Tangy Peach Glaze
Tangy Peach Glaze
This bottle holds the last glaze you'll ever need. Brush it on grilled salmon. Toss it with chicken wings or drizzle it over roasted vegetables, and let the bright shine of peaches, lime and curry make you look like you know what you're doing.
Ingredients: rice vinegar, peaches, cane sugar, sweet onions, ginger, curry powder (contains mustard), key lime juice concentrate, natural peach flavor, orange juice concentrate, salt and ground anise seed
12 fl oz / 13.5 oz
This recipe recommends using an oven, but if you’re fluent in grill or smoke, please implement your skills. What matters is that you introduce the sauce near the end of cooking so it has time to grab onto the wings and caramelize.
- 12-14 chicken wings
- 1 tablespoon salt
- 1 tablespoon vegetable oil
- ⅔ cup tangy peach GLAZE
Cook the wings: Preheat your oven to 400 and let your wings come to room temperature. Toss the wings with the oil and salt and spread them in a single layer onto a baking sheet. Make sure the wings are not touching one another so they will brown evenly.
Slide the tray onto the middle rack of your oven and roast undisturbed for 10 minutes. Take the wings out of the oven. Stir them around on the pan and cook an additional 10 minutes. Take them out again, pour off any fat that has accumulated and toss them with the sauce. Put the tray back in the oven and let them roast an additional 10 minutes. They should be caramelized in places and shiny in others.
Scallops are one of the easiest things to cook at home. But to make it work, you have to make sure you’ve got a few things…high heat, a heavy-bottomed pan and a watchful eye.
- 6 large scallops, U10 or U12
- 1 tablespoon unsalted butter
- ½ teaspoon ground cayenne pepper
- 2 cups arugula
- 2 tablespoons thinly sliced scallions
- 2 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2½ teaspoons kosher salt, divided
- ⅓ cup tangy peach GLAZE
- 1 large orange, cut into sections
- 3 tablespoons picked mint leaves
- 2 tablespoons extra virgin olive oil
Preparations: Preheat your oven to 350. Bring the scallops to room temperature and dry them well with paper towels. Heat a 10-12 inch cast iron skillet over a high flame. Add 2 tablespoons vegetable oil to the pan and heat it till the oil is shimmering and just about smoking. Add the scallops and season the exposed side with 1 teaspoon kosher salt and ¼ teaspoon cayenne. Cook for about 3 minutes on the first side. When they are ready to be turned, they will be brown, crispy around the edges and golden. Once they are, flip the scallops, season with an additional ½ teaspoon salt and the remaining cayenne. Add about a teaspoon of sauce to the top of each scallop and continue to cook for roughly 30 seconds. Then add the butter to the pan and begin to spoon the accumulated juice and syrup over the top of the scallops. Do this for about a minute. Transfer the scallops to a plate to rest and spoon all the accumulated sauce overtop.
To serve: Gently toss the arugula, orange sections, scallions, mint, lemon juice, ½ teaspoon salt and olive oil together gently. Serve that salad under or next to the Peach GLAZED scallops.