This is adapted from a recipe by Bobby Flay, who mostly irritates me, but i was flipping channels one day, and heard him mention maple syrup and horseradish in the same breath, which gave me reason to pause. The original recipe uses it on BBQ pork ribs; we have also used it on salmon and chicken, as well as various other cuts of pork, and it is simply wonderful. The meat, except for salmon, which cooks so quickly anyway, should be nearly done before you apply the glaze, or the maple syrup will burn too quickly, and not crystallize quite right. The recipe calls for ancho chili powder, which i make by toasting dried anchos (bought in the Hispanic spices section of the local grocery store) in a skillet, and then processing them to a powder in a coffee grinder that i keep especially for these sorts of things. That being said, i have used plain, store-bought chili powder as a substitute, and it tastes just fine. Finally, i don't see how this recipe could work properly, nor taste right, without REAL PURE maple syrup, so please splurge and get the good stuff, and don't use maple-flavored Mrs. Butterworth's, or anything like that!
- 2 cups pure maple syrup
- 1/2 cup prepared horseradish, drained
- 2 heaping tablespoons Dijon mustard
- 1 tablespoon ancho chili powder
- Salt and freshly ground pepper
Mix everything together, and use on whatever meat you like. This keeps, covered, in the refrigerator for at least a week.
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