Fresh Basil And Balsamic Marinade Recipes

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.

Steps:

• Combine the red wine, Worcestershire sauce, mustard, lemon juice, tomato paste, balsamic vinegar, orange liqueur, brown sugar, salt, pepper, cumin, garlic, ginger, horseradish, oregano, basil, chives, dill, and green onions in a large bowl and whisk to combine. Make sure marinade completely covers the meat; marinade in refrigerator 16 to 24 hours.

Steps:

• Combine all ingredients.
• Whisk until well-blended.
• Use as a marinade to enhance the flavor of any fish.

Steps:

• Mix onion slices and 4 cups ice water in a large bowl; let stand 30 minutes. Drain and pat dry with paper towels.
• Whisk together vinegar, olive oil, 2 tbls. water, sugar, salt, pepper and garlic. Stir in basil and parsley.
• Layer half of the tomato slices in a shallow dish. Top with half of the onion slices. Drizzle with half of the dressing. Repeat with remaining tomato slices, onion slices and dressing. Cover and refrigerate 30 minutes.
• Sprinkle with Parmesan curls, if using, and serve with French bread. Serve at room temperature.

Steps:

• Boil the pasta until al dente. Strain and rinse with cold water immediately to stop from continued cooking.
• Once pasta is fulled cooled (as in cold), pour pasta into a large mixing bowl. Add the entire bottle of dressing, the mozzarella chopped into about 1/2 inch cubes, basil, red bell pepper, cherry tomatoes and green onions. Mix together and taste. Add ground black pepper and kosher salt to taste. You'll probably only need very little if any salt. It depends on the brand of dressing you buy.
• Let sit in the fridge at least 2 hours. Fold in parmigiano cheese, cucumber and chopped avocado right before you serve.

Steps:

• Whisk Worcestershire sauce, oil and vinegar until blended. Reserve 1/4 cup Worcestershire sauce mixture for later use.
• Pour remaining Worcestershire sauce mixture over chicken in shallow dish; turn to evenly coat both sides of chicken breasts.
• Refrigerate 30 min. to marinate.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade.
• Grill chicken 6 to 8 min. on each side or until done (165°F), turning and brushing with reserved Worcestershire sauce mixture for the last 5 min.

Steps:

• Mix vinegar, lemon juice, orange juice, lemon peel, garlic, basil, rosemary, and oregano in medium bowl.
• Gradually whisk in oil.
• Season to taste with salt and pepper.
• Pour mixture into glass baking dish or a pickling jar.
• Add goat cheese; turn to coat.
• Refrigerate at least 2 hours or up to 2 days, turning occasionally.
• Transfer goat cheese to platter.
• Spoon marinade over.
• Top with sun dried tomatoes and or black olives.

Steps:

• In large mixing bowl, stir together sugar, vinegar, honey, and pepper. Add basil and strawberries; toss to coat. Cover and chill at least 10 minutes and up to 1 1/2 hours. Serve chilled.

Steps:

• In a large nonmetal dish or resealable food storage plastic bag, combine all ingredients except steak; mix well. Add steak and turn to coat.
• Cover dish or seal bag; refrigerate atleast 4 hours or overnight to marinate.
• Heat grill. When ready to grill, remove steak from marinade; discard marinade. Place steak on gas grill over medium heat. Cook 10 to 15 minutes or until desired doneness, turning once or twice.
• To serve, cut steak across grain into slices; place on serving platter.

Steps:

• Preheat the oven at 180oC/350oF/Gas 4.
• Place tomatoes on oven tray with the cut side facing down.
• Dash over the balsamic vinegar, basil, salt, black pepper to taste.
• Bake for about 15 minutes for semi firm (still holding shape) and 30 minutes for well done (extra soft).