MOLASSES MUSTARD CHICKEN RECIPE
Molasses Mustard Chicken: an easy, flavourful 30-minute meal. The chicken is baked with a tasty rub and the glaze is brushed on near the end of cooking.
Provided by Crosby's Molasses
Time 30m
Number Of Ingredients 14
Steps:
- Line a baking sheet with foil or parchment paper and drizzle over the Tbsp. of olive oil.
- In a medium bowl, whisk together the Rub Ingredients. Sprinkle over the chicken and rub in a bit. Place chicken on prepared baking sheet.
- Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total). (Chicken could be baked instead - 375 F)
- In a small bowl, whisk together the Molasses Dijon Sauce ingredients.
- Remove chicken from oven and brush top sides with sauce; broil 1-2 minutes or until chicken is cooked through.
- Brush individual servings with additional sauce and serve.
BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER
Provided by Bobby Flay
Categories main-dish
Time 6h30m
Yield 4 to 6 servings
Number Of Ingredients 31
Steps:
- For the apple butter:
- Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
- Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
- For the glaze:
- Whisk all the glaze ingredients in a small bowl.
- For the pork:
- Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
- Preheat oven to 425 degrees F.
- Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
- Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
- Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.
PORK TENDERLOIN WITH MOLASSES MUSTARD SAUCE
This is quite good served with Recipe #247037. Cook time includes 4 hour marinade. This could also be grilled as originally suggested in recipe by Bon Appetit July 2005.
Provided by Chandra M
Categories Pork
Time 4h30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Marinade: In a small bowl combine the molasses, 2 tbsp vinegar, and mustards.
- Place pork in sip top bag and pour marinade over.
- Refrigerate for 4 hours (can be made the morning of and marinaded longer).
- Cook: Preheat oven to 400°F.
- Drain the marinade into a small saucepan, set aside.
- Heat the oil in a large heavy skillet over medium high heat.
- Lightly brown the tenderloin on all sides, about 5 minutes total.
- Place on a roasting pan in the oven for 12-15 minutes or until thermometer reads 140°F.
- Remove from oven and place a loose foil tent over the meat.
- Let rest 5 minutes.
- In the small saucepan, add the remaining 1 tbsp vinegar to the marinade.
- Bring to a boil and reduce to a thick sauce consistency, about 1 minute.
- Serve pork thinly sliced with sauce drizzled over top.
Nutrition Facts : Calories 427.8, Fat 16.5, SaturatedFat 4.1, Cholesterol 112.3, Sodium 268.2, Carbohydrate 32.9, Fiber 0.5, Sugar 23.9, Protein 35.5
MOLASSES-MUSTARD GLAZE
Molasses, mustard, vinegar, onions and Worcestershire sauce team up to make a full-flavored sauce for brushing onto chicken and ribs.
Provided by My Food and Family
Categories Home
Time 10m
Yield About 2/3 cup or 5 servings, about 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Combine all ingredients in saucepan; bring to boil on medium-high heat, stirring frequently.
- Reduce heat to low; simmer 3 min., stirring occasionally.
- Use to brush onto chicken and ribs for the last few min. of the cooking time.
Nutrition Facts : Calories 70, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 170 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 13 g, Protein 1 g
MOM'S MOLASSES HAM AND BEANS
This is a recipe my mom made frequently while I was growing up, but I tweaked it to include navy beans instead of lima beans. It's perfect for a cold day when you don't want to bother with lots of cooking. -Nancy Heishman, Las Vegas, Nevada
Provided by Taste of Home
Categories Side Dishes
Time 7h15m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a greased 5-qt. slow cooker, combine all ingredients, except bacon. Cook, covered, on low 7-9 hours., Remove ham hocks. When cool enough to handle, remove meat from bones; discard bones. Cut meat into small cubes; return to slow cooker. Stir in crumbled bacon. If desired, serve with pickled jalapeno peppers and pickled red onions., Freeze option: Freeze cooled beans in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water or broth if necessary.
Nutrition Facts : Calories 521 calories, Fat 7g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 1543mg sodium, Carbohydrate 93g carbohydrate (45g sugars, Fiber 13g fiber), Protein 24g protein.
GRILLED PORK TENDERLOIN WITH MOLASSES AND MUSTARD
This simple sweet-and-tangy grilled pork roast is a perfect dinner for any season.
Provided by Jan Esterly
Categories Mustard Pork Backyard BBQ Dinner Meat Pork Tenderloin Summer Grill/Barbecue Molasses Bon Appétit Pittsburgh Pennsylvania Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- Whisk molasses, 2 tablespoons vinegar, and both mustards in small bowl to blend. Place pork in heavy-duty resealable plastic bag. Pour marinade over. Seal tightly and refrigerate 4 hours.
- Prepare barbecue (medium-high heat). Drain marinade into heavy small saucepan. Sprinkle pork with salt and pepper. Grill pork until thermometer inserted into center registers 145°F, turning occasionally with tongs, about 20 minutes. Transfer pork to serving platter; let rest 5 minutes.
- Meanwhile, add 1 tablespoon vinegar to pan with marinade and boil until thickened to sauce consistency, about 1 minute.
- Cut pork crosswise on slight diagonal into 1/2-inch-thick slices. Arrange pork slices on platter; drizzle sauce over.
PORK RIBS WITH MOLASSES-MUSTARD SAUCE
Make and share this Pork Ribs With Molasses-Mustard Sauce recipe from Food.com.
Provided by LaJuneBug
Categories Pork
Time 10h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut ribs into 2- or 3- serving portions; place in 5 to 6 quart slow cooker. Sprinkle with salt and pepper. Pour water over ribs.
- Cover; cook on low setting for 8 to 9 hours.
- About 1 1/4 hours before serving, remove ribs from slow cooker. Drain and discard liquid from cooker.
- In a large bowl, combine molasses, mustard and vinegar; mix well. Dip ribs in sauce to coat; place in slow cooker. Pour any remaining sauce over ribs. Cover; cook on low setting for an additional hour.
ZIPPY BARBECUE SAUCE
I make this in huge batches and made the mistake giving out jars of it to friends. Now I can't keep enough of it around.
Provided by Havicc Brine
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 8h20m
Yield 12
Number Of Ingredients 11
Steps:
- Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.
Nutrition Facts : Calories 27.5 calories, Carbohydrate 7 g, Protein 0.2 g, Sodium 253 mg, Sugar 5.5 g
MOLASSES MUSTARD
Make and share this Molasses Mustard recipe from Food.com.
Provided by Millereg
Categories Grains
Time 10h
Yield 1 1/4 cups, 16 serving(s)
Number Of Ingredients 5
Steps:
- Mix the mustard seeds and spices in a bowl, pour the vinegar on top and leave to soak overnight.
- Place the mixture in a mortar and pound to a paste.
- Gradually work in the molasses.
- The finished mustard should resemble a stiff paste, so add extra vinegar if necessary.
- Store the mustard in sterilized jars in the fridge.
- Use within 4 weeks.
BOURBON MOLASSES SAUCE
Provided by Shelley Wiseman
Categories Sauce Bourbon Dessert Thanksgiving Quick & Easy Molasses Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Bring sugar and 2 tablespoons water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until caramel is dark amber. Remove from heat and stir in remaining 1/4 cup water, then stir in bourbon, butter, molasses, and salt. Return to heat and simmer, stirring, to dissolve any hardened caramel if necessary.
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