Oh Maple, not even you could have made Top Chef better last night. Still I did a little kitchen whipping. Took some maple. Added some brown sugar.
Combined that with some lime, cilantro and a robust dose of white pepper and cooked it down in a sauce pan. Used that as a wing basting sauce.
Not a perfect recipe by far but certainly a good start. And it all starts with Maple syrup. Oh yeah.
I would have never thought of using it this way!!!!
ReplyDeletetasty, very tasty looking!
ReplyDeleteStill needs some refinement. While it tasted hot and spicy in the sauce pan, the spicy lost some of it's punch after some time in the oven. It's like a hot and spicy limeade.
ReplyDeleteI made a similar glaze using cayenne pepper (and maybe some soy sauce - can't remember). I think that holds up better to cooking than white or black pepper. Is that a Pittsburg Steelers plate? Bwahahaha
ReplyDeleteYeah, I thought about cayenne but I wanted something a little more out of the box for me since I'm such a heat wimp. Which makes it even funnier that I'm complaining about not having enough heat.
ReplyDeleteNiiiiiice. Wing sauce. Excellent.
ReplyDeleteFrankly in this one you had me at lime/cilantro.
Who are you kidding, I had you at "not a vegetable".
ReplyDeleteHeh - actually it may have been the wings.
ReplyDeleteNo but yeah it was the lime/cilantro combo. Mouthwatering.
OH MY GODS !!
ReplyDeletecan't hardly wait for les refination.
yum and looks like it could pass the HH* cookery (minus the skin) perhaps as a sauce ?!?
HH heart healthy
Quick new fav recipe of ours.
Marinate boneless skinless chicken in Buffalo Hot Sauce 30 mins or so and then dredge in panko crumbs seasoned with garlic powder and Old Bay (of course !!) cook in a 425 oven until brown & crispy serve sliced & drizzled with melted hot pepper jelly on a bed of peppery mixed greens.
or this lime, pepper, maple concoction yummy
I'm wondering how it'd do as a marinade?
ReplyDeleteMaple + cilantro + a bit of char on the meat = WINNING
ReplyDelete