Bryan's Stuff

   
Rubs & Sauces

     Madagascar Peppercorn Sauce

Ingredients:

2 cups burgundy wine Over medium high heat simmer the wine .  Reduce to 1/4 cup.

1/4 of a red onion
1/4" inch diced
2 Tablespoons garlic, minced
2 Cups Veal Stock

Add onions, garlic, and vealstock to the wine and simmer.

Reduce the liqid by half.

1/2 Cup green peppercorn (in brine)
1/4 Cup Dark Brown Sugar
1 teaspoon Tabasco sauce
1/2 Cup Worcestershire sauce
1 Cup Heavy Cream
1/4 Cup Baslamic Vinaigrette
1 1/2 tablespoons sea salt

Add above ingredients and simmer for 15 minutes. Hold warm while steaks are prepared

Balsamic Vinaigrette Ingredients

1/4 cup balsamic vinegar
2 teaspoons dark brown sugar, optional*
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil Mesclun salad mix or favorite greens, for accompaniment

Assortment of salad ingredients, such as cherry tomatoes, chopped carrots, sliced red onion, chopped celery, diced cucumbers, walnuts Blue cheese, for garnish.

Directions:

Beat the vinegar in a bowl with the optional sugar, garlic, salt and pepper until sugar and salt dissolves. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings. Toss a few tablespoons of the dressing with the salad mix and desired salad ingredients, top with blue cheese and serve immediately. If not using dressing right away, cover and refrigerate, whisking or shaking again before use.

Notes:

*If using a good quality balsamic vinegar you should not need the sugar, but if using a lesser quality you might want the sugar to round out the dressing.