Herbed Meat Glaze Recipes

Steps:

• Zest the lemon, then cut it in half and supreme/section it. Squeeze the juice of the remaining lemon center into a small bowl.
• In a medium pot on medium heat, add the onions, red chile flakes, olive oil, a nice pinch of salt and plenty of coarsely ground black pepper. Cook, stirring, until the onions are tender, 5 to 8 minutes. Add the garlic, lower the heat and stir the garlic into the onions until lost and fragrant. Add the lemon zest and juice, lemon curd, chicken stock, Worcestershire, rosemary and thyme to the pot. Bring to a simmer and cook, stirring, until thickened, another 3 to 5 minutes. Gently stir in the parsley and lemon sections. Season with salt and pepper.
• Use 1/4 cup to glaze a whole chicken while grilling. Drizzle the remaining glaze over the chicken when serving.

Steps:

• Preheat oven to 375 degrees. Place the turkey wings, chicken legs, veal and beef bones in a large roasting pan. Slice the carrots in half lengthwise and cut the onion in half and add both to the pan. Roast for one hour until well browned.
• Remove the pan from the oven, deglaze with one cup of cold water and scrape meat, vegetables and liquid into a large soup pot. Add the black peppercorns, salt, bay leaves, thyme and tomatoes, cover with cold water and place over very low heat. Simmer the broth for 5 hours, skimming often.
• Strain the broth, discarding the solids, and return to the pan. Add the vinegars and return to low heat. Simmer for 2 more hours until reduced by half. Strain and cool. Store the meat glaze in ice cube trays in the freezer.
• To use the meat glaze, melt one cube and brush over chicken, pork, beef or veal while roasting, baking or grilling. Each cube will flavor 1 pound of meat. After the meat is cooked, remove to a warm plate, brush with additional meat glaze and cover well in a warm place for five minutes before serving.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
• Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
• Roast in the preheated oven until browned on top, 20 to 25 minutes.
• While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
• When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
• Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
• Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
• Slice pork and serve with pan drippings and juices.

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.
• Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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Steps:

• Measure 5 1/2 Tbsp of the unsalted butter (softened). Reserve the other 1 1/2 Tbsps for later. Add all the seasonings to the 5 1/2 Tbsps butter and mix well to for a compound butter.
• Place the chicken thighs in a large baking dish in a single layer.
• Pull back the skin and place a bit of the herbed butter on each piece, using all the butter. Replace skin to cover.
• Slather the reserved butter over the tops of the chicken thighs.
• Bake uncovered in a 350 degree oven for 1 hour and 15 minutes. Remove from oven. Turn oven temperature up to 425 degrees. Transfer the chicken pieces to a baking tray that is lined with non-stick foil.
• While oven is increasing in temperature, make a glaze by mixing the Dijon and the whole grain mustard with the honey in a small bowl. Brush the glaze on top of the chicken pieces, using all of the glaze.
• Bake the glazed chicken in the 425 degree oven on the top rack for 15 minutes.
• Serve with a simple potato and vegetable.