Whiskey

Caramelized Onion, Whiskey Maple Salmon

Posted on

DSCN0811

After a hectic couple of months I am finally back in the swing of things. I doubt anyone was waiting in suspense for my next recipe but I hope this one will not disappoint. I have had a lack of good dinner ideas lately so dinners around our house were rather uneventful the past few months.

It is weird how inspiration just sort of hits you sometimes though, after almost two months of cooking the same old thing I was struck with a random idea for Salmon. This came across my mind around 11:00pm the other night while being unable to fall asleep. We had recently found out that we will most likely be going to Quebec next summer for a visit. This in turn got me thinking about Maple Syrup since my husbands family produces some of the most amazing Maple Syrup, needless to say our house is an Aunt Jemima free zone. Not wanting to waste some high quality syrup I knew I had to put it to use on some high quality Salmon. Living on the West Coast where Salmon is a staple, this was not very hard to do. My mind kept racing about different ways to use the syrup on this Salmon and slowly I developed a plan.

When making this last night I was honestly nervous. I had no idea if this would work or if I would be throwing away $20 worth of salmon not to mention the Whiskey and our precious Maple Syrup. After taking it out of the oven and taking our first bites I knew that my late night “lightbulb” moment had panned out! It was delicious and my husband has already told me that I have to make this again soon! I hope you will enjoy my random strike of inspiration as well.

Ingredients:

  • 4 pieces of Wild Salmon (I used center pieces with the skin on)
  • 1 Medium Shallot (finely chopped)
  • 1 Large Organic Garlic Clove (finely chopped)
  • 2 Tbsp Unsalted Butter
  • 1 1/2 Shots Whiskey (I used Jameson)
  • 4  1/2 Tbsp Maple Syrup (I used Grade “A”)
  • Sea Salt and Pepper to taste
  • Fresh Lemon Juice

How To:

  1. Rinse your Salmon and place it skin down on a lightly buttered baking dish. Pat the fish dry, squeeze a bit of lemon juice on it and crack some fresh pepper on it.
  2. In a Medium sauce pan, melt your butter and toss in the shallot. Cook over medium heat until it turns golden and toss in the garlic and a bit of salt.
  3. After about a minute, deglaze the pan with the whiskey. Cook for about 2 minutes to allow the alcohol to cook off.
  4. Add in the maple syrup and bring to a boil.
  5. Set aside and let it cool.
  6. Once the syrup and onions have cooled pour the mixture over the fish. I let mine site for about 15 minutes in the “marinade”.
  7. Heat your oven to 425 degrees. Place your fish in the oven uncovered and bake for 25 minutes.
  8. Let it cool a bit and serve.

Whiskey Pulled Pork Sliders for Beer Tasting

Posted on

DSCN0669

This past weekend we threw a Beer Tasting Bash at our house to celebrate my husbands birthday. This was just one of the dishes I served up for the spread of snacks to enjoy. I served it with my No Mayo Coleslaw and garlic dill pickles but you can choose to pair it with whatever fixings you like most. This dish you will need to start the night before but after that there is really no work involved aside from assembling your slider, the slow cooker will do the rest.

For your Sauce:

  • 2 Cups of Water
  • 2 Cups of Hickory BBQ Sauce (I used Sweet Baby Ray’s Hickory and Brown Sugar)
  • 2 Tsp Beef Broth (No MSG)
  • 3 Tsp Ground Cumin
  • 3 Tsp Onion Powder
  • 3 Tsp Garlic Powder
  • 1 Tsp Ground Cinnamon
  • 1 Tsp Nutmeg
  • 2 Tsp Cayenne Pepper
  • 1 Tsp Paprika
  • 1 Tsp Smoked Paprika
  • 3 Shots Whiskey
  • 2 Tbsp Olive Oil
  • 1 Tbsp Agave Syrup
  • 3 Minced Garlic Cloves

Yes, there is a lot in there but it makes for one heck of a sauce. All you do is the following:

  1. Mix all of the above in a bowl and store overnight.
  2. In the morning take out your slow cooker, add 2 ladles of this sauce on the bottom, place your Pork Tenderloin inside (I used 2 1/2 Lbs) then pour the rest of the sauce over the meat.
  3. Cook on Low heat for 9 Hours.
  4. At the 9 hour mark take out your pork and cut it up into small pieces. Then place it back into the slow cooker and mix with the sauce.
  5. The pork will absorb most of the sauce so feel free to add in more BBQ sauce into the cooker.

Below are some of the photos of the decor at the Beer Tasting.

While I made most of the signs and food tags myself using chalkboard paper and chalk I found some lovely Free Printables on the web.

DSCN0668

DSCN0655