ROSEMARY BALSAMIC MARINADE
This marinade goes remarkably well with steak.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup, enough for 2 pounds of meat
Number Of Ingredients 6
Steps:
- Whisk together vinegar, oil, garlic, and pepper in a nonreactive bowl. Scatter half the rosemary in a shallow nonreactive dish; arrange meat on top. Cover with marinade; rub gently into meat. Sprinkle with remaining rosemary. Cover; refrigerate for amount of time indicated below, turning meat occasionally.
- Before cooking, remove meat from refrigerator and let it come to a cool room temperature. Wipe off bits of garlic or rosemary; discard marinade. Season with salt and pepper; cook as desired.
BALSAMIC ROSEMARY MARINADE
A touch of red wine balances the sweetness in this flavor-loaded Balsamic Rosemary Marinade recipe.
Categories grilled
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Combine all ingredients in bowl (or resealable plastic bag) and toss with desired proteins or vegetables. Marinate before threading ingredients onto skewers - this ensures maximum flavor coverage. Allow 15 minutes for 1½ pounds seafood, veggies, or chicken and 20 to 30 minutes for beef and pork. When ready to cook, drain, discard marinade, and brush off any large bits that might burn.Makes about 3/4 cup.
BEST BALSAMIC MARINATED PORK TENDERLOIN
Balsamic marinated pork tenderloin with garlic, rosemary, and honey. I found this recipe a few years ago and it is indeed a keeper. Enjoy.
Provided by maryjmohler
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 6h45m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 133 calories, Carbohydrate 8.4 g, Cholesterol 49.1 mg, Fat 2.8 g, Fiber 0.1 g, Protein 17.8 g, SaturatedFat 0.9 g, Sodium 126.6 mg, Sugar 7.5 g
BALSAMIC-ROSEMARY MARINADE
This marinade is perfect for our Mushrooms, Red Peppers, and Beef with Balsamic-Rosemary Marinade kebabs.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Yield Makes about 3/4 cup
Number Of Ingredients 5
Steps:
- In a liquid measuring cup, combine marinade ingredients. Reserve 1/4 cup and pour remaining marinade into a zip-top bag. Add 1 1/2 pounds meat (for 4 people) and toss to coat. Refrigerate. Use reserved marinade to brush over meat and vegetables while grilling.
ROSEMARY BALSAMIC MARINADE
Categories Rosemary
Number Of Ingredients 0
Steps:
- Whisk together 1/2 cup balsamic vinegar, 2 tablespoons extra-virgin olive oil, 6 coarsely chopped garlic cloves, 6 coarsely chopped rosemary sprigs, and 1/2 teaspoon freshly ground pepper in a shallow nonreactive dish. Makes enough for 2 pounds of meat. Refrigerate until ready to use, up to 3 days.
BALSAMIC AND ROSEMARY GRILLED SALMON
This is a quick and easy way to grill salmon. It's wonderful served with baked asparagus with balsamic butter sauce and boiled new potatoes!
Provided by joyfuljoyous
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 50m
Yield 4
Number Of Ingredients 7
Steps:
- Season salmon fillets to taste with sea salt, and place into a shallow, glass dish. Whisk together vinegar, olive oil, lemon juice, garlic, and rosemary; pour over salmon fillets. Cover, and refrigerate at least 30 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil grate.
- Remove salmon from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until fish is opaque in the center and flakes easily with a fork, about 4 minutes per side.
Nutrition Facts : Calories 279.9 calories, Carbohydrate 2.2 g, Cholesterol 55.9 mg, Fat 21.1 g, Fiber 0.1 g, Protein 19.7 g, SaturatedFat 3.6 g, Sodium 135.6 mg, Sugar 0.9 g
BALSAMIC-ROSEMARY VINAIGRETTE
Balsamic gets a brief blitz in the blender with rosemary, mustard, and garlic in this quick-to-make dressing that doubles as a marinade.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 3/4 cup
Number Of Ingredients 8
Steps:
- In a blender, combine vinegar, mustard, garlic, rosemary, water, salt, and pepper. Blend until smooth. With machine running, add oil in a thin stream; blend until creamy.
Nutrition Facts : Calories 86 g, Fat 9 g
ROSEMARY AND BALSAMIC MARINADE
The classic choice of herb to go with this super-simple combination of olive oil and balsamic vinegar is the beautifully fragrant rosemary. But fresh thyme and oregano are good alternatives. Can be used to prepare- 6 Lamb steaks or 4 Beef steaks or 4 Fish fillets or 8 Chicken thighs or drumsticks.
Provided by English_Rose
Categories Meat
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- The marinade- In a shallow, non-metallic dish, mix together all the ingredients except for the honey. (If you are using a vinegar that is not thick, first boil double the amount in a shallow pan for 3-5 minutes until syrupy and reduced, then cool.)
- Season the mixture and add the meat or fish. Rub well all over and cover. For meat, marinate for 2 hours in the fridge or overnight. Fish should be marinated for up to 30 minutes in the fridge; any longer and the acidic vinegar will start 'cooking' the fish.
- To cook Once the fish or meat has been placed on the grill or barbecue, mix the honey in with the excess marinade. Baste the food while cooking; the sugars in the honey will start to caramelise and allow the marinade to adhere to the food like a glaze.
Nutrition Facts :
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