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Jan 23, 2018







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Balsamic Marinade

Courtesy of Aida Mollenkamp for Yahoo Shine
 
2 teaspoons brown sugar
2-3 tablespoons Dijon mustard
1/2 cup balsamic vinegar
1/4 cup olive oil
1 garlic clove, minced (optional)
1 tablespoon chopped herbs, such as rosemary, thyme, or marjoram (optional)
 
Mix all ingredients in a glass bowl. Pour marinade over meat, chicken, or pork; refrigerate for at least 30 minutes and up to 8 hours.




Balsamic Marinade
From the Pantry

07/31/14
By Lauren Mifsud



 Before I go on vacation, I like to cut back on grocery shopping and use up what’s left in my fridge and pantry. This week, my husband and I were prepping to go on a weekend getaway and decided to use the grill for the few days we would need to make dinner. 

Getting home from vacation to find spoiled meat in the fridge and vegetables growing eyes on the counter is one of my biggest pet peeves. Not only do I feel wasteful, but I liken it to throwing money away. So when possible, we skimp on the grocery shopping before heading away, even if it means eating pasta three days in a row. 
Buying fewer groceries in the summer can sometimes be tricky because of the hot, humid weather. I crave fresh ingredients and don’t want to spend time in a hot kitchen. But fresh ingredients perish quickly this time of year, so I frequently find myself turning to the pantry to whip up fresh-tasting sides and seasonings with the nonperishable ingredients I have on hand.  
We defrosted chicken and beef that we had in the freezer, and I started digging through the pantry for side dish possibilities and seasonings. 
It turns out, I had everything I needed to make a delicious marinade in my pantry, and with a little creativity from my husband we turned chicken into a zesty meal with a salty and spicy dipping sauce. Served with rice (no stove-top required with a rice cooker), this chicken dish was a delicious meal. The marinade was the perfect use for multiple pantry ingredients. 
I experimented with different measurements than this recipe calls for, and tweaked ingredients here or there, but ultimately my marinade was pretty close to the one I found on Yahoo Shine courtesy Aida Mollenkamp. The recipe highlighted an all-pantry ingredient lineup. 
I started with the balsamic vinegar and olive oil, much like I would for an Italian salad dressing, before adding the mustard and sugar. I chose to add cane sugar instead of brown, and I added garlic, some dill and basil, and a pinch of red pepper flakes. I marinated chicken tenderloins in the mixture for about two hours before baking at 350 degrees for 35 minutes. 
To complement the chicken, we mixed together soy sauce and finely diced Thai chili peppers. The added salty-spicy combination was great for dipping and pouring over rice. 
— Lauren Mifsud





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