Hold the ketchup! I love this side accompaniment to a great steak. It also works really well on lamb, poultry and veggies. I take shallots, gently saut them in a reduction of balsamic vinegar, wine and scotch. That's right scotch.My friends at De La Rosa (www.DeLaRosa613.com) provided me with their organic olive oil and Italian Balsamic Vinegar to get things going. Then I add some wine from Kosher Wine dot com, (www.kosherwine.com), and finish it off with a cask strength scotch courtesy of my friends at Single Cask Nation, (www.singlecasknation.com).I love to just sneak little tastes of this as I grill my favorite steak. Along with the scotch and wine. :-) If you're someone who likes to add ketchup to meat, for-get-about-it, my Shallots in Balsamic, Wine and Scotch is the new ketchup.LChaim . . . Avi.Please be sure to subscribe to me. :-)www.facebook.com/aviskosherkitchenwww.aviskosherkitchen.com
