To Make a Sweeter Balsamic Vinegar, Heat and Reduce

Transform ordinary balsamic vinegar into thicker, slightly sweet reduced balsamic to make a best-ever salad dressing. 

Reduction is a simple and effective way to increase flavor by reducing the water content of a liquid using heat or evaporation.

Reduction transforms inexpensive balsamic vinegar into an extraordinary sauce. At a restaurant supply store like Smart and Final, 5 liters of Italian balsamic vinegar sells for under $20.00. 5 liters will make 40 ounces of reduced balsamic, enough for a hundred servings.

Reduced Balsamic Vinegar

Like vinegar in general, reduced balsamic does not need refrigeration and will last indefinitely.

To make an oil and vinegar salad dressing, combine 1 teaspoon of reduced balsamic with 1/2 cup extra virgin olive oil. Mix well and drizzle over tossed lettuce, tomatoes and burrata or chopped Italian parsley and feta.

Time to prepare: 10-15 minutes or 10-15 hours depending on the amount of vinegar being reduced

Ingredients:

1/4 cup Italian balsamic vinegar to make a single serving or 1 large 5 liter bottle to make 40 ounces

Directions:

For an individual serving, pour 1/4 cup of vinegar into a small saucepan and heat over a slow flame. That will take 10-15 minutes and make about a tablespoon. Let cool and mix with olive oil to use as a salad dressing to serve 4. 

To make a larger quantity, pour the 5 liters of balsamic vinegar into a large pot. Open the kitchen windows and heat the vinegar. Be careful to keep the flame on low.  A gentle simmer is good.

As the volume of vinegar reduces, adjust the flame to avoid boiling, which creates an unpleasant flavor.

5 liters of vinegar will take 8-10 hours to reduce to 20% of the original volume.  Use a small spoon to taste the vinegar. When thickened, the balsamic has a slightly sweet flavor. Roughly speaking, 5 liters will make 40 ounces of reduced balsamic.

If the balsamic reduces too much and is too syrupy, add a cup of water, stir well and heat. Add more water until you have the consistency you enjoy.

Use a funnel to fill plastic squeeze bottles. I prefer a 4 ounce bottle for easy handling. 5 liters of balsamic vinegar will make nine to ten 4 ounce bottles.

As the balsamic reduces, sometimes, a film or solids might develop. If so, wet a piece of cheese cloth and put it inside a funnel placed into a squeeze bottle. Pour the reduced balsamic through the cheese cloth and fill the squeeze bottles. When all the bottles are filled, squeeze the cheese cloth so you capture all of the balsamic. Rinse clean and dry the cheese cloth.

Texas Baby Back Ribs for Father's Day

Sure it's a cliche, but one you can hang your hat on: most guys like meat.

On any other Sunday, you'd probably find dad in front of the grill, doing damage to burgers, dogs, shrimp and steak. With red hot mesquite or briquets supplying the fuel, dad happily flips his victims until he's got caramelization underway and char marks in all the right places.

But not this Sunday. Oh, no.  This is Father's Day when everyone else should be rolling up their sleeves and doing due diligence in pursuit of dad's favorite food.

What's special about this day is that dad can rest. Drinks and food will be laid on the table without any effort on his part.

As a dad, myself, I enjoy this day. My sons, Michael and Franklin, are very good cooks. They grill and saute with the best of them and, like their dad, they fill the table with lots of choices.

Recently I visited West Texas and enjoyed myself immensely at the Wildcatter Ranch, a delightfully rustic resort, about an hour and a half north-east of Abilene.

Chef Bob Bratcher, self-taught and a cowboy at heart, showed our group how to break down a beef tenderloin and cut ribeye steaks out of what he called the "stick".

For two days we feasted on chef Bob's creations, not the least of which was a magnificent 14 ounce, bone-in ribeye steak with a peppery crust on the outside and perfectly medium-rare, juicy inside.

One of the other memorable dishes he shared with us was his baby back pork ribs, coated with the Wildcatter Ranch dry rub he makes himself.

The ribs were tender and sweet. The bone side of the rib had a thick coating of chef Bob's dry rub. Unlike traditional powdery, dry rubs, his was thick with cracked black pepper and celery seed. That added a pleasing crunch as we gnawed on the bones.

Chef Bob was kind enough to share the recipe with us and it's perfect to make for Father's Day.

