Here you go two more from me.
Maple bourbon brined pork or chicken
Make sure you have a air tight container large enough to hold pork or chicken and brine.
Brine
1/4 cup boiling water
3 tbs KOSHER salt
4 cups cold water
1/2 cup REAL maple syrup
1/2 cup bourbon (Cheap tasted just as good as top shelf)
1 TSP fresh cracked coarse pepper
4 to 8 cloves of garlic smashed
leaves from 2 large fresh rosmary stems
Dissolve salt in boiling water. In a container or a 1 gal ziploc bag place water and salt water. Add syrup and bourbon pepper garlic and rosemary leaves in. Then add pork or chicken and seal refrigerate from 12 to 48 hours depending on the weight of the meat. 12 hours for pork chops 48 for whole chicken or pork loin. Remove from brine and rinse and pat dry with clean paper towel.
For chops preheat large skillet over med-high heat. cook chops for 4 minutes then check to see if they are golden brown. If brown turn and cook for 4 more minutes. Reduce heat to lot and cover cooking for 5 to 10 minutes or temp is 160 degs.
For fancy platting take some maple syrup and fancy flavored balsamic vinegar like
Lucero Wild Cherry or blueberry Balsamic vinegar.
For loin or chicken cook in a oven preheated to 350 deg. cook for 1 hour or until 160 for pork or 165 for chicken.
Baked french toast.
Make the night before you serve.
1c Light or dark brown sugar
1/2 cup butter
1tbs Karo corn syrup
5 eggs
1 1/2 cup milk
1 tsp vanilla extract
1/2 tsp cinnamon
1 loaf of french bread cut into 1 to 2" slices
9x13 baking pan
Mix butter, brown sugar, karo in a pot and melt together till mixture just starts to stick to silicon spoonula. Pour sugar mixture into pan fully coating bottom. Place sliced bread in syrup mixture. Set aside for now.
Beat eggs, milk, vanilla, and cinnamon in a bowl.
Pour egg mixture over bread making sure to cover ALL bread is coated. refrigerate over night. Bake in a 350 deg oven for 30 minutes.
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