Orange Onion And Balsamic Sauce Food

ORANGE AND ONION SALAD

Steps:

• Peel the oranges and cut each one into 4 or 5 crosswise slices. Transfer them to a shallow serving dish and sprinkle them with the vinegar, olive oil, and oregano. Toss gently, cover, and refrigerate for 30 minutes.
• Toss the oranges again, arrange the sliced onion and black olives over them decoratively, sprinkle with chives and grind on fresh pepper.

ORANGE BALSAMIC SAUCE

Steps:

• Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds. Stir in the marmalade and vinegar. Heat until warm. After slicing the pork, add any juices from the carving board to the sauce before serving. Pass separately when serving the pork tenderloins.

BALSAMIC ONION SAUCE

Steps:

• Put the vinegar, oil, onions and some salt and pepper in a medium skillet over medium heat. Cook, stirring frequently, until the onions are very soft and soupy, about 15 minutes.
• Stir in the chile powder and cinnamon and cook for 1 minute. Add the ketchup, 1/2 cup water, the hot sauce, 1/2 teaspoon salt and 1/4 teaspoon black pepper and bring to a simmer. Simmer, stirring occasionally, until thickened, about 10 minutes. Transfer to a bowl and cool to room temperature before serving.

BALSAMIC ORANGE SALMON

Steps:

• In a small bowl, combine the zest, vinegar, honey and salt. Spread over salmon. Tuck any thin parts of salmon under fillets for even cooking. Place in a Ziploc® Zip 'n Steam™ Bag, with thicker portions toward outer edges of bag. Seal bag. , Microwave on high for 3-1/2 minutes or until salmon flakes easily with a fork. If needed, microwave at 30-second intervals until salmon tests done. Let stand for 1 minute before handling. , Meanwhile, for dipping sauce, combine the orange juice, balsamic vinegar,honey and salt. Carefully open bag. Use spatula to remove salmon from bag. Garnish with green onions and orange slices if desired. Serve with dipping sauce.

CHICKEN SAUSAGE BURGERS WITH BALSAMIC ONION BARBECUE SAUCE

Steps:

• Put 2 tablespoons extra-virgin olive oil in a pot over medium high heat. If you're cooking outside you can cook over the grill flames. Add the pancetta to the pot and crisp it up, 3 to 4 minutes, add the onion to the pot and season with salt and pepper - go heavy on that pepper. The black pepper will really balance out the sweetness of your sauce later on. Add the bay leaf to the pot.
• While the onions cook, place the ground chicken in a bowl and add fennel seed, red pepper flakes, allspice, orange zest, rosemary, garlic, salt and pepper, to taste, and cheese. Mix the meat with seasonings and form 4 large patties. Make a shallow dent in each patty at the center of it to prevent the burger from bulging up as it cooks. Wash up and drizzle the patties liberally with extra-virgin olive oil. Place the patties on the grill and cook 6 to 7 minutes on each side.
• When the onions are very soft and begin to caramelize, remove the bay leaf and add the Worcestershire sauce, balsamic vinegar, honey or sugar, and orange juice. Let the sauce thicken up and sweeten up 6 to 7 minutes until the liquids are syrupy. Adjust the black pepper level to your taste.
• Mix the chopped endive, shredded arugula and chopped radicchio together. Pile the chopped lettuces on the bun bottoms top with burgers and lots of onion barbecue sauce. Set bun tops in place and serve.

GLAZED PORK TENDERLOIN W/ ORANGE BALSAMIC SAUCE

Steps:

• 1. BRINE THE TENDERLOINS: For 2 tenderloins, in a medium bowl mix kosher salt, sugar with cool water until dissolved. Trim the tenderloins of excess fat and silver skin. Submerge them in the brine and let stand about 45 minutes. Remove the pork from the brine, rinse thoroughly and pat dry.
• 2. ROSEMARY-ORANGE GLAZE: In a small saucepan, bring the orange juice concentrate, brown sugar and rosemary to a simmer. Simmer until the mixture reduces to about 2 tablespoons. Set aside and cool slightly.
• 3. TENDERLOINS: Heat a gas grill turning all burners on high until grill is fully heated, 10-15 minutes. Rub the brined tenderloins all over with the glaze and then season with pepper.
• 4. Put the tenderloins on the hot grill grate. Close the lid and grill for 7 minutes. Turn the tenderloins over, close the lid and grill another 6 minutes. Turn off the heat (keeping lid closed) and continue to grill for another 5 minutes. At this point an instant read thermometer inserted into the middle of the thickest end of the tenderloin should read 145-150 degrees (If not, close the lid and let the tenderloin continue to roast in the residual grill heat). Remove tenderloins from the grill and let rest for 5 minutes before carving. When carving cut across the grain into 1/2 inch slices (Save any juices that run from the tenderloins) and serve immediately with the Orange Balsamic Sauce.
• 5. ORANGE BALSAMIC SAUCE: Heat the oil in a small saucepan over medium heat. Add the garlic and rosemary and cook until fragrant and sizzling, about 30 seconds. Stir in the marmalade and vinegar. Heat until warm. After slicing the pork, add any juices from the carving board to the sauce before serving. Pass separately when serving the pork tenderloin.

COPYCAT BLOOMIN' ONION DIPPING SAUCE

Steps:

• In a small bowl, stir together all of the ingredients until completely combined.
• Serve immediately or cover and refrigerate until ready to serve. Leftover dipping sauce can be stored in the refrigerator, covered, for up to 1 week.

BRAISED ONIONS WITH ORANGE AND BALSAMIC VINEGAR

Steps:

• Bring large pot of water to boil. Add onions and cook 2 minutes. Drain and cool. Peel onions and cut off root ends.
• Melt butter with oil in large nonstick skillet over medium heat. Add onions; sauté until brown and tender, about 10 minutes. Add orange juice, vinegar and 2 tablespoons water to skillet. Reduce heat to medium-low. Simmer until liquid is reduced to glaze, about 4 minutes. Season with salt and pepper.

ORANGE, ONION, AND BALSAMIC SAUCE

Steps:

• Halve onion through root end and cut crosswise into very thin slices. In a 1 1/2-quart heavy saucepan simmer onion with orange juice and vinegar, stirring occasionally, until liquid is reduced and thickened, 30 to 40 minutes. Stir in sugar and salt to taste and cook mixture over low heat, stirring, until sugar is dissolved. Serve sauce warm or at room temperature.

ORANGE BALSAMIC CRANBERRY SAUCE

Steps:

• Place balsamic and orange peel in a large saucepan, bring to a boil. Reduce eat to low and simmer, uncovered for 4 minutes or until reduced by half.
• Add cranberries, sugar, juice and cinnamon. Increase the heat to medium, bring to a boil again, then reduce the heat to low. Simmer uncovered for 15 minutes or until thickened, stirring occasionally.
• Remove from heat. Transfer to a bowl, cover and chill.

ORANGE DESERT SAUCE

Steps:

• Combine orange juice, zest & sugar in saucepan.
• Simmer for approx 15mins.
• You can continue reducing the sauce after this if you want to make it thicker.
• Stir in the butter, and leave for further 3mins.
• Ta dah! Your sauce is ready. Serve with your choice of dessert.