Glazed Shallots Food

GLAZED SHALLOTS

Steps:

• In a large skillet, heat oil over medium-high. Add shallots, and cook, stirring frequently, until lightly browned, about 5 minutes.
• Add 1 3/4 cups water, orange zest and juice, vinegar, and sugar; season with salt and pepper. Bring to a boil, and cook over medium heat until most of the liquid has evaporated, shallots are tender enough to be easily pierced with the tip of a knife, and liquid is syrupy, 35 to 40 minutes. (Raise heat to high for a few minutes if shallots are tender but not quite glazed.) Serve.

GLAZED SHALLOTS

Steps:

• In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.
• Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.

GLAZED SHALLOTS

Steps:

• Peel the shallots.
• Melt 2 ounces margarine in heavy pot.
• Add the whole shallots.
• Sprinkle with sugar.
• Season to taste with salt and pepper.
• Fill pot with water just to cover shallots and cook over a medium-high heat until the water has completely evaporated, stirring occasionally with a wooden spoon.

CARAMELIZED SHALLOTS

Steps:

• Melt the butter in a 12-inch ovenproof saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
• Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season to taste, sprinkle with parsley, and serve hot.

HONEY-GLAZED CHICKEN AND SHALLOTS

Steps:

• Pat the chicken dry and season all over with salt. Heat 1 tablespoon oil in a large skillet over medium. Add the shallots and cook, turning frequently, until lightly caramelized on all sides, about 5 minutes. Transfer the shallots to a medium bowl and set aside.
• Add the remaining 1 tablespoon oil to the skillet, and raise the heat to medium-high. Place the chicken skin side down and sear without moving until the skin is golden brown, about 10 minutes. Turn and cook the other side until lightly browned, about 5 minutes.
• Reduce heat to medium-low, and add 1/4 cup water to the skillet. Use a spatula or tongs to loosen any stuck bits. Stir the honey, lime juice, garlic and chile into the liquid around the chicken pieces. Cover with a lid or foil, and cook until the meat is cooked through, about 8 minutes. Uncover, raise the heat to high and cook until the sauce is thickened, about 2 minutes more.
• Toss the shallots with the sherry vinegar and parsley, and season with salt. Serve the chicken with the dressed shallots and spoon the pan sauce over everything.

TAMARIND-GLAZED SHALLOTS(SYRIA)

Steps:

• Cook the shallots in a medium saucepan of boiling water for about 5 minutes to loosen the skins. Let cool slightly, then peel them.
• Heat the oil in a large skillet. Add the shallots and cook over moderately high heat for 5 minutes. Reduce the heat to moderately low and cook, shaking the skillet and turning the shallots, until lightly browned, about 5 minutes longer.
• Bring the 2 cups of water to a boil in a saucepan. In a medium heatproof bowl, combine the tamarind with the sugar, add the boiling water and stir until the sugar dissolves. Pour the tamarind mixture over the shallots and stir well. Cover the skillet and cook over low heat until the shallots are soft, about 25 minutes. Add water as needed to keep the shallots from drying out.
• Using a slotted spoon, transfer the shallots to a plate. Cook the sauce over high heat until reduced to a glaze, about 10 minutes. Return the shallots to the skillet and toss to coat in the glaze. Season with salt and pepper and let cool. Cover and refrigerate for at least 1 hour or overnight. Serve cold.
• Note: Tamarind concentrate is available at Asian markets or sometimes in the ethnic isle of the grocery store.

HONEY GLAZED SHALLOTS

Steps:

• Trim ends and tips from shallots. Remove papery skins.
• In a large nonstick skillet, melt butter over medium heat.
• Stir in honey. Add shallots salt and pepper.
• Pour in chicken broth and bring to a simmer.
• Cook, uncovered, shaking pan several times, until shallots are tender and almost all of the liquid has evaporated to a glaze, 25-30 minutes.
• Stir in parsley and mint before serving.

ZINFANDEL-GLAZED SHALLOTS

Steps:

• Melt 1 1/2 tablespoons butter in heavy large skillet over low heat. Add trimmed shallots. Cover and cook until shallots are golden and beginning to soften, stirring occasionally, about 10 minutes. Add red wine and sugar and stir until sugar dissolves. Simmer mixture without stirring until liquid is reduced to glaze consistency, swirling skillet occasionally, about 20 minutes.
• Add apple juice to skillet and continue to simmer until shallots are tender and liquid is reduced to glaze consistency, stirring occasionally, about 16 minutes. Season mixture to taste with salt and pepper. (Glazed shallots can be prepared 1 day ahead. Cover tightly and refrigerate. Rewarm glazed shallots over low heat before serving.)