Rosemary Snails With Red Wine Vinegar Recipes

LAMB CHOPS WITH RED WINE AND ROSEMARY SAUCE

Steps:

• Heat a large skillet over medium-high heat. Season lamb chops with salt, pepper and garlic powder.
• Add the oil to the skillet. Add chops to the pan cook 4 minutes.
• Turn chops over and cook 3 minutes longer.
• Remove chops from the skillet and set aside in a warm place.
• Pour off all but 2 tsp of fat from skillet. Add the garlic and shallot. Cook until they become transparent and tender.
• Add the wine, rosemary, and parsley, stirring up browned bits from the bottom of the pan.
• Simmer over high heat until syrupy. That will take about 3 minutes.
• Add the chicken broth and continue to simmer until sauce is reduced by about half.
• Combine butter and flour in a cup (beurre manie).
• Stir mustard and cream into sauce. Adjust seasonings. Bring to a boil.
• Add beurre manie to sauce and stir well until incorporated into sauce and sauce thickens, about 2 minutes.
• Remove sauce from heat.
• Plate chops, 2 per plate, and add sauce over top. Garnish with a sprig of rosemary.
• Serve Immediately.

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 GARLIC RED WINE VINEGAR

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.

ROSEMARY-GARLIC VINEGAR

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.