Straight from the kitchen of chef Chris Cosentino comes this simple and tasty recipe that’ll enhance your next dinner. Chris recommends it on grilled or fried chicken, try it on roasted pork, or roasted vegetables, heck it’s so good you’ll want to just have it by the spoonful. Salty and sweet with a bit of umami, this shouts yum. To learn more about the New England born, maple loving, affable Chris, see our feature on him here.

Maple Pepper Glaze

• Maple UnTapped (pure maple syrup) — 4 packets or 3.84 oz
• Red Boat fish sauce  — 3.0 oz
• Rice wine vinegar — 3.0 oz
• White peppercorns — 1.3 oz
• Black peppercorns — 1 oz
• Thai chili — 1

Crack the peppercorns in a mortar & pestle to a medium crack, not pulverized. Heat the maple syrup in a small, non-reactive pan over medium-high heat. Bring to a solid boil, add the peppercorns and the split Thai chili and cook in the syrup until aromatic. This should take about 4 -5 minutes. Remove the pan from the heat then deglaze the pan with the vinegar. Bring to a simmer and then add the fish sauce. Let the sauce reduce and cook slowly for 15 minutes at a simmer. Remove from the heat and place in a non-reactive container, once cool, store in the fridge in an airtight container until ready for use.