TALLAHASSEE, Fla. (WCTV) – Keiser University’s Chef James Taylor joined our Lanetra Bennett and Rob Nucatola in the studio. This week, Chef Taylor showcased a delicious sauce made for meats. We have the recipe below so you can create it at home.
Instructions:1/2 cup – Tart Cherries, Dried1 cup – Port Wine2.5 tsp – Butter, unsalted1/4 tsp – Kosher Sea Salt, Fine Ground 2 Green Onions, ChoppedDirections:In a medium saucepan, place the port wine and cherries. Bring to a boil; cook for 5 minutes or until the wine is reduced by half. Whisk the butter, salt, and pepper.Immediately spoon over your choice of meat and garnish with chopped green onions.
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Dining and Cooking