Wildcatter Ranch Dry Rub Baby Back Ribs

Cooking the ribs at low temperature for a long time is the secret. Slow roasting brings out the sweetness of the meat.

Serves: 4

Preparation Time: 30 minutes

Marinating Time: overnight

Cooking Time: 3 hours

Ingredients

2lbs pork baby back ribs
¾ cup freshly squeezed lime juice
2 cups Rib Rub (recipe below)

Bob's Rib Rub

The rub can be made ahead but because the garlic is fresh, use within 24 hours of preparation.

Ingredients

½ cup plus 2 tablespoons coarse black pepper
1 cup dried oregano leaves
½ cup paprika
1 tablespoon plus 1 teaspoon celery seed
½ cup plus 2 tablespoons kosher salt
1 tablespoon plus 1 teaspoon dry mustard
1 ½ cups brown sugar
2 teaspoons cinnamon (ground)
2 teaspoons dry minced garlic
2 teaspoons granulated garlic

Directions

Mix all ingredients together in bowl and store overnight in airtight container until ready to use.

Pull the silver skin off the backs of the ribs.  Season the racks liberally with fresh lime juice and the rub.  

If you have a barbecue grill or a smoker, get it hot on one side and place the ribs on a rack over an aluminum lined pan on the cold side of the grill.

If you're using the oven, heat until 250 degrees.

In either case, cook for 2 ½ hours. Fork-test the meat to confirm it is tender.

The ribs can be cooked ahead of time, even the day before.

30 minutes before serving, wrap the rack tightly in foil, and bake in a 200 degree oven for 30 minutes.

Cut the ribs apart and serve on a platter.

The Secret is in the Sauce

Sometimes what I crave isn't the thing itself but the sauce that goes with it. Years ago when I was a vegetarian, I did very well without eating meat except for a recurring craving for hot dogs. I couldn't go to a Dodger's game or a county fair without being taunted by the sight of a hot dog stand. Even now, writing this, my mouth waters at the thought. In time I realized it wasn't actually the hot dog that I missed, it was the mustard, relish, and chopped onions that had me questioning my commitment to vegetarianism.

I have to confess to a lack of enthusiasm for fish. Over the years I have found appetizing ways to prepare salmon, sand dabs, tuna, and sole, but fish isn't my "meat" of choice. Recently though I discovered halibut, which is quite good, if it's available fresh from a Farmers' Market. Lately I've been getting great fish from Tropical Seafood at the Sunday Palisades' Farmers' Markets. What makes the dish work, though, is homemade tartar sauce. It is delicious on the side, if the halibut is served with vegetables, or on a grilled roll, with avocado and hearts of romaine, which is how I had it for lunch today.

Tartar Sauce

Since there are fresh ingredients, the sauce can keep for a week if it's refrigerated in a sealed jar.

1 cup Best Foods mayonnaise
1 tablespoon capers, drained, finely chopped
2 tablespoons Italian parsley, washed, dried, leaves only, finely chopped
1 scallion, the ends cut off, finely chopped
1 teaspoon lemon juice
1 teaspoon olive oil
Pepper

Mix together.

Serves 4. Preparation Time: 5 minutes.

Breaded Halibut

The halibut can either be sautéed or baked. Traditionally when fish is breaded, an egg and/or milk wash is used to make the bread crumbs stick to the fish. I prefer using seasoned olive oil, which is lighter and adds a pleasant crunch.

1 pound fresh halibut, washed, dried
½ cup breadcrumbs
1 tablespoon Italian parsley, washed, leaves only, finely chopped
Sea salt and pepper
1 tablespoon olive oil
1 teaspoon sweet butter

Cut the halibut into 2 equal pieces. Mix the parsley into the bread crumbs. Put the bread crumbs into one flat bowl, the olive oil in a 2nd bowl. Season the olive oil with sea salt and freshly ground black pepper. Dredge the halibut through the seasoned olive oil on all sides, then through the bread crumbs. Sauté the halibut with the butter and what's left of the seasoned olive oil, or bake the fish on a Silpat sheet or piece of tin foil on a baking sheet in a 350 degree oven. Whether you sauté or bake, turn the fish over in 5 minutes.

For a sandwich, grill or toast the bread with a drizzle of olive oil. For an entrée, sauté some fresh vegetables. I like a shallot, garlic, mushroom, carrots, and spinach combination with a pat of butter for flavor. In either case, the halibut is made all the more delicious by a generous serving of tartar sauce.