I realize not many people have caramelized balsamic vinegar around the house. I stole this from The Improvisational Cook, by Sally Schneider.
1/2 cup of Madeira
1 cup balsamic vinegar (cheap is fine)
2 tsps dark brown sugar
Reduce Madeira to 1 tbsp, add vinegar.
Reduce to 1/4-1/3 cup
Add sugar
remove from heat when dissolved.
store and when cool cap.
Addendum:
Forgot to mention that this is designed to be used as a substitute for good (e.g. 15+ year aged) balsamic vinegar.
Great on my famous peach grunt.
Monday, April 21, 2008
Honey Tuna with Leek "Pasta"
I came up with this dish as something that could be intensely tasty, without too much fat or sugar. Given, I did use honey.... but the veggies make up for it, I swear!
Tuna Steak Marinade
Enough honey to coat each steak
2 tbsp shredded ginger (via cheese grater)
3 cloves smashed then chopped garlic
1 tbsp olive oil, unflavored
5 mint leaves
Bring pan to heat, add oil, saute garlic and ginger until fragrant. Should only be a few minutes. Oil should be used up. Place honey rubbed fish in an airtight container with garlic, ginger, and shredded mint leaves. Add some extra honey to coat bottom of storage vessel and toss a few times to coat and store for at least 8 hours.
To Cook:
Right before cooking, heat a cast iron skillet(1) in a cold oven set to 400*F and squirt 1/2 a lemon's worth of juice over the steaks.
When the oven is preheated so is your pan. Place on a burner on high with a little bit of canola, vegetable or peanut oil to lubricate the pan.
Add the steaks and cook on each side for two minutes, or until delicious looking. The steaks should be almost raw (not cold) on the inside.
Sauce:
Any extra marinade you have from the fish throw into a pan on high until foamy. Makes a delicious counterpoint to the leek pasta
Leek Pasta
2 leaks, halved and then thinly sliced
2 Swiss chard, julienned [Any green (bok choy, escarole, kale, collard, beet, etc) would be fine]
1 clove garlic, crushed and chopped
3 tbsp caramelized balsamic vinegar
2 tbsp olive oil
Saute leeks in oil until softened and almost pasta like (2) and then add the garlic and your greens. Add salt and cook for 5-7 minutes. Slash some rosemary olive oil if you wish.
(1) I used cast iron because it gets wickedly hot and you want that in this case. Non stick just can't compete with this.
(2) Start the tuna around this point, also the sauce
Tuna Steak Marinade
Enough honey to coat each steak
2 tbsp shredded ginger (via cheese grater)
3 cloves smashed then chopped garlic
1 tbsp olive oil, unflavored
5 mint leaves
Bring pan to heat, add oil, saute garlic and ginger until fragrant. Should only be a few minutes. Oil should be used up. Place honey rubbed fish in an airtight container with garlic, ginger, and shredded mint leaves. Add some extra honey to coat bottom of storage vessel and toss a few times to coat and store for at least 8 hours.
To Cook:
Right before cooking, heat a cast iron skillet(1) in a cold oven set to 400*F and squirt 1/2 a lemon's worth of juice over the steaks.
When the oven is preheated so is your pan. Place on a burner on high with a little bit of canola, vegetable or peanut oil to lubricate the pan.
Add the steaks and cook on each side for two minutes, or until delicious looking. The steaks should be almost raw (not cold) on the inside.
Sauce:
Any extra marinade you have from the fish throw into a pan on high until foamy. Makes a delicious counterpoint to the leek pasta
Leek Pasta
2 leaks, halved and then thinly sliced
2 Swiss chard, julienned [Any green (bok choy, escarole, kale, collard, beet, etc) would be fine]
1 clove garlic, crushed and chopped
3 tbsp caramelized balsamic vinegar
2 tbsp olive oil
Saute leeks in oil until softened and almost pasta like (2) and then add the garlic and your greens. Add salt and cook for 5-7 minutes. Slash some rosemary olive oil if you wish.
(1) I used cast iron because it gets wickedly hot and you want that in this case. Non stick just can't compete with this.
(2) Start the tuna around this point, also the sauce
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