetcooking.blogspot.com/2008/11/mushroom-and-spinach-crepes-with-goat.html
MUSHROOM AND SPINACH CREPES WITH GOAT CHEESE AND BALSAMIC DRIZZLE
Ingredients:
1 tablespoon oil
1 onion (sliced)
2 cloves garlic (chopped)
1 tablespoon butter
8 ounces mushrooms (sliced)
1 tablespoon thyme (chopped)
4 ounces spinach
salt and pepper to taste
1 splash dry sherry
1/4 cup balsamic vinegar
4 whole wheat crepes or crepes *See recipes below*
1 handful goat cheese (crumbled)
Directions:
1. Heat the oil in a pan.
2. Add the onion and saute until just starting to caramelize, about 5-9 minutes.
3. Add the garlic and saute until fragrant, about 1 minute.
4. Add the butter and let it melt.
5. Add the mushrooms and thyme and season with salt and pepper and saute until they start to caramelize.
6. Add the sherry and deglaze the pan.
7. Add the spinach and saute until it wilts.
8. Reduce the balsamic vinegar to a syrup like consistency in a small sauce pan.
9. Place some of the mushroom and spinach mixture into a crepe followed by some goat cheese and balsamic syrup drizzle and fold.
*WHOLE WHEAT CREPES:
Ingredients:
1/4 cup whole wheat flour
1/4 cup flour
1 egg
3/4 cup milk
1/8 teaspoon salt
1 tablespoon butter (melted)
Directions:
1. Mix everything in a large bowl.
2. Pour 1/4 of the mixture into a lightly buttered pan heated at medium.
3. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
4. Cook the crepe until golden brown on the bottom, about 2 minutes.
5. Flip and cook the other side until golden brown.
*CREPES:
Ingredients:
1/2 cup flour
1 egg
1/2 cup + 2 tablespoons milk
1/8 teaspoon salt
1 tablespoon butter (melted)
Directions:
1. Mix everything in a large bowl.
2. Pour 1/4 of the mixture into a lightly buttered pan heated at medium.
3. Tilt the pan and turn so that the mixture evenly coats the entire bottom of the pan.
4. Cook the crepe until golden brown on the bottom, about 2 minutes.
5. Flip and cook the other side until golden brown.
http://closetcooking.blogspot.com/2008/11/mushroom-and-spinach-crepes-with-goat.html
Smoky Caramelized Balsamic Chicken
SMOKY CARAMELIZED BALSAMIC CHICKEN
Two bone-in chicken breasts with skin are cooked in a mixture of liquid smoke, balsamic vinegar, and brown sugar until the coating is caramelized.
Ingredients:
* 2 Tablespoons (unsalted) butter
* 2 teaspoons Liquid Smoke, divided
* 2 small shallots, thinly sliced
* 2 cloves garlic, minced
* 2 bone-in chicken breast halves, with skin
* 2 Tablespoons balsamic vinegar
* 2 teaspoons brown sugar
* Salt and black pepper to taste
Method
In a large skillet, melt butter with 1 teaspoon of the Liquid Smoke. In the butter mixture, saute the shallots until golden.
Season chicken with salt and pepper to taste, then add to the skillet and brown about 10 minutes, turning once; remove to a plate. Add garlic and one cup of water to the skillet; boil gently for 1 minute, scraping up browned bits.
Return chicken to the skillet, skin side up. Cover and simmer until chicken is cooked through, about 35 minutes.
Remove chicken to a warm plate; to the skillet add balsamic vinegar, brown sugar and remaining 1 teaspoon of Liquid Smoke. Boil uncovered, until slightly thickened, stirring occasionally.
Return chicken to the skillet and allow vinegar-sugar mixture to caramelize a bit on the chicken about 10 minutes more, stirring to coat. Season to taste with salt and pepper.
Number of servings: 2
Note: ...The perfect accompaniment is mashed potatoes and sauteed green beans.
(my note: poster at cookiemadness served it with rice).
http://chicken.betterrecipes.com/smokycaramelizedbalsamicchicken.html
SMOKY CARAMELIZED BALSAMIC CHICKEN
Two bone-in chicken breasts with skin are cooked in a mixture of liquid smoke, balsamic vinegar, and brown sugar until the coating is caramelized.
