Chef Patrick Mitchell's Jalapeno Maple Glaze

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by gmt

wfaa.com

Posted on November 16, 2011 at 8:10 AM

 

Ingredients:
 
1 Tbsp                   Whole Butter
1 Tbsp                   Minced Jalapeno – Seeds removed
1 Tbsp                   Minced Shallots
2 oz  (1/4 C)       Sherry Vinegar
1 C                          Maple Syrup - Good Quality
 
 
 
Method:
 
Heat a small pan and melt the butter until it begins to foam. Add in the minced Jalapeno and shallots and sauté them until the shallots become translucent. Add in the Sherry vinegar and reduce the liquid by about half. Add in the maple syrup and let simmer for a couple of minutes. Remove from heat and strain out the shallots and jalapeno. Use glaze to brush over quail while finishing in the oven.
 

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