Ingredients 4 – 8 oz halibut filet 2 oz dried porcini mushrooms 2 T vegetable oil (grape seed, peanut or canola) 2 shallots, peeled and finely diced 1/2 c Cabernet wine 1/2 c Sparrow Lane Cabernet Vinegar 1/2 lb unsalted butter 1 lb red or heirloom potatoes (small and mixed varieties) 4 garlic cloves 1Continue reading “Halibut with Porcini Mushrooms and Cabernet Vinegar”
Recipe Tag Archives
Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce
Ingredients 1 (4 – 5 lb) center-cut bone-in pork rib roast, chine bone removed 2 T packed dark brown sugar 1 T kosher salt 1 ½ t pepper, fresh ground Orange Blackberry Balsamic Reduction Sauce 1 T Sparrow Lane Extra Virgin Olive Oil 1 T pepper, fresh course ground 2 T grated orange zest 2Continue reading “Pork “Prime Rib” and Orange Blackberry Balsamic Reduction Sauce”
Peach Brined Pork Tenderloin
Ingredients 2.5 lb Pork tenderloin, cleaned and trimmed 1 T crush black pepper 2 cloves of garlic, crush and rough chopped 1 T Italian spices 2 T Sparrow Lane olive oil ½ c Sparrow Lane California Peach vinegar Instructions Pre heat oven to 350 degrees Mixed garlic, pepper and herbs together and roll tenderloin untilContinue reading “Peach Brined Pork Tenderloin”
Golden Turkey Brine
Ingredients 1- 12 lb turkey, thawed completely if frozen (fresh is always best) 1 c sea salt 1/2 c brown sugar 4 c boiling water 1 c Sparrow Lane Golden balsamic vinegar 1 T worcestershire sauce 1 head garlic, finely chopped ( 1 tablespoon garlic granules) to taste 1 medium onions, finely chopped ( 2 teaspoons onion powder) to taste 1Continue reading “Golden Turkey Brine”
Garlicky Greens Stuffed Mushrooms
Ingredients 6/8 medium to small portabello mushrooms or white stuffing mushrooms 4 cloves garlic, peeled and finely chopped 4 c of sauteing greens, kale, chard; coursely chopped into ½ in strips 1 bunch Italian parsley, chopped 8 oz fresh goat cheese, I use Nicolau Farms Sparrow Lane Champagne vinegar Sparrow Lane Golden Balsamic vinegar SparrowContinue reading “Garlicky Greens Stuffed Mushrooms”
Cream of Zucchini Soup
One of my many uses is, soup! It’s light, flavorful and it’s versatile. So if I’m cooking vegetarian/vegan or really want a bowl of creamy goodness; cold or hot, it is all good.
This is probably one of the easiest soups you can make, too. This recipe can be modified to fit any of your specific dietary requirements Of course, I use vinegar when sautéing and salt only as a finishing.