Recipes from our Chalkboard: Lucero Peach Balsamic Vinegar

  • April 4th, 2012
  • Comments Off on Recipes from our Chalkboard: Lucero Peach Balsamic Vinegar

One of our older recipe sheet, but still just as awesome – just like the Peach Balsamic Vinegar it self.

peach pork chops

2 parts Lucero Peach Balsamic Vinegar
1 part olive oil
garlic cloves – chopped
sprig(s) of thyme – chopped
pork Chops

combine the marinate ingredients. Place pork chops in a resealable bag, add marinate seal, removing as much air as possible from the bag. Marinate for 1-2 hours. When ready to grill remove from marinate, discard the excess marinade and grill; plate with fresh peaches for a finished look. Tip: keep the marinade and boil it to use it as a topper sauce after plating.

patte’s fruit vinaigrette

1 part fruit
1 part Lucero Peach Balsamic Vinegar
2 parts canola oil

Puree fruit until smooth in a blender or food processor.

Add the vinegar and pulse until blended.

With machine running, add the canola oil in the thinnest, slowest stream possible so the fruit and vinegar are forced to accept it. The mixture should be thick and translucent.

easy peach vinaigrette

1/4 cup Lucero Peach Balsamic Vinegar
1 tablespoon chopped garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup olive oil

Combine in blender, and store to allow for flavor melding. Serve and eat!

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