Dinner Recipes with Syrup and Glazes | Michele Foods

Grilled Salmon with Michele Maple Creme Syrup Recipe

Michele Hoskins — Mon, 13 Nov 2023 21:30:09 +0000

Ingredients:

1 pound salmon fillet

Sea salt and freshly ground pepper

3 tablespoons Michele Maple Crème Syrup

2 tablespoons minced chives

1 tablespoon olive oil

1/2 tablespoon lemon juice

Directions:

Preheat the grill to medium-high heat.

Season the salmon with salt and pepper.

Whisk together the maple crème syrup, chives, olive oil and lemon juice to obtain a well-combined marinade. Place the salmon in a shallow dish and pour the marinade over it. Turn to coat the other side.

Grill the salmon until flaky and browned, 5 to 7 minutes per side.

Serve immediately with summer vegetables or a salad.

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Ribs Glazes

Michele Hoskins — Mon, 13 Nov 2023 21:26:24 +0000

Ingredients:

• 1 (3 1/2-pounds) frying chicken, cut up, or your favorite chicken parts

• 2 large eggs

• Salt and pepper

• Garlic powder

• Vegetable shortening or vegetable oil

• 2 cups self-rising flour

• 1 cup (2 sticks) butter

• 1/2 cup Michele Honey Crème Syrup

• 1 cup coarsely chopped pecans

• Brown paper bag

Directions:

Rinse the chicken and pat it dry. Beat the eggs in a 9 by 13-inch dish. Lay the chicken pieces in the dish, and sprinkle with salt, pepper, and garlic powder. Turn the chicken and season the other side, then slosh the chicken parts around in the egg until well coated. Put enough shortening or oil in a cast iron pan or electric skillet to come just halfway up the sides of the chicken parts. Heat the shortening or oil just until smoking, about 375 degrees F. Put the flour in a paper bag, add the chicken pieces, a few at a time, and shake to coat well. Remove the chicken with tongs and place it in the hot fat. Cover the pan, leaving a crack for steam to escape, lower the heat to 325 degrees F for electric skillet, and cook for 10 minutes. Turn the chicken with tongs, cover again (leaving the lid open just a crack), and cook for 10 minutes longer. Very large pieces may need to be cooked a little longer. Drain the chicken on paper towels and transfer to a platter.

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Michele’s Maple Creme Bourbon Glaze

Michele Hoskins — Mon, 13 Nov 2023 17:33:52 +0000

Condiments
1/4 cup Ketchup
1/2 cup Michele’s Maple syrup

Baking & Spices
1/4 cup Brown Sugar
4 tsp Hey grill hey sweet rub

Oils & Vinegars
4 tsp Apple cider vinegar

Beer, Wine & Liquor
1/2 cup Bourbon

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Michele’s Honey Cream Glazed Lamb Chops

Michele Hoskins — Mon, 13 Nov 2023 17:29:26 +0000

Ingredients:
1.5 lbs rack of lamb
4 tbsp balsamic vinegar
3 tbsp Michele’s Honey Creme

3 tbsp vegetable or canola oil
2 tbsp olive oil
2 garlic cloves, minced
1 tbsp minced ginger
1 tbsp lemon zest
Kosher salt and freshly ground black pepper to taste
1 tablespoon chopped fresh rosemary leaves

Directions:
Cut the rack of lamb into individual lamb chops.
Season with fresh rosemary, salt, and pepper to taste on both sides.
Let the lamb chops come to room temperature for at least 30 minutes.
To make the sauce for the glaze in a bowl combine balsamic vinegar, honey, vegetable oil, garlic, ginger, and lemon zest. Whisk to incorporate and emulsify.
Set a cast-iron skillet to medium-high heat, and add 2 tbsp of olive oil
Sear the lamb chops for about 3 to 4 minutes per side or until your desired doneness has been reached. For medium-rare, the internal temperature should be 135°F.
Pour most of the sauce into the skillet over the lamb chops and the sauce will caramelize quickly and it will turn into a dark and beautiful glaze.
Remove from the heat quickly and let them rest for 5 minutes.
Pour some of the reserved sauce over them and garnish with fresh parsley.

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