Balsamic Rosemary Butter Recipes

Steps:

• Whisk together the oils, garlic and rosemary in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 12 hours. Remove the steaks from the refrigerator 30 minutes before grilling and let sit at room temperature.
• Heat a grill to high heat for direct grilling. Add the soaked wood chips to the charcoal or put the wood chips in a smoker box and add to a gas grill. Close the lid and let heat for 5 minutes. Remove the steaks from the marinade and pat dry. Sprinkle both sides liberally with the salt and pepper. Grill until charred on both sides and cooked to medium-rare doneness, 5 to 6 minutes per side. Remove from the grill, drizzle with a little of the Balsamic-Rosemary Steak Sauce and let rest 5 minutes before slicing.
• While steaks are grilling, brush the Treviso with canola oil and season with salt and pepper. Grill until slightly charred on all sides and just beginning to wilt. Transfer to a platter, fan out the leaves, drizzle with a little balsamic, extra-virgin olive oil and crumble over the gorgonzola. Top with slices of the steak and drizzle with more steak sauce. Garnish with parsley leaves.
• Combine the balsamic vinegar, garlic and rosemary in a small saucepan and cook over high heat until reduced by half, about 10 minutes. Remove the rosemary and let cool to room temperature.
• Place the peppers, honey, horseradish, molasses, red wine vinegar, Worcestershire sauce and some of the cooled balsamic mixture in a blender. Blend until smooth. Season with the salt and pepper. Taste, and add more of the balsamic reduction as desired.
• Yield: 3 cups.

Steps:

• In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.
• Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter.
• Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve.

Steps:

• In a small saucepan over medium-high heat, heat oil.
• Add shallots and cook 1-2 min until soft.
• Stir in vinegar and rosemary and cook 10 minutes or until reduced to approx 1/2 cup.

Steps:

• Combine all ingredients in a small bowl.
• Mix well.
• Chill.