Northwest Salmon

4-6 Salmon Steaks

Marinade

1 Tbsp. Brown sugar

2 Tbsp. Wildbeary’s Huckleberry Syrup

1/2 cup vegetable oil

1 Tbsp. salt

1 Tbsp. pepper

2 cloves garlic, minced

Combine marinade ingredients, and mix well. Pour over salmon and marinate 2-3 hours in the refrigerator. Remove salmon from marinade and grill, basting lightly with marinade while cooking.

Huckleberry Chipotle Chicken Tacos

Serve with your choice of toppings.

ingredients

4 – chicken breasts

1 Bottle – Wildbeary Huckleberry Chipotle Sauce

1 pkg – corn tortillas

3 tbsp – vegetable oil

Toppings:

1 can – refried beans, warmed

1 – white onion, chopped

2 – Roma Tomatoes, chopped

1 – avocado, sliced

½ cup – cilantro, chopped

Place chicken breasts in slow cooker and pour bottle of sauce over chicken.

Set slow cooker on low and cook for 7 hours. Remove chicken and shread.

Place vegetable oil in small skillet on medium-high heat.

Place corn tortilla in pan and fry each side for approximately 10 seconds.

Place between paper towels to drain any excess oil.

Huckleberry Honey Glazed Spareribs

2 whole racks meaty spareribs (about 5 to 6 pounds)

1 small onion, finely chopped

1 clove garlic, minced

2 tsps. Worcestershire Sauce

1 tsp. celery seeds

T tsp. salt

¼ tsp. pepper

½ cup Wildbeary's Huckleberry Honey

 

Place spareribs in a broiler pan: cover. Bake in oven at 400° for 45 minutes. Drain off fat and drippings. Prepare glaze: Combine remaining ingredients in a medium-size saucepan. Bring to boiling, lower heat, simmer 20 minutes. Take ribs out of oven and brush generously with glaze. Continue to bake for 40 minutes, turning and brushing with glaze several times until browned and evenly glazed.

*Pre-baking the ribs before glazing keeps them juicy and plump.

Huckleberry Ham Glaze

1 10-lb ham, fully cooked

8 oz. Wildbeary's Huckleberry Jelly

1/3 cup light or dark corn syrup

1 Tbsp. Worcestershire Sauce

2 tsp. prepared mustard

 

Bake ham at 325° for 2 hours. Meanwhile, in small saucepan stir together Wildbeary's Huckleberry Jelly, corn syrup, Worcestershire Sauce and mustard over medium heat. Stirring constantly, bring to boil 2 minutes or until jelly is melted. Remove skin from ham, score fat into 1 inch diamonds. Brush with Huckleberry Glaze. Bake, basting frequently during last hour of baking. Heat remaining glaze and serve as sauce.

* Makes about 1-1/4 cups