Thursday, April 5, 2012

Chipotle Honey Glaze

I know right??  Where's my darn knife and fork???

So I had leftover chipotles with adobo sauce from the small can I opened last week for my  Make ahead chicken and black bean enchilada's
left over.  I knew I needed to use them up.  I know some say freeze them, but to be quite honest I have frozen them before and they are "yuk" when frozen.  Their consistency is such that you can't really vacuum seal them... so I try and use them up as quickly as I can.  The idea for this amazing glaze came from my frugal ways of "using this up"...  ready for this finger licken, lip smacking good recipe??

Here we go:

Ingredients:
1/2 cup honey
2 tsp. onion powder
1 tsp. garlic powder
1/2 cup fresh parsley leaves
1/2 tsp salt
1/2-1 chipotle pepper with 2 tsp adobo sauce (if you don't like extra heat I would highly recommend starting off with 1/2 of a pepper first)

Directions:
In a small food processor or silver bullet, add all your ingredients and puree till smooth.  This will be thick because of the honey, view below.  Use with your favorite meat; pork, chicken, beef.  Or store till ready to use.

See how thick this is??



We started off with thin pork chops for this dish.  I buy my whole pork loin and cut into boneless pork roasts and thick boneless chops.  But, and I say BUT, you know the weird ends at the end??  You know what I'm talking about the poor squished deformed ones???  Well, with the price of meat being the way it is, do you really think I'm going to throw those deformed ends away??  Heck no!!!  I chop those babies up and vacuum seal them, and use them up.  Their not as thick, their not as pretty... but they sure TASTE GOOD!!!
So, after preheating my grill, I seared those thin not as pretty pork chop ends on either side. 

 *the reason you want to presear and NOT MARINADE is because of the honey.  If you marinate the meat using this as a marinade,  the high sugar content in the honey will literally char the meat on the outside while still being raw on the inside.  Does that make sense?  So you want to brush with glaze once the meat has been seared or cooked pretty much all the way.  This way you will get a nice charred/crispy glaze with all the amazing glaze flavor and fully cooked just the way you want it*!!

I got an amazing sear mark on either side, then I brought out my glaze and basted those babies WITH LOVE... yes, yes I did!! :-)  They were singing, they were dancing, they knew they were loved and not just LEFTOVER cuts!!  I treated them with utter respect I say, "utter"!!  ;-)
When they were done I brought them in, and kept them warm in the oven till I finished my sweet potato crisps.

 I know.... here you go!!!!


Okay, one more pic...

Then of course we had to bring this dish all together... with steamed baby green beans drizzled with my ultimate favorite; "garlic infused olive oil"!!  To quote Emeril Lagasse, "Oh Yea Baby"!!!!! :-)



I encourage you to try this glaze, it's finger licking, fork smacking GOOD!!!
Then make sure to come back and tell me all about it!! ;-)

Kalisas Orekse

Dishin with Didi

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