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Ingredients:
Wooden or metal kabob skewers Smoked Maple BBQ Sauce Chicken Zucchini Red and Green Bell Peppers Red Onions Baby Red Potatoes Corn on the Cob Fresh Pineapple (or canned pineapple chunks) Instructions:
Grilling Tip: If using wooden skewers, fill a sheet pan with some water and soak your skewers while prepping the veggies. You don’t want the wood to catch fire in the grill!
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Ingredients
1 pint bay scallops 2 tablespoons butter 1 tablespoon diced red bell pepper 1 tablespoon garlic, chopped 1 tablespoon smoked maple syrup 1 cup good dry white wine black pepper & parsley to garnish Instructions Melt the butter in a pan, sauté the garlic and pepper briefly. Add the scallops, wine, and smoked maple syrup. Cook until most of the liquid is reduced. Serve garnished, and enjoy with the rest of the bottle of wine. Ingredients
(1) 2-3 lb. piece of venison backstrap tenderloin smoked maple syrup salt & pepper Instructions Generously salt the meat, then put it in a zip lock storage bag with enough smoked maple syrup to cover and let marinate in the refrigerator for 24 hours. Add freshly ground pepper and grill over a hardwood charcoal fire for 12 minutes or till desired doneness. Be the king of deer camp. Say the words Tofu Stir-Fry. Eyes will roll and children will snicker. But add smoked maple syrup, and you best be considering a double batch!
Ingredients 1 block extra firm tofu, cubed 1 carrot ½ onion 1 stick celery 1 clove garlic ½ cup snap peas Olive oil Sesame oil Soy sauce Smoked maple syrup Instructions Mince the onion, garlic, celery and ½ the carrot into tiny pieces. Sauté in a mixture of olive and sesame oil. Add the tofu, the remaining carrot in bite size chunks, and the snap peas. Add a heavy dash of soy and a light dash of smoked maple syrup. Cover for 2 minutes then reduce the liquid and stir fry to a finish! Serve over brown rice. Ingredients:
1 or 2 8oz. New York strip steaks or equivalent Touch of olive oil 2-3 tablespoons smoked maple syrup
With a loaf of French bread, this can be an amazingly successful one-pan meal. Ingredients:
A double batch of the Quick Dipping Sauce 1 tablespoon minced garlic ½ teaspoon oregano ½ teaspoon rosemary ¼ teaspoon cayenne pepper Mix ingredients together and apply liberally to quartered chicken pieces and or baby back pork ribs. Cook over a low covered grill or in a slow 325°F oven for 45 minutes or till done (internal measured temperature of 160°F), basting every 15 minutes or so. Best attended to with a glass of ice cold rose. Ingredients:
8 – 12 pieces chicken thighs, with skin ¼ to ½ cup smoked maple syrup Salt & pepper, to taste
Will work with quail, grouse, woodcock, pheasant, duck, and, of course, chicken.
Ingredients: 2-3 cloves minced garlic ½ cup rice vinegar ¼ cup smoked maple syrup Juice of ½ lemon 1 tablespoon soy sauce 1 tablespoon fresh rosemary Marinate your birds in this mixture for as long as you can, then grill or broil with high heat until dark golden colored and crisped. Cover with foil and two dish towels and let rest for 8 minutes. Serve with boiled new potatoes flecked with butter and chanterelle mushrooms. Ingredients:
1 can cooked black beans 2 tablespoons smoked maple syrup 1 small onion ½ teaspoon red pepper flakes. 3 oz. beer Combine in pot on top of stove. Simmer till onion is cooked. Finish the beer and eat the beans. Right out of the pot. Ingredients
4 pork chops, ½ to ¾ inch thick 2 tablespoons smoked maple syrup ¼ cup orange juice salt & pepper Instructions Throw the whole mess into a lightly greased pan and cook covered with foil in the oven at 400°F for 15-20 minutes or covered on the stove top on high/medium for 10 minutes. Finish uncovered for 3-5 minutes either way, till a nice juicy glaze will pour over the plated chops. Trust me - it does not get any easier than this! |
