Shagbark Apricot Habanero Glaze Recipes

APRICOT HABANERO PORK CHOPS

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

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.