ROSEMARY-INFUSED VINEGAR
Steps:
- Pour the rice vinegar through a funnel into a 20-ounce bottle. Gently add the rosemary, orange zest and garlic cloves to the bottle until completely submerged. Add a tight-fitting spout with a rubber stopper. You can use the vinegar right away or refrigerate it for up to 1 month to allow the flavors to marry and infuse the vinegar. The longer the vinegar sits, the more the flavors will infuse.
BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE
Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.
Provided by USA WEEKEND columnist Jean Carper
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Yield 8
Number Of Ingredients 13
Steps:
- Adjust oven rack to center position and heat oven to 250 degrees F.
- Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
- Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
- Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
- Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.
Nutrition Facts : Calories 354.6 calories, Carbohydrate 6 g, Cholesterol 98.6 mg, Fat 17.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 6.1 g, Sodium 1151.2 mg, Sugar 0.3 g
ROSEMARY-GARLIC VINEGAR
Transform white wine vinegar into an easy and elegant hostess gift.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Shake vinegar, 1/4 cup rosemary and 3 garlic cloves in tightly covered glass jar or bottle. Let stand in cool, dry place 10 days.
- Place 1 sprig rosemary in clear glass bottle. Thread 2 garlic cloves and the chilies alternatly on bamboo skewer; place in bottle.
- Strain vinegar mixture; pour into bottle. Store at room temperature.
Nutrition Facts : Calories 5, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
ROSEMARY SNAILS WITH RED WINE VINEGAR
Steps:
- Dust snails in flour. In a medium saute pan with olive oil over medium heat, add onions and garlic and saute until translucent, approximately 4 to 5 minutes. Add snails and rosemary and continue to saute for 2 minutes. Add vinegar. Saute for an additional 2 minutes. Season with salt and black pepper. Serve immediately with crusty bread.
ROSEMARY GARLIC RED WINE VINEGAR
Make and share this Rosemary Garlic Red Wine Vinegar recipe from Food.com.
Provided by Cathleen Colbert
Categories Easy
Time P28DT10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a sterile 1 quart glass jar, combine the rosemary leaves, garlic and vinegar.
- Cover tightly with lid.
- Place in cool dark place and allow to steep for 4 days to 2 weeks.
- Strain through a fine sieve, reserving garlic but discarding rosemary leaves.
- Pour into hot sterile bottles; adding garlic and rosemary sprigs and seal.
Nutrition Facts : Calories 36, Fat 0.9, SaturatedFat 0.4, Sodium 5.7, Carbohydrate 6.8, Fiber 2.2, Sugar 0.1, Protein 1.2
ROSEMARY GARLIC RED-WINE VINEGAR
Steps:
- In a very clean 1-quart glass jar combine the rosemary leaves, the garlic, and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving the garlic and discarding the rosemary leaves, and pour it into 2 very clean 1/2-pint glass jars. Add a rosemary sprig and some of the reserved garlic to each jar and seal the jars with the lids.
ROSEMARY-RED WINE MARINADE
This marinade is primarily for beef, but would work with any meat that you grill. The meat is placed in a plastic freezer bag with the marinade for at least 4 hours and up to 2 days. The marinade can be made up to 3 days in advance. It must be discarded after use as the ingredients will break down during the marination period. This makes enough for 3 pounds of meat.
Provided by threeovens
Categories < 15 Mins
Time 5m
Yield 1/2 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small bowl, cover and refrigerate. Can be stored up to 3 days in advance of use. Discard after use.
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