Shagbark Apricot Habanero Glaze Recipes
APRICOT HABANERO PORK CHOPS
Provided by Jeff Mauro, host of Sandwich King
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- For the pork chops: Season the pork chops with salt and pepper; set aside while making the glaze.
- Add the apricot preserves, soy sauce, ginger, garlic, orange zest and juice and habanero to a small pot and bring to a simmer. Simmer until the sauce is reduced and thickened, 10 to 15 minutes; let cool. Divide the glaze between 2 bowls, reserving 1 bowl for basting and one for serving with the cooked chops.
- Preheat a grill to medium-high heat. Coat the grates with plenty of vegetable oil to help create a nonstick surface.
- Using a brush, coat the chops with the first round of glaze. Place them on the grill glazed-side down and grill without moving until the glaze begins to caramelize, about 5 minutes. Brush the tops with glaze, flip the chops, brush the other side with more glaze and continue cooking until the chops are caramelized, charred and sticky and the internal temperature registers 135 degrees F, another 7 to 10 minutes. Discard the basting glaze. Let the chops rest for 5 to 10 minutes, coating them once with the reserved serving glaze while resting.
- For the relish: Combine the mint, apple, bell pepper, scallion and lime zest and juice in a bowl and toss to coat.
- Top the pork chops with some green apple relish and serve with the remaining serving glaze and relish.
SHAGBARK APRICOT HABANERO GLAZE
Shagbark Syrup is a special syrup that is quite expensive, but is the preferred syrup for many a great chef. If you can't find it, or afford it, use maple instead. But the flavor of the Shagbark makes this truly special. This glaze is great on grilled meats, it is a staple on my table in the summer when I harvest fresh Habaneros from the garden. HOT, SWEET, and SMOKY. What more could you ask for?
Provided by TJW2725
Categories Sauces
Time 30m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- In a non stick skillet over medium heat, melt the butter.
- Add chopped Habanero, and salt, and soften the pepper for about 5 minutes. Reduce heat a bit, to medium-low.
- Add the syrup, apricot preserves, and raisins.
- Cut up any large pieces of apricots in the pan, it should be fairly smooth.
- Allow the glaze to simmer for about 15 minutes, stirring often,or until thickened and darkened a bit, and the raisins are softened.
- Do not let it boil.
- Water can be added a bit at a time to keep the glaze from scorching.
- Just before removing it from the heat add the vinegar.
- Remove from the stove top and add the orange zest.
- Allow to cool slightly, then rub on your favorite grilled meats.
- Tastes good with a bit of fresh mint on top too.
Nutrition Facts : Calories 1215.5, Fat 46.8, SaturatedFat 29.2, Cholesterol 122.1, Sodium 1075.5, Carbohydrate 213.4, Fiber 3.5, Sugar 118.9, Protein 4.1
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