balsamic vinegret

[HOLWACHAGOT]

take asparugus, trim the cut ends off about 1/2 inch on the large (stalk side) end and take care not to mees up the tops because this is where a lot of your flavor comes from. now, put three stalks parallel to each other or in like a triangle formation. now wrap them with three strips of bacon perpendicular to the stalks so that the bacon holds the stalks together like a little log pile. make about ten to fifteen of these assemblies and then pour a bottle of french catalina dressing over them and cover with foil overnight. bake the next evening at 350 degrees for fifteen to twenty minutes and enjoy the wonderful flavor.

Sounds incredble. I will report the results. Thanks. Holwachagot.

[GALAZIO]

Gofshn...approx. how much sugar to balsmic??? Sounds good, and tuna is on the menu tomorrow.

[gofshn]

start with 1 1/2 cup of balsamic and a 1/4 cup of sugar, keep blending sugar until it starts to get thicker, almost halfway between syrup and water. then reduce, for about ten minutes, then add sugar till you get the mixture down to a true syrup like viscosity.

[reelaxin]

That sauce is the bomb- I made some yesterday and poured over slices of pork roast. Best darn pig I ever ate.

Pork Roast:
One 3 -4 lb pork loin section

In blender chunk 2 peeled oranges, some OJ, 2 or 3 serrano peppers and liquify. Add a big handful of chopped cilantro and stir.

Wrap loin with 6 ot 7 strips of bacon, pour the stuff from the blender over and bake for about an hour and a half (cover first 30min). Don't overcook -med rare is just right for pork.

Make some of gofshn's sauce to pour over slices of the pig and enjoy!

[gofshn]

buy the good balsamic and follow this recipe as stated. real balsamic contains no red wine in it and has been aged for a minimum of 10 years. heat the balsamic vinegar till it is almost boiling and add sugar while stirring gently until it becomes the consistency of syrup. reduce down till it gets thicker still about halfway between molasses and syrup over medium heat. allow to cool to about 100 degrees and pour over your favorite meat. this will add a nice glazing on meats when brushed and then broiled momentarily. but it is good also when it is topped on a piece of pork or a london broil. chicken works well too. top meats after they are cooked and just prior to serving.

here is another classic sauce concoction as well.