Another version of a cherry sauce, this time prepping for Salmon (coming soon). I apparently didn’t take any pictures of the prep. I am sorry.
Recipe is as follows:
1/4 cup brown sugar
1/3 cup balsamic vinegar
1/4 cup red wine vinegar
1/3 cup dry white wine
Salt and pepper (more pepper than salt)
Bring to a boil, and simmer until reduced by half. Cool, and pour into a glass container for keeping in the refrigerator. Can serve cold or warmed.
Oh! and David got me this amazing cherry pitter at store after he witnessed what I went through the battle of removing cherry pits with a paperclip! I will say it works better if you follow the instructions! This was amazing! It did four cherries at once! AND my fingers weren’t blue! So nice. And, yes, I have to label things, otherwise I forget what it is…at least I am honest! Blessings.
When we were visiting family, they had this nice, neat tray to place all of their often used items (oils etc.) by the stove. I fell in love with the idea, and began a search for something similar. I didn’t realize that it would take three different stores, and four different trays to find the perfect one.They tray I found is actually a part of a wooden set from Target, but for now the only part I am using is the bottom portion. I lined the bottom of it with a couple of paper towels, and that is it. Perfect (for me) to store my vinegars, oils, pepper and salt pig.
There have been many things that I love from other homes that I have visited, but this was something I thought would be simple and inexpensive. Have you been so taken with something you had to copy it? I will confess there are more things I covet than I should, but this was simple and helps me stay organized in the kitchen.
I discovered some tricks with the Brussels Sprouts today and decided to share. I cooked bacon earlier for the recipe so I left some of the fat on the sheet pan. I added the Brussels Sprouts and drizzled some additional bacon fat to them. Baked for about 45 minutes at 325 degrees.
Getting them into a bowl was easy as well by using the foil as a funnel. The sauce or bacon vinegarette…well I added sherry wine, apple cider vinegar, balsamic vinegar and butter. Emeril’s recipe calls for Sherry vinegar, so I thought I would add the above? It worked!!
Sprouts, bacon then dressing….
David’s plate with the Beef Ribs (another post). This redo was really good, and I loved the one pan clean up!
Did you know that there are tabs at each end of the any aluminum foil box to secure the roll from coming out when you pull on the foil?
I didn’t discover this until a couple of years ago, and thought I would pass along the information. Check any product rolls (clear wrap too), and they should have the tabs at the end to help you not to get frustrated.