Agave Glaze Recipes

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TEPARY BEANS WITH CHILE-AGAVE GLAZE



Tepary Beans With Chile-Agave Glaze image

The small tepary beans that grow in the harsh, dry American Southwest are an heirloom variety that has been cultivated and harvested wild by countless generations of Native people in the region. The Diné (more commonly known as the Navajo) seed savers even protected them during the Long Walk of 1864, a brutal forced march to eastern New Mexico, hiding the beans in their clothing. This is an amazing bean that can withstand and even prosper in the most extreme heat and drought. The white variety I use here is slightly sweet and nutty, while the brown variety has an earthier flavor. The combination of white and brown tepary beans is both visual and flavorful, but you could also simply use 2 cups of one variety of tepary bean. Top the beans with roasted turnips and winter squash for a satisfying vegan meal, or pair them with bison pot roast, roast turkey or other meat.

Provided by Sean Sherman

Categories     dinner, beans, main course, side dish

Time 2h

Yield 4 entree servings or 8 side servings

Number Of Ingredients 8

1 cup dried white tepary beans (see Note)
1 cup dried brown tepary beans (see Note)
1 tablespoon sunflower oil
1/2 small yellow onion, thinly sliced
3 tablespoons light agave nectar
1 tablespoon New Mexico Hatch chile powder or chipotle powder, plus more for garnish
Sea salt
2 teaspoons whole fresh oregano leaves

Steps:

  • Place the white and brown tepary beans in a large bowl. Add enough water to cover by 4 inches and let soak overnight at room temperature.
  • Drain the soaked beans, discarding the liquid, and transfer the beans to a large pot with a tight-fitting lid. Add enough cool water to cover the beans by about 4 inches. Bring to a boil over high heat, then lower the heat, cover and simmer gently, stirring occasionally, until the beans are tender, about 1 1/2 to 2 hours. Reserve 1 cup of the bean cooking liquid, then drain the beans.
  • In a large, deep skillet, heat the oil over medium. Add the onion and sauté until translucent, about 3 minutes. Add the cooked beans and the reserved bean cooking liquid, the agave and the chile powder. Cook, stirring occasionally, until the liquid has reduced to a glaze, about 10 minutes. Season with salt to taste. Divide among bowls, sprinkle with additional chile powder and top with oregano.

AGAVE-GLAZED SHRIMP



Agave-Glazed Shrimp image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/4 cup chicken broth
2 tablespoons agave
2 tablespoons fresh clementine juice
1/4 teaspoon chipotle powder
1/4 teaspoon ground cumin
Zest and juice of 1 lime
Kosher salt
1 pound 16/20 shrimp (extra jumbo)
Vegetable oil, for the grill plate
Steamed brown rice, for serving, optional
Rice wine vinegar, for seasoning rice, optional

Steps:

  • Whisk together the chicken broth, agave, clementine juice, chipotle powder, cumin, lime zest and juice and 1/4 teaspoon salt in a medium bowl. Add the shrimp and toss to coat. Marinate for 10 to 15 minutes at room temperature.
  • Preheat an indoor grill plate over high heat.
  • Set a strainer over a bowl and drain the shrimp completely, reserving the marinade for later. Place the shrimp in a single layer on a paper towel-lined plate and pat dry. Sprinkle with salt. Grease the grill plate with oil.
  • Grill the shrimp on both sides until super charred and no longer pink in the middle, 2 to 3 minutes per side. Remove to a bowl.
  • Heat a large nonstick skillet over medium-high heat; add the reserved marinade and simmer until reduced by about half, about 2 minutes. Add the cooked shrimp and stir to coat in the sauce. Season with salt. If serving with brown rice, season with a couple drops of rice wine vinegar, plate and serve.

