Fig Balsamic

S

simo g

New member
I asked about this a year or so ago and used it for a few other things
but finally tried it with pork chops like Terwilliger suggested. I
couldn't remember exactly what he said to do so I just winged it. I
did a fast marinade of soy, worchester, black pepper, onion and garlic
powder, EVO, and a splash of the fig balsamic. It sat for about an
hour. I fried them in a hot cast pan and added a big splash of the
vinegar as they were finishing. It made a nice sauce and was part of
a wonderful dinner. It's hard to believe something so simple could be
so tasty. There was one left over and I made a sandwich for lunch the
next day and it was just as good re-heated.

Thanks Bob for the tip!

Lou
 
Ranee at Arabian Knits wrote in
news:[email protected]:




The closest I've come to fig balsamic is Fig Vinno Cotto..... it was a bit
sweet for me, and I *love* figs... but the SO loved it.


http://www.maggiebeer.com.au/products/details/?Item=PrdctsFigVino




--
Peter Lucas
Hobart
Tasmania

"As we weep for what we have lost, and as we grieve for family and friends
and we confront the challenge that is before us, I want us to remember who
we are.

We are Queenslanders.

We're the people that they breed tough, north of the border.

We're the ones that they knock down, and we get up again."
 
Captain Peter Swallows gushed:


Vin cotto isn't much like balsamic. If I had that product lying around, I
might drizzle it on vanilla ice cream, but I'd more likely use it as a
component of a cheese plate dessert. It would go well with
Parmesano-Reggiano or chevre.

Bob
 
Lou wrote:


You're quite welcome! I don't even marinate the chops; I just brine them.
Then I add the vinegar to the pan after the chops come out, and cook it down
to a syrup.

Bob
 
Bob Terwilliger wrote:
I was gonna say... Figgy things go REALLY well with goat cheese.
Maybe add some toasted or candied pecans....

--
Jean B.
 
On Fri, 11 Mar 2011 11:52:46 -0500, "Jean B." wrote:


Oh, *now* I'm getting interested. Hadn't heard of it before this
thread. Is fig vincotto a common grocery store item I haven't noticed
yet?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
sf wrote:



No, it's pretty uncommon in the USA. I've never seen it in a grocery store
at all, but it's available online. I suppose if you had a dedicated Italian
grocer you might be able to find it there.

Another good use for it would be grill-roasted rack of lamb with
good-quality black olives, lightly drizzled with fig vin cotto.

Bob
 
On Fri, 11 Mar 2011 19:00:30 -0800, "Bob Terwilliger"
wrote:


Okay, thanks. I could call Lucca's and ask, but they're so tiny they
probably won't have it.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 12 Mar 2011 17:07:33 -0800, Ranee at Arabian Knits
wrote:

Oh, shoot! I was at Rainbow today buying *Umbrian* lentils among
other things and completely forgot to look/ask for it. That place is
amazing! You should see how many cheeses they cram into a small
space.

--

Today's mighty oak is just yesterday's nut that held its ground.
 
On Sat, 12 Mar 2011 19:42:09 -0800, Christine Dabney
wrote:


To be announced. Giusi and another poster over in uk.r+d were raving
about them so I had to find out too. Do you have any ideas for the
beluga lentils?
I forgot to look for the fig balsamic or Fig Vinno Cotto while I was
there but I did get some tagine seasoning, so I'll be making a stew
soon.


--

Today's mighty oak is just yesterday's nut that held its ground.
 
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