he marinade, the grilling, the balsamic glaze, the pea and bean puree
FOR THE GLAZE:
Bring vinegar to a
he rockmelon.
Drizzle the balsamic glaze and oil on the plates
ugar glazed pecans. Drizzle with balsamic glaze. Optionally sprinkle with tarragon and
key to this recipe is marinating the steak for at least 1
teaks. Wrap prosciutto around each steak and secure with a toothpick
*NOTE: Balsamic glaze is available in specialty stores. For easier preparation, use about the
Prepare glaze by simmering vinegar in a
br>Meanwhile, to make the balsamic jelly, combine wine, vinegar and
Continually whisk balsamic vinegar and brown sugar in
To make the spiced balsamic glaze, combine vinegar, sugar, cinnamon and
n each side or until steak internal temperature is 145 degrees
egetable spray, sear the tenderloin for about 2 minutes per side
For the ice cream, add the
Preheat oven to 400\u00b0F. In a small saucepan, bring vinegar and sugar to a boil. Cook until reduced to 1/4 cup.
Meanwhile, place asparagus on a baking sheet, coat with olive oil and season. Roast for 8 mins, or until tender. Serve warm or at room temperature, drizzled with balsamic glaze. Garnish with shallot.
br>Mix the Cherries with Balsamic Glaze and Vanilla Extract.
Spread
Place strawberries, basil, and agave nectar in a cocktail shaker and mash well with a muddler. Add ice, vodka, lime juice, and 1/4 ounce balsamic glaze. Cover and shake cocktail until the outside of the shaker has frosted.
Swirl remaining 1/4 ounce balsamic glaze around the inside of a martini glass. Strain cocktail into the glass.
ow and cook, stirring frequently, for 5 - 7 minutes or until
prouts, a good drizzle of balsamic glaze and more cheese. Top off
Citrus-Balsamic Glaze: Add balsamic vinegar, wine, lemon juice, brown sugar, and freshly ground black pepper (to taste) to a small saucepan and bring to a boil.
Cook over high heat until mixture thickens, about 3 to 4 minutes.
Salmon: Remove any bones from the salmon.
Brush with olive oil and season lightly with salt and pepper.
Grill salmon over moderately hot coals on both sides until just cooked through.
Place on warm plates, drizzle glaze over and serve immediately.