Tag Archives: balsamic

Balsamic Grilled Asparagus Spears

Balsamic Grilled Asparagus Spears
Serves 4
A member of the lily family, asparagus comes from the Greek word asparagos, which first appears in English print around 1000 A.D. It cannot be definitively tracked to any one specific area of origin, although it is known to be native to the eastern Mediterranean and Asia Minor areas. Asparagus is most often eaten cooked, usually boiled or steamed, but it can also be cooked in the microwave or added to stir-fry dishes. Asparagus is delicious with lemon and butter, tossed with Parmesan cheese or a creamy pasta, or marinated and served cold or warm as a salad. It goes particularly well with ham and chicken, but serve it with any meat or poultry. Try this delicious grilled asparagus recipe with grilled or roasted meats.
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  1. 2 lbs. Fresh Asparagus Spears
  2. 2 cups Balsamic Vinegar
  3. 1 cup Extra Virgin Olive Oil
  4. 1/2 cup Vidalia Onion, chopped fine
  5. 1 Tbsp. Fresh Garlic, minced
  6. 2 - 3 drops Liquid Smoke Seasoning
  7. 1/3 cup Brown Sugar
  8. 1 Tbsp. Chili Powder
  9. 1 tsp. Cumin
  10. 1/2 tsp. Black Pepper, coarse grind
  11. 1/2 tsp. Kosher Salt
  1. Mix together all ingredients except asparagus in a large bowl.
  2. Next, trim bottom 2 to 3 inches off the bottom of asparagus spears and place in the marinate mixture and allow to rest for 2 to 3 hours.
  3. Heat a grill to medium and grill asparagus 2 to 3 minutes per side or until grill marks appear on the spears and they are slightly charred on each side.
  4. Serve with your favorite grilled or barbecue meats as a delicious side dish.
Nino Salvaggio https://www.ninosalvaggio.com/

Balsamic Glazed Forelle Pears with Goat Cheese

Balsamic Glazed Forelle Pears with Goat Cheese
Serves 8
Forelles are one of the smallest varieties of pears, a little larger than Seckels. Their symmetrical body, often bell-shaped, begins with a small round base that tapers evenly to a short neck. What they lack in size is made up in sweet flavor and beautiful appearance. Known as a great “snacking” pear, Forelles are as wonderful to eat as they are beautiful to see on display. Forelles are a very old variety, and are thought to have originated sometime in the 1600’s in northern Saxony, Germany. The name Forelle translates to mean “trout” in the German language. It is believed that the variety earned this name because of the similarity between the pear’s brilliant red speckles and the colors of a Rainbow trout. Forelles were introduced to the United States by German immigrants in the 1800’s, and they are now produced in the Northwestern states of Oregon and Washington.
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  1. 6 Forelle Pears
  2. 3 Tbsp. Balsamic Vinegar
  3. 1 Tbsp. Butter
  4. 1 tsp. Honey
  5. 24 Baguette Rounds, approx. 2", toasted
  6. 1/2 cup Goat Cheese, softened, spreadable
  7. 1/2 cup Almond Slivers, toasted
  8. As Desired - Cracked Black Pepper
  1. Standing pear stem-side up, slice 48 – ¼” thick panels of pear each approximately the size of the 2” Baguette Croutons. The skin may be left on the pear if you desire.
  2. To toast almonds, place in heavy frying pan and toast over medium heat, stirring constantly, for 1 to 2 minutes or until tan with toasted aroma. Set aside to cool.
  3. Heat vinegar, butter and honey in large frying pan over medium heat for 2 to 3 minutes, stirring constantly, until reduced by half (or about 2 tablespoons).
  4. Add pear slices and continue cooking for 1 minute turning once.
  5. Place 2 pear slices on each baguette round and top with 1 teaspoon goat cheese.
  6. Sprinkle almonds over cheese and garnish with fresh pepper, if desired.
Nino Salvaggio https://www.ninosalvaggio.com/