Balsamic Herb Grilling Glaze Recipes

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BALSAMIC GLAZE



Balsamic Glaze image

This glaze is a must-have accompaniment to drizzle over fish, poultry, vegetables, pastas, salads, and even fruit. It can turn any dish from ordinary to extraordinary with its perfectly balanced, intense flavor of sweet and tangy. It adds a beautiful, deep pop of color to any dish to create a perfect, professional presentation. I make a large batch and have it on hand in the fridge at all times. Once you start adding this glaze to dishes you will become addicted and crave its intense flavor.

Provided by Sally J.

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 10

Number Of Ingredients 2

2 cups balsamic vinegar
½ cup brown sugar

Steps:

  • Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.2 g, Fat 0.1 g, Protein 0.2 g, Sodium 15.4 mg, Sugar 17.7 g

BALSAMIC-HERB GRILLING GLAZE



Balsamic-Herb Grilling Glaze image

A nice tasty glaze to use on meat, fish and chicken, and tempeh during grilling. Can also use it as a marinade. You can make this in advance up to a week and store in refrigerator; just warm to room temperature before using.

Provided by PalatablePastime

Categories     Sauces

Time 15m

Yield 1/2 cup

Number Of Ingredients 7

1/2 cup balsamic vinegar
1 1/2 ounces dry sherry
1 tablespoon honey
1/2 tablespoon extra virgin olive oil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh basil
freshly ground black pepper, to taste

Steps:

  • Combine vinegar, wine, honey, oil, and half of the herbs in a small saucepan.
  • Heat to boiling; reduce heat and simmer 15 minutes.
  • Stir in remaining half of herbs; season to taste with freshly ground black pepper.
  • Allow to cool to room temperature.
  • Brush on meat or fish during last minutes of grilling.

Nutrition Facts : Calories 550.9, Fat 13.6, SaturatedFat 1.9, Sodium 65.7, Carbohydrate 81.8, Fiber 0.8, Sugar 73.3, Protein 1.9

GRILLED FLANK STEAKS WITH ROSEMARY-BALSAMIC GLAZE



Grilled Flank Steaks with Rosemary-Balsamic Glaze image

Eight for dinner? This elegant but easy entrée will make an impression.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 4h25m

Yield 8

Number Of Ingredients 9

2 beef flank steaks (1 lb each)
1/3 cup balsamic vinegar
2 tablespoons packed brown sugar
1 tablespoon chopped fresh or 1 teaspoon dried rosemary leaves
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch

Steps:

  • Trim fat from beef. Make cuts about 1/2 inch apart and 1/8 inch deep in diamond pattern on both sides of beef. Place in shallow glass dish. In small bowl, mix vinegar, brown sugar, rosemary, garlic, salt and pepper; pour evenly over beef. Cover; refrigerate at least 4 hours but no longer than 24 hours, turning occasionally.
  • Heat gas or charcoal grill. Carefully brush grill rack with canola oil. Remove beef from marinade; reserve marinade. Place beef on grill over medium heat. Cover grill; cook about 12 minutes for medium doneness, turning after 6 minutes.
  • Meanwhile, in 1-quart saucepan, heat reserved marinade to boiling over medium-high heat. Boil 3 to 4 minutes or until reduced by half. In small bowl, mix broth and cornstarch; stir broth mixture into marinade. Cook about 2 minutes, stirring occasionally, until thickened.
  • Place beef on cutting board; cut diagonally into thin slices. Place slices on serving platter. Spoon sauce over beef.

