Tuesday, April 19, 2011

Surf and Turf

After much debate about what we would have for Sunday Dinner, Dad and I finally decided we would have a little bit of everything!  I have been wanting to try this blackened salmon dish that my Aunt Jean made the last time I went out to visit her and suggested we add a small steak to the meal and have a nice surf and turf...so that is what we did!

Jean Allen Patterson's Blackened Salmon
1 tablespoon olive oil
4 (4-oz) salmon steaks
1 ½ teaspoon chili powder
1 teaspoon brown sugar
½ teaspoon cumin
1/8 teaspoon salt
Coat grill rack with nonstick cooking spray. Preheat grill to
medium heat. Drizzle oil over salmon. 

Stir together chili powder,
brown sugar, cumin, and salt: rub into salmon.
Place fish on grill rack; grill 7 to 10 minutes on each side or
until fish flakes with a fork.

NOTE: Since I do not grill, I prepare this in oven at 400 for about
12-15 minutes. I do not turn it, but put on a grill pan.

For the steaks, we decided to grill them and Mom was going to make a red wine reduction mushroom sauce. 

Once the steaks were ready it was time to start working on the sauce...There really is no recipe here but here is the play-by-play...
Make sure to wipe off the mushrooms with a damp paper towel instead of putting them under running water.  Mushrooms are basically sponges that will absorb all of that extra moisture only to make your sauce too thin in the end.
Chop the mushrooms into slices or quarters, whichever you prefer.
Melt a couple tablespoons of butter in a skillet.
Add diced onions and garlic and cook until the onions are transparent.
To our sauce, Mom added
 Cavender's Greek Seasoning, oregano, Lea & Perrins, red pepper flakes, and salt and pepper.

Once all of the spices have been added and well combined with the butter/onion mixture, it is time to add the mushrooms.  Stir the mushrooms enough to coat them.

Once they are coated add the wine, between 1/2 and 1 cup of wine depending on how many mushrooms you are cooking.

Let this mixture reduce for about 15 minutes, stirring regularly.  If you want the sauce to be a little thicker so that it will stay on the steaks, simply combine a teaspoon of cornstarch with warm water, mixing well and stir into the mushrooms sauce.  Make sure to let it cook for several minutes before adding any more cornstarch as it takes just a minute to thicken.

With our surf and turf Dad had made a wedge salad with his homemade Gorgonzola dressing and Mom made Gramma's scalloped potatoes.  It was across the board a fantastic Sunday Dinner success!

On top of all of that we got to celebrate with Mom as she was named the Executive Director and CEO of CABLE!!!  Emory was so proud of his Granmama as we all are!!  Love you Mom!

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