Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak

1/3 cup  Pomegranate Balsamic
1/4 cup Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt

Instructions
Prepare the grill or broiler.  In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly.  Slowly drizzle in the olive oil whisking quickly and continuously.  The marinade should become thick and emulsified.   In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade.  Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks.  After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

Make Your Own Mozzarella

Mozzarella Fresca

1 gallon fresh, local, organic if possible, whole milk – not ultra-pasteurized!
1 teaspoon sea salt or kosher salt
1 1/2 teaspoons tartaric acid or citric acid
1/4 teaspoon liquid rennet
1 1/4 cups cold, fresh filtered or bottled water

Additional tools needed:

cheesecloth and a thermometer

Mix the tartaric acid with one cup of filtered water and add to the cold milk.  Add the milk to a clean 8+ quart sterilized pot set over medium heat.  Bring the milk to exactly 88 degrees, while stirring frequently.  Mix the rennet with the remaining 1/4 cup of cool water and add to the heated milk.  Mix  the milk continuously for a minute.

Allow the curds to sit undisturbed for 15 minutes until set to the consistency of soft Jell-O.  Use a long knife that reaches to the bottom of the pot and cut a 1″ cross thatch pattern in the curds as shown here:

Line a large colander with cheesecloth and gently ladle the curds in to it. Once the curds have drained for 2 minutes, place them in a microwave proof bowl and heat them for 30 seconds. They will be very hot so you may want to use gloves at this stage. Salt the curds with sea salt and then knead them until a smooth mass begins to form. Drain off any extra whey that the curds give off, and repeat the heating one to two more times until you have formed a shiny smooth ball of mozzarella like this:

Place this ball (which should weigh approximately 1 pound) in a bowl of cold lightly salted water until completely cool and then it will be ready to use immediately.  If not using right away, store it submerged, and refrigerated in lightly salted water in a sealed container until ready to use.  Use within four days, although fresher is better!