SARASOTA'S SPICY MAPLE, BROWN SUGAR AND BOURBON GLAZE

Steps:

• Roasted Pepper -- This is the first thing I make. Heat the oven to 450 and put the pepper right on the middle rack and roast until good and charred on all sides. Remove and wrap with a small piece of plastic wrap. After 5 minutes or so, remove the pepper, peel the skin off, remove the ribs and seeds and fine chop.
• Sauce -- To a small pot, add the butter and bring to medium heat. Add in the shallot, garlic and jalapeno (you can use 1/2 of the minced pepper if you don't want it too hot) but the roasted pepper has a mild flavor. Cook on medium just until the onion is translucent, you don't want to brown them. Then, deglaze the pan with the bourbon. Don't forget to remove the pot from the stove top when you add any alcohol. Return to the stove, reduce the heat to medium low/low and cook, 30 seconds if that. Add in the brown sugar, maple syrup, a pinch of the red pepper and a pinch of salt. Bring the sauce to a low boil (not rolling) and cook for about 5-6 minutes.
• Done -- The sauce will be thin, but will thicken upon cooling. When you remove the sauce from the heat, taste for any additional seasoning. Once it thickens, it will coat the back of a spoon. Make sure to use the glaze cooled.
• Options -- If you want, you can add in pecans at this point, but that is just an option. Just brush on the fish, meat or chicken as it bakes or grills. ENJOY!