Balsamic Port Drizzle Recipes

BALSAMIC GLAZE

Steps:

• Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

BALSAMIC-PORT DRIZZLE

Steps:

• Combine port, vinegar, honey, thyme and shallot in a small saucepan.
• Bring to a boil over medium-high heat.
• Reduce heat to low and simmer, uncover, for 5 minutes.
• Remove from the heat and whisk in mustard; oil, salt and pepper.
• Serve warm or at room temperature.

PORT WINE BALSAMIC FILET MIGNON

Steps:

• Bring the port and white wine to a boil in a medium saucepan, lower the heat and simmer until the liquid has reduced to 2/3 cup.
• Sprinkle the steaks with salt and pepper and lightly dust with flour on both sides. Heat a cast-iron skillet over medium heat. Add the oil and 1 tablespoon of the butter. When the oil is hot, add the steaks to the skillet and top them with a few sprigs of thyme (just to get the essence). Cook for 4 minutes per side, or until they are cooked to your liking (see Cook's Note).
• Remove the steaks from the pan and set them aside on a plate to rest. Remove the thyme and discard. Add the wine reduction to the same skillet (do not clean the skillet) and bring to a simmer over medium heat, using a wooden spoon to scrape up any browned bits.
• Add the balsamic vinegar and simmer until the sauce thickens enough to coat the back of the spoon, 2 to 5 minutes.
• Turn off the heat and whisk in the remaining 2 tablespoons unsalted butter until smooth. Season with salt and pepper. Pour the sauce over the steak and garnish with microgreens.
• For the grilled asparagus: Toss the asparagus with 3 tablespoons olive oil, the juice from 1/2 a lemon and some salt and pepper. Heat a cast-iron grill pan over medium heat. When the pan is hot, grill the asparagus, turning occasionally, until it is tender and lightly charred, about 4 minutes. Season with more salt and a squeeze of lemon. Serve with the steak.

ONIONS WITH CURRANT, PORT AND BALSAMIC GLAZE

Steps:

• Cook onions in large pot of boiling salted water 2 minutes to loosen skins. Drain and cool slightly. Cut root ends from onions. Peel onions. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Combine onions, 1 cup Port, currants, butter, sugar, 1 tablespoon vinegar and 2 teaspoons thyme in heavy large skillet. Cover and bring to boil. Reduce heat to medium and cook, covered, 15 minutes. Uncover and cook until onions are almost tender and coated with glaze, stirring frequently, about 10 minutes. Remove from heat. Mix in remaining 1 tablespoon vinegar. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Before serving, rewarm over low heat, adding more Port by tablespoonfuls if mixture is dry.) Sprinkle with remaining 1 teaspoon thyme and serve.

BALSAMIC DRIZZLE

Steps:

• Combine ingredients in a small pot over medium-high heat and bring up to a bubble. Reduce heat to medium and cook the mixture until reduced by about half and is thick and syrupy, about 10 minutes.

PORK BRAISED IN PORT AND BALSAMIC VINEGAR

Steps:

• Rinse and season the pork with salt and pepper: Add a little rosemary to the initial rub for more flavor.
• Heat the oil over high heat in a heavy skillet large enough to hold all the pork.
• Put the pork in and sear it for 1-1/2 to 2 minutes per side.
• Remove the meat and set aside while preparing the sauce: keep warm.
• After removing the meat from the pan, pour off all but 1 tbsp of the fat.
• Reduce the heat to medium, add the onions, and sprinkle with salt and pepper.
• Saute for about 5 min.
• Deglaze the pan with the stock, wine, and vinegar, stirring well.
• Bring to a boil and re-add the pork; reduce the heat to a simmer.
• Cook 4-5 minutes, turn, and cook an additional 4-5 minutes, for a total cook time between 11-15 minutes.
• (If the pieces you're using are thicker than that, double the second cook time.) Keep warm again.
• Degrease the pan and reduce until its contents are just syrupy.
• Serve as sauce.