Posts tagged maple

Maple-Cardamom Glazed Salmon

Recipe: Maple-Cardamom Glazed Salmon

The syrup and spice make a deliciously complex coat for the fish — the glaze strikes a chord between sweet and savory, with smoky paprika and cayenne pepper adding a hit of heat.

Ingredients

  • 24 ounce salmon filet
  • 1/4 cup maple syrup
  • 2 teaspoons ground cardamom
  • 1 teaspoon smoked paprika
  • pinch cayenne pepper
  • pepper

Instructions

  1. Preheat oven to 450 degrees. In a small bowl combine maple syrup, cardamom, paprika, cayenne and a bit of freshly ground pepper. Whisk until mixture is smooth. Adjust to taste.
  2. Arrange salmon filet on a cutting board. Remove the bones (if your fishmonger hasn’t already) and cut into pieces, size as preferred. Brush syrup mixture evenly over the salmon filets. Place a large cast iron skillet into the oven and allow it to heat up for about five minutes while the salmon rests.
  3. Place the salmon in the preheated skillet (scale-side down) and cook for about 10 minutes. Brush more glaze onto the salmon and cook for an additional 3-5 minutes until the salmon is cooked to your liking.  This can also be cooked on a foil lined sheet pan for easier cleanup.

Preparation time: 10 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

Man-Pleasing Chicken

Recipe: Man-Pleasing Chicken

So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.

Ingredients

  • 4-6 skinless chicken thighs (bone in or boneless)
  • 1/2 cup dijon mustard
  • 1/4 cup maple syrup
  • 1 Tbsp rice wine vinegar
  • salt and pepper
  • rosemary

Instructions

  1. Preheat your oven to 450ºF.
  2. Whisk together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar.
  3. Place the thighs into an oven-proof baking dish.
  4. Salt and pepper the thighs.
  5. Pour the maple mustard mixture over the thighs, turning so they are fully coated.
  6. Bake until a meat thermometer reads 165ºF (about 40 minutes), basting half way through.
  7. Let the chicken rest for 5 minutes before serving.
  8. Sprinkle with fresh rosemary.

Preparation time: 10 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 4

Inspired By: Man-Pleasing Chicken
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Maple-Chili Glazed Pork Medallions

Maple-Chili Glazed Pork Medallions

Recipe: Maple-Chili Glazed Pork Medallions

Ingredients

  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground chipotle pepper
  • 1 pound pork tenderloin, trimmed and cut crosswise into 1-inch-thick medallions
  • 2 teaspoons canola oil
  • 1/4 cup apple cider
  • 1 tablespoon maple syrup
  • 1 teaspoon cider vinegar

Instructions

  1. Mix chili powder, salt and ground chipotle in a small bowl. Sprinkle over both sides of pork.
  2. Heat oil in a large skillet over medium-high heat. Add the pork and cook until golden, 1 to 2 minutes per side. Add cider, syrup and vinegar to the pan. Bring to a boil, scraping up any browned bits. Reduce the heat to medium and cook, turning the pork occasionally to coat, until the sauce is reduced to a thick glaze, 1 to 3 minutes. Serve the pork drizzled with the glaze.

Cooking time (duration): 20 min

Number of servings (yield): 4

Inspired By: Maple-Chili Glazed Pork Medallions
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Mustard-Maple Pork Tenderloin

Maple Mustard Pork Tenderloin

Recipe: Maple Mustard Pork Tenderloin

Pork tenderloin is about as lean as it comes so it’s a great healthy option, but it shouldn’t be overcooked as it can dry out. Maple and mustard make a sweet-and-savory mahogany-colored sauce. A delicate note of sage gives it a wintery touch. Fresh thyme or rosemary also work if you prefer. Serve with barley, roasted squash and a Pinot Noir.

Ingredients

  • 3 tablespoons Dijon mustard, divided
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 pound pork tenderloin, trimmed
  • 2 teaspoons canola oil
  • 1/4 cup cider vinegar
  • 2 tablespoons maple syrup
  • 1 1/2 teaspoons chopped fresh sage

Instructions

  1. Preheat oven to 425°F.
  2. Combine 1 tablespoon mustard, salt and pepper in a small bowl; rub all over pork. Heat oil in a large ovenproof skillet over medium-high heat. Add pork and brown on all sides, 3 to 5 minutes. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 145°F, about 15 minutes. Transfer to a cutting board and let rest for 5 minutes.
  3. Place the skillet over medium-high heat (take care, the handle will still be hot), add vinegar, and boil, scraping up any browned bits with a wooden spoon, about 30 seconds. Whisk in maple syrup and the remaining 2 tablespoons mustard; bring to a boil, reduce heat to a simmer and cook until the sauce is thickened, about 5 minutes.
  4. Slice the pork. Add any accumulated juices to the sauce along with sage. Serve the pork topped with the sauce.

Cooking time (duration): 45 min

Inspired By: Maple Mustard Pork Tenderloin
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