Nutrition Facts : Calories 190, Carbohydrate 5 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 4 g, TransFat 0 g

GRILLED BALSAMIC PORK WITH HERBS



Grilled Balsamic Pork with Herbs image

Want to know the secret to great-tasting grilled meat? Brush on the marinade using the herb sprigs! This simple marinade of balsamic vinegar, rosemary and thyme flavors pork magnificently.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 5

2 pork tenderloins (1 1/2 pounds)
8 large rosemary sprigs
8 large thyme sprigs
1/2 cup balsamic vinegar
1/4 cup olive or vegetable oil

Steps:

  • Cut each pork tenderloin crosswise into 6 pieces. Press each piece, cut side down, to form a round, 1 to 1 1/4 inches thick.
  • Place rosemary and thyme sprigs in glass or plastic dish or resealable plastic food-storage bag. Stir in vinegar and oil. Add pork; turn to coat. Cover dish or seal bag and refrigerate, turning pork 2 or 3 times, at least 1 hour but no longer than 24 hours.
  • Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
  • Remove pork and herbs from marinade; reserve marinade. Immediately cover and grill pork 4 to 5 inches from medium heat 7 minutes, turning and brushing frequently with marinade. Discard any remaining marinade. Cover and grill pork 6 to 8 minutes longer, turning frequently, until slightly pink in center.

Nutrition Facts : Calories 200, Carbohydrate 1 g, Cholesterol 70 mg, Fat 1, Fiber 0 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 50 mg

BALSAMIC HERB VINAIGRETTE



Balsamic Herb Vinaigrette image

Balsamic vinaigrette is a classic, versatile dressing. A variety of savory seasonings gives this recipe a tangy kick. It's the perfect complement to a bed of fresh greens. -Edgar Wright, Silver Spring, Maryland

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2-1/4 cups.

Number Of Ingredients 11

1/2 cup balsamic vinegar
1/2 cup honey
1 tablespoon minced fresh basil
1-1/2 teaspoons onion powder
1-1/2 teaspoons snipped fresh dill
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh thyme
1 garlic clove, peeled
1/2 teaspoon white pepper
1/2 teaspoon prepared mustard
1-1/2 cups canola oil

Steps:

  • In a blender, combine the first 10 ingredients; cover and process until blended. While processing, gradually add the oil in a steady stream. Cover and refrigerate until serving.

Nutrition Facts : Calories 199 calories, Fat 19g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 4mg sodium, Carbohydrate 9g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.

LAMB CHOPS WITH BALSAMIC-HERB GLAZE



Lamb Chops With Balsamic-Herb Glaze image

"Good things come in small packages" and that applies in a sense to recipes with very few ingredients. Original recipe specified rosemary but I leave it up to you to decide. Boiling the pan juices creates a delectable sweet-glossy glaze. Use a good quality balsamic vinegar, please! From Cooking Pleasures.

Provided by COOKGIRl

Categories     Lamb/Sheep

Time 25m

Yield 4 lamb chops

Number Of Ingredients 6

1 1/4 lbs lamb chops (approximately 4 1-inch thick chops)
1 tablespoon fresh rosemary, minced (or 1 tablespoon oregano, thyme, sage, marjoram, etc.)
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
2 tablespoons balsamic vinegar
1 tablespoon light brown sugar, packed

Steps:

  • Sprinkle lamb chops with salt, pepper and most of the fresh herb of choice. Heat a large, castiron skillet over medium-high heat until hot.
  • Add the lamb chops, cook for 5 minutes then reduce heat to medium/low and cook other side of chops for another to 5-6 minutes. (This is for medium doneness-adjust cooking time accordingly.).
  • Transfer chops to serving plate. Tent with foil.
  • Add the balsamic vinegar and brown sugar to skillet; bringing to boil.
  • Cook the sauce for approximately 1-2 minutes or until sauce thickens and reduces; scraping up the brown meat bits from bottom of skillet. Continue stirring until thickened.
  • Pour glaze over chops. Garnish with the remaining minced herb.

GRILLED PORK TENDERLOIN WITH BALSAMIC HONEY GLAZE



Grilled Pork Tenderloin with Balsamic Honey Glaze image

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Provided by MCabrera75

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 55m

Yield 8

Number Of Ingredients 10

1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Steps:

  • Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin.
  • Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes.
  • Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more.
  • Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 4.2 g, Cholesterol 94.9 mg, Fat 11.8 g, Fiber 0.6 g, Protein 30.6 g, SaturatedFat 3.5 g, Sodium 380.6 mg, Sugar 2.5 g

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