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This is my version of a great fried potato classic. The addition of balsamic vinegar is a great twist.

• 8 medium red potatoes, chopped
• 8 slices of thick bacon
• 1 bunch green onions
• 2 tbsp balsamic vinegar
• 1/4 tsp white pepper

Place the bacon in a cold frying pan and on low, cook until crisp, but not burned. This is low and slow, so be patient. We want all the fat rendered and saved to fry the potatoes in later. Remove bacon and crumble, set aside.

In the meantime, depending on your preference, cut potatoes small dice or larger, quartered pieces. Place in a saucepan and cover with water, salt liberally. Bring to a boil and lower to medium, cook for 4 minutes. Drain and let dry for a few minutes, water will splatter in the hot oil in the next step. Fry potatoes in the bacon fat until completely browned.

Next, add the bacon and chopped green onions, splash in the balsamic vinegar and toss to coat evenly. Salt and pepper to taste, serve warm!

Tags: bacon, balsamic vinegar, potato
Posted in Appetizer, Side Dish | No Comments »

I love capers and when I was first introduced to them it was in a beurre blanc at Piret’s. I love them in veal piccata, on lemon chicken and this wonderful and flavorful pork tenderloin recipe.

• 2-1 1/2lb pork tenderloins
• 4 cloves of garlic, crushed
• 2 tbsp chopped fresh rosemary, stems removed
• 2 tbsp grated lemon peel
• 2 tsp of salt and freshly ground black pepper
• 2 tbsp olive oil
• 1/2 cup beef stock
• 1/2 cup balsamic vinegar
• 2 tbsp buter
• 2 tbsp capers

Preheat the oven to 450˚ F. Combine the garlic, rosemary, lemon peel, salt and pepper. Press this mixture onto the tenderloins. In a large skillet with an oven proof handle, heat oil over medium heat. Add the tenderloins and cook, turning frequently, until brown on all sides, about 8-10 minutes. Transfer to the oven and roast for 10 minutes. Remove pork from the pan and keep warm.

Set the pan over high heat and stir in the beef stock and vinegar, scraping up the cooked bits. Bring this to a boil and cook until reduced by half. Whisk in the butter, 1 tablespoon at a time. Stir in the capers.

Cut the tenderloin into thick 1″ slices and serve with balsamic caper sauce over the top. Great with scalloped potatoes and a fresh salad.

Tags: balsamic vinegar, capers, pork
Posted in Dinner | No Comments »

One of the first restaurants I hit up when I arrived here in San Diego was Bob’s Big Boy. It is a great memory! The toasted sesame burger bun encased the best double-decker cheese burger. Fries and burger topped with the amazing Bob’s Big Boy seasoning salt and I was in heaven. They eventually went away here, but I am still able to order the seasoning salt over the internet. Their bleu cheese salad dressing was chunky and just the best. In this salad I have incorporated their dressing with balsamic vinegar to make a great combination dressing.

• 
• 4 cups of mixed salad greens, roughly cut
• 10 strawberries, sliced thin
• 1/4 cup sliced, toasted almonds
• 2 tbsp balsamic vinegar
• 1/2 cup Bob’s Big Boy Bleu Cheese salad dressing
• freshly ground black pepper

Divide the roughly chopped mixed salad greens between two bowls. Slice the strawberries thin and place over greens. Add the toasted almond slices.

In a bowl mix Bob’s Big Boy Bleu Cheese salad dressing and the balsamic vinegar thoroughly. Drizzle on top, add the freshly ground black pepper and serve.

This makes two salads.

Tags: balsamic vinegar, strawberries
Posted in Salad | No Comments »

I made these one night because we had an excess of strawberries on hand and found some ricotta chesse in the fridge. Add the splash of balsamic vinegar to the mix and you heaven on a shortcake.

• 4 cups sliced, fresh strawberries
• 1/2 cup sugar
• 1 cup ricotta cheese
• 2 tbsp balsamic vinegar
• 2 1/3 cups Original Bisquick mix
• 1/2 cup milk
• 4 tbsp sugar
• red food coloring (optional)
• 3 tbsp melted butter

Preheat oven to 425˚

In a mixing bowl blend balsamic vinegar, sugar and ricotta cheese together. Add sliced strawberries and mix well; set aside.

In another mixing bowl stir the Bisquick mix, milk, 4 tbsp sugar, 3 drops red food coloring (optional) and the melted butter until a soft dough forms. Do not over work dough or it will be tough. Spread on floured counter and roll out dough lightly. Using a drinking glass or other cutter, cut out 8 circles. Place on ungreased cookie sheet and bake for 10-12 minutes until golden brown.

Let cool slightly and place one shortcake on a plate, top with strawberry ricotta mixture and top with another strawberry shortcake. Makes 4 servings.

Tags: balsamic vinegar, ricotta cheese, shortcake, strawberries
Posted in Dessert | No Comments »