Orange Honey And Chipotle Glaze Recipes

Steps:

• Open can of chipotle peppers in adobo sauce and take out 3 to 5 peppers. Measure 2 tablespoons adobo sauce. Store remaining peppers and sauce for another use.
• Blend chipotle peppers and 2 tablespoons adobo sauce, honey, lime juice, soy sauce, garlic powder, and flour in a blender until almost smooth.

Steps:

• To make the glaze, combine the orange juice, honey, chipotle pickling juice or red wine vinegar, 1 1/2 teaspoons salt and 1/2 teaspoons pepper in a small saucepan. Bring to a boil and cook until reduced by one fourth, about 5 to 6 minutes. Set aside to cool. Preheat the oven to 475 degrees.
• Season the duck all over with salt and pepper. Place skin side up on a rack in a roasting pan. Roast 30 minutes, then reduce the heat to 375 degrees F and roast 45 minutes longer.
• Remove from the oven and generously brush with the glaze. Return to the oven and continue roasting 30 minutes longer, generously brushing with the remaining glaze every 10 minutes. Cut each piece in half and serve hot with any remaining glaze for dipping.
• Combine the chiles and vinegar in a small pot. Bring to a boil, reduce to a simmer and cook, covered, 5 minutes. Set aside to cool. Store in a jar in the refrigerator up to 3 months.

Steps:

• In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
• Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

Steps:

• Preheat oven to 325°. Place ham on a rack in a roasting pan. Using a sharp knife, score surface of ham with 1/2-in.-deep cuts in a diamond pattern. Bake, uncovered, 1-1/2 hours., Meanwhile, for glaze, in a small saucepan, mix brown sugar, honey, vinegar and ginger ale. Bring to a boil; cook until mixture is reduced by half, about 15 minutes. Stir in remaining ingredients. Reduce heat; simmer, uncovered, 5 minutes. Remove from heat. Reserve 1 cup mixture for sauce; keep warm., Brush ham with some of the remaining glaze. Bake, uncovered, until a thermometer reads 140°, about 30 minutes, brushing twice with additional glaze. Serve with reserved sauce.

Steps:

• For glaze:
• Boil juice, honey, and soy sauce in heavy medium saucepan until reduced to 2/3 cup, about 20 minutes. Mix in grated peel and chipotle chiles.
• For chicken:
• Whisk first 9 ingredients in 13x9x2-inch glass baking dish to blend. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally.
• Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.
• *Chipotle chiles are dried, smoked jalapeños canned in a spicy tomato sauce, which is sometimes called adobo. They are available at some supermarkets, specialty foods stores, and Latin markets.