Molasses Mustard Glaze Recipes

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BRINED PORK LOIN WITH MOLASSES-MUSTARD GLAZE, SOUR MASH SAUCE AND APPLE BUTTER



Brined Pork Loin with Molasses-Mustard Glaze, Sour Mash Sauce and Apple Butter image

Provided by Bobby Flay

Categories     main-dish

Time 6h30m

Yield 4 to 6 servings

Number Of Ingredients 31

2 tablespoons canola oil
1/2 small Spanish onion, finely chopped
1 clove garlic, finely chopped
2 large Granny Smith apples, peeled, cored and chopped
1/4 cup water
3 tablespoons light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 sticks unsalted butter, softened
1/4 cup Dijon
2 tablespoons whole-grain mustard
1/4 cup molasses
Salt and freshly ground black pepper
5 cups water
1 container apple juice concentrate, thawed
1/2 cup kosher salt
1/2 cup brown sugar
1 Spanish onion, peeled and quartered
10 black peppercorns
10 mustard seeds
8 sprigs fresh thyme
2 bay leaves
1 (2 1/2 to 3-pound) boneless pork loin, trimmed of fat
2 tablespoons olive oil
Salt and freshly ground black pepper
3 shallots, finely chopped
2 cups whiskey (recommended: Jack Daniels)
5 cups homemade chicken stock
1/4 cup light brown sugar
2 tablespoons cold unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley sprigs for garnish

Steps:

  • For the apple butter:
  • Heat the oil in a large saute pan over medium-high heat. Add the onion and garlic and cook until soft, 3 to 4 minutes. Add the apple, water and brown sugar and cook until the apples are very soft. Stir in the cinnamon and salt and cook for 1 minute. Remove the mixture from the heat and let cool.
  • Transfer the mixture to a food processor along with the butter and process until slightly chunky. Scrape into a small bowl, cover and refrigerate for at least 1 hour to allow the flavors to meld. Let come to room temperature before serving.
  • For the glaze:
  • Whisk all the glaze ingredients in a small bowl.
  • For the pork:
  • Bring the water, apple juice, salt, sugar, onion, peppercorns, mustard seeds, thyme and bay leaves to a simmer in a large stock pot and cook until the sugar and salt is dissolved. Let cool completely. Submerge the roast in the brine by placing a plate on top, cover with plastic and refrigerate for up to 4 hours.
  • Preheat oven to 425 degrees F.
  • Remove the pork from the brine, rinse under cold water and pat dry with paper towels. Heat the oil in a large saute pan over high heat. Season the pork on both sides with salt and pepper and cook on both sides until golden brown, about 8 to 10 minutes total. Transfer the pork to a baking sheet, brush with some of the glaze and finish cooking in the oven until cooked to an internal temperature of 150 degrees F on an instant-read thermometer, about 30 to 40 minutes, brushing with the glaze every 10 minutes. Remove from the oven, let rest loosely tented with foil for 10 minutes.
  • Add the shallots to the saute pan (that the pork was browned in) and cook until soft. Add the whiskey, scraping the bottom of the pan with a wooden spoon and cook until almost completely reduced. Add the chicken broth and brown sugar and bring to a boil and cook until reduced to a sauce consistency. Whisk in the butter, season with salt and pepper and stir in the parsley.
  • Slice the rack into chops and place on a large plate, drizzle a little of the sauce around the pork chop and top with some of the butter. Garnish with parsley sprigs.

MOLASSES-MUSTARD GLAZED PORK SKEWERS



Molasses-Mustard Glazed Pork Skewers image

Provided by Bobby Flay

Categories     appetizer

Time 18m

Yield 8 servings

Number Of Ingredients 7

1/4 cup molasses
1/2 cup Dijon mustard
1 tablespoon honey
Salt and freshly ground pepper
2 (1-pound) pork tenderloins, cut into medallions and pounded thin
Olive oil
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes

Steps:

  • Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
  • Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.

MOLASSES MUSTARD CHICKEN RECIPE



Molasses Mustard Chicken Recipe image

Molasses Mustard Chicken: an easy, flavourful 30-minute meal. The chicken is baked with a tasty rub and the glaze is brushed on near the end of cooking.

