Mean Chefs Maple Brine Recipes

MAPLE BRINED TURKEY

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-BRINED PORK LOIN

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).

MEAN CHEF'S STEAK AU POIVRE

Steps:

• Heat the oven to 500°F.
• Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
• Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
• When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute.
• (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
• For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.
• Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
• Transfer the steaks to a warm plate and tent with foil.
• With a spoon, remove any fat from the skillet.
• Put the skillet back on the burner and heat to medium high.
• Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
• Whisk in the butter a slice at a time, whisking until completely melted.
• Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
• Variations: add shallots to the pan sauce, finish with chopped parsley.
• substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
• substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.

MEAN CHEF'S SAUTEED MUSHROOMS

Steps:

• In a large skillet, heat the oil over high heat.
• Add the mushrooms.
• Do not move the mushrooms until they have caramelized on the bottom.
• If you toss them too soon, they will release their liquid and begin to steam.
• When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.
• Add the butter and continue to cook and toss for 5 minutes, until beautifully browned.
• Season with salt and pepper.
• Add the garlic.
• Saute another 2 minutes, and add the thyme and lemon juice.
• Cook to evaporate the liquid.
• Add the wine and reduce until the mushrooms are glazed with the sauce.
• Toss in the parsley and serve immediately.