Easy Balsamic Barbeque Marinade

It’s finally here-pull out the grill, Saturday, 05.16 is National Barbeque Day!!

We tweaked Diana R. Worthington’s recipe using Villa Graziella Organic Silver Balsamic Vinegar and Extra Virgin Olive Oil. No artificial caramel or synthetic sweeteners, the clean, natural tangy flavors of the balsamic blend with the fruity olive oil for a healthy and nutritious marinade. Use any cut of beef, chicken, turkey, lamb, or salmon. Makes 4-8 servings

Easy Ingredients:

• 4 pieces of fresh fish or meat 1- 1 1/2 pound each, add ½ pound if bone-in

Marinade:

• 6 tablespoons Villa Graziella Organic balsamic vinegar

• 4 tablespoons Villa Graziella Organic olive oil

• 2 finely minced fresh garlic cloves

• 2 finely minced shallot cloves

• Fresh rosemary or any of your favorite herbs-1 sprig per piece of meat

• Freshly ground black pepper

• Sea salt

Simple Directions:

1. Whisk marinade ingredients together in a medium bowl

2. Place meat in a nonaluminum container or dish & pour marinade to thoroughly coat meat

3. Refrigerate & marinate 2 to 8 hours, turning meat portions over once

4. Prepare barbecue or grill for medium-high heat cooking. Or preheat oven broiler

5. Grill or broil meat approx. 3 inches from heat until grill marks appear & meat is cooked medium rare, approx. 4-5 mins. per side. (For medium to well done, additional 3-5 minute per side)

6. Using a meat or instant read thermometer, test meat for 130°F temperature

7. Remove meat from heat, place on clean platter or container

8. Arrange rosemary sprigs on meat, cover loosely with foil, allow to rest 10 minutes

9. Plate whole meat pieces or slice diagonally & arrange on a platter.

10. Serve & enjoy with your favorite Villa Graziella Organic wine

Helpful Hints:

Take meat or fish out of the refrigerator about 15 minutes before grilling to bring it to room temperature. Cold protein does not cook evenly.

Allow meat to develop a seared crust on the grill before moving or turning it over. Doing it too quickly results in meat sticking to the grill

Let cooked meat to “rest” for 10 minutes before serving, this allows the juices to return to throughout the meat where they retreated during the cooking.

Inspirational recipe found here…http://www.chicagotribune.com/lifestyles/food/sns-201705081709

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Grazie!