Ingredients:
* 2 Tablespoons (unsalted) butter
* 2 teaspoons Liquid Smoke, divided
* 2 small shallots, thinly sliced
* 2 cloves garlic, minced
* 2 bone-in chicken breast halves, with skin
* 2 Tablespoons balsamic vinegar
* 2 teaspoons brown sugar
* Salt and black pepper to taste
Method
In a large skillet, melt butter with 1 teaspoon of the Liquid Smoke. In the butter mixture, saute the shallots until golden.
Season chicken with salt and pepper to taste, then add to the skillet and brown about 10 minutes, turning once; remove to a plate. Add garlic and one cup of water to the skillet; boil gently for 1 minute, scraping up browned bits.
Return chicken to the skillet, skin side up. Cover and simmer until chicken is cooked through, about 35 minutes.
Remove chicken to a warm plate; to the skillet add balsamic vinegar, brown sugar and remaining 1 teaspoon of Liquid Smoke. Boil uncovered, until slightly thickened, stirring occasionally.
Return chicken to the skillet and allow vinegar-sugar mixture to caramelize a bit on the chicken about 10 minutes more, stirring to coat. Season to taste with salt and pepper.
Number of servings: 2
Note: ...The perfect accompaniment is mashed potatoes and sauteed green beans.
(my note: poster at cookiemadness served it with rice).
http://chicken.betterrecipes.com/smokycaramelizedbalsamicchicken.html
Seared Duck Breast Halves with Balsamic Cherry Reduction
SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION
The marinade becomes the sauce in this easy yet sophisticated recipe.
INGREDIENTS:
4 boneless skinless duck breast halves
Marinade:
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1-2 clove garlic, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste
3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine (one reviewer on egullet recommended using port)
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
DIRECTIONS:
To prepare marinade, whisk balsalmic vinegar through pepper together until combined.
Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
Remove duck from marinade; reserve marinade.
Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
Remove to platter and keep warm.
Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
Taste and adjust for seasoning if needed.
Pour reduction (sauce) over duck and serve at once.
4 servings
http://www.recipezaar.com/93324
SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION
The marinade becomes the sauce in this easy yet sophisticated recipe.
INGREDIENTS:
4 boneless skinless duck breast halves
Marinade:
3 tablespoons balsamic vinegar
2 tablespoons honey
1 teaspoon extra virgin olive oil
1/2 cup chicken stock
1 1/2 tablespoons fresh sage, chopped
1-2 clove garlic, peeled and minced
1/2 teaspoon onion powder
fresh ground pepper, to taste
3 teaspoons extra virgin olive oil, divided
salt, to taste
1/2 cup white wine (one reviewer on egullet recommended using port)
2/3 cup fresh cherries, pitted and halved (or 1/3 cup dried)
DIRECTIONS:
To prepare marinade, whisk balsalmic vinegar through pepper together until combined.
Marinate duck breast halves in a covered dish in the refrigerator for 2-10 hours, turning occasionally.
Remove duck from marinade; reserve marinade.
Wipe and pat duck breast halves dry with paper towels, rub on all sides with one teaspoon of olive oil, and sprinkle with salt.
Heat 2 teaspoons olive oil in a heavy skillet on medium-high until the oil starts to smoke.
Add the duck breast halves and cook 3 minutes on each side, or until golden brown.
Remove to platter and keep warm.
Turn heat to high; add wine to skillet and bring to a boil, scraping the bottom to release browned bits.
Add reserved marinade and cherries and cook, stirring frequently, several minutes or until sauce has reduced by about half.
Taste and adjust for seasoning if needed.
Pour reduction (sauce) over duck and serve at once.
4 servings
http://www.recipezaar.com/93324
Pan-Roasted Salmon with Citrus-Balsamic Vinaigrette
PAN-ROASTED SALMON WITH CITRUS-BALSAMIC VINAIGRETTE
In this recipe, the salmon is seared on one side while the other side is flash-roasted in a hot oven. The richness of the fish is set off by the tangy and slightly sweet vinaigrette made with orange juice, balsamic vinegar, and herbs.
INGREDIENTS
For the Sauce:
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 anchovy fillet, very finely minced (optional)
2 tablespoons finely minced onion
2 teaspoons each coarsely chopped parsley, basil, and mint
2 tablespoons finely minced orange zest
1/8 teaspoon kosher salt
Freshly ground black pepper
3/4 cup fresh orange juice
For Salmon:
4 6-ounce skinless fillets of salmon
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
DIRECTIONS
Preheat the oven to 450 degrees F.
Combine all the sauce ingredients in a glass jar, cover tightly, and shake vigorously. Reserve.
