Recipes

Myrna Burlock

Chipotle Grill Marinade

½ cup Liquid Gold Chipotle Extra Virgin Olive Oil ¼ cup fresh squeezed lime juice 1 Tbs. minced garlic 2 tsp. salt 1 tsp. pepper Mix all ingredients well and place in a zip lock bag or plastic container with up to two pounds of your favorite type of meat, poultry or vegetables.  Refrigerate and marinate for 1-2 hours. Grill and enjoy!

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Myrna Burlock

Balsamic Vinaigrette

Ingredients: ½ cup Liquid Gold balsamic vinegar (any flavor) 3 Tbsp Dijon mustard 3 Tbsp honey 2 small shallots, minced ¼ tsp salt ¼ tsp pepper 1 cup Liquid Gold garlic extra virgin olive oil Directions: Whisk together first 7 ingredients until blended. Gradually whisk in olive oil, blending well. May substitute 1 cup extra virgin olive oil and add 2 cloves garlic, minced, instead of garlic extra virgin olive oil. Store leftover vinaigrette in the refrigerator for up to two weeks. Makes two cups.

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Myrna Burlock

Teriyaki Grill Marinade

½ cup Liquid Gold Traditional Balsamic Vinegar ½ cup soy sauce ½ cup Liquid Gold Garlic Extra Virgin Olive Oil 2 Tbs. fresh grated ginger Mix all ingredients well and place in a zip lock bag or plastic container with up to 3 pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy!

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Myrna Burlock

Meyer Lemon Caesar Dressing

¼ c lemon juice (or combo 3 Tbs fresh lemon juice & 1 Tbs orange juice) 4 cloves roasted garlic 1 Tbs Dijon mustard 1 Tbs mayonnaise 3 anchovy filets (optional) 1 Tbs Liquid Gold Traditional 18 Year Old Balsamic Vinegar Salt and freshly ground black pepper ½ c Liquid Gold Meyer Lemon Extra Virgin Olive Oil ¼ c grated parmesan, plus more for shaving 1-pound baby spinach, washed and dried ½ loaf Italian bread, cut into small cubes 3 Tbs  Liquid Gold Garlic Extra Virgin Olive Oil Lay bread cubes on flat baking sheet, drizzle with garlic oil.  Bake...

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