Thursday, September 24, 2009

quick glaze recipe

My new favorite easy way to bring in a lot of flavor is to make a glaze for meat or fish. You can use chicken or pork. I made it last night over pork. Sometimes I make the glaze a little thicker, or thin it down for some sauce for noodles. (photo is of nicely browned chicken with some broth in the pan...)

Quick glaze for meat or fish
olive or canola oil
chicken broth (as needed)
about 1/3 to 1/2 cup real maple syrup
about 1 Tbspn dijon mustard (or can use soy sauce if you don't have mustard)

Add oil (1-2 Tbspn) to pan and heat over medium-high. Meat should sizzle when added to pan. Brown meat (3-4 minutes for thin cuts, 7-8 minutes for thicker cuts) and flip. If thick piece, may want to add a splash of broth and cover to cook. Stir maple syrup and dijon together in a bowl and add to meat when it as almost done. The sauce can scorch fast so keep an eye on it. Add small amount of broth if desired for sauce. Remove from heat and serve. Play with this, add more or less dijon, let it get thicker one night. You can also remove the meat after it is done, then add the sauce to the pan, scraping up the brown bits and reduce it until its really syrupy. Then pour over the meat. (Add any juices that came from the meat into the sauce for more flavor.)

Cooking is trial and error– finding what you like. This is so fast and easy though I find I make it about once every 10 days. (My pork was a little overdone last night, but it was still yummy.) I used the glaze with soy sauce over quick broiled salmon last week and M and Hubby loved that one too! (After M refused to initially try it...)

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