Season the salmon with salt and pepper to taste. In a skillet large enough to hold all the salmon, heat the olive oil over high heat. Place the salmon in the pan with its original skin side down. Transfer the pan to the oven and roast for 8 to 10 minutes, until medium rare, or longer if desired. Transfer the cooked salmon to a serving platter and keep warm while finishing the sauce.
Wipe out any olive oil remaining in the skillet and add the sauce. Heat through for a few seconds over high heat, spoon the sauce over the salmon, and serve.
Serves 4
Source: The Union Square Café Cookbook
http://www.cooking.com/Recipes-and-More/recipes/Pan-Roasted-Salmon-With-Citrus-Balsamic-Vinaigrette-recipe-2965.aspx
PAN-ROASTED SALMON WITH CITRUS-BALSAMIC VINAIGRETTE
In this recipe, the salmon is seared on one side while the other side is flash-roasted in a hot oven. The richness of the fish is set off by the tangy and slightly sweet vinaigrette made with orange juice, balsamic vinegar, and herbs.
INGREDIENTS
For the Sauce:
1/2 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
1 anchovy fillet, very finely minced (optional)
2 tablespoons finely minced onion
2 teaspoons each coarsely chopped parsley, basil, and mint
2 tablespoons finely minced orange zest
1/8 teaspoon kosher salt
Freshly ground black pepper
3/4 cup fresh orange juice
For Salmon:
4 6-ounce skinless fillets of salmon
Kosher salt
Freshly ground black pepper
2 tablespoons olive oil
DIRECTIONS
Preheat the oven to 450 degrees F.
Combine all the sauce ingredients in a glass jar, cover tightly, and shake vigorously. Reserve.
Season the salmon with salt and pepper to taste. In a skillet large enough to hold all the salmon, heat the olive oil over high heat. Place the salmon in the pan with its original skin side down. Transfer the pan to the oven and roast for 8 to 10 minutes, until medium rare, or longer if desired. Transfer the cooked salmon to a serving platter and keep warm while finishing the sauce.
Wipe out any olive oil remaining in the skillet and add the sauce. Heat through for a few seconds over high heat, spoon the sauce over the salmon, and serve.
Serves 4
Source: The Union Square Café Cookbook
http://www.cooking.com/Recipes-and-More/recipes/Pan-Roasted-Salmon-With-Citrus-Balsamic-Vinaigrette-recipe-2965.aspx
This sounds great - Watermelon Radishes are beautiful! Winter Salad w/ Beets, Watermelon Radishes,
Pistachios and Balsamic Reduction
http://eggsonsunday.wordpress.com/2009/02/28/a-little-color-therapy-for-winter/
Pistachios and Balsamic Reduction
http://eggsonsunday.wordpress.com/2009/02/28/a-little-color-therapy-for-winter/
Balsamic Grilled Chicken
This is the best marinade. I buy boneless chicken breasts and thighs in bulk and then separate into serving size ziploc bags, add the marinade and then freeze. Very easy.
Balsamic Grilled Chicken
1 cup vege oil
1/2 cup balsamic vinegar
3 tbsp sugar
3 tbsp catsup
1 tbsp worcestershire sauce
2 green onions, tops included, minced
1 tsp salt
1/2 tsp cracked pepper
1 tsp dry mustard
1 garlic clove, minced
Tabasco Sauce, to taste
Combine all ingredients and cover chicken. Grill
This is the best marinade. I buy boneless chicken breasts and thighs in bulk and then separate into serving size ziploc bags, add the marinade and then freeze. Very easy.
Balsamic Grilled Chicken
1 cup vege oil
1/2 cup balsamic vinegar
3 tbsp sugar
3 tbsp catsup
1 tbsp worcestershire sauce
2 green onions, tops included, minced
1 tsp salt
1/2 tsp cracked pepper
1 tsp dry mustard
1 garlic clove, minced
Tabasco Sauce, to taste
Combine all ingredients and cover chicken. Grill
sandi-in-hawaii
Well-known member
My favorite steak recipe: Epi's Balsamic Glzed Sirloin Steak
http://www.epicurious.com/recipes/food/views/Balsamic-Glazed-Sirloin-Steak-10900
http://www.epicurious.com/recipes/food/views/Balsamic-Glazed-Sirloin-Steak-10900
sandi-in-hawaii
Well-known member
My favorite salmon recipe: Caramelized Salmon with Balsamic Soy Reduction
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=58665
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=58665