By Mama's Kitchen (Hope) on October 31, 2005
Photo by Rita~
Photo by Rita~
"A really yummy and different dish to WOW your guests. It does use a lot of balsamic vinegar. You can use the best you can afford but I have found it comes out equally well with the 'bargain' balsamic! Created by Texas chef Grady Spears and featured in the November 1998 issue of Texas Monthly."
Serving Size: 1 (2560 g)
Servings Per Recipe: 1
"Wonderful relish. My supermarket had this "bargain" balsamic vinegar and I am glad the chef said that would be OK too. It is easy to make, the only tedious thing is to slice all the onions. But- it is worth the time and effort. I used about 1/2 teaspoon kosher salt, 4 turns on the pepper mill and a pinch of red pepper flakes. Also I used a little more than 1/4 cup brown sugar. So far I have had it with chicken, on a cheese sandwich and I plan to mix in a little with the tuna salad I am making tomorrow. It is very versatile. Thanks for posting."
"Intensely flavorful! I served with beans and rice in a wrap. But would and will be fabulous with grilled chicken or lamb. Ahhh on a roast beef or chicken. Or just spread it on toasted slices of crispy bread. Possibilities are endless. Thanks Hope!"
"I made a half batch of this day before yesterday and had it with dinner last night and loved it! It has a sweet tang from the vinegar and sugar along with the mild bite of cooked onions. I can think of sooo many ways I will use this."
"Warning: before deciding you want to make this recipe, read the list of ingredients very carefully! The recipe calls for 1 1/2 (that's one and one half!) cups of balsamic vinegar. Wow, that's a lot of vinegar, and expensive too! But you know what? It's worth it! This stuff is amazing! So far I've had it on cold chicken, mixed it in with some cream cheese for an amazing sandwich, and tonight I want to stir some in to my lentil soup. I plan to make a triple batch this weekend, adding about 6 garlic cloves to the recipe, it should be awesome!"