Provided by Crosby's Molasses

Time 30m

Number Of Ingredients 14

1 ½ lbs. boneless, skinless chicken thighs
1 Tbsp. olive oil
2 tsp. garlic powder
1 1/2 tsp. chili powder
1 1/4 tsp. salt
1 tsp. ground cumin
1 tsp. onion powder
1/2 tsp. smoked paprika (optional but yummy)
1/2 tsp. paprika
1/2-1 tsp. chipotle chili powder (can substitute regular chili powder)
1/3 cup Crosby's Fancy Molasses
2 Tbsp. Dijon mustard
1 Tbsp. cider vinegar
1 tsp. lemon juice

Steps:

  • Line a baking sheet with foil or parchment paper and drizzle over the Tbsp. of olive oil.
  • In a medium bowl, whisk together the Rub Ingredients. Sprinkle over the chicken and rub in a bit. Place chicken on prepared baking sheet.
  • Move oven rack to top position and broil chicken for 6 minutes on each side (12 minutes total). (Chicken could be baked instead - 375 F)
  • In a small bowl, whisk together the Molasses Dijon Sauce ingredients.
  • Remove chicken from oven and brush top sides with sauce; broil 1-2 minutes or until chicken is cooked through.
  • Brush individual servings with additional sauce and serve.

GLAZED BRUNCH HAM WITH MUSTARD & MOLASSES



Glazed Brunch Ham With Mustard & Molasses image

This is one baby that your guests will rave about at your next brunch party. Set this out with recipe # 12503 or any other quiche, recipe #17227 and a salad or two--maybe recipe #22862 --and all your guests will think they died and went to heaven.

Provided by Bergy

Categories     Breakfast

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 10

1 (6 lb) butt end half smoked ham, fully cooked
1 cup brown sugar
1/3 cup molasses
1/3 cup Dijon mustard
1/2 teaspoon allspice, ground
1/2 teaspoon cinnamon
2 tablespoons cider vinegar
1/2 cup fine breadcrumbs
1/2 cup apple juice or 1/2 cup water
whole cloves, to decorate

Steps:

  • Remove the heavy rind from the ham leaving about 1/2 inch of white fat.
  • Score the fat diagonally into diamonds.
  • Insert a whole clove in each diamond.
  • Heat oven to 325°F.
  • Combine, sugar, molasses, mustard, allspice, cinnamon & vinegar.
  • Using a brush coat the ham well& evenly with the glaze.
  • Sprinkle the ham with the bread crumbs so all is covered evenly.
  • Use an open roaster lined with foil, and place the ham in it.
  • Carefully pour the apple juice around the ham.
  • Roast for 1 1/2 hours or until heated through and golden.
  • Remove from oven and rest for 20 minutes before slicing.

Nutrition Facts : Calories 881.8, Fat 40.4, SaturatedFat 13.3, Cholesterol 234.3, Sodium 6063.9, Carbohydrate 49.6, Fiber 0.8, Sugar 36.5, Protein 80.2

MOLASSES-GLAZED PORK TENDERLOIN



Molasses-Glazed Pork Tenderloin image

This is a yummy, super easy way to grill pork with a lot of flavor. Serve with roasted or mashed potatoes and a veggie.

Provided by TURBO01

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 6

Number Of Ingredients 9

2 cups molasses
1 cup apple cider vinegar
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon crushed red pepper flakes
1 teaspoon ground ginger
3 cloves garlic, minced
salt and pepper to taste
1 (1 1/2 pound) pork tenderloin

Steps:

  • Whisk together the molasses, vinegar, honey, brown sugar, red pepper flakes, ginger, garlic, salt, and pepper until combined. Remove 1 cup of this mixture to use for basting later. Pour the remaining marinade into a resealable plastic bag, and add the pork tenderloin. Coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to overnight.
  • Preheat an outdoor grill for medium heat, and lightly oil grate.
  • Remove the pork tenderloin from marinade, and shake off excess. Discard remaining marinade. Cook on preheated grill until no longer pink in the center, about 20 minutes, basting occasionally with the 1 cup of reserved marinade.

Nutrition Facts : Calories 581 calories, Carbohydrate 93.3 g, Cholesterol 106.7 mg, Fat 7.4 g, Fiber 0.2 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 118.3 mg, Sugar 71 g

GRILLED SALMON WITH MUSTARD-MOLASSES GLAZE



Grilled Salmon with Mustard-Molasses Glaze image

Make and share this Grilled Salmon with Mustard-Molasses Glaze recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup coarse grain mustard
1/2 cup molasses
1/4 cup red wine vinegar
6 (4 1/2 ounce) salmon fillets
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Whisk together first 3 ingredients in a medium bowl.
  • Sprinkle fillets with salt and pepper.
  • Brush with half of mustard mixture.
  • Grill, covered with grill lid, over high heat 4-5 minutes on each side or until fish flakes with a fork.
  • Baste with remaining mustard mixture.

MOLASSES MEATLOAF



Molasses Meatloaf image

A friend of mine turned me onto the wonderful flavor of a molasses glaze that I've modified and incorporated into the meatloaf as well as on the meatloaf. (NOTE: This is a big meatloaf or two.)