AGAVE-GLAZED TURKEY BREAST WITH SHERRY GRAVY



Agave-Glazed Turkey Breast with Sherry Gravy image

Provided by Kemp Minifie

Categories     Onion     Poultry     turkey     Roast     Thanksgiving     Dinner     Fortified Wine     Sherry     Fall     Gourmet

Yield Makes 8 servings (with leftovers)

Number Of Ingredients 19

Turkey breast:
1 (5- to 6-pound) turkey breast with skin and bones
Fine sea salt
Freshly ground black pepper
1 medium onion, sliced
1 cup water
Glaze:
3 tablespoons agave nectar
1/3 cup sherry vinegar
Gravy:
1 cup dry or medium-dry sherry
3 cups brown turkey stock, chicken stock, or reduced-sodium broth
1/2 cup water
1/3 cup all-purpose flour
1 to 3 tablespoons sherry vinegar
Salt
Freshly ground black pepper
Special Equipment
A roasting pan fitted with a V-shaped rack; an instant-read thermometer

Steps:

  • For turkey breast:
  • Pat turkey breast dry and rub all over with 2 1/2 teaspoons sea salt and 1 teaspoon pepper. If you have the time, chill the breast in a baking dish, covered, overnight (see Cooks' Notes).
  • Let turkey stand at room temperature 1 hour.
  • Heat oven to 425°F with rack in lower third. Position turkey on rack in pan and roast 30 minutes.
  • Reduce oven to 400°F and scatter onion slices in bottom of roasting pan. Add 1 cup water and continue to roast until thermometer inserted in thickest part of breast, close to but not touching bone, registers 160°F, 30 to 40 minutes.
  • For glaze:
  • While turkey is roasting, stir together agave nectar and vinegar in a small nonreactive saucepan and boil, stirring occasionally, until thickened and reduced to 3 tablespoons. Remove from heat, but keep warm.
  • Brush glaze on turkey and roast until thermometer registers 165°F, 3 to 5 minutes.
  • Transfer turkey breast to a platter and let stand 15 minutes.
  • For gravy:
  • While turkey is standing, remove the rack, scraping off any yummy bits into the pan.
  • Straddle pan over 2 burners and add sherry, then deglaze pan by boiling sherry, stirring and scraping up browned bits, for 1 minute.
  • Strain liquid through a sieve into a heavy medium saucepan. Add stock and bring to a boil. Reduce heat and keep at a simmer.
  • Meanwhile, whisk 1/2 cup water slowly into flour in a small bowl until flour slurry is smooth, then whisk in 1 tablespoon vinegar. Add flour slurry to simmering stock, whisking, and bring gravy to a boil, whisking. Reduce heat and simmer, whisking, 3 minutes.
  • Season gravy with salt and pepper and additional vinegar, if desired.
  • Slice turkey breast and serve with gravy.

AGAVE-GLAZED PORK BELLY WITH GRILLED PINEAPPLE



Agave-Glazed Pork Belly with Grilled Pineapple image

You need to start making this dish the day before you serve it, but the crispy, succulent result is well worth the effort.

Provided by Eric Werner

Yield Makes 6 servings

Number Of Ingredients 11

1 4-pound pork belly (with or without rib bones)
4 teaspoons kosher salt plus more
2 teaspoons freshly ground black pepper plus more
6 poblano chiles, stemmed, coarsely chopped
3 habanero chiles, stemmed, sliced into 1/4" rounds
3 serrano chiles, stemmed, chopped
1 cup agave syrup (nectar), divided
Vegetable oil
1 ripe pineapple (about 3 1/2 pounds), peeled, cored, cut into 1/2" rounds
1/4 cup apple cider vinegar
Ingredient info: All chiles are available at better supermarkets, farmers' markets, and Latin markets. Agave syrup (nectar) is available at better supermarkets and natural foods stores.

