Tarragon Marlin Steaks With Vermouth Recipes

TARRAGON BEEF STEW WITH VERMOUTH

Steps:

• Melt butter In a large stockpot over medium-high heat. Add the beef stew meat, and fry for 2 to 3 minutes, or until evenly browned on the outside.
• Pour the chicken broth, water, and vermouth into the stock pot. Add the potatoes, carrots, and garlic. Season with tarragon, bay leaf, Worcestershire sauce, sugar, honey, salt and pepper. Bring to a boil, reduce heat, and cover. Cook 2 1/2 hours to blend the flavors.
• Remove cover and continue cooking 20 minutes, or long enough to evaporate enough liquid to reach your desired thickness.

VERMOUTH TARRAGON CHICKEN

Steps:

• Generously sprinkle the chicken breast halves with lemon pepper. Place chicken, vermouth, 3 tablespoons olive oil, and tarragon into a large resealable plastic bag. Place in the refrigerator to marinate for at least 6 hours, or overnight.
• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Brown chicken breasts on both sides in the hot oil. Pour 1/2 cup of the marinade into the skillet, reduce heat to medium-low, cover and simmer for about 20 minutes, or until the chicken is no longer pink.

TARRAGON SALMON STEAKS

Steps:

• Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper. , Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork.

VERMOUTH, LEEK AND TARRAGON PAN SAUCE

Steps:

• Halve leek lengthwise, and slice into 1/4 inch thick pieces. Add oil to same skillet used to cook chicken, add leek and cook, stirring often, until softened and browned around edges, 2-3 minutes. Add flour and cook, stirring constantly for 30 seconds. Add broth and vermouth. Increase heat to medium-high, and bring to simmer, scraping pan bottom to loosen browned bits. Simmer rapidly for 3 - 5 minutes until reduced to 3/4 cup, Stir in any accumulated chicken juices, return to simmer and cook for 30 seconds. Turn off heat, whisk in mustard, tarragon and butter, season with salt and pepper, Spoon over cutlets and serve immediately.

TARRAGON ROAST TURKEY WITH VERMOUTH

Steps:

• Mix 5 tablespoons butter, 2 tablespoons vermouth, 1 tablespoon tarragon, and garlic in medium saucepan. Bring to simmer over medium-low heat, stirring until butter melts. Simmer for 1 minute. Season mixture with salt and pepper. (Can be made 1 day ahead. Cover; chill. Before using, stir over low heat until butter melts.)
• Set rack in bottom third of oven and preheat to 400°F. Rinse turkey inside and out; pat dry. Place turkey on rack in large roasting pan. Place reserved turkey parts in roasting pan. Sprinkle turkey inside and out with salt and pepper. Tuck wing tips under turkey; tie legs together. Cover turkey breast tightly with foil. Roast 2 hours, lifting foil and brushing entire turkey with some of butter mixture every 30 minutes. Remove foil. Brush turkey with any remaining butter mixture. Reduce heat to 325°F. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 175°F, about 30 minutes longer. Transfer turkey to platter. Tent loosely with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees). Reserve pan juices for gravy.
• Remove turkey parts from roasting pan and discard. Pour pan juices into large measuring cup. Spoon off fat. Return pan juices to roasting pan. Add 1 3/4 cups broth, remaining 1/2 tablespoon tarragon, and 3 tablespoons butter. Position roasting pan directly over 2 burners set at medium-high heat. Bring mixture to boil, scraping up browned bits. Boil 5 minutes. Transfer mixture to heavy medium saucepan. Add remaining 2/3 cup vermouth. Whisk remaining 1/4 cup broth and cornstarch in small bowl until smooth. Add to gravy mixture. Bring to boil, whisking constantly. Boil until gravy coats back of spoon thinly, about 8 minutes. Season gravy with salt and pepper. Serve turkey with gravy.

TARRAGON SWISS STEAKS

Steps:

• Preheat oven to 350ºF.
• Heat oil in a large pan, with a lid, over medium heat.
• Sear steaks for 1 minute on each side.
• Remove me to a plate.
• Add onion to the pan and cook until browned, about 5-7 minutes.
• Stir in the flour and cook for 2-3 minutes, stirring often.
• Add wine, stock, tomato paste, mustard, and tarragon, and stir until smooth.
• Heat to a simmer, and add steaks.
• Cover and braise in the oven for 1-1/2 hours, or until tender.
• Remove steaks to a serving dish, and skim grease from the top of the sauce.
• Season sauce with salt and pepper and serve sauce with the steaks.

TARRAGON MARLIN STEAKS WITH VERMOUTH

Steps:

• Mix vermouth and bitters in shallow nonmetal dish. Add 2 sprigs tarragon. Add fish, turning to coat with marinade. Top fish with remaining 2 sprigs tarragon. Cover and let stand, turning once, at least 15 minutes but no longer than 30 minutes. Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat. Drain fish discard marinade but not the tarragon sprigs. Place all 4 tarragon sprigs directly on hot coals. Immediate cover and grill fish 4 inches from medium heat 10 to 15 minutes, turn-ing once, until fish flakes easily with fork. Remove fish to platter. Sprinkle with chopped tarragon.1 Serving: Calories 160 (Calories from Fat 70) Fat 8g (Saturated 2g) Cholesterol 65mg Sodium 60mg Carbohydrate 0g (Dietary Fiber 0g) Protein 22g.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.