In a bowl, combine the first five ingredients; divide in half and refrigerate one half for basting. Pour remaining marinade into a large
sealable bag and seal it, then turn to coat both sides. Refrigerate for 1-3 hours. Drain and discard marinade. Broil salmon 4 inches for heat for 5 minutes.
Baste with reserved marinade and broil for 10 minutes longer or until fish flakjes easily with a fork, basting frequently.
Loin Pork Chops with Apple Stuffing and Maple Cider Sauce
Eight - 4 to 5 oz loin pork chops Sauce: 2 cups of veal stock, 1 cup of apple cider, 4 tablespoons of maple syrup, salt and pepper
Take the loin pork chops and dip in egg and coat with bread crumbs. Seat in hot oil quickly just to brown on both sides. Using an off the shelf pork stuffing
add diced apples that have been sauteed in butter. Dried cranberries are optional.
Heat the oven to 450 F. Bake chops for 12 minutes. Place one chop on plate, spoon stuffing mix, lay second chop slightly offset and spoon more stuffing.
Pour sauce over the presentation.
Maple Mustard Salmon
Salmon fillets for 4, 2/3 cup melted butter, 1/2 tablespoon dried dill, 1/2 cup A dark pure maple syrup, 1/4 cup dijon style mustard
Blend ingrediants over low heat until melted together. Grill or broil salmon, basting and turning until flaky and done.
1 long filet of salmon, 1 clove of garlic, minced, Olive Oil, Maple Syrup,
Fresh, cracked black pepper
Preheat the oven to 450F. Wash the salmon and place it, skin side down, in a shallow baking or roasting pan. Drizzle the salmon with olive
oil and rub it into the flesh.Next, rub the garlic into the flesh. Grind black pepper over the fish and rub it in too. Finally, drizzle the salmon with maple syrup and rub into the flesh.
Bake in the center of the oven for 14 minutes.
Variation: Maple salmon can be also be barbecued over medium-high heat.
Small pieces of salmon can also be used, but the cooking time must be shortened.
Maple-Soy Marinated Skirt Steak
3/4 cup tamari, 1/2 cup maple syrup, 2 tablespoons canola oil,
1 teaspoon minced garlic, 1 teaspoon minbced fresh ginger,
2 tablespoons minced shallots, 2 tablespoons sesame seeds,
1 1/2 pounds skirt steak, cut into 4 pieces
In a glass or ceramic baking dish just large enough to hold the steak, combine all the ingredients except the steak.
Stir to blend and add the steak. Let stand at room temperature for at least 30 minutes or up to two hours, turning several times.
Prepare to a hot fire in a charcoal grill or heat an oiled pan over high heat. Remove the meat from the marinade
and grill on each side for 3 minutes for medium-rare.
Remove from the grill and let reast for 5 minutes. Cut, against the grain, into diagonal peices.
Grilled Pork Chops with Maple-Garlic Grill Sauce
Driven by the garlic, this sauce makes a great marinade and grill sauce.
6 cloves garlic, juice of 1 lemon, 1 teaspoon minced
fresh ginger, 1/2 cup canola oil, 2 tablespoons distilled white vinegar,
maple syrup, 4 center-cut pork loin chops
In a food processor, combine the garlic, lemon juice, ginger, oil, vinegar, and maple syrup, and blend until smooth.
Place the pork chops in a shallow dish, cover with the sauce, and let stand 15 to 20 minutes.
Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium.
Grill the pork chops for 5 to 8 minutes. Brush with the sauce and turn. Grill
for 5 to 8 minutes on the second side.
Transfer to plates and brush with any remaining sauce. Serves 4.
Maple Pulled Barbeque Pork
2 1/2 pounds boneless pork loin, cut into 4 peices, Grandma Stanley's Maple Barbeque Sauce, Kosher salt and freshly ground black pepper
Adjust an oven rack in the middle of the oven. Preheat the oven to 275 F. Season the pork
with salt and freshly ground black pepper.
Place in a roasting pan or casserole dish. Pour the sauce over the top,
cover with aluminum foil, and bake, turning every hour, for 3 hours, or until fork tender.
Remove from the oven and let cool.
Pull or shred the meat apart with a fork. Stir the meat into the sauce and reheat. Serves 8.
Maple-Rosemary Lamb Chops with Goat Cheese Stuffing
4 lamb loin chops (each 1 inch thick), 1/4 cup soft bread crumbs from day-old bread, 1 1/2 teaspoons dried and crushed rosemary, 1/2
teaspoon freshly ground black pepper, 1/4 teaspoon freshly grated nutmeg, 1 egg, 1 tablespoon water, 3 cloves garlic (minced), 2 tablespoons goat cheese at room temperature,
1 1/2 tablespoons maple syrup
Slit the lamb chops horizontally to the bone, splitting them but not seperating them. In a small bowl,
combine the bread crumbs,
rosemary, pepper, and nutmeg. Add the egg, water, garlic, and goat cheese.
Let set until the mixture firms up. Takes about 20 minutes. Stuff the lamb chops and
close the open side
of each with a few toothpicks. Brush lightly with a little maple syrup to glaze.
Preheat the broiler. Place the chops on a broiler pan and broil for 1 and 1/2 minutes on each side for rare or 2 minutes for medium rare.