Posts Tagged ‘balsamic vinegar’




Balsamic Molasses Skirt Steak

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Beef & Lamb • Tags: , , , , ,

Balsamic Molasses Skirt Steak 1 - The Duo Dishes

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Grills have been working overtime this summer, offering a break from my usual post in front of a hot oven. I don’t need to explain how cooking on those sizzling grates adds depth of flavor to the final dish. Last week, you may have caught the recipe for lamb steaks cooked on a grill. Well, now you have steak of anther kind–skirt steak. This quick cooking, fairly inexpensive cut of beef takes on marinades easily, making it a great choice for your favorite flavors. Here’s a skirt steak recipe that’s sweet, tangy and slightly spicy. The marinade, sweetened with molasses, transforms into a sauce, so nothing goes to waste.

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Making a Come Back

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Strawberry and Cinnamon Balsamic Tartlets

Cakes, Pies & Tarts • Tags: , , , ,

Strawberry Cinnamon Balsamic Tarts - The Duo Dishes

Two strawberry recipes in one week. Two strawberry and balsamic vinegar recipes, actually. What can we say? It was a good summer for strawberries and balsamic. They were eaten in a number of ways, including au natural, and each time, they’re super sweetness left a lasting impression. For one of their best applications, strawberries were served in mini tart shells on two separate occasions. Let’s set the stage. The first time, circles of dough were cut out of leftover puff pastry. The rounds were baked until they puffed, then topped with a mascarpone filling and macerated berries. The tarts were served at a work get together, and they were a hit. That led to the idea of bringing a revised version to a friend’s rooftop housewarming a couple of months later. For the second go around, they were a hit. That’s why there’s no shame in sharing this recipe with you.

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Jason’s Test Kitchen

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Roast Chicken with Balsamic Cherry Compote

Poultry & Pork • Tags: , , , , ,

Roast Chicken with Cherry Compote

Overtime, cooking for yourself teaches you a few lessons –some of mine include a reminder that I have not gotten over my inexplicable fear of ranch dressing and doubling the temperature on your oven does not cut cooking time in half– with time (and maybe a few singed eyebrows), the lessons end up sinking in and you become one hell of a cook.

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