Monday, August 30, 2010

Getting ready for the Holiday weekend

Getting your menu ready for the last official weekend of Summer?  Try this flavorful marinade for chicken, beef or pork.  I love using rosemary from my garden but you can fine fresh rosemary at the farmers market and supermarket as well. 

Rosemary Balsamic Marinade

1/2 cup STAR® balsamic vinegar
2 Tbs. STAR® Extra Virgin Olive Oil
6 garlic cloves, coarsely chopped
½ tsp. freshly ground pepper, plus more for seasoning
6 rosemary sprigs, coarsely chopped
Coarse salt


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 at least 30 minutes, 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.


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