So I realize I haven’t updated the blog in quite a while,
and for that, I apologize. Long story short, life happened. Last semester, my
workload (and stress load) increased about tenfold. I had every intention of
posting a Christmas-themed entry, but I never managed to get around to it,
unfortunately. Then, over the holiday break, my apartment flooded, and I had to
relocate to another apartment. Now that I’ve gotten settled, though, I’m back
in business!
This blog entry is essentially the result of going through
my fridge and freezer during the move and realizing that I needed to cook
several things before they spoiled or became freezer-burned. My mom gave me
several bags of fresh sliced peaches a while back, and this recent cold snap
has me in the mood for cobbler. I realize that I posted a recipe for blackberry
cobbler a few entries ago, but peach tends to be the Southern standard, so just
consider this recipe a fruity revision of sorts – with booze.
I also found a lovely piece of salmon in desperate need of
treatment, so I thought I would try my hand at replicating a dish I enjoyed in Atlanta last year at a
restaurant called Highland Tap. They have a fantastic grilled salmon in bourbon
butter that is quite exquisite, and while my version of the dish isn’t an exact
recreation, I feel that it comes pretty close. Salmon and bourbon may seem an
odd pairing, but the sweet “woodsiness” (for lack of better terminology)
complements the fish very well.
Finally, I’ve had a large sack of potatoes sitting here
staring at me for far too long, and I’ve been wracking my brain to try to formulate
something out of the ordinary that would implement them. I’ve seen many recipes
over the past year or so for Brussels sprouts hash that I’ve wanted to try, and
adding potatoes could never hurt, right? All in all, I was pretty pleased with
how well my concoction turned out!
Salmon with Bourbon Butter
1 lb. salmon filet, cut into desired portions
Salt
Pepper
Olive oil
Now, when it comes to salmon preparation, if you have a
preferred method, go on and use it. Some people prefer theirs grilled, and
other prefer theirs poached or pan-seared. As for me, I’ve found baking to be a
pretty foolproof method.
Preheat oven to 375 degrees. Coat the salmon portions
liberally with salt and pepper. Drizzle them lightly with olive oil. Place them
on a prepared baking sheet and allow them to cook for 10-15 minutes or until
the salmon is firm and flakes easily.
Bourbon Butter
4 tbs. butter
2 tbs. bourbon
1 tsp. brown sugar*
Salt
Pepper
*Some people like to add a lot of brown sugar to make a
glaze. I, personally, loathe sweet-tasting fish, so I don’t add very much
sugar. However, if you do want a glaze, feel free to add more.
In a small saucepan, bring the butter, bourbon, and brown
sugar to medium heat, and simmer for about a minute. Season with salt and
pepper as desired.
You can either brush or gently spoon the sauce over the
prepared salmon or serve it on the side.
Brussels Sprouts Hash
10 or 12 oz. frozen package of Brussels sprouts, thawed and
sliced as desired
3 medium-sized potatoes, chopped into chunks
1 medium-sized onion, chopped
2 cloves garlic, minced
3 strips of bacon, chopped into lardons
2 tbs. olive oil
Salt
Pepper
Add the bacon and olive oil to a large skillet, and bring to
medium-high heat. Brown the bacon and remove it from the pan. Reserve. Add
onion and garlic to the pan and cook for two or three minutes, or until the
onion begins to become translucent. Add the potatoes, and cook for 7 to 10
minutes until they start to soften and slightly brown, stirring constantly. Then
add the Brussels sprouts, and cook for 5 to 7 minutes until they start to
soften and slightly brown, continuing to stir constantly. Add salt and pepper
as desired. Return bacon to the mixture and cook for an additional minute. Pour
the mixture onto a plate prepared with paper towels to drain the excess fat. Serve.
(Hey, the main ingredients are still healthy! I just... tweaked them... a bit...)
Spiked Peach Cobbler
Crust:
3 cups all-purpose flour
1 1/2 sticks cold butter
1 tsp. salt
1 tbs. sugar
Ice water
You'll want to prepare the crust first. In a food processor, add the flour and the butter. Blend together until the butter has fragmented into tiny pieces throughout the flour. Add the salt and sugar. Gradually add ice water, a few tablespoons at a time, and blend until the mixture becomes a workable dough. Remove the dough from the processor and mold into a disk. Wrap the dough in plastic wrap and refrigerate until thoroughly chilled. (Please note, this recipe yields a lot of dough, and you will probably have leftovers – which is a nice problem to have! You can freeze the remaining dough or use it to make a quiche later on in the week.)
Filling:
1 lb. sliced peaches
½ cup brown sugar
½ cup granulated sugar
1 tbs. Amaretto
2 tbs. Bird Dog blackberry-flavored whiskey*
*If you’re worried that the Bird Dog will make the filling
taste too much like blackberry, fret not! The flavor compliments the peaches
beautifully, and the berry taste is barely detectable after cooking.
In a medium-sized saucepan, heat the peaches, sugar,
Amaretto, and whiskey on medium-high heat until the mixture reaches a simmer. Remove
the dough from the refrigerator. Pinch off bite-sized pieces of dough and add
to the simmering peach mixture for dumplings. Remove the saucepan from the
heat.
Preheat the oven to 350 degrees. Roll the dough out until
it's around 1/8"-1/4" thick. Cut to fit your oven-safe baking vessel.
Then, add the peach mixture to the vessel and top with the cut dough. For a
pretty brown crust, you will want to pour a bit of melted butter over the top.
Bake for around 45 minutes to an hour, or until the crust is golden brown.
Allow to cool before serving.
(Just peachy.)
Enjoy, and thanks for reading!
