LAMB CHOPS WITH BALSAMIC REDUCTION
This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce.
Provided by PGRAYMENDOZA
Categories Meat and Poultry Recipes Lamb Chops
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
- Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
- Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.
Nutrition Facts : Calories 254.5 calories, Carbohydrate 5 g, Cholesterol 63.9 mg, Fat 19.3 g, Fiber 0.2 g, Protein 14.6 g, SaturatedFat 7.8 g, Sodium 70.4 mg, Sugar 3.3 g
CHERRY BALSAMIC SAUCE
Make and share this Cherry Balsamic Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix vinegar and olive oil; reduce mixture to ½ cup.
- Add chopped cherries, mustard, sugar, herbs, salt, and pepper; simmer 10 minutes. Reserve half of sauce for marinade.
- Add halved cherries to remaining sauce; return mixture to a boil and simmer about 1 minute.
- Serve with grilled meat, poultry, or fish. Makes 4 servings sauce (and about 1/3 cup marinade).
BALSAMIC REDUCTION SAUCE
Make and share this Balsamic Reduction Sauce recipe from Food.com.
Provided by dicentra
Categories Sauces
Time 20m
Yield 1/3 cup
Number Of Ingredients 2
Steps:
- In a small saucepan, combine vinegar and sugar. Bring to a boil.
- Reduce heat to medium-low, stirring occasionally and simmer 20-30 minutes.
- Remove from heat and let sauce thicken as it cools.
FILET MIGNON WITH CHERRY-BALSAMIC REDUCTION
While visiting Los Angeles, I found this recipe on a card that you can pick up at the local grocers. This particular combination of meat and fruit had me intrigued so I brought it back for use at some later point. Filet mignon is pricey so this is certainly a special occasion food. Planning to serve it with roasted potatoes and maybe some nice asparagus.
Provided by justcallmetoni
Categories Cherries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat olive oil in a small heavy metal or ceramic saucepan. Add shallots and cook until they are soft and wilted, not browned (about 3 minutes). Add garlic and stir for 30 seconds. Add the wine, preserves, vinegar and cherries. Increase the heat to bring the sauce to a light boil, stirring occasionally. Let the sauce reduce to half the original amount (about 10-12 minutes). It should get thick and syrupy.
- When the sauce is almost done, preheat broiler. Pat steaks dry and sprinkle salt and pepper on both sides of the steaks. Broil to the desired level of doneness.
- For rare steaks: cook 2 1/2 minutes per side; for medium rare, cook 3 minutes per side; for medium, cook 3 1/2 minutes per side; for medium well, 4 minutes per side.
- To serve, serve steaks on a serving platter and sauce on the side. Or you can spoon sauce over each steak served on individual plates.
Nutrition Facts : Calories 484.4, Fat 33.3, SaturatedFat 13, Cholesterol 99.2, Sodium 147.6, Carbohydrate 15.3, Fiber 0.9, Sugar 9.6, Protein 26.5
BALSAMIC CHERRY REDUCTION SAUCE
Number Of Ingredients 7
Steps:
- Heat the butter in a small saucepan over medium-high heat. Add the shallots and sauté for a few minutes until translucent. Add garlic and sauté for another minute.
- Add the cherries and balsamic vinegar and simmer for about 10-15 minutes or until reduced.
- (Optional) Mix the cornstarch and water in a small bowl. Whisk the cornstarch mixture into the sauce to thicken. You may add more cornstarch until it reaches your desired consistency.
- Serve over your favorite cut of steak, pork, chicken or duck
PORK CHOPS IN BALSAMIC CHERRY SAUCE
Categories Fruit Sauté Kid-Friendly Quick & Easy Wheat/Gluten-Free Vinegar Cherry Pork Chop Bon Appétit Small Plates
Yield Serves 2; can be doubled
Number Of Ingredients 6
Steps:
- Place pork and vinaigrette in pie dish; turn to coat. Let stand 10 minutes.
- Melt butter in heavy medium skillet over medium heat. Using tongs, lift pork from marinade; shake off excess. Transfer pork to skillet, reserving marinade in dish. Sprinkle pork with pepper. Sauté until brown, about 3 minutes per side. Transfer pork to plate. Add shallot to skillet; stir until softened, about 1 minute. Add broth, cherries and reserved marinade; bring to boil, scraping up browned bits. Return pork to skillet. Simmer until pork is cooked through, cherries are tender and sauce is slightly reduced, about 2 minutes per side. Season with salt and pepper. Transfer pork to plates; top with sauce.
SEARED DUCK BREAST HALVES WITH BALSAMIC CHERRY REDUCTION
The marinade becomes the sauce in this easy yet sophisticated recipe. (Submitted for the Ready Set Cook Summer 2004 Contest)
Provided by quantumgirl
Categories Duck Breasts
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- To prepare marinade, whisk balsamic 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.
Nutrition Facts : Calories 137.8, Fat 5, SaturatedFat 0.8, Cholesterol 0.9, Sodium 48.1, Carbohydrate 17.6, Fiber 0.9, Sugar 14.5, Protein 1.3
ROSEMARY BALSAMIC REDUCTION
This sauce is recommended over beef tenderloin, but would also be great over lamb, pork or even grilled veggies!!! This sauce can be prepared ahead of time and simply warmed up in the microwave when it's time to serve. Fast and easy. Recipe from Dierberg's Everybody Cooks Sept 2002 edition.
Provided by januarybride
Categories < 15 Mins
Time 14m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- In a small saucepan over medium-high heat, heat oil.
- Add shallots and cook 1-2 min until soft.
- Stir in vinegar and rosemary and cook 10 minutes or until reduced to approx 1/2 cup.
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