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| | From:  Genie· (Original Message) | Sent: 10/16/2007 7:38 PM |
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Reply
| | | From: Genie· | Sent: 6/6/2008 7:09 PM |
Apricot and Habanero Glaze 1 dried habanero pepper 1/2 teaspoon salt 1 tablespoon butter, optional 1 1/2 tablespoons dark brown sugar 12 whole golden raisins, chopped 3 tablespoons apricot preserves 1 teaspoon white wine vinegar
In a large skillet heat about a half cup water over medium heat until it begins steaming. Carefully cut small slices from the dried habanero and finely chop those to accumulate about 1/2 teaspoon or so of flakes, adjusting to your taste and heat tolerance. You might want to wear rubber gloves when touching the pepper; at least be careful and don't touch your eyes until your hands have been thoroughly washed. Add the pepper flakes with the salt and butter to the water and allow the flakes to soften and the butter to melt. Add the brown sugar; stir to dissolve. Add raisins. When the water is simmering, add the apricot preserves. Cut up any large pieces of apricot in the pan and make sure all the gelatinous matter is dissolved. Add the vinegar a little at a time, being careful not to make the mixture at all sour; the vinegar should just brighten up the taste. Allow the glaze to simmer. As it thickens, water can be added a bit at a time to keep the glaze from scorching; it should be allowed to darken a bit. Coat grilled chops or meat slices with the glaze by simmering the meats with the glaze for a couple minutes on each side. Spread a teaspoon or so on each serving plate and arrange meats on top. Mint sprigs and curls of orange peel could be used for garnish. For grilled meats, paint some of this glaze on both sides of the meat a few minutes before you remove it form the grill. |
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Reply
| | | From: Genie· | Sent: 6/6/2008 7:10 PM |
- 2 cups muscadine jelly
- 2 tbs. prepared mustard
- 2 tbs. lemon juice
- 1/2 tsp. ground cloves
Combine all ingredients in saucepan. Bring to boil over medium heat, stirring occasionally to desired consistency. Use as a glaze to baste bbq ham, chicken, fish or vegetables, or serve as a sauce. |
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| | | From: Genie· | Sent: 6/6/2008 7:11 PM |
Jack Daniels Grill Glaze
1 head garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons white onions, minced
1 tablespoon Jack Daniels Whiskey
1 tablespoon pineapple, crushed
1/4 teaspoon cayenne pepper
Cut about 1/2-inch off the top of garlic. Cut the roots so that
the garlic will sit flat. Remove the papery skin from the garlic,
but leave enough so that the cloves stay together. Put garlic into
a small casserole dish or baking pan, drizzle olive oil over it,
and cover with a lid or foil. Bake in a preheated 325 degree F.
oven for one hour. Remove garlic and let it cool until you can
handle it. Combine water, pineapple, juice, teriyaki sauce, soy
sauce, and brown sugar in a medium saucepan over medium high heat.
Stir occasionally until mixture boils then reduce heat until mixture
is just simmering. Add remaining ingredients to pan and stir.
Squeeze the sides of the head of garlic until the pasty roasted
garlic is squeezed out. Measure 2 teaspoons into the saucepan and
whisk to combine. Let mixture simmer for 35-45 minutes or until
sauce has reduced by about 1/2 and is thick and syrupy. Make sure
it doesn't boil over.
Makes 1 cup of glaze.
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| | | From: Genie· | Sent: 6/6/2008 7:12 PM |
Molasses Glaze - 1/4 cup sugar
- 1/4 cup molasses
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
In a small bowl, blend sugar with molasses and spices. |
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Reply
| | | From: Genie· | Sent: 6/6/2008 7:12 PM |
| Boilermaker Glaze 1 tbsp. canola oil 1 medium shallot, peeled and minced 1 garlic clove, minced 2 tbsp. chili sauce 1 cup beer 3 tbsp. molasses 1 tbsp. red wine vinegar 2 tbsp. whiskey 1 tbsp worchestershire sauce Heat the oil in a small, heavy saucepan over medium heat. Add the shallot and garlic and cook 1-2 minutes. Add the chili sauce, beer, molasses, vinegar, whiskey and Worchestershire sauce. Stir to combine ingredients and bring to a boil. Once boiling, reduce the heat to medium. Let simmer 20-25 minutes or until syrupy. Baste glaze on meat during the last 1/2 hour of grilling every 10 minutes | |
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Reply
| | | From: Genie· | Sent: 6/6/2008 7:13 PM |
Jack Daniel's Rib Glaze
Ingredients for 1 Servings:
1 c Jack Daniel's Whiskey
1/2 c Dark brown sugar
1 c Catsup
1 ts Worcestershire sauce
1/4 c Vinegar
1 tb Lemon juice
3 ea Cloves, garlic, minced
1/2 ts Dry mustard
1/4 ts Black pepper
1/4 ts Salt Combine all ingredients: Mix well. Brush ribs with a thin coating of glaze and place on grill. Continue to baste when turning ribs. Makes enough for 2 racks of 7 to 10 ribs each. Also great on chicken wings | |
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| | | From: Genie· | Sent: 6/6/2008 7:14 PM |
| Easy Glaze This Glaze can be used on bbq chicken, pork,ham, carrots, sweet potatoes 10 ounce jar of Peach or Apricot Perserves 2 Tblsp. lemon juice (concentrate) 1 Tblsp. Butter In sauce pan simply combine all ingredients, Bring To a boil Reduce heat and allow it to simmer uncovered for 15 min. Ready to use..........Kat | |
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| | | From: Genie· | Sent: 7/6/2008 7:32 PM |
Pineapple Chicken Glaze BB 1/2 cup butter or margarine
1 teaspoon cornstarch
1 teaspoon grated lemon peel
1/4 cup lemon juice
1/3 cup Smucker's Pineapple Preserves
2 tablespoons finely chopped onion
1 teaspoon soy sauce
1/4 teaspoon dried thyme Melt butter in saucepan. Add cornstarch and blend. Add remaining ingredients; cook five minutes over low heat, stirring constantly. Use to brush on chicken during last five minutes of broiling or grilling time. Heat remaining glaze and serve with the chicken. Makes one cup of glaze. |
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Reply
| | | From: Genie· | Sent: 8/17/2008 5:54 AM |
Pineapple Barbecue Glaze
2 tablespoons whole cloves
1/2 cup pineapple juice
1 cup brown sugar
4 teaspoons prepared mustard
3 tablespoons lemon juice
In a saucepan, stir together whole cloves, pineapple juice, brown sugar, prepared mustard and lemon juice. Bring to a boil and cook until thickened. Strain; remove the whole cloves and reserve. When baking ham: Remove the ham from the oven 30 minutes before the end of the baking time. Score the ham and stuff with the whole cloves. Spoon 1/3 of the glaze on top and brush with the remaining glaze at 10 minute intervals. Makes about 1 1/2 cups sauce.
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