Recipe by Caryn Dalton
This glaze is so good on grilled chicken, pork, seafood, veggies-even fruits! So good on salmon fillets... Brush it on right before meat is ready to come off the grill and for goodness sake, bring some to the table for dipping! From the Louisiana Cajun Magic Cookbook by Chef Paul Prudhomme-
- 11 tablespoons unsalted butter, in all
- 2 tablespoons all-purpose flour
- 1 cup slivered almonds (can grind if you prefer)
- 1 cup chopped celery
- 2 tablespoons cajun magic seafood magic seasoning (or see my copycat recipe)
- 1 cup honey
- 1 teaspoon grated fresh lemon peel
- 1 cup basic chicken stock or 1 cup water
- 1⁄8 teaspoon ground nutmeg
Directions See How It's Made
- In small saucepan over medium heat, melt 3 TB of the butter. Whisk in flour until smooth, about 1 minute. Set aside.
- In medium skillet over high heat, melt the rest of the butter. When it starts to sizzle loudly, add almonds, celery and Seafood Magic. Cook about 8 minutes or until almonds are browned. Stir frequently at first and constantly near end of cooking time!
- Still stirring frequently, slowly pour in honey and cook, about 1 minute. (TIP: for easy release of honey from measuring cup, spray cup with nonstick first, pour in honey and nuke in microwave a few seconds to thin) Stir in lemon peel and chicken stock (or water).
- Cook, stirring occasionally about 3 minutes. Add nutmeg and cook 3 more minutes, stirring occasionally. Whisk in set aside butter mixture until it is incorporated and sauce is slightly thickened, 30 to 60 seconds. Remove from heat. This makes about 2 1/2 cups. There is no passive cook time, only active cook time. Enjoy!
- P.S. I like to divide ahead of time the dipping sauce from the basting sauce so I don't accidentally taint the dipping sauce with bacteria from my baster.