1 shallot, minced
1/3 cup Midtown Olive Oil Dark Espresso Balsamic
Juice of 1 orange
1/2 cup dry red wine
1 teaspoon freshly ground pepper
1 teaspoon fresh rosemary, chopped (optional)
Place the shallot in a small saucepan over medium heat until it begins to sizzle. Immediately add the balsamic, orange juice & wine. Increase heat to high. Boil until reduced by half, about 5 minutes. Remove from the heat and stir in the pepper and rosemary. Spoon onto chicken, lamb chops, pork tenderloin, sweet potatoes, etc.
(We had over grilled chicken marinated in Organic Tuscan Herb EVOO, Cantanzaro Herbs from Savory Spice Shop & sea salt, mashed sweet potatoes with a little butter and pan-seared brussel sprouts with Picual EVOO & garlic)