The Happy in a Hurry Cookbook by Steve and Kathy Doocy

Author:Steve and Kathy Doocy
Language: eng
Format: epub
Publisher: HarperCollinsPublishers
Published: 2020-08-19T00:00:00+00:00

Mom’s Maple and Mustard Chicken

MAKES 6 SERVINGS

For Christmas one year, Janice Dean, the meteorologist on Fox & Friends, gave me the most beautiful bottle of real maple syrup I’d ever seen, imported from Canada. It was one of the best gifts I got that year—so thoughtful, and full of Janice’s Canadian pride and delight in showing off one of Canada’s national products. Because the bottle was so fancy, I was determined to only use it on important recipes, not Sunday morning pancakes . . . but what would fit the bill?

A few days later, Kathy and I were in Juno Beach, Florida, eating at Ke’e Grill, and I ordered the maple and mustard salmon. It was delicious—and also seemed distantly familiar. Then it hit me, like a ton of maple trees—my mom used to create this exact taste. Like some sort of sensory archaeologist, I’d just unearthed a happy taste memory from decades in the past. But my mom didn’t make it with fish; in fact, the only fish we ever ate was tuna in a can or catfish that Grandma caught in the East Fork of the Des Moines River.

Back in the 1960s and 1970s, my mom had combined these flavors to make a great chicken recipe. But as I recall, she didn’t use pure Canadian maple syrup; she opted for our favorite pancake syrup and she paired it with the very international sounding French’s mustard, which is not actually from France but is today made in Springfield, Missouri, at 4455 East Mustard Way.

As for that amazing bottle of Canadian real maple syrup—thank you, Janice, for the gift that jogged my memory and added another happy recipe to our cookbook!

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