GRILLED TRI TIP WITH ROSEMARY GLAZE RECIPE BY TASTY
Here's what you need: tri tip roast, black ground pepper, mustard powder, smoked paprika, garlic powder, onion powder, kosher salt, light brown sugar, butter, worcestershire sauce, fresh rosemary
Provided by Mike Price
Categories Dinner
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine dry rub ingredients in a small bowl and stir to combine.
- Evenly coat the tri tip with the dry rub and let rest at room temperature for 30 minutes.
- In a small saucepan, bring glaze ingredients to a low boil over medium heat. Simmer for 3 minutes, stirring frequently.
- Heat a charcoal or gas grill to the medium heat.
- Grill steak for 4-5 minutes over direct heat, then flip and grill until internal temperature reaches 125°F (52°C) on a meat thermometer.
- Brush the steak with the brown sugar glaze, then flip the steak and repeat, about 1 minute per side. Do this until you've used up about half the glaze then remove meat from the grill.
- Let the steak rest for 10 minutes, then slice into ½-inch (1 cm) strips against the grain.
- Serve with remaining glaze on the side for drizzling or dipping.
- Enjoy!
Nutrition Facts : Calories 334 calories, Carbohydrate 24 grams, Fat 19 grams, Fiber 1 gram, Protein 16 grams, Sugar 19 grams
ROSEMARY GARLIC BUTTER
This has a very strong flavor, so I recommend using sparingly. Great with Recipe #254091 or on mashed potatoes.
Provided by Alia55
Categories < 15 Mins
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl.
- Mix well.
- Chill.
Nutrition Facts : Calories 1664.7, Fat 184.6, SaturatedFat 116.8, Cholesterol 488.1, Sodium 3637.6, Carbohydrate 8.8, Fiber 1.6, Sugar 1, Protein 3.1
ROSEMARY AND MUSTARD CHICKEN WITH VEGETABLE BOLOGNESE
Provided by Giada De Laurentiis
Categories main-dish
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- For the chicken: Position a rack in the center of the oven and preheat the oven to 400 degrees F.
- In a small bowl, mash together the butter, chopped rosemary, mustard, herbes de Provence, 1 1/2 teaspoon salt and 1/2 teaspoon pepper with a fork until smooth. Place the chicken, breast-side up, on a rack in a large roasting pan. Using your fingers, spread half of the butter mixture under the chicken skin. Spread the remaining butter mixture over the exterior of the chicken and in the cavity. Sprinkle the cavity liberally with salt and pepper and place the rosemary sprig inside. Tie the chicken legs together with kitchen twine. Roast until a meat thermometer inserted into the thickest part of the thigh registers 160 degrees F, about 1 hour 15 minutes. Let the chicken rest for 15 minutes.
- For the bolognese: Place the dried porcini mushrooms and the hot chicken broth in a small bowl and let soak until the mushrooms are softened, about 20 minutes. Strain the mushrooms and reserve the broth.
- In a food processor, combine the carrots, onions, bell peppers and garlic. Pulse until the vegetables are finely chopped. In a Dutch oven or large saucepan, heat the olive oil over medium-high heat. Add the chopped vegetables, oregano, thyme, 2 teaspoons salt and 1 teaspoon pepper. Cook until slightly softened, about 6 minutes. Add the porcini and fresh mushrooms, and cook until softened, about 5 minutes. Add the wine and cook, stirring frequently, until most of the liquid has evaporated, about 5 minutes. Add the reserved porcini broth and tomato paste and stir until dissolved. Bring the mixture to a boil, then reduce the heat to low and simmer until the liquid has reduced by half and the vegetables are tender, about 25 minutes. Remove the pan from the heat and stir in the mascarpone cheese until smooth. Season with salt and pepper.
- Cut the chicken into thin slices and arrange on a platter. Spoon the sauce over the chicken and serve.
