~Pastamore~
Nothing say's screams foodie like a small bottle of liquid gold. And what prey tell is my bottle of liquid gold???? Dark Chocolate Balsamic Vinegar! Not being a fan of balsamic vinegar I dove in tried this beauty of a gem...and fell in love. I'm not a chocolate fan, but the ideas running in my head for food parings, glazes, marinades and more I broke down and bought a bottle.
As for the food parings since this is dark first press 18 years of aged goodness I knew after tasting was...BEEF! as the flavors settled and dance with slight twang of the vinegar the next meat that came to mind was pork. Oh how the flavors will dance and compliment each other.
As for uses for this lovely concoction of it's wrong I don't wanna be right....I figured a nice cup of espresso to make a sauce. Which could easily compliment this sexy devil in a bottle. I'll give you the basis for that....
"Place your steaks in a glass or plastic container and pour enough cold coffee over them to cover. You can use any kind of coffee. Just save the last dregs of your coffee pot for a few days (store in fridge) and you should have enough for the marinade. Add a little seasoning: Add a tablespoon of salt (I like sea salt), a dash of pepper, and (optional) a couple of diced scallions or shallots along with a dash of Dark chocolate balsamic vinegar.. Cover the container with plastic wrap and chill in the fridge for 1 to 3 hours. No longer." Cleo Coyle
"Combine 3 Tbsp.mustard, 1 Tbsp. chopped garlic, 1 Tbsp. chopped shallots, 1/4 C. dark chocolate balsamic vinegar, 2 tablespoons oil, 2 C. espresso, 1/4 C. brown sugar and 1/2 Tbsp.black pepper in a large pan. Reserve 1 cup of marinade to make sauce. Add flank steak and marinate for 2 hours, turning meat every 30 minutes.Pat steak dry and season each side with salt and pepper. Heat a large cast iron skillet over high heat. Add vegetable oil and heat until smoking hot. Add flank steak and cook for 3 minutes per side, brushing each side with marinade. Remove pan from heat, but tent with foil and let rest for 10 minutes. Cook your said choice of meat in a skillet or cast iron skillet.
While beef is resting, combine reserved marinade and the 1 C. beef broth. Bring to a boil and then lower the heat to medium. Reduce sauce by 1/2. Add 2 tablespoons of butter. Whisk to incorporate. Correct the seasoning. Transfer steak to a cutting board and slice crosswise on the diagonal into 2-inch slices. Spoon sauce over meat and serve immediately." One perfect bite
See that there gave ya another recipe too :) ain't I so nice. Now these are not my recipes but I was showing you how to use this foodie gem in the recipes!
So after drooling about this foodie gem of a balsamic vinegar your wanting to know where, where oh where can I get it too??? Well look no further than to the queen of links...well maybe not queen...but close enough. I've got you on this one! Pastamore by Donna will tell you the price and how big the bottles are. I'm lucky cos I can just drive on up to the flea market...for all my non Florida readers your gonna have to order it.
If you look in the upper right hand corner of her web space you will see and order form. Click on that and there ya have it a way to get her awesome oils, vinegar's, and more!
I am no way being paid (wish I was with free product...wink, wink) to write this review, promote her product (again free product is always good...just saying) and have any legal obligation to her except for giving credit for the picture (which was done ;) ).
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