Roasted Garlic And Balsamic Marinade Recipes

GRILLED BALSAMIC- AND ROASTED GARLIC-MARINATED STEAK

Steps:

• In shallow glass dish or resealable plastic food-storage bag, mix all ingredients except beef. Add beef; turn to coat. Cover dish or seal bag. Refrigerate at least 8 hours or overnight, turning beef occasionally.
• Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
• Cover and grill beef over medium heat 12 to 18 minutes, turning and brushing with marinade once or twice, until desired doneness. Discard any remaining marinade. To serve, cut beef across grain into slices.

BEST BALSAMIC MARINATED PORK TENDERLOIN

Steps:

• Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator 6 to 8 hours.
• Preheat the oven to 425 degrees F (220 degrees C).
• Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
• Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10-20 minutes.
• While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

BALSAMIC & ROASTED GARLIC VINAIGRETTE

Steps:

• Roast garlic at 350 degrees until soft, golden brown and fragrant - about 30 minutes.
• Peel cloves and mash coarsely in a mixing bowl.
• Add the vinegar and mustard, whisking to incorporate.
• Whisk in the olive oil.
• Season with salt and pepper.
• Refrigerate at least 1 hour.

ROASTED GARLIC AND BALSAMIC MARINADE

Steps:

• Combine all ingredients in a non-aluminum mixing bowl.
• Pour into a zip-lock bag.
• Add meat. When ready to cook, discard marinade.

ROASTED BROCCOLI WITH GARLIC AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 475 degrees F (245 degrees C).
• Combine olive oil and garlic in a small bowl.
• Cut broccoli into florets with 2 to 3 inches of stem and spread on a rimmed baking sheet. Pour garlic oil over broccoli and toss to coat. Season with salt and pepper.
• Roast in the preheated oven, turning once, until broccoli is tender and charred at edges, 7 to 9 minutes. Transfer to a serving dish and sprinkle with vinegar.

BALSAMIC ROASTED GARLIC

Steps:

• PREPARE:.
• Using a large baking pan with sides (I use a 9x13x2 inch), cover completely with tinfoil.
• Spray tinfoil with cooking spray at least twice (I like to step outside to do this) and set aside.
• Remove as much of the loose, paperthin covering from the bulbs that you can by hand. If it does not come off easily, don't take it off.
• Working on a cutting board, using a sharp heavy knife, cut through the tops of each bulb. Save the tops. Don't take bulbs apart.
• Place all the cut bulbs in the pan. They should be touching each other.
• Sprinkle the vinegar over the tops of garlic bulbs. If you have a small spray bottle that you can put the vinegar into, all the better.**.
• At this time, you can add some salt, lightly to the tops, if you wish (I don't).
• BAKING:.
• Preheat oven to 400 degrees after you cut the bulb tops off.
• Cover the entire pan tightly with tinfoil.
• Place pan in middle half of hot oven.
• Lower heat to 350 degrees.
• Bake for 30 to forty-five minutes.
• Remove from oven in 30 minutes and test for doneness WITHOUT removing tinfoil. Using a thin sharp knife, stab once at garlic bulbs that are in center of pan. If knife goes in easily, remove tinfoil and return pan to oven for 15 minutes more for browning. If bulbs are not soft, bake another 15 minutes or until soft and then brown.
• Remove pan from oven and let cool on rack before trying to handle. The garlic can sit for up to three hours without it being affected poorly.
• REMOVAL AND STORING:.
• This is the messy part, no getting away from it. I have been known to wear thin rubber gloves (I save the kind that comes with hair dying kits) for this next part, but don't bother anymore. This is also why I make so much at a time.
• Over bowl, holding a bulb, cut side facing down, squeeze until bulbs pop out. If they are overcooked, it will be very mushy (this is how I like it). Get as much out as possible using free hand to help pull out.
• When all bulbs are done, check bowl for any skins that may have come off, and remove.
• Mash with a fork until very creamy and smooth. You can also put bulbs into a mini mixer until smooth. I don't because by the time I get all the garlic out, I'm finished by hand.
• You can store garlic in fridge for up to a month like this or freeze and keep until the next ice age. When freezing, you can divide in many ways; using half cups, using ice cube trays, or my way!
• Open a fresh gallon freezer storage bag.
• Spoon in the mashed garlic. Place on a flat surface and press garlc press down, til it fills the bag. If there is too much garlic, use two bags. After you have pressed the garlic throughout the bag, along with the air. Seal it. Place it flat in your freezer and when hard, put this bag inside another freezer bag and seal.
• Now, when you want to use the garlic, remove from the freezer at the time you are ready to use. Don't let it stand around waiting for you, as I have found that each time it defrosts and re-freezes, it loses some of its potency.
• Open bag and with the blunt end of a butter knife, cut the amount you want to use, slip the knife between the garlic and the bag and lift out. Return unused portion to freezer.
• * Garlic tops: Don't throw them away! Make some garlic broth, of course!
• ** I saved a spray margarine container for this.