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NEW BRUNSWICK RECIPES
HONEY BBQ SALMON
- 4 (6-ounce) salmon portions
- 1/2 cup ketchup
- 1/4 cup honey
- 2 tbsp. apple cider vinegar
- 1 tbsp. packed light brown sugar
- 1 tsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. chili powder
- 1/2 tbsp. dried minced onions
- 1/2 tsp. cayenne pepper
- 1 tbsp. olive oil
- sliced green onions
- Preheat oven to 300 degrees
- Combine all ingredients except salmon and green onions in a small saucepan. Bring to a boil and simmer for 8 minutes.
- Meanwhile, heat olive oil in a large oven-safe pan over medium-high heat. Lightly season salmon with salt and pepper, and place in pan skin side UP. Cook for 2 to 3 minutes or until nicely seared.
- Turn salmon so that it is skin side down. Baste with BBQ sauce and place pan in oven until salmon is cooked through, about 10 to 12 minutes.
- Baste salmon again with sauce and sprinkle with green onions.
- 16 large oysters shucked on the half shell
- 1 med tomato diced
- ¼ cup (50 mL) diced black olives
- 1 med shallot diced
- 6 sprigs of fresh cilantro chopped
- ½ tsp (2 mL) coarse sea salt
- ½ tsp (2 mL) cracked black pepper
- 2 tbsp (10 mL) olive oil
- ½ lime juice only
- 2 oz (57 g) Goat cheese
- In a small bowl mix tomato, olives and shallots then incorporate the cilantro, olive oil, lime juice sea salt and pepper mix well and refrigerate.
- Shuck the oysters and keep them on the half shell place on a cookie sheet and bake in a pre-heated oven at 350 F for 4 to 5 minutes, remove from oven and fill with the stuffing and top with goat cheese.
- Bring oven to broil and finish the oysters in the oven just garnish with cilantro.
PICAROONS BEER CAN CHICKEN
- 1 whole local sourced chicken
- 2 cans of Picaroons 506 (1 for the chicken, 1 for you)
- 3 tbsp. (45 ml) of NB maple syrup
- 1 tbsp. (15 ml) of balsamic vinegar
- ½ tsp. (3 ml) of Cayenne pepper
- 1 tsp. (5 ml) teaspoon fresh thyme
- 2 sprigs of rosemary
- 15 to 20 baby potatoes
- 2 cups (500 ml) of chopped carrots
- Green veggie like Brussels sprouts
- Salt and pepper to taste
- 1/2 cup (125 ml) of butter
- Preheat BBQ to 350°F (180°C).
- Mix maple syrup, balsamic vinegar and cayenne pepper add a little salt and pepper to taste.
- Pop open your beers, test it to make sure it's good.
- Put 1 of the beer cans in the cavity of the chicken. Enjoy the other while it’s cooking.
- Place the chicken and beer in a cast-iron pan.
- Place all the veggies around the chicken.
- Cube butter and place on top of veggies.
- Add sprigs of Rosemary and thyme on top of veggies.
- Add a little salt and pepper to the veggies.
- Paint the chicken with the maple syrup mix.
- Add a few leftover sprigs of rosemary and thyme in the top of the chicken cavity.
- Cook chicken for the recommended time or until it reaches an internal temperature of over 165°F (74°C).
- Dish out veggies to the plates
- Remove chicken from the can (be careful it will be very hot)
- Cut up chicken and enjoy!
3/4 oz citrus juice*
- 3/4 oz honey syrup** (or sweetened to preference)
2 oz We-Can't-Call-This-Whiskey
- In an iced filled cocktail shaker, add all of your ingredients. Shake until the cocktail shaker*** has frosted, pour over ice in an old fashioned glass.**** Garnish with a slice of your citrus fruit.
- *I used a clementine leftover from Christmas, any citrus would work. Preferable fresh, but you could squeak by with bottled lemon juice SSSSSHHHHHHH
- **Super easy honey syrup: equal parts honey and water. Honey being diluted is easier to shake in, otherwise it's honey goo stuck to your shaker....
- ***Cocktail shaker can be anything that won't leak: protein drink container, mason jar, tupperware, old yogurt container if you really hold the lid on tight....
- ****Any glass will do really, but you sound wayyyyyy more bartendery if you identify your glass to guests.