ART BLOG article
June FLAVORS: Balsamic Herb Marinade
For my 2018 calendar, I invited art friends and colleagues to contribute their favorite FLAVOR combination, along with a recipe and a story. I received 12 great combos and I used the ingredients for my inspiration. This month I am featuring…..me!
Here’s the still life I set up to work with: the rosemary sprig and the earthiness of the garlic bulb, set against that dark, rich balsamic vinegar.
Balsamic Herb Marinade, 12x12x1, acrylic on cradled panel, $285
I love this combination! I have made this from memory so many times that I don’t know where I got the original recipe. I found a similar one online at Valerie’s Kitchen. I like to use fresh rosemary (I crush rosemary in my fingers and breathe in that pungent, earthy smell) and red pepper flakes. It’s my go-to marinade to use over chicken.
Balsamic Herb Marinade
1/2 c. olive oil
1/3 c. balsamic vinegar
1 lemon, juiced
2 T. honey
1 T. Dijon mustard
2 tsp. minced garlic
1/2 tsp. dried oregano
1/2 tsp. dried rosemary (I use fresh, 2 T)
1/2 tsp. salt
(I use 1 tsp. Red Pepper Flakes)
Fresh ground black pepper, to taste
Combine marinade ingredients in small bowl. Place chicken pieces inside a gallon size plastic storage bag and add marinade. Seal bag and turn it over a few times to distribute marinade. Refrigerate chicken for several hours. Grill over medium heat until chicken is thoroughly cooked.