| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats |
|
Grill, Sauces, Seafood, Chicken, Pork |
2 |
Cups |
INGREDIENTS
| 11 |
tb |
Unsalted butter |
| 2 |
tb |
Flour |
| 1 |
c |
Slivered almonds |
| 2 |
tb |
Prudhomme's Seafood Magic |
| 1 |
c |
Celery; chopped |
| 1 |
c |
Honey |
| 1 |
ts |
Fresh lemon peel; grated |
| 1 |
c |
Chicken stock |
| 1/8 |
ts |
Ground nutmeg |
INSTRUCTIONS
BILLS20086
In small saucepan over medium heat, melt 3 tbls butter. Whisk in flour
until smooth, about 1 minute. Set aside. In 10" skillet over high heat,
melt remaining 8 tbls butter. When it comes to a hard sizzle, add almonds,
Seafood Magic and celery. Cook, stirring frequently at first and constantly
near end of cooking time, about 8 minutes or until almonds are browned.
Stir in honey and cook, stirring frequently, about 1 minute. Stir in lemon
peel and stock. Cook, stirring occasionally, about 8 minutes. Add nutmeg;
cook 3 minutes, stirring occasionally. Whisk in reserved butter mixture
until it is incorporated and sauce is slightly thickened, 30-60 seconds.
Remove from heat.
NOTE: Excellant on grilled seafood, chicken or pork. Brush it on right
before meat is ready to come off the grill and bring some to the table for
dipping.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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