Monday, January 12, 2015
Saturday, January 10, 2015
Jelly Glaze (for chicken or fish)
Sometimes you want something a little bit different on your chicken or fish. Maybe you recently tried a glazed white meat and fell in love with the slightly sweet golden-brown coating. Maybe you've just seen pictures and you're ready to make the leap.
Either way, you should know it's really very easy! Most glazes for meat are basically just jelly and something to thin it out. So here's a very basic recipe you can change around a bit to get a great flavor for you.
Ingredients:
3 tablespoons of sweet jelly (I like Puckerbutt's Lemon Jelly with pepper, but peach, lemon, and other relatively light flavored jellies do just as well)
2 teaspoons of a very light wine (sometimes I substitute sake if I have that instead)
Directions:
Mix your jelly and wine together in a small bowl, stirring until you've knocked out all the big chunks.
Preheat a real or electric grill. If you have a George Foreman-type grill, no need to grease, but real grills will need a very light coating of vegetable oil to keep the meat from sticking.
Grill your meat until it's about halfway done (about 4 minutes on a regular grill, 2 on an electric for chicken breasts), then brush the jelly mix onto the top, flip, and coat the other side. Let it grill some more until you have a nice golden color to the glaze, about another 2-3 minutes. (it's the sugar in the jelly that does this, but if you've used a dark jelly it may not be so noticeable)
This recipe makes enough for about 4 chicken breasts or several shrimp kabobs. Leftover glaze SHOULD NOT be stored as it will have come in contact with the juices of the raw meat.
Either way, you should know it's really very easy! Most glazes for meat are basically just jelly and something to thin it out. So here's a very basic recipe you can change around a bit to get a great flavor for you.
Ingredients:
3 tablespoons of sweet jelly (I like Puckerbutt's Lemon Jelly with pepper, but peach, lemon, and other relatively light flavored jellies do just as well)
2 teaspoons of a very light wine (sometimes I substitute sake if I have that instead)
Directions:
Mix your jelly and wine together in a small bowl, stirring until you've knocked out all the big chunks.
Preheat a real or electric grill. If you have a George Foreman-type grill, no need to grease, but real grills will need a very light coating of vegetable oil to keep the meat from sticking.
Grill your meat until it's about halfway done (about 4 minutes on a regular grill, 2 on an electric for chicken breasts), then brush the jelly mix onto the top, flip, and coat the other side. Let it grill some more until you have a nice golden color to the glaze, about another 2-3 minutes. (it's the sugar in the jelly that does this, but if you've used a dark jelly it may not be so noticeable)
This recipe makes enough for about 4 chicken breasts or several shrimp kabobs. Leftover glaze SHOULD NOT be stored as it will have come in contact with the juices of the raw meat.
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