Expensive balsamic vinegar ideas

I was skeptical if these fajitas the first time I made them. But they are really good.


Grilled Portobello Mushroom and Veggie Fajitas

3 T. balsamic vinegar
3 T. olive oil
2 T. freshly chopped parsley
1 T. garlic, minced
1/4 t. salt
1/8 t. freshly ground black pepper
4 medium portobello mushrooms, washed well, and patted dry
2 red onions, sliced
2 red or orange peppers, destemmed, deseeded, and cut into quarters lengthwise
2 green peppers, destemmed, deseeded, and cut into quarters lengthwise
2 jalapeno peppers, destemmed, deseeded, and cut in half lengthwise
4 - 8-inch flour tortillas
1 recipe Green Chiles and Almond Cream, optional


In a large bowl, place the vinegar, olive oil, parsley, garlic, salt, and pepper, and whisk well to combine. Add all of the vegetables and toss well to thoroughly coat the vegetables with the marinade. Set the vegetables aside and allow them to marinate for 15 minutes. Place the vegetables on a hot grill and grill for 3-5 minutes per side or until tender. Transfer the grilled vegetables to a cutting board and cut them into strips. The tortillas can be warmed on the grill, if desired. Transfer the vegetables to a platter for service. Allow guests to build their own fajitas by filling tortillas with the grilled vegetables and topping them with a little of the Green Chiles and Almond Cream, if desired.

*Note: the vegetables can also be cooked under the broiler for 3-5 minutes per side or until tender.

Serves 4

Burrata salad




Aged Balsamic vinegar is an adornment and not an ingredient. Use it to add sweet acidic characteristics in a complementary or contrasting fashion. Some ideas; drizzle on fresh mozzarella, tomatoes & basil for the aforementioned caprese salad. Garnish prosciutto wrapped cantaloupe with a few drops to highlight the salty ham & musky melon. Marinate fresh cut strawberries in it & eat with vanilla ice cream. Adorn a steak panzanella salad with a light drizzle. Add a few drops of it on crackers with gorgonzola dolce & figs...

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Aged Balsamic vinegar is an adornment and not an ingredient. Use it to add sweet acidic characteristics in a complementary or contrasting fashion. Some ideas; drizzle on fresh mozzarella, tomatoes & basil for the aforementioned caprese salad. Garnish prosciutto wrapped cantaloupe with a few drops to highlight the salty ham & musky melon. Marinate fresh cut strawberries in it & eat with vanilla ice cream. Adorn a steak panzanella salad with a light drizzle. Add a few drops of it on crackers with gorgonzola dolce & figs

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I was going to say strawberries and ice cream, but basically, everything this man said

If it is indeed really old and delicious, don't reduce it....
Get some young sheep's milk pecorino and drizzle a bit over it. Enjoy, maybe alongside a few walnuts drizzled w/honey.