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Old 07-06-2013, 12:45 PM   #1
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Thai-influenced marinade

I made this marinade a couple of weeks ago for wings. It would also work nicely on chicken breast and I have used it on salmon.

I like sticky-hot wings, so this was just the ticket for the wings.

Ingredients

1/4 c honey
1/4 c maple syrup (I used cooking grade--not pancake syrup grade)
3 T apple cider vinegar
1-2 tsp cayenne powder
4 T fish sauce
4 cloves garlic, minced
6 finely chopped lime leaves (I used regular from my indoor/outdoor in the summer key lime tree)
1 tsp dark soy sauce
1 finely ground habernaro pepper (I have a bunch of dried ones I got in TX--they are HOT)
finely chopped frozen lemon grass, thawed (about 2 tsp)
zest of one lime
juice of 1/2 lime
1/4 c chopped fresh cilantro

I mixed all the ingredients in a large ziplock bag, I removed about 1/2 c of the marinade to use as dipping sauce and then added approx. 4 lb of prepped chicken wings (tips removed and saved for another use). I squished the bag to coat the wings and then placed it in the fridge overnight, turning it twice. I heated the grill to medium, oiled it and cooked the wings for about 4 minutes, turned them, basted them with marinade that was in the bag (no, I did not die from food poisoning, but if that makes you queasy, make another batch of marinade), flipped them every 4-5 minutes (total cooking time was about 28 minutes). I basted them until I ran out of marinade. Unfortunately, I have misplaced the digital camera since my grand tour of the Midwest...maybe I should finish unpacking...

If you were to use this for salmon, I would suggest putting the salmon in a baking dish and covering it with the marinade, turning once, and leaving it sit for at least 2 hours, adding a bit of lime juice as you are grilling it. I have used this recipe for salmon when I've planked it on cedar--it was very good.

To serve the wings I gave each person a dipping cup with marinade; a dipping cup with Greek yogurt to which I added grated lime zest and some chopped cilantro. I also had Frank's Hot Sauce on the table, but no one added that to the wings. Everyone thought they had the right amount of heat and stickiness.
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Old 07-06-2013, 05:55 PM   #2
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Sounds really good! I'll have to try it.
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Old 07-06-2013, 06:03 PM   #3
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What's the difference between cooking grade and pancake grade maple syrup?
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Old 07-07-2013, 11:26 AM   #4
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Originally Posted by taxlady View Post
What's the difference between cooking grade and pancake grade maple syrup?
Pancake syrup is made from the sap that runs earlier; the cooking grade isn't as sweet and tends to be darker in colour. The syrup I made with my dad in MN is definitely cooking syrup--it has a molasses top note. We thought maybe it was because it was so dry last summer. The first syrup I made here this year was much sweeter than the last batch. The last batch doesn't have as strong of a top note as the MN syrup, but it definitely is different than the first batch (which is reserved for waffles, ice cream topping...).
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Old 07-07-2013, 12:05 PM   #5
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Quote:
Originally Posted by CWS4322 View Post
Pancake syrup is made from the sap that runs earlier; the cooking grade isn't as sweet and tends to be darker in colour. The syrup I made with my dad in MN is definitely cooking syrup--it has a molasses top note. We thought maybe it was because it was so dry last summer. The first syrup I made here this year was much sweeter than the last batch. The last batch doesn't have as strong of a top note as the MN syrup, but it definitely is different than the first batch (which is reserved for waffles, ice cream topping...).
I guess the stuff in the cans is pancake grade.
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Old 07-07-2013, 12:26 PM   #6
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Originally Posted by taxlady View Post
I guess the stuff in the cans is pancake grade.
At the price that it is sold, I sure hope so! But then, I think my dad went through 5 tanks of propane for his turkey fryer (not as big as the tanks for a BBQ). He boils all of his sap at once and keeps adding as it boils down...it took us FIVE DAYS to turn that sap into syrup.
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Old 10-18-2014, 10:33 AM   #7
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Quote:
Originally Posted by CWS4322 View Post
Pancake syrup is made from the sap that runs earlier; the cooking grade isn't as sweet and tends to be darker in colour. The syrup I made with my dad in MN is definitely cooking syrup--it has a molasses top note. We thought maybe it was because it was so dry last summer. The first syrup I made here this year was much sweeter than the last batch. The last batch doesn't have as strong of a top note as the MN syrup, but it definitely is different than the first batch (which is reserved for waffles, ice cream topping...).
Oh I would love to make my own maple syrup!! Ive always had a thing for maple and maple flavors and to know you can tap a tree to get it!
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Old 10-20-2014, 08:34 AM   #8
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Originally Posted by taxlady View Post
What's the difference between cooking grade and pancake grade maple syrup?
Not sure what you're using or comparing. I use pure maple syrup. Spendy, but worth every cent.
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Old 10-20-2014, 09:00 AM   #9
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Pure maple syrup is graded by the USDA on several characteristics; the grading system recently changed in an effort to make it less confusing to consumers:

http://www.maplesource.com/markets/i...rup-grades.php
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Old 10-20-2014, 09:11 AM   #10
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Originally Posted by GotGarlic View Post
Pure maple syrup is graded by the USDA on several characteristics; the grading system recently changed in an effort to make it less confusing to consumers:

New Maple Syrup Grades | How Maple Syrup is Graded | Bascom Family Farms

Looks like they eliminated the Grade B. Now it's all Grade A with descriptions except for the commercial grade.
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fish sauce, recipe

Thai-influenced marinade I made this marinade a couple of weeks ago for wings. It would also work nicely on chicken breast and I have used it on salmon. I like sticky-hot wings, so this was just the ticket for the wings. Ingredients 1/4 c honey 1/4 c maple syrup (I used cooking grade--not pancake syrup grade) 3 T apple cider vinegar 1-2 tsp cayenne powder 4 T fish sauce 4 cloves garlic, minced 6 finely chopped lime leaves (I used regular from my indoor/outdoor in the summer key lime tree) 1 tsp dark soy sauce 1 finely ground habernaro pepper (I have a bunch of dried ones I got in TX--they are HOT) finely chopped frozen lemon grass, thawed (about 2 tsp) zest of one lime juice of 1/2 lime 1/4 c chopped fresh cilantro I mixed all the ingredients in a large ziplock bag, I removed about 1/2 c of the marinade to use as dipping sauce and then added approx. 4 lb of prepped chicken wings (tips removed and saved for another use). I squished the bag to coat the wings and then placed it in the fridge overnight, turning it twice. I heated the grill to medium, oiled it and cooked the wings for about 4 minutes, turned them, basted them with marinade that was in the bag (no, I did not die from food poisoning, but if that makes you queasy, make another batch of marinade), flipped them every 4-5 minutes (total cooking time was about 28 minutes). I basted them until I ran out of marinade. Unfortunately, I have misplaced the digital camera since my grand tour of the Midwest...maybe I should finish unpacking... If you were to use this for salmon, I would suggest putting the salmon in a baking dish and covering it with the marinade, turning once, and leaving it sit for at least 2 hours, adding a bit of lime juice as you are grilling it. I have used this recipe for salmon when I've planked it on cedar--it was very good. To serve the wings I gave each person a dipping cup with marinade; a dipping cup with Greek yogurt to which I added grated lime zest and some chopped cilantro. I also had Frank's Hot Sauce on the table, but no one added that to the wings. Everyone thought they had the right amount of heat and stickiness. 3 stars 1 reviews
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