Wednesday, February 20, 2013

Happy Birthday - Part Duex

Tonight was the continuation of our birthday celebration dinners and I cooked my hubby his birthday dinner. I made maple-glazed salmon, twice-baked potatoes and grilled asparagus. For dessert, we had bourbon brown butter brownies. Yummo!!! And, every single thing we had was all-natural, except for the hollandaise sauce. I've made my own hollandaise sauce before and it's just not worth it time and price-wise. 

Maple-Glazed Salmon
1 teaspoons paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
½ teaspoon brown sugar
1 teaspoon sea or kosher salt
4 (6-ounce) salmon fillets
2 tablespoon maple syrup

Prepare grill, heating to medium. Combine first 5 ingredients. Sprinkle fish with salt; rub with paprika mixture. Place fish on grill rack coated with cooking spray; grill 7 minutes. Drizzle fish with syrup; grill 1 minute or until fish flakes easily when tested with a fork. 

Bourbon & Brown Butter Brownies

(makes 16 brownies)
250g good quality bittersweet chocolate (if you want them to be less gooey/fudgy then only use 175g)
100g butter
120ml (about 1/2 cup) bourbon
2 eggs
3 tbsp dutch process cocoa powder, sifted
75g (about 1/2 cup) plain flour
190g (about 3/4 cup) sugar

Preheat oven to 160 degrees C. Grease very well and line the bottom and two long sides of a 20x30cm slice/brownie tin (can be substituted with a 20cm square cake tin but you may have to bake it slightly longer as it will be thicker). Let the baking paper hang over the long edges, it will make it easier to lift brownie out later. Prepare the brown butter; place butter in a small saucepan on low heat until it melts, continue to stir over low heat but keep a close eye on it, as it begins to bubble and the milk solids separate and settle at the bottom of the pan. Stir it frequently at this point, so that the milk solids do not settle at the bottom of the pan for too long and burn. Continue until the mixture turns brown and smells nutty but take care not to leave it for too long or it will taste burnt. Remove from the heat.

Break up chocolate into small pieces place in a heatproof bowl. Heat over a saucepan of boiling water, or very carefully in 30 sec bursts in the microwave. Stir and set aside to cool for a few minutes, then add the brown butter and stir to combine. Sift cocoa powder, sugar and flour into a large mixing bowl. Add melted ingredients, bourbon and eggs to the dry mixture and stir with a wooden spoon until just combined. Take care not to overmix or the brownies will be tough. Pour into prepared tin.

Bake for about 25 mins, or until a skewer inserted into the centre comes out with a few moist crumbs attached (start checking on it from the 20 minute mark, it is better to undercook it and have to return it to the oven later than to overcook it and let it go dry). Remove from the oven and place tin on a wire rack. Cool completely in tin before removing and cutting into 16 pieces. Can be stored overnight in an airtight container (they actually taste best the day after).

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