Balsamic vinegar in the glaze gives this ham a delicate balance of sweet and sour. Make sure to score the ham in a crosshatch pattern before pouring the glaze over so the flavor goes through the meat.Recipe Courtesy of the National Pork Board.
You probably have enjoyed grilled corn; you may or may not have tasted a grilled fresh fig. I’m almost sure, however, that you have never had them together in one dish. But when late summer brings them to market at the same time, I hope you will try this recipe. It’s a simple one to do ahead: you grill the corn on the cob and then grill the figs (they take barely a minute). You slice off the corn kernels, toss them with the figs, and serve the dish at room temperature.The golden vegetable and dark fruit are a great-tasting and pretty combination just as they are, but if you happen to have some balsamic drizzling sauce already made (or a bottle of balsamic vinegar to reduce), it’s definitely worth applying the final swirl of sauce. The acidic tang sets off the sweetness of all the sugars in the corn and figs, already intensified by the heat of the grill. You can use either a gas or a charcoal grill for this, but keep the fire moderate (and pay attention, especially with the figs) so the sugars are caramelized, not burned.Click here to see the rest of Lidia Bastianich's Independence Day menu.
The delicious sauce for this simple and hearty chicken recipe calls for demi-glace, which is a rich, concentrated brown sauce made by combining veal stock and espagnole sauce (one of the five mother sauces of classic French cooking). Although demi-glace is made by chefs in professional kitchens regularly, it's lengthy process discourages most home cooks. But never fear, because demi-glace can be purchased at major grocers, specialty culinary stores and online, which makes this recipe as easy as can be.This recipe is from Pizza Time in Coral Springs, Florida, and was originally published in the South Florida Sun Sentinel.
This slow cooker recipes takes a little bit of extra effort at the end to brown it in the oven, but the crispy, sweet bits of caramelized pork are well worth it. Put it on a roll, in a quesadilla or on top of quinoa.Recipe courtesy of Seasonal Cravings.
Simply put, a shrub is a vinegar-infused fruit syrup, an old-time mixer for sparkly summer drinks. Tart, sweet, and acidic, a basic shrub uses one part fruit, one part sugar, and one part vinegar, but the possibilities for experimentation are endless. Try this Strawberry Balsamic Shrub cocktail. It’s like drinking summer.
The mix of sweet strawberries and even sweeter cooked-down balsamic vinegar creates a tangy sauce for seasoned chicken wings. Make extra and refrigerate, as this is a great glaze for grilled pork and chicken breast as well.
This recipe was actually the result of a happy accident. I wanted to make my favorite standard chicken salad — mayo, celery, walnuts — but when I got home after a long day I realized I was out of mayo... and walnuts. And I really, really didn't want to go back out to the store (you know what that's like). So I improvised with what I did have on-hand: balsamic vinegar and arugula. The result? A Delicious, simple, and oh-so easy sandwich.
Click here to see 8 Tasty Lunch Ideas for Work.
When I think of portobellos, I think of them as a vegetarian version of steak. I roast them to give them an intense flavor and crisp texture, and add a light balsamic vinaigrette for brightness in flavor.
Click here to see 'Shrooms: They're What's for Dinner Tonight.