Basil Balsamic Barbecue Sauce Recipes

BALSAMIC BARBECUE SAUCE

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.
• Heat oil in a medium saucepan over medium heat until shimmering. Add in shallot and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.
• Stir in reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcestershire, and white pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat. Season with salt and additional pepper to taste.
• For smoother sauce, puree with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, then transfer to an airtight container and store in refrigerator for up to a month.

BASIL-BALSAMIC VINAIGRETTE

Steps:

• Whisk together the vinegar, basil, garlic and a generous pinch of salt in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick dressing. Whisk in a couple turns of freshly ground black pepper.

BALSAMIC BARBECUE SAUCE RECIPE

Steps:

• Bring balsamic vinegar to a boil in a small saucepan over medium-high heat. Reduce heat to low and simmer until vinegar is reduced to 1/3 cup, about 30 minutes. Remove from heat.
• Heat oil in a medium saucepan over medium heat until shimmering. Add in shallot and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic and crushed red pepper and cook until fragrant, about 30 seconds.
• Stir in reduced balsamic vinegar, ketchup, honey, brown sugar, mustard, molasses, Worcestershire, and white pepper. Bring to a boil, then reduce to a simmer and let cook until slightly thickened, about 15 minutes, stirring occasionally. Remove from heat. Season with salt and additional pepper to taste.
• For smoother sauce, puree with an immersion blender, or in the jar of a regular blender, until smooth. Let cool to room temperature, then transfer to an airtight container and store in refrigerator for up to a month.

BALSAMIC BBQ SAUCE

Steps:

• Heat oil in a saucepan over medium heat. Add shallots and saute for 1 minute. Add balsamic vinegar and reduce by half. Add ketchup, brown sugar, and honey; bring to a simmer and cook for 5 minutes, stirring constantly.

CHICKEN IN BALSAMIC BARBECUE SAUCE

Steps:

• Combine all ingredients except chicken.
• Marinate chicken in half the sauce for 3 hours or overnight.
• Put remaining marinade aside.
• Remove chicken from marinade, place chicken in foil-lined pan and broil until nicely browned about 10- 20 minutes per side(depending on the size), or grill on the bbq.
• Heat reserved marinade and pour over chicken. Serve.

BLACK GOLD BALSAMIC BARBECUE SAUCE

Steps:

• Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth.
• Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

BALSAMIC TOMATO-BASIL PASTA

Steps:

• Prep the tomatoes, garlic, etc-- before boiling the pasta.
• Boil pasta while making the rest of the dish.
• Saute garlic in olive oil.
• Add tomatoes and cover, simmering for 7-10 minutes with the balsamic vinegar and seasonings until tomatoes fall apart.
• Cut basil leaves and toss all ingredients together, including Parmesan cheese.
• Serve additional Parmesan on the side, if desired.

BLUEBERRY BALSAMIC BARBECUE SAUCE

Steps:

• Place all ingredients in a saucepan.
• Bring to a boil, reduce heat, and simmer 15 minutes or until slightly thick.
• Remove from heat, cool.
• Place blueberry mixture in a blender; process until smooth.

EVERYDAY ITALIAN BALSAMIC BBQ SAUCE

Steps:

• Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

PLANTAINS WITH BALSAMIC-BASIL GLAZE

Steps:

• 1. Prepare a medium fire in the grill.
• 2. In a small saucepan over high heat, boil the vinegar to reduce its volume to 1/4 cup.
• 3. In a small bowl, combine the reduced vinegar with the butter, honey, basil, and salt. Using a whisk, vigorously whip the butter until smooth and all ingredients are blended.
• 4. With a paring knife, make a shallow cut into the curved side of each plantain lengthwise, from end to end. Repeat the process, making the second cut 1/2 inch away from the first. Remove the 1/2-inch piece of peel, then, using your fingers, gently pry away the peel from the sides of each plantain. Next, take some balsamic butter and spread generously over the entire inside of each plantain, leaving the peel on the outside intact.
• 5. Place the plantains on the outer perimeter of the grill to receive indirect heat. Grill for about 1 hour, basting with the remaining balsamic butter.
• 6. To serve, place whole plantains on a serving plate. Using a soup spoon, scoop out spoonfuls of the plantain flesh to serve individual portions.