Archive for January 8th, 2011

4 servings


¼ cup balsamic vinegar, such as Fig Dark Balsamic Vinegar
3 ea. ripe pears (Bosc is preferred but any nice ripe pear will work)
1 Tbsp. extra virgin olive oil, such as SOOC Organic Arbosana EVOO
To taste Kosher salt
To taste freshly ground black pepper
1-2 tsp. lemon juice
3 cups arugula or tender salad greens
3 oz. blue cheese (we prefer Maytag brand from Iowa)


In a small saucepan, reduce the balsamic vinegar over high heat until it thickens and will coat the back of a spoon (you will have a little over 1 Tbsp. left); remove from the stove and allow to cool to room temperature.

Halve the pears lengthwise and remove the core with a small scoop. Cut the pears into wedges and combine in a large mixing bowl. Drizzle pears with about 1/2 tsp. of the olive oil, a few grains of kosher salt and some black pepper.

In a small bowl, whisk together the lemon juice and the remaining olive oil, season to taste with salt and pepper. Toss the greens with a pinch of salt and just enough of the lemon vinaigrette to coat each leaf. Arrange a bouquet of the greens in the center of the plate and spread the pears around the outside.

Drizzle the pears with the balsamic glaze, sprinkle the salad with the blue cheese and serve.

Found at http://www.azfamily.com/on-tv/your-life/Pears-with-Maytag-Blue-Cheese-and-Balsamic-Glaze-104976559.html

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1 ea. brisket
1 lb. salt
1/2 lb. brown sugar
1/4 cup cinnamon
2 tsp. cayenne
2 Tbsp. black pepper
2 Tbsp. mustard powder
1 tsp. cloves, ground
1 1/2 lb. onions, julienne
5 cloves garlic, sliced
1/2 bottle red wine
3 cups SOOC Espresso balsamic vinegar
about 1/4 cup SOOC Cilantro and Roasted Onion EVOO
1 can tomatoes
1/2 cup brown sugar
2 Tbsp. spice


Combine spices, separate 2 Tbsp. for the sauce. Combine the rest of the spice with the salt and brown sugar Rub the brisket with the salt, sugar and spice mixture and let sit refrigerated over night. Lightly rub the brisket with olive oil and roast in a 375 degree oven until golden brown. Heat a large pot over a medium flame. Glaze the pot with olive oil and add the onions. Season well with salt and pepper and cook until well caramelized. Add the garlic to the onions and cook until soft. Add the 2 Tbsp. of spice mix to the pot and stir in well.

Deglaze with red wine and let the wine reduce by half Add the balsamic vinegar and brown sugar and tomatoes to the pot and bring to a simmer. Season with salt and pepper to taste. Place the roasted brisket in a large stainless steel roast pan or crock pot. Cover the brisket with the sauce, adding water as necessary to cover 3/4ths of the brisket. Cover the pan with foil and place in an oven at 300 degrees. Cook for approximately 3 hrs or until tender.

Found: http://www.azfamily.com/on-tv/your-life/Balsamic-and-spice-braised-Brisket-111946749.html

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