Provided by Meg L

Categories     Meatloaf

Time 1h10m

Yield 1 Lg. Loaf (or 2 smaller ones), 10-12 serving(s)

Number Of Ingredients 11

1 lb ground round
1 lb ground turkey
1 teaspoon garlic powder
1 tablespoon onion flakes
3 large eggs
1 1/2 cups quick oats
1/3 cup molasses
1/3 cup ketchup
1/4 cup spicy brown mustard
1/4 cup honey
1 tablespoon horseradish sauce (with Wasabi)

Steps:

  • Combine Molasses, Ketchup, Mustard, Honey & Wasabi/Horseradish (I usually do it right in my glass measuring cup).
  • Put meat into a large mixing bowl. Add eggs, oats, onion flakes, garlic powder, and 1/2 of the glaze mixture.
  • Combine all ingredients well. Form into a loaf (or two smaller loaves) and place in an ungreased pan.
  • Bake covered for 50 mins @ 350 degrees F, then pour the rest of Molasses mixture on top of the meatloaf and bake for an additional 5 to 10 minutes.

Nutrition Facts : Calories 323.6, Fat 15.1, SaturatedFat 5, Cholesterol 119.3, Sodium 247.9, Carbohydrate 26.9, Fiber 1.6, Sugar 15.6, Protein 20.7

MUSTARD- MOLASSES GLAZED CHICKEN



Mustard- Molasses Glazed Chicken image

My Husband found this recipe. And are we all glad he did too! This is a tasty glaze that perks up boring chicken. I love molasses, it makes everything taste better.

Provided by sweetp

Categories     Chicken Breast

Time 58m

Yield 4 serving(s)

Number Of Ingredients 7

salt
fresh coarse ground black pepper
3 1/2 lbs chicken pieces (breast, wings, etc.)
1 tablespoon hot sauce (use less for a more mild flavor)
2 tablespoons apple cider vinegar
4 tablespoons Dijon mustard
1/4 cup molasses

Steps:

  • Preheat oven to 400°F.
  • Whisk together in a small bowl the molasses, mustard, vinegar, and hot sauce.
  • Completely cover the chicken in mustard glaze mix.
  • Place the chicken skin side down in a 10x15 inch baking pan.
  • Pour remaining glaze over chicken.
  • Sprinkle with the salt and pepper.
  • Roast chicken on top rack in oven for about 40 minute.
  • Or until the juices run barely clear when you prick the chicken.
  • Remove the pan from the oven.
  • And turn the broiler on high turn the chicken pieces over and baste the chicken with pan drippings.
  • If there is a lot of pan drippings or fat that has been rendered out, spoon out some before broiling.
  • To prevent flare ups.
  • Broil, basting the chicken and rotating the pan for even browning.
  • Until fully browned, and has a nice glossy look, about 8 minute.
  • Drizzle any pan drippings left over the chicken before serving.

Nutrition Facts : Calories 592.2, Fat 36.9, SaturatedFat 10.4, Cholesterol 181.1, Sodium 438.4, Carbohydrate 17, Fiber 0.5, Sugar 12.2, Protein 45.5

CORNED BEEF WITH BOURBON-MOLASSES GLAZE



Corned Beef with Bourbon-Molasses Glaze image

Get into the spirit of St. Paddy's Day with Andrew Zimmern's crazy-easy version of corned beef with a sticky bourbon-molasses glaze. (If you want to cure the meat for this recipe yourself, we've got instructions for that, too! Another easy project if you have the time-about a week-and room in your fridge.) The results are out of this world.

Provided by Andrew Zimmern

Categories     main-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 26

1 whole beef brisket, 10?12 lbs.
cold water
1/3 cup paprika
1/2 cup brown sugar
3 bay leaves
1 tablespoon ground allspice
2 tablespoons black peppercorns
2 tablespoons granulated garlic
1/4 cup pickling spice
2/3 cup Prague powder pink curing salt, available online
8 cups beef stock, plus more as necessary, to fully cover beef
1 stick cinnamon
1 teaspoon mustard seed
8 black peppercorns
2 bay leaves
1 corned beef brisket, 4?5 lbs., from corned beef brisket recipe, or store-bought
1/4 cup molasses
1 teaspoon dry mustard
1/4 cup bourbon
1 cup brown sugar
4 tablespoons unsalted butter
8 Kaiser rolls
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
3 tablespoons chili sauce, preferably Heinz brand
kosher salt

Steps:

