Recipes — balsamic

¼ c Liquid Gold Garlic or Tuscan Herb extra virgin olive oil 1 c Liquid Gold Traditional 12 Year Old Balsamic Vinegar 2 pork tenderloins Salt and pepper to taste Combine oil and balsamic vinegar in a zip-lock bag.  Add pork tenderloins and marinate them for at least 30 minutes in the refrigerator. Remove pork from marinade and discard remaining marinade.  Season tenderloins with salt and pepper. Grill over medium-hot fire, turning occasionally, for 15-25 minutes, until meat thermometer inserted reads 155-160 degrees F.

Ingredients 1 piece center cut pork roast 6 medium sized red potatoes 2 Tbsp minced garlic 1/4 cup Liquid Gold  balsamic vinegar 3/4 cup Liquid Gold extra virgin olive oil 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp meat tenderizer 1/2 Tbsp black pepper 1/2 Tbsp rosemary leaves Salt to taste Directions Rinse the pork roast with cold water and put it into a roasting pan. Poke holes in the top of the roast and pour the olive oil and balsamic vinegar over the top. Let it seep in while you cut up the potatoes into wedges (leave...

Ingredients 2 pound boneless skinless turkey breast cut into “turkey tenders”. 1 medium yellow onion, peeled and quartered. 6 cloves garlic, peeled and smashed. 1 sprig fresh oregano. ¼ cup packed chopped cilantro. Mexican rice, accompaniment. Chopped cilantro leaves, for garnish. corn tortillas on the side. Mole Sauce 8 dried ancho chilies, stemmed and seeded. 4 pasilla chilies. 1 quart chicken stock. 5 tablespoons Extra Virgin Olive Oil. 4 tablespoons pumpkin seeds. 1 medium yellow onion, diced. 3 cloves garlic, crushed. 1/2 cinnamon stick, broken into pieces. 3 black peppercorns 1/2 teaspoon coriander seeds 1/2 corn tortilla, torn into small...

  Ingredients 2 cups water 1 1/2 cup sugar 8 long peppers (optional) 1 vanilla bean 4 pears, halved Liquid Gold Fig Balsamic Vinegar Directions Prepare the poaching syrup by combining water, sugar, peppers and the vanilla bean, cut in half lengthwise and scraped. Simmer, stirring gently, for 5 minutes or until sugar dissolves. Choose ripe, juicy pears. Peel and cut in half. Poach pears in syrup over low heat until they are tender, about 10 to 15 minutes. Serve with vanilla ice cream and drizzled with Fig Balsamic Vinegar.