2 medium shallots, minced 1 tablespoon dried thyme leaves 3 tablespoons (packed) dark brown sugar 1/4 cup soy sauce 3 tablespoons Worcestershire sauce 2 tablespoons balsamic vinegar 1/3 cup vegetable oil Combine all ingredients and place in heavy-duty zip-top bag or plastic container with tight fitting lid. Add the steaks and seal the container. Place in the refrigerator and marinate overnight. (If using a plastic bag, turn it often to evenly distribute the marinade.) Makes 1-1/4 cups.
RASPBERRY-RED WINE SAUCE 4 shallots, chopped 2 cups canned low-salt chicken broth 2/3 cup dry red wine 2/3 cup frozen raspberries 2 teaspoons (or more) sugar 1/4 teaspoon ground allspice Brown the poultry in a skillet before roasting it using whatever spices you want and some olive oil. (I use thyme when I make this sauce.) Pour off all but 2 tablespoons fat from skillet after browning. Add shallots and sauté over medium heat until soft, about 3 minutes. Add broth, wine, raspberries, 2 teaspoons sugar and allspice. Boil until sauce thickens enough to coat spoon, scraping up browned bits and crushing raspberries, about 12 minutes. (Sometimes it takes longer and sometimes you need to add a little cornstarch to thicken the sauce.) Strain wine sauce into small bowl. Season sauce to taste with salt and pepper; add more sugar, if desired. Serve poultry with sauce.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17864,00.html Recipe Summary Difficulty: Medium Prep Time: 30 minutes Cook Time: 1 hour 15 minutes Yield: 6 to 8 servings 1 1/2 small butternut squash, halved and seeded 4 medium baking (russet) potatoes, pierced 1 egg 11/2 tablespoons kosher salt 1 pinch nutmeg 11/2 cups all-purpose flour, plus additional, for dusting Oil 1 bunch sage, leaves chiffonade 8 tablespoons unsalted butter 1/2 cup grated Parmesan Preheat oven to 375 degrees F. On a sheet pan, place the squash flesh side down and roast until very tender (about 45 minutes). At the same time, bake potatoes directly on the rack of oven for 1 hour. Split the potatoes and allow to cool slightly, or until you can handle them. Don't let them cool completely. Scoop the flesh of the potatoes and the squash into a bowl and mash with a hand masher. Mix in the egg, salt and nutmeg. Then add the flour and mix until a soft dough forms. Do not do this in a mixer, it will overwork the dough. Add flour by the spoonful if it's still too moist. Turn out onto a floured board and divide into 8 portions. Roll out into ropes and cut into 1/2-inch pieces. Line the pieces up on a floured sheet pan as you work. At this point you could freeze them on the pan until solid, then transfer to zip top bags and store in the freezer. In a large pot of boiling, salted water gently drop in the dumplings. Don't overcrowd. As they begin to float, remove them with a slotted spoon and toss them into an ice bath. Drain off the water and toss in a little oil. Store loosely in containers until ready to use. To reheat, in a saute pan over high heat add 1 tablespoon of soft butter. Cook until the butter begins to foam and turn brown. Add 2 teaspoons sage leaves and 1 cup of dumplings. Cook for an additional minute until the dumplings are heated through. Repeat until you have desired amount of servings. Plate and top with freshly grated Parmesan.
1 small Shallot 1t Honey 1T White wine 2T Raspberry vinegar 1t Dijon mustard 5T Olive oil 1/8 t Salt 1/8 t White pepper #1 Puree all ingredients in blender. 1/2 cup raspberry vinegar 1/4 cup fresh or frozen raspberries 1/4 cup honey 1/2 cup fresh basil leaves 3/4 cup extra-virgin olive oil In a blender or food processor, combine raspberry vinegar, raspberries, honey, and basil; whirl 1 minutes or until well blended. With the motor on, add olive oil in a slow steady stream, whirling until dressing is smooth. Store, covered, in the refrigerator. Serve at room temperature. Yields 1 cup.