Herbed Meat Glaze Food

CANADIAN - MAPLE SYRUP GLAZE FOR FISH & MEAT

Steps:

• Whisk ingredients together.
• Cover salmon, halibut or ham steaks with glaze, reserving some for serving.
• Refrigerate for 1-6 hours.
• Bake, fry or barbecue as usual. Brush remaining glaze on before serving.

HERB-GLAZED ROASTED TURKEY

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Rinse the turkey, and pat thoroughly dry with paper towels. Brush the turkey with olive oil, inside and out.
• Mix 1 teaspoon of salt, 1/2 teaspoon of pepper, and the thyme in a small bowl, and sprinkle the turkey with the mixture.
• Place the turkey on a rack set in a roasting pan, and roast in the preheated oven for 2 hours.
• In a bowl, stir together the honey, melted butter, sage, parsley, basil, 1 teaspoon salt, and 1 teaspoon pepper, until the mixture is smooth and well blended. Brush the turkey with the honey glaze, and return to the oven.
• Roast the turkey until no longer pink at the bone and the juices run clear, about 2 more hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Continue to brush the turkey with the honey glaze frequently as it roasts. Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.

ITALIAN MEATLOAF WITH GARLIC HERB GLAZE

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment.
• Combine the meatloaf mix, breadcrumbs, mozzarella, sundried tomatoes, Parmesan, parsley, basil, oregano, Worcestershire, eggs, onion, 1/4 cup of the ketchup, half of the garlic, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Use your hands and mix together until combined well.
• Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9-by-5-inches. Bake the meatloaf for 30 minutes.
• Meanwhile, stir together the vinegar, brown sugar, Italian seasoning, the remaining 1/4 cup ketchup and garlic in a small bowl. Brush the top and sides of the meatloaf all over with the garlic-herb glaze. Continue to bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving.
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BROILED SALMON WITH HERB MUSTARD GLAZE

Steps:

• In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. Grind the mustard sauce until combined, about 30 seconds. Transfer to a small bowl. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Set aside mustard sauce.
• Preheat the broiler. Line a heavy rimmed baking sheet with foil. Spray the foil with nonstick spray. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Broil for 2 minutes. Spoon the mustard sauce over the fillets. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer.
• Transfer the fillets to plates and serve with lemon wedges.

ORANGE-GLAZED PORK LOIN

Steps:

• Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

HERBED MEAT GLAZE

Steps:

• Preheat oven to 375 degrees. Place the turkey wings, chicken legs, veal and beef bones in a large roasting pan. Slice the carrots in half lengthwise and cut the onion in half and add both to the pan. Roast for one hour until well browned.
• Remove the pan from the oven, deglaze with one cup of cold water and scrape meat, vegetables and liquid into a large soup pot. Add the black peppercorns, salt, bay leaves, thyme and tomatoes, cover with cold water and place over very low heat. Simmer the broth for 5 hours, skimming often.
• Strain the broth, discarding the solids, and return to the pan. Add the vinegars and return to low heat. Simmer for 2 more hours until reduced by half. Strain and cool. Store the meat glaze in ice cube trays in the freezer.
• To use the meat glaze, melt one cube and brush over chicken, pork, beef or veal while roasting, baking or grilling. Each cube will flavor 1 pound of meat. After the meat is cooked, remove to a warm plate, brush with additional meat glaze and cover well in a warm place for five minutes before serving.

MEATLOAF

Steps:

• Make the meatloaf: Heat oven to 350 degrees and grease a rimmed baking sheet with oil. Heat 2 tablespoons oil in a medium skillet over medium. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Stir in tomato paste until well combined; let cool.
• In a large bowl, combine bread and milk, and mash with a spoon until a paste forms. Add eggs, parsley, salt, pepper, thyme and cooled onion mixture and mix until well blended. Add the beef, pork and veal, and mix gently to combine, being careful not to overwork the meat. Divide mixture into 2 equal portions and shape each into a 4-by-8-inch meatloaf on the prepared baking sheet.
• Make the glaze: In a small bowl, whisk together ketchup and Worcestershire sauce until smooth. Use a spoon to spread mixture over the top and sides of each meatloaf. Bake until nicely browned and an instant-read thermometer inserted in the center of meatloaf registers 160 degrees, 45 to 55 minutes. Let rest for 15 minutes before slicing.

HERBED CHICKEN THIGHS WITH HONEY MUSTARD GLAZE

Steps:

• Measure 5 1/2 Tbsp of the unsalted butter (softened). Reserve the other 1 1/2 Tbsps for later. Add all the seasonings to the 5 1/2 Tbsps butter and mix well to for a compound butter.
• Place the chicken thighs in a large baking dish in a single layer.
• Pull back the skin and place a bit of the herbed butter on each piece, using all the butter. Replace skin to cover.
• Slather the reserved butter over the tops of the chicken thighs.
• Bake uncovered in a 350 degree oven for 1 hour and 15 minutes. Remove from oven. Turn oven temperature up to 425 degrees. Transfer the chicken pieces to a baking tray that is lined with non-stick foil.
• While oven is increasing in temperature, make a glaze by mixing the Dijon and the whole grain mustard with the honey in a small bowl. Brush the glaze on top of the chicken pieces, using all of the glaze.
• Bake the glazed chicken in the 425 degree oven on the top rack for 15 minutes.
• Serve with a simple potato and vegetable.

PERFECT HERB-ROASTED PORK LOIN WITH TANGY GLAZE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a rimmed baking sheet with foil and spray with cooking spray.
• Combine garlic, sage, salt, and pepper in a small bowl and mix well. Rub mixture over all surfaces of the pork. Place pork on the prepared baking sheet.
• Roast in the preheated oven until browned on top, 20 to 25 minutes.
• While the pork is cooking, whisk together vinegar, water, soy sauce, brown sugar, mustard, and cornstarch in a small bowl.
• When pork is browned on top, remove from the oven and reduce oven temperature to 325 degrees F (165 degrees C).
• Lightly coat the top of the pork with 1/2 of the glaze mixture. Return to the oven and cook until the internal temperature reaches 145 to 150 degrees F (63 to 65 degrees C), about 45 minutes. Pour the remaining glaze over the pork during the last 5 to 10 minutes of cooking.
• Remove from the oven and lightly tent with foil. Allow to rest for 10 to 15 minutes.
• Slice pork and serve with pan drippings and juices.

BALSAMIC-HERB GRILLING GLAZE

Steps:

• Combine vinegar, wine, honey, oil, and half of the herbs in a small saucepan.
• Heat to boiling; reduce heat and simmer 15 minutes.
• Stir in remaining half of herbs; season to taste with freshly ground black pepper.
• Allow to cool to room temperature.
• Brush on meat or fish during last minutes of grilling.

HERBED GARLIC BREAD

Steps:

• Preheat oven to 350 degrees F.
• For the bread, stir together the butter, mashed garlic, and herbs in a small
• bowl and season with salt and pepper. Tear open the loaf of bread
• lengthwise, spread the herb-garlic mixture over both halves and sprinkle with a little olive oil. Bake for 15 minutes.

MEATLOAF

Steps:

• Combine eggs and milk; stir in crumbs, onion, parsley, salt, sage and 1/8 teaspoon pepper. Add beef; mix well. Mold in a glass baking dish. Bake in a 350 degree oven for 50 minutes.
• Combine ketchup, sugar and mustard and spread over meat loaf when it is done and bake for an additional 10 minutes.