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Nom Nom Nom.
Editor's note: To read more about Raichlen and barbecue, go to our feature The Best Barbecue in the U.S.A. Peppery and piquant, this vinegar sauce is the preferred condiment of eastern North Carolina. In the western part of the state, the sauce becomes more tomatoey, while in southern parts of the Carolinas, mustard sauce reigns supreme.
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Use this versatile, brightly flavored vinegar in dressings, for deglazing when making pan sauces, and for the Raspberry Shrub
An old fashioned recipe for dumplings cooked in a syrup made with vinegar and sugar.
Tender, aromatic chicken dish. My grandmother used to make this. Viva la Vinegar!
The original recipe called for a small pie plate, but we found the pie worked beautifully in a tart pan.
Commercial fruit vinegars usually employ cooked fruit, resulting in a heavy, jammy, and not-so-nuanced flavor. We made our vinegar with uncooked berries, so it retains that fresh-from-the-patch essence.
We always bring a cruet of pepper vinegar to the table along with the salt and pepper. It’s a great hot sauce to shake on everything from a fried oyster to a morsel of pork shoulder. It’s also a superb tenderizer for meats and an easy way to gussy up a favorite salad dressing. Best of all, making it is very, very easy. You can use fresh or dried hot peppers, but fresh ones give the vinegar kick for longer. Just keep topping up your cruet with vinegar until the peppers no longer give it heat. You’ll be surprised how long-lasting hot peppers are. Some cruets we’ve had are on their third year, and the vinegar seems as fiery as the first day we made it.
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Tasty pickled carrots are easy to prepare and sure to please everyone, maybe even your favorite bunny!
In South America, chimichurri (which varies by country, but always includes parsley, garlic, olive oil and salt) is usually served with grilled meats. Here, Jennifer Rubell pairs it with seafood and lightens it by adding Champagne vinegar.
Allow at least a week for the rose petals to flavor the vinegar. Use red roses to get the best color.
I WORK in a beauty salon, and one of my clients shared this recipe with me many years ago. The name of this dish intrigued me, so I gave it a try. It's a refreshing summer favorite, and now, it goes hand in hand with barbecue at our house. -Jeanette Fuehring, Concordia, Missouri
The combination of balsamic, raspberry and red wine vinegars in the dressing adds a distinctive note to this otherwise simple vinaigrette.
Despite its diminutive size, the peanut has an important place in the Chinese kitchen. It is both a popular staple and the source of the most common cooking oil in China. Two more interesting facts about our little peanut friend: Technically, it isn’t a nut, but a legume. Also, although they are now cultivated throughout Asia, peanuts were originally introduced to China from the New World, four centuries ago. Whatever world you’re in, peanuts make a wonderful snack and can be added to stir-fries and sweets or ground for use in dressings, sauces, and soups.
Bobby Flay, clipped from the Sunday Parade magazine from his column, "CookIt!", February, 2010
A wonderful recipe for chicken featuring balsamic vinegar. What sets this apart from others is the surprise inclusion of that distinctly American condiment, catsup. Together these create a delicious sweet and sour combination. This Cooking Light inspired dish is just 4 points per serving. For Core followers, count 1/2 point per serving for the wine or substitute with additional broth.
This classic vinaigrette is a simple way to dress greens, or it can be used as a straightforward marinade for chicken.
My mom made this and it became our favorite dinner, it is now my sister and mine favorite comfort food
This recipe is just one example of the simple dishes served at Yakapark, a restaurant and trout farm.
Editor's note: Use this sauce to make Myron Mixon's World-Famous Cupcake Chicken.
The faint sweetness and low acidity of balsamic vinegar is a perfect foil for the earthy taste of beets. For the recipe, there's no need to invest in an expensive real balsamic vinegar (labeled " tradizionale "); a decent mass-produced commercial brand works just fine. Baking, rather than boiling, the beets brings out their robust flavor. Vividly colored beets "bleed," so to keep the juices in while they cook, leave on the skins, the "tails" or rootlike wisps on the bottom, and at least an inch of the green stems. After they're cooked, peel the beets over a bowl or a thick layer of paper towels, since beet juice stains are nearly impossible to remove from wood or plastic surfaces. Karen loves beets and is happy to make a meal of this dish, with the main course there "just as an excuse." Two of the good "excuses" to serve alongside are David's Famous Fried Chicken or Herbed Pinwheel Pork Loin.
For an adventure in taste, this pie is the way to go. It is very inexpensive and will surprise you with its unique taste!—Dora Williams, Laingsburg, Michigan
This dish has been in heavy rotation in our home for at least 20 years. Originally made from an Italian recipe, it has morphed into our own. When the rosemary vinegar is added to the pan of golden chicken, alchemy occurs. The vinegar deglazes the brown bits and reduces into a syrup, permeating the chicken with an agrodolce (sweet-and-sour) flavor. There's no better accompaniment than polenta; the readily available instant kind is handy for time-pressed cooks. Rice, pasta, or bread will also work -- as long as there is something to sop up the sauce. The dish is even better the day after it's made. From the book "Mad Hungry," by Lucinda Scala Quinn. (c)2009, Lucinda Scala Quinn. Mikkel Vang, photographer. Used by permission of Artisan Books, artisanbooks.com.
This side dish is like the love child of a salad and a pickle. Make it ahead of time and serve it at room temperature with the Steak and Olives
For an extra-special gift to give your shower guest, try this ruby-red vinegar. Debbie Jones of California, Maryland recommends bottling her recipe.
Looking for something tasty to make with fresh raspberries? This dressing adds summer-fresh flavor to salads. —Francy Nightingale, Issaquah, Washington
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