Sauteed Grouse With Peach Balsamic Sauce Food

GRILLED PEACH SALAD WITH BALSAMIC BACON VINAIGRETTE

Steps:

• Preheat the grill to medium-high heat and spray with nonstick spray.
• Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate
• Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste.
• Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side.
• Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve.

SAUTEED GROUSE WITH PEACH-BALSAMIC SAUCE

Steps:

• Melt the butter with the garlic in a large skillet over low heat. Allow to bubble slowly for about 10 minutes to infuse the garlic into the butter, then remove garlic and reserve.
• Increase the heat to medium-high. When hot, brown the grouse until golden brown on both sides, about 3 minutes per side; then set aside.
• Pour the sherry into the skillet and allow to simmer for 20 seconds. Stir in the chicken stock, tarragon, and peach jam; bring back to a simmer, then reduce heat to medium-low, cover, and simmer for 5 minutes. Add the balsamic vinegar, and cook, covered for 2 minutes. Return the grouse to the pan, and simmer until fully cooked, 3 to 5 minutes.

SAUTEED GROUSE WITH PEACH-BALSAMIC SAUCE

Steps:

• Melt the butter with the garlic in a large skillet over low heat. Allow to bubble slowly for about 10 minutes to infuse the garlic into the butter, then remove garlic and reserve.
• Increase the heat to medium-high. When hot, brown the grouse until golden brown on both sides, about 3 minutes per side; then set aside.
• Pour the sherry into the skillet and allow to simmer for 20 seconds. Stir in the chicken stock, tarragon, and peach jam; bring back to a simmer, then reduce heat to medium-low, cover, and simmer for 5 minutes. Add the balsamic vinegar, and cook, covered for 2 minutes. Return the grouse to the pan, and simmer until fully cooked, 3 to 5 minutes.

ROASTED GARLIC-BALSAMIC STEAK SAUCE

Steps:

• Combine 1 1/2 cups warm water and raisins in medium bowl; let stand until raisins are soft, at least 15 minutes and up to 1 hour. Mix vinegar and shallots in small bowl; let stand 15 minutes. Add vinegar mixture to raisin mixture, then stir in all remaining ingredients. Working in 3 batches, puree mixture in blender until smooth. If desired, season with more salt and pepper. Return mixture to medium bowl. Cover and refrigerate at least 12 hours to blend flavors. DO AHEAD Can be made 1 week ahead. Keep refrigerated.

SAUTEED GROUSE WITH PEACH-BALSAMIC SAUCE

Steps:

• Melt the butter with the garlic in a large skillet over low heat. Allow to bubble slowly for about 10 minutes to infuse the garlic into the butter, then remove garlic and reserve.
• Increase the heat to medium-high. When hot, brown the grouse until golden brown on both sides, about 3 minutes per side; then set aside.
• Pour the sherry into the skillet and allow to simmer for 20 seconds. Stir in the chicken stock, tarragon, and peach jam; bring back to a simmer, then reduce heat to medium-low, cover, and simmer for 5 minutes. Add the balsamic vinegar, and cook, covered for 2 minutes. Return the grouse to the pan, and simmer until fully cooked, 3 to 5 minutes.

PEACH SALAD WITH BALSAMIC DRESSING

Steps:

• Combine vinegar, oil, salt and pepper. Cover peaches and onion with dressing mixture. Dress salad greens with peach mixture and serve immediately.

SAUCY PEACH-BALSAMIC CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm., Add broth and sherry to the skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a thermometer reads 165°.