Balsamic Fig

Anything added to the meat to make it mo better.

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Balsamic Fig

Postby TxSquarebody » Mon Sep 30, 2019 9:55 pm

So, I bought some hoity toity balsamic fig stuff at a festival this weekend. Was thinking it would be a perfect glaze for some piggie ribs. Anyone ever tried this stuff? :dont:
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Re: Balsamic Fig

Postby Gator » Wed Oct 02, 2019 11:59 am

I have not but I'm thinking it would be an excellent base layer - binder. Let us know how it goes.

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Re: Balsamic Fig

Postby Chasdev » Thu Oct 03, 2019 5:45 am

We make a balsamic fig sauce (got the recipe off Hello Fresh) that rocks!
Use it on pork tenderloin and chops.
Heat olive oil, add shallot, teaspoon of thyme (we use way more than that), tablespoon of fig jam (we use more) quarter cup chicken stock (home made), two tablespoons balsamic vinegar, salt-pepper, simmer until thickened.
Remove from heat and add large chunk of butter.
You will not regret it.

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