Subj : Re: Balsamic vinegar
To   : Dale Shipp
From : Dave Drum
Date : Mon Jun 05 2023 06:22:00

-=> Dale Shipp wrote to Dave Drum <=-

 BC> I was offline to go on a three week walkabout.  I was exposed to many
 BC> culinary delights, the most novel of which was the idea of topping
 BC> vanilla icecream with basalmic vinegar.

 DD> Where did you find that treat? I thought that vinegar on I scream was
 DD> a British thing.

 DS> Balsamic vinegar is not like other vinegars.  It has a quite different
 DS> flavor profile.  I would not have thought of that use, but can
 DS> understand it.  It makes a good addition to a salad of tomatoes, mozz
 DS> cheese and basil.

Yeah, I know. Not nearly as "sharp" in the flavour profile.

 DD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 DD> Title: Balsamic Blueberries w/Vanilla Ice Cream

 DS> And then you went and found another example:-}}

 DS> Here is another example of its use.
 DS> We would make this using fresh basil if we had some.

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Green Beans and Red Peppers
 DS>  Categories: Side dish, Tested, Easy
 DS>       Yield: 2 Servings

 DS>     1/2 lb Fresh green beans - whole
 DS>       1 c  Red pepper, julienned

Is that a red bell pepper or something else?

Since I'm a carnivore ...... I used Pompeiian (brand) Balsamic because
it was what they had down the stupormarkup. And I was familiar with 
them from their olive oil.

I only made this once - when I was feeling frisky. However, if the planets
align properly and the company is good I'd make it again.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Balsamic Glazed Chicken w/Sweet Pepper Melange
 Categories: Poultry, Vegetables, Herbs, Citrus
      Yield: 6 Servings
 
      6 lg Chicken thighs; skinned,
           - boned
      2 tb Olive oil
      2 tb Butter; divided
    1/2 ts Salt
    1/4 ts Pepper
    1/3 c  + 1/2 c chicken broth;
           - divided
    1/4 c  Balsamic vinegar
    1/4 c  Brown sugar
      2 tb Honey
      1 tb Soy sauce
    1/4 ts Ground allspice
      2 tb Chopped thyme leaves
           Fresh mint sprigs

MMMMM--------------------SWEET PEPPER MELANGE-------------------------
      1 md Red bell pepper; in thin
           - strips
      1 md Yellow bell pepper; in thin
           - strips
    1/4 c  Red onion; diced
      2 ts Balsamic vinegar
      1 tb Fresh lime juice
      1 ts Sugar
      1 cl Garlic; minced
    1/4 ts Salt
      2 tb Fresh mint; coarse chopped
 
  In large frypan over medium high heat, place oil and 1
  tablespoon of the butter.
  
  Cut thighs in half (where bone was removed) and add to
  pan; sprinkle with salt and pepper. Cook about 3 minutes
  on each side to brown.
  
  Reduce heat to medium low, add 1/3 cup of the chicken
  broth, cover and simmer about 10 minutes.
  
  Remove chicken from pan and keep warm. Drain pan and add
  balsamic vinegar, remaining 1/2 cup chicken broth, brown
  sugar, honey, soy sauce, allspice and remaining 1 tb
  butter. Cook over medium high heat, stirring, until
  thickened, about 10 minutes.
  
  Transfer chicken to platter and drizzle with balsamic
  mixture; sprinkle with chopped thyme leaves. Arrange
  Sweet Pepper Melange around chicken and garnish with
  mint sprigs.
  
  MAKE THE SWEET PEPPER MELANGE: In medium bowl, place
  the red and yellow bell pepper strips; diced red onion;
  balsamic vinegar; lime juice; sugar; garlic, minced;
  salt; and coarse chopped fresh mint. Toss to mix well.
  
  SOURCE: Marge Walker Santa Claus IN; 45th National
  Cook-Off Of The National Chicken Cooking Contest
  
  FROM: http://www.nationalchickencouncil.org
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Be sure the going up is worth the coming down.
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