There has been a recent discussion on using balsamic vinegar on the Slow Talk food forum. I posted my simple glaze, and I realized I haven't made it for quite a while.
The salad was a leftover from the night before. We went to Stuft Pizza in La Quinta, and I ordered a wonderful Calamari Spinach Salad. It consisted of baby spinach, with lots of mangos, gorgonzola, (I deleted the tomatoes and avocado), tossed in a delicious balsamic vinaigrette with crispy calamari on top. I ate half my salad and half the calamari for dinner, the rest of the calamari for lunch, and added a few more spinach leaves to the rest for our dinner. We STILL couldn't finish it! That lump on the right is half a roll.
Brad grilled pork tenderloin chops. I used 1/2 cup of balsamic with 1 t. of sugar, and reduced it by half for the glaze over a little gorgonzola. The chops went into the broiler for a minute or two. Delicious!
Comments (2)
Palma I just had to tell you I made the pork chops with the reduction sauce. Divine! thanks so much. I had such a busy day working on stuff for my dad and the property we're trying to sell. Anyway on the way home I thought I just have to get something for dinner so I bought pork chops thinking about your post I had read before I left this morning. Had everything. It was great! Thanks!
Posted by Barb Cabot | April 16, 2009 9:20 PM
Posted on April 16, 2009 21:20
We're having friends over Sunday, and John will be grilling pork tenderloin and we'll top it off with the balsamic reduction and gorgonzola. Thank you for another wonderful foodie tip. I can't wait to try it!
Nancy
Posted by Nancy L | April 17, 2009 11:13 PM
Posted on April 17, 2009 23:13