Maple Mango Barbeque Sauce
|
2 oz maple syrup
6 oz ketchup
1 tbs. celery salt
1 clove of garlic crushed
1 tbs. worcestershire sauce
2 tbs. vinegar
2 tbs. sugar
3 tbs. canola oil
salt and pepper to taste
1/4 cup diced mango
1. Combine all ingredients in
a sauce pan.
2. Simmer for 5-10 minutes on
a slow boil.
3. Baste ribs.
Enjoy!
|
More Recipes...
Sleeman's Poached Salmon in Sleeman's
Honey Brown Ale:
4 salmon fillets
3 cloves of garlic-diced
1 small purple onion diced
4 tsp. brown sugar
olive oil
1 can of Sleeman's Honey Brown Ale
1. In a sauté pan over medium high heat, pour two tbs. of olive oil,
the diced onion and garlic. Sauté for 3-4 minutes.
2. Add salmon fillets skin side down. Sprinkle 1 tsp. of brown sugar over
each fillet, and pour the can of beer around the fillets.
3. When the flesh near the skin side starts to turn pink, flip over.
4. As the sauce starts to caramelize, flip fillets once more and baste
with sauce.
5. When desired doneness is reached, serve over top of rice. Enjoy!
Serves:4
Elk Steaks with Demi-Glace:
A great Alberta Ranched Elk, Venison or Ostrich recipe. Can be used with
beef.
4 elk steaks-tenderloin or prime rib cut
2 tbs. olive oil
1 tbs. butter
salt and pepper to taste
Light sprinkle of Montreal Steak Spice
Sauce:
1 shallot finely chopped
1 clove of garlic diced fine
1 Package of Demi-Glace mix
Red Wine to taste
1. Heat oil and butter in heavy bottomed frying pan over medium high
heat. Sprinkle Montreal Steak Spice lightly over steaks and press
seasoning into meat with fingers. Lightly salt and pepper.
2. Pan fry to medium-rare. Remove from pan and set aside on plate.
3. Discard all but 1 tbs. oil from pan. Sauté shallot, and garlic briefly.
4. Pour a little red wine into pan to deglaze it
5. Add meat juices from plate.
6. Follow directions on package of demi-glace.
6. To plate-up steaks pour sauce over bottom of plate and steaks on top.
Enjoy!
Cooking suggestion: You may like to add some exotic mushrooms to
this sauce about 5 minute prior to serving.
Serves: 4
POACHED WALLEYE
4 FRESH WALLEYE FILLETS
1 BOTTLE WHITE WINE
1 QUART WHIPPING CREAM (NO HALF AND HALF)
TWO CUPS FLOUR
DILL WEED, SALT AND PEPPER TO TASTE
FRESH PARSLEY-DICED
1 DICED ONION
4 DICED CLOVES OF GARLIC
1. POUR WHIPPING CREAM INTO SKILLET
2. BRING TO A GENTLE BOIL OVER LOW HEAT
3. AS CREAM IS HEATING, DUST FILLETS WITH FLOUR, SALT, PEPPER, DILL, IN A
ZIPLOCK BAG
4. ADD TO WHIPPING CREAM, DICED GARLIC AND ONION, WHITE WINE TO TASTE
5. REMOVE ONCE FIRM, THICKEN LEFT-OVER WINE/WHIPPING CREAM WITH
CORN-STARCH IF NECESSARY.
6. POUR OVER FILLETS AND GARNISH WITH PARSLEY
Serves: 4