Dr Oz: Basil Garlic Puree & Vinegar Chili Marinade Recipes

Health, Diet, Recipe & Lifestyle Advice


Dr Oz: Basil Garlic Puree & Vinegar Chili Marinade Recipes

By on April 18, 2012

Dr Oz: Top Chef Flavor Boosters

Are you looking to enhance your dishes? On today’s show, Doctor Oz was joined by Top Chefs, Michael Gulotta and Jose Garces to give you their best flavor boosting secrets to help kick up your dishes a notch!

Dr Oz Flavor Boosters

Dr Oz's Flavor Boosters include an Adobo Marinade plus frozen herb cubes.

Dr Oz: Fresh Basil & Garlic Puree Recipe

Top Chef Michael Gulotta says basil and garlic are 2 key elements in his 5-star dishes, so he makes what he calls Chef Mike’s Frozen Herb Puree. Place 15 basil leaves, 3 garlic cloves, and 2 ½ cups of olive oil into a blender and puree it. Olive oil keeps in the freshness. Store the puree in the fridge. Use it to brighten up flavors of any dish. You can also pour the puree into an ice tray and freeze. (The olive oil will protect the freshness and flavor.) When making spaghetti or any other dish, just pop out one cube and melt into the dish. The use of herbs will reduce the amount of salt in your diet.

Dr Oz: Adobo Marinade Recipe

Chef Jose Garces (You may remember him from the Food Network’s Iron Chef) said he liked a little acid and heat when it came to boosting flavors of his dishes. You can use cider vinegar and chipotle chili for any meat or pork. For a delicious marinate, mix 1 cup veggie oil, 1 cup cider vinegar, 6 chipotle chilies, 4 Tbsp thyme leaves and 6 garlic cloves.

To boost flavor, allow the meat to sit in the marinate for 24-hours. You can either grill the meat or as Chef Garces prefers, use a cast-iron black pan. A cast-iron pan will give you the perfect caramelization. Dr Oz says cast-iron pans are great for anemic or those on iron supplements because cast-iron pans decrease the amount of iron in your meat.

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