Steps:

  • Preheat oven to 250°F. Season pork belly all over with 4 teaspoons salt and 2 teaspoons pepper.
  • Place chiles in a large roasting pan. Place pork belly, skin side down, on top of chiles; drizzle with 1/2 cup agave. Pour remaining 1/2 cup agave and 2 cups water into pan. Cover pan tightly with lid or two layers of foil.
  • Transfer to oven and cook pork for 3 hours, basting with pan juices every hour. Turn pork over. Cook until very tender, about 4 more hours.
  • Transfer pork to another roasting pan (if bone-in, remove and discard bones). Strain liquid from first roasting pan into a saucepan (there should be about 5 1/2 cups); reserve chiles. Gently boil juices until reduced to about 1 1/4 cups, 45-50 minutes; add reserved chiles. Remove pan from heat. Let glaze cool; chill.
  • Meanwhile, cover pork with parchment or waxed paper. Top with a large plate. Place weights, such as large canned goods, on top. Chill overnight.
  • Reheat glaze. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill rack with oil. Grill pineapple until nicely charred, 2-3 minutes per side; place on plates.
  • Let grill cool to medium heat. Slice pork belly into 1"-thick pieces. Grill until warmed and crisp, about 3 minutes per side. Brush pork with some of the glaze from chile sauce.
  • To serve, place 2 or 3 pineapple slices on each plate; spoon glaze over, then top with pork belly. Drizzle with vinegar.

PECAN SANDIES® ENCRUSTED SCALLOPS WITH BALSAMIC HONEY AGAVE GLAZE



Pecan Sandies® Encrusted Scallops with Balsamic Honey Agave Glaze image

Provided by Vic "Vegas" Moea

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 11

3 cups vegetable oil
1/4 cup balsamic vinegar
1/4 cup blue agave syrup
1/4 cup honey
1 tablespoon unsalted butter
Small bunch fresh chives, chopped
1 cup Japanese breadcrumbs (panko)
12 Pecan Sandies
24 bay scallops, rinsed and patted dry
1 cup all-purpose flour
3 eggs, beaten

Steps:

  • Heat the oil in a pot to 350 degrees F.
  • In a small saucepan, reduce the balsamic vinegar until 1/3 is left. Add the agave syrup and cook for 2 minutes on medium heat. Stir in the honey and finish with the butter. Sprinkle with chives and set aside.
  • In a food processor, combine the breadcrumbs and Pecan Sandies and pulse to make a breading. Dredge the scallops in the flour, then the eggs and roll in the breading mixture. Drop into the oil and fry until golden brown, about 2 minutes. Drizzle the scallops with the glaze and serve.

AGAVE-SWEETENED CHOCOLATE GLAZE



Agave-Sweetened Chocolate Glaze image

For those of us who prefer to sweeten with agave, this glaze, which can also moonlight as a dipping sauce, is a godsend. You'll need to store it at room temperature to prevent it from getting too thick.

Yield makes about 1 3/4 cups

Number Of Ingredients 7

1/2 cup coconut milk
1/3 cup agave nectar
1/3 cup Better Than Milk Rice or Soy Powder
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract
3/4 cup melted refined coconut oil or canola oil
1 tablespoon lemon juice

Steps:

  • Combine the coconut milk, agave nectar, rice- or soy-milk powder, cocoa powder, and vanilla in the bowl of a food processor and blend on medium speed for 1 minute. While the processor is running, gradually add 1/2 cup of the coconut oil and 1/2 tablespoon of the lemon juice and blend until thoroughly incorporated. Add the remaining 1/4 cup coconut oil and 1/2 tablespoon lemon juice and process for 1 minute more. The glaze can be stored, covered tightly, at room temperature for up to 4 days.

AGAVE GLAZE FOR HAM OR PORK



Agave Glaze For Ham or Pork image

Number Of Ingredients 4

3/4 cup agave
1/2 cup packed brown sugar
2 teaspoons Dijon style mustard
dash ground cloves

Steps:

  • Combine all ingredients mix well. Score ham or pork the last ten minutes of cooking time. Spread agave mixture evenly over roast. Bake at 450°F 5 minutes, basting with pan drippings and bake 5 minutes longer.TIP: Drippings may be thickened with flour or cornstarch if desired.

Nutrition Facts : Nutritional Facts Serves

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