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  • Writer's pictureKonky's Creative Kitchen

Black & White Vinaigrette

Updated: Jun 5

Here in New England, we grill 24/7, 365 days per year. We don't wimp out when there's snow outside. I will also shovel the path to the grill, while wearing flip-flops and stick my beer cans in the snow to keep them cold while I grill outdoors! It doesn't stop me from putting on some good food! For this recipe, I am using a Blackberry Sauce from The Big Dog Sauce Company of New Hampshire. However, this is so versatile and easy to make, you can use ANY of the sauces for this.


This works on chicken, pork, beef, turkey, swordfish, tuna, salmon, shrimp, and vegetables!

Marinated pork and vegetable skewers are prepared for the grill
Marinated Pork and Vegetables

INGREDIENTS:

6oz Olive oil 4oz White Balsamic Vinegar

4oz Blackberries, pureed, strained

1/3 C Red Onion, finely chopped

1/4 C Garlic, finely chopped

1 tsp Onion powder 1/2 tsp Kosher salt

Allspice, heavy pinch

Black pepper, heavy pinch






  1. Prepare, weigh, and add your ingredients to a mixing bowl.

  2. Always make sure that each time you add another spice, you mix this well. This helps to make sure there will be no clumps of unmixed spices

  3. For skewers, make sure you cut your onions and peppers uniformly. Add these to your marinade bowl. Toss to coat.

  4. For your meats of choice, make sure to trim any excess fat, remove silver-skin and any hard cartilage found.

  5. Toss the protein into your mixing bowl and toss to coat well.

  6. For optimal flavor, marinate for a minimum 30 minutes. For perfect flavor, make this the night before, cover the bowl and refrigerate for the next day.

  7. Skewer the meats/vegetables to help cover up to 2/3's of the skewer. It is important not to overload the skewers.

  8. Grill on high heat but make sure to rotate after a few minutes on each side.

  9. Seafood will cook fast so be mindful.

  10. Chicken and turkey must be fully cooked to an internal temperate of 165°F/74°C

  11. Pork, beef, tuna, and salmon can be cooked to your liking.



OPTIONS FOR THIS RECIPE:

  • Serve in freshly grilled pita bread with sliced tomato, thinly sliced red onions, feta crumbles, and a yogurt sauce

  • Serve over freshly cooked rice

  • Serve over a bed of Greek yogurt and fresh squeezed lemon and olive oil

  • Perfect for sliders and pizza toppings


©2004-2026 Konky’s Creative Kitchen, All rights reserved.

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