Balsamic Marinade
pstrongNote/strong: This marinade is perfect for chicken, fish, pork and lamb. Each type of protein changes the taste of the basic recipe./p
h3Ingredients/h3
ul
li3 tbsp Ariston (or any other syrupy balsamic vinegar)/li
li3 tbsp olive oil/li
li1 tsp Dijon mustard/li
liJuice and zest of ½ lemon*/li
li2 tsp Herbs de Provence/li
li1 medium shallot, minced/li
li2 garlic gloves, minced/li
liSalt and pepper to taste/li
/ul
p*Eliminate lemon for pork/p
h3Preparation/h3
ol
liCombine all ingredients in a jar. Shake until mixed well. Brush or spoon over chicken, fish, pork or lamb./li
liFor strongchicken/strong: On the grill at medium-low setting, cook 15-17 minutes per side. In the oven at 350 F, bake 45-50 minutes, turning once. In a sauté pan at medium setting, cook 15-17 minutes.
pFor strongsalmon/strong: On the grill at medium-low setting, cook 8-10 minutes per inch. In the oven at 400 F, bake 10-12 minutes per inch./p
pFor strongpork roast/strong: Bake 10 minutes at 400 F, then reduce heat and cook for 40-45 minutes at 350 F./p
pFor strongpork chops/strong: On the grill at medium-low setting, cook 15-17 minutes per side. In a sauté pan at medium setting, cook 17-20 minutes./li
/ol
pciteRecipe from a href="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic/a./cite/p
p class="small-note"In the event you find this recipe inappropriate for diabetics, please a href="http://www.informationaboutdiabetes.com/ content/main/about-contact"contact us/a and we will review your suggestions./p
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