• 12/17 Maple Syrup Day - 3

    From Dave Drum@1:229/452 to All on Wed Dec 15 21:55:46 2021
    December 17 - National Maple Syrup Day

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Maple Cajun Mahi Mahi
    Categories: Five, Cajun, Seafood
    Yield: 2 Servings

    1 tb Olive oil
    2 tb Maple syrup
    1 tb Cajun seasoning
    1/2 ts Garlic powder
    2 (4-6 oz ea) filets mahi-mahi
    - rinsed, patted dry

    Heat the olive oil in a pan over medium-high heat.

    Stir the maple syrup, Cajun seasoning, and garlic powder
    together in a small bowl.

    Brush the maple syrup mixture over the mahi mahi filets.

    Cook the mahi mahi in the hot oil until the fish flakes
    easily with a fork, 3 to 5 minutes per side.

    Recipe By: Janell Kendall

    RECIPE FROM: http://allrecipes.com

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  • From Dave Drum@1:3634/12 to All on Thu Dec 15 13:36:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Maple Glazed Ham
    Categories: Pork, Fruits, Herbs
    Yield: 9 Servings

    7 lb Bone in ham
    1 ts Ginger
    1/2 ts Allspice
    Pineapple slices; from a can
    1 1/2 c Maple syrup
    1/4 ts Nutmeg
    16 Cloves; whole
    Maraschino cherries

    Use a fully cooked whole, shank or butt ham increasing
    cooking time for larger whole ham. If a country ham is
    used soak it in water or apple cider (for a sweeter
    flavor) a few hours or overnight to remove some of the
    salty taste. Remove thick skin if a strong smoke flavor is
    desired.

    Trim fat leaving no more than 1/2 inch thick covering.
    Score ham. Combine syrup, ginger, nutmeg and allspice.
    Place ham in a large dish and baste with syrup mixture.
    Let the ham stand in syrup for 1 to 2 hours or until it
    reaches room temperature; baste frequently with syrup.

    When ready to smoke, remove ham from dish, stud with
    cloves and place on smoker grid. Baste with syrup at least
    twice while smoking.

    Before last hour of smoking decorate with canned pineapple
    slices and cherries, baste again. If using a meat
    thermometer, fully cooked ham should reach an internal
    temperature of from 130ºF/55ºC to 140ºF/60ºC Make certain
    the thermometer's probe does not touch the bone.

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