Honey Dijon Marinade
"Great for the summer grill season, honey, balsamico, olive oil, dijon mustard and tabasco make a nice marinade for meat and veggies.
From Foodtv.com"
- Ready In:
- 5mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 59.14 ml olive oil
- 29.58 ml balsamic vinegar
- 29.58 ml Dijon mustard
- 14.79 ml honey
- 2.46 ml Tabasco sauce
- fresh ground pepper
directions
- Combine all of the ingredients in a medium bowl and blend well.
- Select the meat/vegetables you wish to marinate.
- Prep into appropriate sized pieces for grilling.
- Add to the marinade.
- Cover, and marinate for one hour. Remove from the marinade, and finish on the grill.
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Reviews
-
Really great marinade. This made a nice thick marinade. Used on pork chops but would be great on almost anything. It had a little tang, sweet, and heat. I did use more tobasco however.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
