Sunday, August 28, 2011
BALSAMIC MARINADE - RECIPE
I always like to try new marinades for my meats.
Just the variety of using different marinades can make a big difference in the flavor and enjoyment of meats, especially Chicken and Pork.
The flavor of both of these meats can be really influenced by taking the time to make simple and flavorful marinades, and this one is one of my favorites.
2 tbs. Balsamic Vinegar
3 tbs. Red Wine Vinegar
3 tbs. Yellow Mustard
½ tsp. Tarragon, dried
1 tsp. parsley, dried or fresh and minced
1 tsp. Rosemary, dried or fresh and minced
1 tsp. Artificial Sweetener
1 tsp. Salt
1/2 tsp. Pepper, rough grind
1/4 cup EVOO
1. In a medium bowl, mix the dry ingredients together.
2. Add all of the other ingredients to the mixture except for the EVOO, and blend together well.
3. Add the EVOO, and blend together well.
4. Place the mixture into a large (1-gallon) sealable plastic bag.
5. Prepare your meat for marinating; cut, trim fat, etc.
6. Add the prepared meat to the marinade in the bag, seal, and allow it to sit in the fridge for at least two hours.
7. Take the bag out occasionally and move the meat around in the marinade then replace in the fridge.
8. When ready, cook the meat using the marinade over the meat while cooking for that extra flavor.
The following is a list of the nutritional content of the marinade itself, and if you ate it all, yourself, this would be the breakdown of what you ate.
Obviously, using this as a marinade, and even if you cook the meat and baste it with the remaining marinade you will only consume a fraction of the total.
So add this information to your daily consumption as some fraction of the total. I, personally, usually only consider that I am getting less than 20% of the totals. Make your own decision.
Total Fat- 57.5 g
Sat. Fat- 8.2 g
Cholesterol- 0 mg
Sodium- 2669 mg
Carbohydrates- 9.7 g
Fiber- 2 g
Sugars- 0.3 g
Protein- 1.8 g