Lindas Balsamic Reduction Sauce For Beef Pork And Lamb Recipes

Steps:

• Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
• Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
• While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

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.

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.

Steps:

• In a small pan combine vinegar, sugar, rosemary, and garlic. Bring to a boil, then reduce heat to low.
• Simmer 10-15 minutes to thicken sauce, and reduce by 2/3.
• Remove crushed garlic.
• Add butter pats one at at time, mixing them each in well. (Butter gives the sauce a nice flavor and sheen).
• Drizzle sauce over prepared meat.

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine olive oil, parsley, rosemary, and garlic. Season with salt, to taste. Set aside.
• Set a 12-inch oven-safe saute pan over medium-high heat. Season the lamb with 1 tablespoon of salt and 1 1/2 teaspoons of the black pepper. Add 1 1/2 teaspoons of the oil to the saute pan and place the lamb, fat side down, in the pan. Sear the lamb until the fat has rendered and the skin is golden brown, about 3 minutes. Continue to cook the lamb, turning to cook evenly on each side, about 2 minutes each side. Baste them with the herb and oil mixture. Transfer the pan to the oven and cook until the lamb is rare, about 5 minutes. Alternatively, you can grill the lamb chops.
• Make the balsamic drizzle while the lamb is cooking: Set a 1-quart saucepan over medium heat and add the remaining 1 1/2 teaspoons of olive oil. Once the oil is hot, add the shallots to the pan and sweat until translucent, about 1 minute. Add the garlic to the pan and sweat for 30 seconds. Pour the balsamic vinegar into the pan and bring to a boil. Add the rosemary and allow the balsamic to gently boil and reduce until only about 1/4 cup of balsamic remains, about 10 minutes. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Remove from the heat and swirl the butter into the pan. Remove the rosemary sprigs before using.
• When the lamb is rare, remove from the oven and let rest for 5 minutes before serving. To serve, slice each double chop in half, and drizzle with the balsamic reduction.

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.

Steps:

• In a large jar with a tight-fitting lid, mix the dry red wine, teriyaki sauce, honey, spicy brown mustard, dried minced onion flakes, garlic powder, fines herbs and ground black pepper. Seal the jar, and shake until the ingredients are well-mixed.
• Place steak or beef tips in a resealable plastic bag. Pour dry red wine mixture into the bag. Place in the refrigerator and allow to marinate at least 8 hours, turning the bag occasionally, before grilling as desired.

Steps:

• In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
• While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C).
• Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
• Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Steps:

• Base -- Add 2 teaspoons olive oil to your saute pan; if using non stick 1 teaspoon is fine. Heat to medium / medium high heat. Add in the onions and cook 2 minutes; then add in the capers, olives and mushrooms and cook another minute or two to combine all the flavors.
• Sauce -- Add the white wine to deglaze the pan and scrape up any bits. Cook another minute to reduce the wine. Reduce the heat to medium and add in the tomatoes, artichoke hearts and cream, stir well to combine. Season with salt and pepper; go easy on the salt. Nothing more is needed.
• Simmer -- Just simmer on medium / medium low and let the sauce reduce. It will take about 10 minutes to slightly thicken. Remember this is not a THICK sauce or gravy.
• Serve -- Spoon the sauce over grilled pork, chicken or lamb. This is excellent over rice, pasta (I love orzo for this), couscous and even butter noodles. This is even excellent over a baked potato topped with feta cheese. Fresh basil makes a nice garnish if you want. ENJOY!

Steps:

• Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours.
• Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.

Steps:

• Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
• Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
• Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.

Steps:

• In a small bowl or cup mix rosemary, basil, thyme, salt and pepper. Rub on lamb chops and set aside for 15 minutes.
• Heat olive oil in large skillet over med-high heat.
• Place lamb chops in skillet and cook 3 1/2 minutes on each side for med rare. Remove and keep warm on platter.
• Add shallots to skillet and cook until browned. Stir in vinegar, scaping the bottom of the skillet.
• Stir in chicken broth.
• Continue to cook over med-high heat for around 5 minutes, or until sauce is reduced by half.
• Remove from heat and stir in butter.
• Pour over chops and serve.
• Freezer Directions for OAMC:.
• Freeze chops after rubbing with herbs.
• Combine shallots, vinegar, and chicken broth in one bag and freeze.
• To cook: thaw completely.
• Cook chops per item #3 above.
• Add vinegar mix and follow item #6 above.
• Serve.