MAPLE-BRINED GRILLED CHICKEN
Brining chicken in a mixture of maple syrup, garlic, thyme, pepper and salt keeps it moist and flavorful during grilling. A salad, cornbread and barbecue sauce round out this family-friendly meal.
Provided by Food Network
Categories main-dish
Time 3h25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Stir the maple syrup, garlic, thyme, 1 tablespoon salt, a generous grind of pepper and 3 cups of water together in a large bowl until the salt is dissolved. Add the chicken, making sure it's completely covered by the brine. Cover and refrigerate for 2 to 3 hours.
- Prepare an outdoor grill or grill pan for high heat.
- Drain the chicken and pat very dry. Lightly oil the grill grates and grill the chicken, flipping occasionally, until no longer pink near the bone, 15 to 20 minutes (depending on the size of the chicken pieces). Serve with a salad, wedges of cornbread and/or your favorite barbecue sauce on the side.
MAPLE BRINED TURKEY
Provided by The Hearty Boys
Categories main-dish
Time 6h30m
Yield 1 (20-pound) turkey; 15 to 20 servings
Number Of Ingredients 8
Steps:
- Place all the ingredients, except the turkey, in a large pot and bring to a boil, stirring until the salt dissolves. Remove from the heat and let cool.
- Line a large stockpot with an unscented garbage bag and put the turkey into the pot. Pour the cooled brine over the bird, close and seal the bag, and refrigerate overnight.
- Preheat the oven to 350 degrees F. Remove the turkey from the brine, dry well, and discard the brine.
- Roast the turkey as you normally would, approximately 15 minutes a pound. Let stand for 30 minutes before carving.
MAPLE BRINE FOR GRILLED PORK CHOPS OR PORK ROASTS
Brining pork is a way of improving texture and flavor, since brining meat causes meat to absorb liquid, a seasoned brining liquid makes a for a much juicier and tastier cut of pork. This is a brine I have used in the past when I grill thick-cut pork chops, I really believe that you will never go without brining your chops again after you have tasted this. I have also used this same brine on my pork roasts when I rotisserie them on the outdoor grill. Plan ahead the chops or roast need to brine for a minimum of 10 hours, but no longer than 10 hours, they will start to take on the texture and flavor of a ham, brine your meat early in the morning to grill in the evening, I have even brined for 5 hours and the pork was till moist, remember Kosher salt only, regular coarse salt will create an overpowdering salty taste.
Provided by Kittencalrecipezazz
Categories Pork
Time 10h
Yield 10 cups (approx)
Number Of Ingredients 12
Steps:
- Mix all the brine ingredients together in a pot and bring to a boil.
- Turn off heat and stir the brine well with a spoon to insure the sugar, salt and maple syrup has dissolved.
- Let the brine cool, then place brine in a large glass dish or bowl.
- Add in pork chops (making certain that all the chops are covered completely with brine).
- Cover and refrigerate for NO MORE than 10 hours.
- Remove the pork from the brine and pat dry without rinsing.
- Season the pork with pepper ONLY (do not season with salt they are salty enough from the brine!).
- Grill as desired.
MEAN CHEF'S FRENCH FRIES
Make and share this Mean Chef's French Fries recipe from Food.com.
Provided by Bekah
Categories Potato
Time 22m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
- Heat to 325 degrees F, use a deep fry thermometer to determine this.
- While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks.
- As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
- Dry the potato strips thoroughly, this will keep the oil from splattering.
- Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.
- Cook for 3 minutes until they are soft but not browned.
- Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
- Bring oil temperature up to 375 degrees F.
- Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
- Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.
- Salt and serve immediately.
MAPLE-BRINED PORK ROAST WITH APPLES, ONIONS, AND MUSTARD BREADCRUMBS
Provided by Molly Stevens
Categories Mustard Onion Roast Dinner Apple Pork Tenderloin Fall Maple Syrup Breadcrumbs Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 24
Steps:
- For brine:
- Stir 2 cups water and 1/3 cup coarse salt in medium saucepan over medium heat until salt dissolves. Remove from heat. Add maple syrup, garlic, sage, bay leaves, and peppercorns. Add 2 cups ice water; cool brine to room temperature. Place roast in large resealable freezer bag; place bag in large pot. Pour brine into bag with roast; seal bag. Place in refrigerator and brine pork overnight.
