If there’s one thing I love, it’s bourbon. Sorry I’m not sorry. On the rocks. In cocktails. In desserts. On fish?
Totally on fish. With sticky maple syrup and toasted pecans. This dish is warm. I mean, obviously warm in temperature. But also warm in flavor.
The best part about drinking bourbon is the way your whole mouth and throat warms after the first few sips. You can feel the blush rise up in your throat and burst in your mouth and it’s just lovely after a hard day, or a mediocre day, or a good day. Any kind of day.
Obviously the alcohol mostly cooks out of this dish, so it doesn’t create that same blush as when you drink bourbon. But it creates a flavor that’s warm and rich and lovely. Also, this dish is quick and easy, but doesn’t taste like it. Those are my favorite kinds of dishes.
I started by preparing my sauce: some bourbon, some maple syrup, a little water in a sauce pot over high heat. [Read more...]