Posts tagged ‘sauce’

April 18, 2011

Burgundy Mushrooms

Ooh, wee. These are absolutely delightful. Perfect paired with steak or with baguette or greens or by themselves.

Burgundy Mushrooms
Heavily Inspired by The Pioneer Woman

1/2 c butter (Can’t skimp on this. It’ll be worth it. Promise)
1/2 white onion
4 cloves garlic
1 (8 oz) package mushrooms (I used Baby Portabello.)
1 c Burgundy wine (or any red. I used Cabernet Sauvignon.)

Melt the butter slowly over medium-low heat.

Add the chopped onion.

And add the garlics.

That’s right. Now comes the mushroom component.

Oh, but first take out of packaging. You can add the onions, garlic, and mushrooms all at the same time if you’d like. It was more dramatic presenting it this way.

Stir it all about. Crank it to high until golden brown. Oh, yeah. Number one rule for cooking perfect mushrooms: Don’t overcrowd the pan. This pan is a bit too overcrowded. Just a bit.

Add the wine.

Stir, turn it down to simmer, and cook. Let the liquid reduce by at least half.

Look at that sauce!!! Just imagine how incredible. Now stop imagining and go do. Make. Love. Enjoy.

September 25, 2010

Undeniable Salmon

Super Simple Salmon. Sensational Salmon. Salivation-inducing Salmon.

All of these options for post titles ran through my head but none of them made the cut, because it’s morning; I haven’t gotten my coffee yet; and alliteration seems like the wrong direction to go.

How do you feel about salmon? About most fish? I want to know, because it was only about three years ago that I learned to love and adore salmon with all the adoration it deserves.

I made up the sauce myself a few years ago then discovered that it’s actually a pretty common combination, but still feel very proud of this recipe. Here you are.


1 part soy sauce
1 part brown sugar
2 parts orange juice

This sauce can act as a marinade or … sauce. For marinade usage:: place salmon in flat-bottom container. Pour marinade over fish. Seal (with plastic wrap or container cover). Let marinate in refrigerator for two to many more hours.

Then take out and either stove top cook it or place it in the oven.

For oven preparation: Preheat oven to 400 degrees F. Cook skin side down for 25 to 30 minutes, basting it with the sauce about halfway through cooking. Check for doneness by making sure the salmon is opaque and flakes easily with a fork.

For stove top preparation: Place sauce into a saute pan. Heat (medium heat) the sauce for a couple of minutes. Place salmon in the pan skinside up.

Allow to cook and bubble for about 3 minutes.

Turn over and cook another 5 minutes or until the sauce becomes thick and starts to caramelize.

Take the salmon off the heat. With the sauce. Turn the heat up to high.

This is how the cat will feel about that.

Then, this is the part where it doesn’t look very pretty but it’s totally worth it. Take the salmon which you lovingly set aside and place into the pan. Then, press down with a spatula (The industry of food products is now calling these “turners.”) until you break up the salmon into smaller pieces.

I said it wasn't pretty.

Allow the sauce and the salmon to sear and cook fully. Take it off the heat as soon as the salmon is opaque and flakes with a fork.

Make sure you have the above-stove fan on for this one.

And enjoy. Edamame or green beans accompany this well. Or a salad. Or just a plate.