  • Corning the beef (optional): Lay the brisket on a flat surface. Feel where the fat is thickest, and use a sharp knife to trim off about half of the fat. Discard the fat. Square the meat off by trimming the edges so it cures and cooks evenly. You should be left with a brisket that's about 4-5 pounds. (Note: This recipe calls for half of a whole brisket. Save the trimmed meat for another recipe, such as Edward Lee's Korean-Style Texas Chili.)
  • Place the trimmed brisket into a non-reactive container. Pour in enough cold water to cover by one inch. Add paprika, brown sugar, bay leaves, allspice, peppercorns, granulated garlic, pickling spice, and Prague powder. Use your hand to stir the ingredients into the water, and gently move the brisket around in the liquid to help dissolve the sugar. Let the meat rest fat side up in the curing mixture. Cover container with the lid and refrigerate, 7-8 days.
  • Corned beef: Pour broth into a stockpot; add cinnamon, mustard seed, peppercorns, and bay leaves. Pull the corned beef brisket out of the curing solution and rinse with cold water. (Note: Alternatively, start by rinsing pickling spices off a 4- to 5-lb. store-bought corned beef.) Place the corned beef into the pot and bring to a boil over high heat. Cover, reduce to a simmer, and cook until spoon-tender, or to an internal temperature of 175 F, about 2-3 hours. (Alternatively, you can place the meat in a 275 degrees F oven for the same length of time.)
  • Preheat broiler. Remove corned beef from cooking liquid, pat dry on a dish towel, and place on a rimmed baking sheet. If you're cooking the nose portion of the brisket, trim off the top for even glazing. Combine molasses, mustard powder, bourbon, and brown sugar in a bowl to make the glaze; stir until all of the ingredients are thoroughly combined. Pour ⅓ of the glaze on top of the corned beef, distributing evenly. Place the corned beef 6 inches under broiler for about 1 minute. Remove and pour on half the remaining glaze. Place under the broiler for 30-40 seconds. Remove and pour the rest of the glaze onto the corned beef and broil another 30-40 seconds.
  • Assembly: Remove corned beef from oven and let rest on a cutting board while preparing the buns, about 10 minutes (reserving the drippings in the pan). In a skillet, heat 1 tablespoon of butter over medium heat until it's foaming. Add 1-2 buns, cut side down, and cook until light brown and toasted, 30 seconds. Continue with remaining butter and buns until all are toasted. Meanwhile, make Thousand Island dressing: Combine mayonnaise, relish, and chili sauce in a bowl; season to taste with salt and stir. Slice corned beef at an angle, against the grain. Place on a serving platter and drizzle with reserved drippings from the pan. To make a sandwich, layer corned beef on griddled buns and top with a dollop of dressing.

GRILLED LAMB CHOPS WITH MUSTARD MOLASSES GLAZE



Grilled Lamb Chops with Mustard Molasses Glaze image

Provided by Bobby Flay

Yield 8 servings

Number Of Ingredients 8

1 cup molasses
1/4 cup Dijon mustard
1/4 cup balsamic vinegar
1 teaspoon ancho chile powder
2 cloves garlic, finely chopped
Eight lamb chops, (8 ounces each, 3/4 inch thick)
Olive oil
Salt and freshly ground black pepper

Steps:

  • For Mustard-Molasses Glaze: Mix together until combined.
  • For the lamb chops: Preheat the grill to medium heat. Brush each lamb chop on both sides with olive oil and season with salt and pepper to taste. Cook the chops on one side for 3 to 4 minutes, or until golden brown. Turn over and cook for 6 to 7 minutes for medium-rare doneness. During the last 2 minutes of cooking, brush the chops with the glaze on both sides.

LAMB CHOPS WITH MUSTARD-MOLASSES GLAZE



Lamb Chops With Mustard-Molasses Glaze image

DH and I made these lamb chops from my Bobby Flay "Boy Meets Grill" cookbook. We liked how fast and easy they were, requiring minimal prep. We used lamb loin chops. DH said next time we will use rib chops as he didn't think the loin chops needed all of the dressing up, though he agreed the glaze was very nice.

Provided by Dr. Jenny

Categories     Lamb/Sheep

Time 15m

Yield 8 serving(s)

Number Of Ingredients 10

1 cup dark molasses
3 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
1 tablespoon ancho chile powder
2 cloves garlic, finely chopped
8 rib lamb chops (each about 8 oz, 3/4 inch thick, can also use loin chops)
olive oil, for brushing the chops
kosher salt, to taste
freshly ground pepper, to taste
molasses-mustard glaze

Steps:

  • For the glaze: In a small bowl, mix all of the glaze ingredients together until combined.
  • For the lamb chops: Preheat a gas or charcoal grill to medium.
  • Brush each lamb chop on both sides with olive oil and season with salt and pepper. Cook until golden brown, 3 to 4 minutes. Turn over and cook an additional 3 to 4 minutes for medium rare. During the last 2 minutes of cooking, brush the chops on both sides with the Molasses-Mustard Glaze.

Nutrition Facts : Calories 449.1, Fat 25.8, SaturatedFat 11.2, Cholesterol 70.3, Sodium 152.5, Carbohydrate 37.9, Fiber 0.8, Sugar 24.2, Protein 16.9

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