How To Make Captain Rodney's Glaze

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One of the things I ofttimes preach on the food blog (as well as in person, of course, but most of you lot volition miss that rousing "in person" performance) is this:

If you want to be an extra special cook (and who would want to settle for okay when they tin can be extra special??), you need to become artistic and step out of the ordinary. This ways trying new kitchen tools and gadgets, cooking your favorite foods in new, exciting means, and trying new sauces, seasonings, and ingredients. Not only is information technology a creative way to approach cooking… it'south a delicious way to approach life.

While there'll be times you try something that makes y'all whisper to your cat, "That never happened," other times you find something that'll become a kitchen staple – something you'd no sooner allow yourself to run out of than you would common salt and pepper. Captain Rodney's Original Boucan Glaze (Amazon link) has been such a staple in our kitchen for many years.

Information technology is OUTSTANDING. Distressing for yelling, but information technology is that extraordinary. Captain Rodney's makes several seasonings, sauces, and glazes (click here to see their unabridged collection on Amazon).

The "prepare" pictured on the left is i I have my eye on – you get ii bottles (which last quite a while, every bit only a little bit is necessary for the "stone your world" flavor) and a silicone basting brush. I'm a sucker for a basting brush.

How I Employ Captain Rodney's Original Boucan Glaze (sad to continue using the full name, but I want to differentiate because there are several):

1. This glaze is delicious when you add a little to cooked, hot rice. It takes information technology to the next level.
2. I love to pour a little on tiptop of a cake of cream cheese and serve with crackers. Buttery Ritz or Ritz-type crackers are the best for this.
3. Hamburgers – A piffling Captain Rodney'south on a burger with sauteed onions is out of this world skillful.
4. It's wonderful on pork chops. It merely takes a little to get that wonderful, "I'll never let myself run out of this stuff" season.
5. Chicken. Chicken. Craven. Chicken. Chicken.
6. Chicken.

Continued Below…

Captain Rodney's Original Boucan Pepper Glaze

My favorite way to cook chicken is equally follows:

I take chicken tenders, common salt and pepper them, and so marinate them in Italian Dressing (bottled or the kind you brand with a mix) and a footling dear. I try to permit them marinate in the fridge in this mixture for at least iii hours.

I oestrus my iron skillet on medium-high and add a mixture of butter and olive oil (the olive oil keeps the butter from getting also brownish). Don't use too much butter/olive oil – you desire enough for the tenders to sizzle but y'all don't want to drown them. When the skillet is hot, I cook each side for virtually 4 minutes (always use a meat thermometer when cooking craven – yous want 165 F).

When I put them on the serving platter, I become ahead and add a little Helm Rodney's Original Boucan Coat (Amazon link). Makes them feel good virtually themselves and makes the tenders disappear off of said platter likety carve up.

Source: https://www.buttermilkpress.com/blog/captain-rodney-glaze-review/

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