Maple Fried Chicken

INGREDIENTS

• 8 Chicken drumsticks (or thighs, wings, etc.)

• 4 Cups Buttermilk

• 2 Cups Monin Maple Spice Syrup

• 2 Tablespoons Salt

• 2 teaspoons paprika

• 1 teaspoon cayenne pepper

• All-purpose flour
  

INSTRUCTIONS

1. Combine the buttermilk, syrup, salt and spices and mix well.

2. Put the chicken into a zip-top freezer bag and pour the buttermilk mixture over, getting out as much air as possible in the process. Leave to marinate for at least an hour, preferably overnight. 

3. Set a deep fryer to 325°F, and an oven to 350°F.

4. Drain the chicken of the buttermilk mixture and toss into a bowl of flour to coat, shake off excess and drop each piece into the deep fryer for 5 minutes or until golden brown.

5. Remove the chicken from the fryer and place onto a sheet tray fitted with a cooling rack and insert into the oven to finish cooking for 10 minutes or until the internal temperature has reached 165°F. 

Pineapple Mojo Pork

INGREDIENTS

• 3 lbs pork shoulder

• 1 qt water

• 1/2 cup Monin Pineapple Puree

• 1/2 cup lime juice

• 1/2 cup rice wine vinegar

• 1/2 cup soy sauce

• 1 lime zested

• 3 Tbsp lemon juice

• 3 cloves garlic

• 1 onion; halved

• 1 jalapeno; halved

• 1 bunch cilantro; rough chopped

• 1 Tbsp salt

INSTRUCTIONS

1. In a mixing bowl, combine water, Monin Pineapple Puree, lime juice, rice wine vinegar, lime zest, lemon juice, garlic, cilantro, and salt.

2. Place pork shoulder in a half hotel pan and pour marinade over the top. Put marinate in the refrigerator for 12 hours or overnight.

3. Preheat oven to 325º F.

4. Remove the pork from the refrigerator. Add the jalapeno and onion then wrap with aluminum foil. Place the pan into the center of the oven and cook for 3 and half hours or until easily pierced with a knife.

5. Remove pork shoulder from braising liquid and shred with forks.

6. Season to taste and serve immediately. If not serving immediately, place in a tightly sealed container and place in the refrigerator.

Thai Birria Tacos

INGREDIENTS

• 5 pounds beef chuck

• 5 cloves garlic

• 2 guajillo chiles

• 2 roma tomatoes

• 2 cloves star anise

• 1 quart beef stock

• 1/4 cup Monin Coconut Syrup

• 1 inch ginger, sliced

• 1 white onion, chopped

• 2 Tbsp. Thai red curry paste

• Salt to taste

INSTRUCTIONS

1. Preheat oven to 325°F.

2. In a large roasting pan, add all the ingredients except the chuck and mix until well combined.

3. Add in the chuck and bring the entire pan up to a boil.

4. Cover the roasting pan with aluminum foil and place in the oven to bake for 2 hours.

5. After 2 hours, remove the aluminum foil and continue to cook for an additional hour.

6. Remove the pan from the oven and remove the chuck from the braising liquid along with the star anise.

7. Discard the star anise and shred the beef and season to taste.

8. Add the braising liquid along with all the solids to a blender and blend on high until completely smooth.

9. Season the blend to taste and reserve for dipping tacos.

10. Serve immediately or store the meat and liquid separately in airtight containers in the refrigerator.