Rosemary Garlic Red Wine Vinegar Food

ROSEMARY GARLIC GRILLED LAMB CHOPS

Steps:

• Mix Marinade ingredients in a bowl until salt dissolves. Add lamb, mix to coat, then marinate at least 2 hours, preferably overnight, up to 24 hours.
• Brush BBQ bars with oil if required (Note 1) and heat to medium high (or heat 1/2 tbsp oil in skillet on stove on medium high).
• Cook lamb to your taste. I had 4 x 150g/5oz lamb loin chops about 2cm/3/4" thick and 3 minutes on each side = medium. I also cooked smashed garlic cloves and rosemary sprigs for garnish.
• Transfer lamb to plate, cover loosely with foil and rest for 5 minutes.
• Serve with sides of choice!

ROSEMARY GARLIC RED-WINE VINEGAR

Steps:

• In a very clean 1-quart glass jar combine the rosemary leaves, the garlic, and the vinegar and let the mixture steep, covered with the lid, in a cool dark place for at least 4 days and up to 2 weeks, depending on the strength desired. Strain the vinegar through a fine sieve into a glass pitcher, reserving the garlic and discarding the rosemary leaves, and pour it into 2 very clean 1/2-pint glass jars. Add a rosemary sprig and some of the reserved garlic to each jar and seal the jars with the lids.

ROSEMARY PORK TENDERLOIN

Steps:

• Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice. Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight.
• Preheat the oven to 375 degrees F.
• After marinating, sear the tenderloins in the butter and olive oil. Add the root vegetables and baste them in the sauce. Cover and place in the oven for 25 minutes.
• Slice the pork into medallions and serve with the sauce from the bottom of the pan. Serve with hot buttermilk biscuits.

ROSEMARY-INFUSED VINEGAR

Steps:

• Pour the rice vinegar through a funnel into a 20-ounce bottle. Gently add the rosemary, orange zest and garlic cloves to the bottle until completely submerged. Add a tight-fitting spout with a rubber stopper. You can use the vinegar right away or refrigerate it for up to 1 month to allow the flavors to marry and infuse the vinegar. The longer the vinegar sits, the more the flavors will infuse.

GARLIC ROSEMARY JELLY

Steps:

• In a kettle stir together well wine, vinegar, garlic, rosemary, and sugar and bring mixture to a rolling boil over high heat, stirring constantly. Stir in pectin quickly and bring mixture back to a full rolling boil. Boil jelly, stirring constantly, 1 minute and remove kettle from heat.
• Skim off any foam and ladle jelly immediately into jars, filling to within 1/8 inch of top. Wipe rims with dampened cloth and seal jars with liquids.
• Put jars in water-bath canner or on a rack set in a deep kettle. Add enough hot water to cover jars by 2 inches and bring to a boil. Boil jars, covered, 5 minutes and transfer with tongs to a rack. Cool jars completely and store in a cool, dark place.
• To sterilize jars and glasses for pickling and preserving:
• Wash jars in hot suds and rinse in scalding water. Put jars in a kettle and cover with hot water. Bring water to a boil, covered, and boil jars 15 minutes from the time that steam emerges from the kettle. Turn off heat and let jars stand in hot water. Just before they are to be filled invert jars onto a kitchen towel to dry. (Jars should be filled while still hot.) Sterilize jar lids 5 minutes, or according to manufacturer's instructions.

ROSEMARY-GARLIC VINEGAR

Steps:

• Shake vinegar, 1/4 cup rosemary and 3 garlic cloves in tightly covered glass jar or bottle. Let stand in cool, dry place 10 days.
• Place 1 sprig rosemary in clear glass bottle. Thread 2 garlic cloves and the chilies alternatly on bamboo skewer; place in bottle.
• Strain vinegar mixture; pour into bottle. Store at room temperature.