Wasn’t really sure where to put this. I did this for the Cook’s Challenge: Berries.
Ok, here’s what I did.
Strawberry Vinaigrette Marinade for Pork & Chicken (and Beef)
Ingredients
3/4 lb Strawberries
1 cup Olive Oil
1 Tbsp Sugar
4 Tbsp Balsamic Vinegar
Salt & White Pepper to taste (2-3 dashes)
Procedure
Wash the strawberries, cut off the green tops, then cut in half. Place them in a Food Processor with the sugar. Pulse till smooth.
Add the remaining ingredients and lightly pulse.
NOTE: If you hit it hard once the oil is in (pulse a long time in the Food Processor), it will emulsify and become thick! That’s fine for a marinade, but not so great for a salad dressing. Keep that in mind.
Put your meat in a large ziplock bag and cover in the mixture. Allow to marinate 4-6 hours. Overnight is fine. You may want to poke the meat with a fork so that the marinade sinks in. I did.
Once done marinating, grill the meat till done and serve. Pork Chops, about 4 minutes a side (flip once); wings, about 15-20 minutes, flip every 5 minutes.
Optionally, reserve some of the marinade and heat on the stove. Reduce till thick and bubbly and serve as a dipping sauce or use as a basting sauce during the last 5 minutes of cooking the meat.
I used Pork and Chicken. Pork was the original goal, but I was curious about chicken too, so it went on as well. This should also do well on beef.
Ok, here’s what I did.
Strawberry Vinaigrette Marinade for Pork & Chicken (and Beef)
Ingredients
3/4 lb Strawberries
1 cup Olive Oil
1 Tbsp Sugar
4 Tbsp Balsamic Vinegar
Salt & White Pepper to taste (2-3 dashes)
Procedure
Wash the strawberries, cut off the green tops, then cut in half. Place them in a Food Processor with the sugar. Pulse till smooth.
Add the remaining ingredients and lightly pulse.
NOTE: If you hit it hard once the oil is in (pulse a long time in the Food Processor), it will emulsify and become thick! That’s fine for a marinade, but not so great for a salad dressing. Keep that in mind.
Put your meat in a large ziplock bag and cover in the mixture. Allow to marinate 4-6 hours. Overnight is fine. You may want to poke the meat with a fork so that the marinade sinks in. I did.
Once done marinating, grill the meat till done and serve. Pork Chops, about 4 minutes a side (flip once); wings, about 15-20 minutes, flip every 5 minutes.
Optionally, reserve some of the marinade and heat on the stove. Reduce till thick and bubbly and serve as a dipping sauce or use as a basting sauce during the last 5 minutes of cooking the meat.
I used Pork and Chicken. Pork was the original goal, but I was curious about chicken too, so it went on as well. This should also do well on beef.
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