- Remove pork from brine; discard brine. Let pork stand 1 hour at room temperature.
- For vegetables and breadcrumbs:
- Preheat oven to 325°F. Place first 4 ingredients on heavy 18x12x1-inch rimmed baking sheet. Drizzle with 3 tablespoons oil. Sprinkle with coarse salt and pepper; toss to coat. Push mixture to sides of sheet, making room for roast in center.
- Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Pat pork dry. Place roast, fat side down, in skillet and cook until browned, 5 to 6 minutes. Transfer roast, browned side up, to center of baking sheet with apple-onion mixture.
- Add apple cider to drippings in skillet. Boil cider until reduced to 1 cup, 15 to 20 minutes. Pour reduced cider over apple-onion mixture. Mix maple syrup and 11/2 tablespoons mustard in small bowl for glaze. Brush half of glaze over browned side of pork.
- Roast pork until instant-read thermometer inserted into center registers 140°F, brushing every 45 minutes with remaining glaze, about 2 hours total. Transfer pork to work surface and let rest 15 minutes.
- Meanwhile, stir melted butter and remaining 1 tablespoon mustard in medium bowl. Add breadcrumbs; toss to coat. Season to taste with coarse salt and pepper. Spread out on small rimmed baking sheet. Increase oven temperature to 375°F.
- Bake breadcrumbs until golden brown and crisp, 10 to 12 minutes. Cut pork into scant 1/2-inch-thick slices off bone. Divide among plates. Using slotted spoon, divide apple-onion mixture among plates. Pour juices from baking sheet into small pitcher. Sprinkle mustard breadcrumbs over pork and serve, passing juices alongside.
- What to drink:
- Fruity and spicy En Route 2007 "Les Pommiers" Pinot Noir, Russian River Valley ($50).
MAPLE-BRINED PORK LOIN
This recipe for maple-brined pork roast is a delicious way for you to experience just how easy a simple brine really is. I love the way the meat gets infused with that subtly-sweet maple flavor.
Provided by Chef John
Categories Meat and Poultry Recipes Pork
Time 9h20m
Yield 6
Number Of Ingredients 13
Steps:
- Mix water, salt, 1/3 cup maple syrup, garlic, ginger, rosemary, black pepper, and red pepper flakes in a large bowl. Place pork loin in brine mixture and refrigerate for 8 to 10 hours.
- Remove pork from brine, pat dry, and season all sides with salt and black pepper.
- Preheat oven to 325 degrees F (165 degrees C).
- Heat vegetable oil in an oven-proof skillet over high heat. Cook pork, turning to brown each side, about 10 minutes total.
- Transfer skillet to the oven and roast until pork is browned, about 40 minutes.
- Mix 2 tablespoons maple syrup and Dijon mustard together in a small bowl.
- Remove pork roast from the oven and spread maple syrup mixture on all sides. Cook for an additional 15 minutes, until the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 375.7 calories, Carbohydrate 19.3 g, Cholesterol 92 mg, Fat 18.9 g, Fiber 0.6 g, Protein 30.7 g, SaturatedFat 6.4 g, Sodium 225.3 mg, Sugar 14.5 g
MAPLE TURKEY BRINE
This is Dave's favorite brine for Thanksgiving turkey. It can be used on any kind of poultry and pork. It gives a sweet, maple flavor to meats.
Provided by US92
Categories Side Dish Sauces and Condiments Recipes
Time 1h35m
Yield 18
Number Of Ingredients 10
Steps:
- Place 2 quarts of water in a large pot over medium heat, and stir in brown sugar, soy sauce, maple syrup, sea salt, garlic cloves, bay leaves, thyme sprigs, peppercorns, and whiskey. Stir to dissolve brown sugar and salt; bring to a boil. Remove from heat, and stir in remaining 2 quarts of water. Allow brine to cool completely before using.
Nutrition Facts : Calories 180.4 calories, Carbohydrate 37.4 g, Fat 0.1 g, Fiber 0.2 g, Protein 1 g, Sodium 4336.8 mg, Sugar 34.4 g
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