Best Vinaigrette Jam Recipes

NEW YORK STRIP WITH BLUE CHEESE, VIDALIA ONION JAM AND WARM POTATO SALAD WITH MUSTARD VINAIGRETTE

Steps:

• For the onion jam: Heat grill to high. Heat a cast iron skillet until hot, but not smoking. Add the drippings, heat, and then the onions, garlic, jalapeno, wine, vinegar, cassis, grenadine and salt and pepper and cook, stirring occasionally, until the liquid mixture is thickened and jam-like, about 20 minutes. Taste and season with honey, salt and pepper. Stir in the parsley, transfer to a bowl and let cool to room temperature.
• For the vinaigrette: Put the potatoes in a large saucepan, cover with cold water and season with 1 tablespoon kosher salt. Bring to a boil and cook until tender when pierced with a knife. Drain, let cool for a few minutes and quarter
• While the potatoes are cooking, whisk together the drippings, vinegar, mustard, honey, garlic, salt and pepper. Slowly whisk in the olive oil, and then stir in the chopped basil and parsley.
• Add the warm potatoes and the bacon to the vinaigrette and gently fold to combine. Serve with the steak.
• For the steak: Heat the grill to high. Mix together the salt, pepper and thyme in a small bowl. Brush the steaks with oil on both sides and season with the salt mixture. Grill steaks until golden brown and slightly charred on both sides and cooked to medium-rare doneness.
• Just before the steaks are done, use a fork to mash the cheese with some of the cream, so that it is chunky but a bit creamy. Mound some on each steak, and let melt very briefly, so the steaks don't overcook. Remove to a platter and let rest 5 minutes before serving. Top with parsley sprigs and serve.

BOTTOM OF THE JAR JAM VINAIGRETTE WITH CHOPPED GREENS

Steps:

• To the bottom of a almost-empty jam or jelly jar, add the other ingredients and shake to combine. Or, whisk together all the ingredients in a salad bowl, streaming in the EVOO. Toss with lettuce and vegetables and season with salt and pepper.

ASPARAGUS WITH VINAIGRETTE JAM

Steps:

• Fill a large roasting pan 1/2-inch high with water. Place asparagus in an even layer in roasting pan; bring to a boil over medium-high heat. Cook, turning, until asparagus are crisp-tender, about 6 minutes. Drain asparagus and serve with vinaigrette jam.

VINAIGRETTE JAM

Steps:

• In a medium high-sided skillet, combine shallots and Banyuls vinegar. Bring to a boil over high heat; reduce to a simmer and let cook until shallots are softened and almost all the liquid has evaporated, adding a splash of water, as necessary, to keep shallots from burning. Remove from heat and transfer shallots to a medium bowl; whisk in rice-wine vinegar. Slowly whisk in oil until an emulsion is formed; season with salt and pepper.