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Archive for the ‘Red Wine Vinegar’ Category

Makes 6 servings

  • 5 plum tomatoes (about 1 pound)
  • 1 dried pasilla pepper
  • 2 tablespoons butter
  • 1/2 of a medium onion, finely chopped
  • 1/2 of a medium yellow sweet pepper, chopped
  • 1 large clove garlic, minced
  • 1/4 cup red wine vinegar
  • 1/4 cup dry white wine
  • 1 cup chicken broth or reduced-sodium chicken broth
  • 2 tablespoons snipped fresh oregano
  • 1 tablespoon snipped fresh thyme
  • 6 7-ounce beef tenderloin steaks, cut 1 inch thick
  • 2 tablespoons butter
  1. For the sauce, place the tomatoes on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat for 12 to 14 minutes or until the tomato skins are blistered and begin to blacken, turning occasionally. Transfer tomatoes to a mixing bowl. Cool. Coarsely chop (tomatoes will be soft-do no peel). Set aside.
  2. Wearing rubber or plastic gloves, seed stem, and finely snip or crumble the pasilla pepper. Set aside.
  3. In a heavy medium saucepan melt 2 tablespoons butter over medium heat; add the onion and cook about 5 minutes or until lightly browned. Add the sweet pepper and garlic. Cook about 4 minutes or until tender. Stir in the red wine vinegar and dry white wine. Bring to boiling, scraping up any browned bits; reduce heat. Simmer, uncovered, about 5 minutes or until liquid is reduced to half of its original volume. Stir in tomatoes, pasilla pepper, and chicken broth. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until mixture is reduced to 2-2/3 cups.
  4. Pour half of the mixture into a blender container or food processor bowl. Cover and blend or process until nearly smooth. Pour into a bowl. Repeat with remaining mixture. Stir in oregano and thyme, Of desired, cover and refrigerate until serving time.
  5. Trim any fat from the steaks. Season the steaks with salt and pepper. Grill the steaks on the rack of an uncovered grill directly over medium coals to desired doneness, turning once. (Allow 8 to 12 minutes for medium-rare doneness.)
  6. Before serving, bring the sauce to a simmer; heat through. Remove saucepan from the heat. Whisk in the remaining 2 tablespoons butter. Season sauce with salt and pepper. Place the steaks on serving plates. Serve sauce with the steaks.

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Serves 8

  • 1 loaf Italian bread (about 1 lb), cut into 1″ slices
  • 1-2 cloves garlic
  • 6 medium beefsteak tomatoes, cut into 1″ cubes
  • 1 seedless cucumber, quartered lengthwise ans sliced
  • 1/4 cup capers, drained and rinsed
  • 1/2 red onion, thinly sliced
  • 3 tbsp red-wine vinegar
  • 1/2 cup extra-virgin olive oil
  • 1 tsp salt
  • freshly ground black pepper
  • 2 cups bocconcini (mozzarella balls)
  • 10 basil leaves
  1. Grill slices of bread on both sides until lightly toasted. 
  2. Rub each piece with a cloves of garlic slice in half.  Tear bread into bite-size pieces and set aside. 
  3. In a large bowl, combine tomatoes, cucumber, capers, red onion, vinegar, oil, salt and pepper.  Toss ingredients, set aside and let marinate at least an hour. 
  4. Stir bread gently into the tomato mixture, top with bocconcini and garlish with basil. 

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Serves 4

  • 1-2 canned chipotle peppers in adobe sauce
  • 1/2 cup ketchup
  • 1/4 cup strong coffee
  • 2 tbsp molasses
  • 1 tbsp red-wine vinegar
  • 2 tbsp soy sauce
  • 1 flank steak (1 1/2 – 2 lbs)
  • 4 tsp wasabi powder
  • 1/4 cup mayonnaise
  • 2 tbsp heavy cream or milk
  • 2 cook (2 lb) lobsters, shelled and cut into chunks
  • 1 papaya, cut into chunks (about 2 cups)
  • salt and freshly ground black pepper
  • 4 Boston lettuce leaves
  • 8 basil leaves, finely shredded
  1. Combine chipotle peppers, ketchup, coffee, molasses, red-wine vinegar, and soy sauce in a food processor and pulse until smooth.  Pour over steak and marinate at least 1 hour. 
  2. Mix wasabi powder with 4 tsp water and let stand, covered, for 10 minutes.  Combine paste with mayonnaise and cream. 
  3. Light the grill.  Remove steak from marinade, season with salt and pepper and grill5-7 minutes per side or until desired doneness, brushing with additional marinade.  Remove steak from grill; let rest 5 minutes before slicing. 
  4. Place a lettuce leaf on each of four plates.  Top with lobster and papaya, then spoon on wasabi mayonnaise and shredded basil.  Slice steak across the grain and add to plates. 

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Makes 4 servings

  • 2 well trimmed beef T-Bone or Porterhouse steaks, cut 1″ thick
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 red/yellow bell peppers, quartered
  • 1 large red onion, cut crosswise into 1/2″ slices

Seasoning:

  • 1 tbsp crushed garlic
  • 2 tsp dried basil leaves
  • 1 tsp pepper
  1. In a small bowl, combine seasoning ingredients, mix well. 
  2. Remove 4 tsp seasoning; press into both sides of beef steaks.  Add cheese, oil & vinegar to remaining seasoning, mixing well; set aside.  Place steaks into center of grill over medium ash covered coals; arrange vegetables around steaks. 
  3. Grill steaks uncovered 14-16 minutes for medium rare, turning occasionally.  Grill peppers 12-15 minutes or until tender, turning once.  Brush vegetables with reserved cheese mixture during last 10 minutes of grilling. 
  4. Season steaks with salt as desired.  Remove bones, carve steaks crosswise into thick slices.  Serve with vegetables. 

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Serves 4

  • 3/4 lb rigatoni pasta
  • 4 tbsp unsalted butter
  • 2 tbsp extra-virgin olive oil
  • 1/2 cup chopped onion
  • 4 cloves garlic, finely chopped
  • 1 large yellow pepper, seeded, cut into 1 inch strips
  • 1 large red pepper, seeded, cut into 1 inch strips
  • 1 large orange pepper, seeded, cut into 1 inch strips
  • 1 can (15 1/2 oz) cannelloni beans, rinsed, drained
  • 1/4 cup vegetable broth
  • 1/4 cup white wine
  • 1 tsp red wine vinegar
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 (5 oz) bag baby spinach leaves
  • 1/2 cup grated Parmigiano-Reggiano cheese
  1. Bring a large pasta pot of salted water to a boil, add rigatoni and cook about 9 minutes, or until pasta is very al dente (it will finish cooking in the sauce).  Drain pasta, reserving 1 cup of cooking water. 
  2. Meanwhile, in a large, deep skillet, melt 2 tbsp of the butter in the olive oil over medium-high heat.  Add onion and garlic; sauté 2 to 3 minutes, until fragrant.  Add peppers and sauté 3 minutes.  Add beans, broth, wine, vinegar, salt and pepper; cover skillet and simmer over low heat 8 minutes, until peppers are tender. 
  3. Uncover; stir in pasta and reserved cooking water.  Cover; cook 4-6 minutes longer, until pasta is al dente and sauce thickens slightly.  Add spinach; toss until just wilted.  Add remaining 2 tbsp butter and 1/4 cup of the cheese, and toss.  Transfer to a large pasta bowl.  Top with remaining cheese. 

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