CLASSIC GRILLED STEAK WITH ROSEMARY MUSTARD BUTTER
Classic tender grilled filet mignon or sirloin steaks, topped with a delicious herbed mustard butter! Very simple and easy to prepare. Wonderful served with jacket potatoes and a fresh green garden salad. Prep time includes chill time.
Provided by BecR2400
Categories Steak
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Place the butter in a bowl and beat until light and fluffy. Mix in the rosemary, mustard, garlic and pepper.
- Spoon the butter onto a piece of parchment paper or cling wrap. Roll the butter inside the paper into a log shape; twist the ends of the paper to seal.
- Refrigerate the butter at least 1 hour until firm (make-ahead tip: butter will keep in the fridge for several days, or may be frozen).
- Cook steaks to your liking, and let rest 2-3 minutes before serving.
- Slice the butter into thick rounds, set one on top of each grilled steak and serve.
- Great with jacket potatoes and a fresh garden salad.
- Note: Recipe makes enough butter for 2 steaks, but may easily be doubled or tripled etc. to suit.
Nutrition Facts : Calories 207.3, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 219.4, Carbohydrate 0.6, Fiber 0.2, Sugar 0.2, Protein 0.5
ROSMARINSMöR (ROSEMARY BUTTER)
Make and share this Rosmarinsmör (Rosemary Butter) recipe from Food.com.
Provided by Nif_H
Categories Swedish
Time 5m
Yield 1/3 cup
Number Of Ingredients 4
Steps:
- Start by beating butter until soft. Add rosemary, garlic, and pepper to the butter. Shape into a roll and wrap tightly in plastic wrap.
- Refrigerate until firm.
Nutrition Facts : Calories 1263.7, Fat 138.8, SaturatedFat 87.8, Cholesterol 366.4, Sodium 1221.2, Carbohydrate 9.7, Fiber 3.1, Sugar 0.2, Protein 3.1
HAM WITH GARLIC AND ROSEMARY
Provided by Katie Brown
Categories Garlic Mustard Appetizer Roast Cocktail Party Quick & Easy Rosemary Ham Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 servings
Number Of Ingredients 6
Steps:
- Get Cookin'
- 1. Preheat oven to 350°F.
- 2. Peel the skin from the ham and trim the fat, leaving a 1/4-inch layer.
- 3. Using the tip of a sharp knife, score the fat in a diamond pattern.
- 4. Insert the sliced garlic and rosemary sprigs into the scores on the ham.
- 5. Mix the sugar and mustard together and brush on the ham.
- 6. Place in a shallow roasting pan, add the liquid to the pan, and bake for 1 1/2 hours or until the internal temperature reaches 140 to 150°F.
- 7. Remove from pan, place ham on a platter, and serve.
CORNISH GAME HENS WITH MUSTARD AND ROSEMARY
Categories Herb Mustard Poultry Roast Rosemary Watercress Bon Appétit
Yield Serves 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Combine butter, 3 tablespoons prosciutto, 2 1/2 teaspoons rosemary and 1 1/2 teaspoons mustard in bowl. Season with salt and pepper. Run fingers under skin over breast of each game hen, loosening skin from meat. Rub 1 tablespoon butter mixture under skin over breast of each hen. Sprinkle hens inside and out with salt and pepper. Place 1 teaspoons butter mixture in each cavity. Truss hens with kitchen string.
- Place hens on rack in large roasting pan. Pour 1/3 cup broth over hens. Dot each hen with 1 teaspoon butter mixture. Roast hens 30 minutes, basting with remaining broth and butter every 10 minutes. Continue roasting without basting until juices run clear when thigh is pierced at thickest part, about 30 minutes more. Reserve 1/4 cup pan juices. Cool hens. Cut each hen in half.
- Mix mayonnaise, apricot spread, remaining prosciutto, rosemary and mustard, and 1/4 cup pan juices in small bowl. (Hens and sauce can be made 1 day ahead. Cover and chill.)
- Arrange watercress on large platter. Arrange hens atop. Serve with sauce.
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