Tuesday, June 14, 2011

Today's Bottom of the Jar Recipe

I have posted before about using the bottom of jelly/mustard jars for creating flavor profiles. Today, I made a new one.

I had about 1 teaspoon or so of mustard stuck at the bottom of a squeeze bottle of spicy brown mustard. It just wouldn't come out of the container anymore. So, I added 1 tablespoon of Worcestershire sauce, 1 tablespoon of olive oil, 2 tablespoons of balsamic vinegar and 1 teaspoon of maple syrup. Shake well. Covered 4 chicken leg quarters with the mixture and roasted in the oven at 375 for 1 hour and 15 minutes. YUMMY!!


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