Gourmet Travels
Your Gourmet Travel Specialist - An affiliate of Sue Brown Travel, a Virtuoso Agency
Recipes
Ingredient of the Month: Rosemary
Belonging to the mint family, Rosemary is a fragrant, hearty herb that grows in all types of climates. It is said that the Virgin Mary draped her cloak over this bush and placed a white flower on the cloak. In the morning, the flower turned blue and thereafter the plant was called Rose of Mary.
Rosemary is best in meat and game dishes, sausages, stews, soups, and sauces, and goes especially well with potatoes.
Recipe of the Month:
Cabernet Burgers By James McNair
4 Servings
1 bottle Cabernet Sauvignon
1/4 cup mince shallots
1 stick of butter + 1 tablespoon
2 t. golden brown sugar
1 T. minced fresh rosemary
1 1/2 pounds ground beef (15% fat)
1 t. salt
1/2 pepper
vegetable oil
1 cup coarsely grated extra-sharp white cheddar
Focaccia cut into 4 pieces and split
tomato slices
arugula
Boil wine and shallots in a medium saucepan until reduced to 1 cup. Add 1 tablespoon of butter and brown sugar. Whisk until sugar is dissolved. Remove from heat.
Mix the stick of butter and rosemary in a small bowl and set aside.
Heat grill to medium high heat.
Mix beef, salt, pepper , and 1/4 cup wine-shallot mixture in bowl. Form meat into burgers. Brush grill rack with oil.
Grill burgers until brown on bottom about 3 minutes.
Turn burgers and brush with wine-shallot mixture.
Add cheese.
Continue grilling about 4 minutes longer for medium-rare.
Spread cut sides of bread with rosemary butter and grill until golden.
Arrange bread, grilled side up on plate and top with burgers, tomatoes, and arugala.
Delicious!
Belonging to the mint family, Rosemary is a fragrant, hearty herb that grows in all types of climates. It is said that the Virgin Mary draped her cloak over this bush and placed a white flower on the cloak. In the morning, the flower turned blue and thereafter the plant was called Rose of Mary.
Rosemary is best in meat and game dishes, sausages, stews, soups, and sauces, and goes especially well with potatoes.
Recipe of the Month:
Cabernet Burgers By James McNair
4 Servings
1 bottle Cabernet Sauvignon
1/4 cup mince shallots
1 stick of butter + 1 tablespoon
2 t. golden brown sugar
1 T. minced fresh rosemary
1 1/2 pounds ground beef (15% fat)
1 t. salt
1/2 pepper
vegetable oil
1 cup coarsely grated extra-sharp white cheddar
Focaccia cut into 4 pieces and split
tomato slices
arugula
Boil wine and shallots in a medium saucepan until reduced to 1 cup. Add 1 tablespoon of butter and brown sugar. Whisk until sugar is dissolved. Remove from heat.
Mix the stick of butter and rosemary in a small bowl and set aside.
Heat grill to medium high heat.
Mix beef, salt, pepper , and 1/4 cup wine-shallot mixture in bowl. Form meat into burgers. Brush grill rack with oil.
Grill burgers until brown on bottom about 3 minutes.
Turn burgers and brush with wine-shallot mixture.
Add cheese.
Continue grilling about 4 minutes longer for medium-rare.
Spread cut sides of bread with rosemary butter and grill until golden.
Arrange bread, grilled side up on plate and top with burgers, tomatoes, and arugala.
Delicious!
