TIP OF THE DAY: Uses For Balsamic Vinegar, Beyond Vinaigrette

[1] Salmon with balsamic glaze. Here’s the recipe from courtesy Cooking Classy. [2] Carrot soup with garnishes, including a splash of balsamic vinegar (photo courtesy Sid Wainer & Sons). [3] Balsamic syrup tops a sundae of vanilla ice cream and strawberries. Here’s the recipe from Whole Foods Market. [4] Add some balsamic to pan sauces.…
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TIP OF THE DAY: Spicy Peanut Sauce Marinade & Sauce

If you like sesame noodles or satay with peanut sauce, here’s another delicious use for it: in a marinade. Marinating beef, chicken, lamb, pork or tofu in a peanut sauce-based marinade adds dimensions of flavor. Just create a marinade from chicken or other stock, peanut butter, soy sauce, oil, ginger, chili flakes and garlic (see…
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TIP OF THE DAY: Five Minute Marinating Tips

Whether you decide to grill, roast, or sauté meats and other foods, marinating will make them tastier. A marinade is a savory, acidic sauce comprised of an acid, oil and seasonings. The food—fish, meat, vegetables—is bathed in the marinade to enrich its flavor and/or to tenderize it. The breaking down of the tissue also causes…
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TIP OF THE DAY: Marinate Your Flank Steak

A grilled flank steak, or London Broil. Photo courtesy WomackFarms.com, producers of naturally raised Angus beef.   Flank steak is a cut from the abdominal muscles of the steer. A relatively long and flat cut of meat, it is served as London broil and for fajitas. Tasty as it is, flank steak is a tougher…
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TIP OF THE DAY: Easy Yogurt Sauce & Dip

You can make a universal sauce or dip in 10 minutes, from plain yogurt. Serve it with grilled fish, meat, poultry or even to top a burger. Or sweeten it and use it as a fruit dip. You can also mix it with boiled potatoes, macaroni or shredded cabbage for a fat-free potato salad, macaroni…
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