Maple Cherry Glaze Ala Red Lobster Recipe 375

MAPLE CHERRY GLAZED SALMON

Steps:

• Make the glaze by bringing the cherry juice to a simmer in a non-reactive saucepan and reduce to 1/2 cup.
• Add the remaining ingredients; bring to a quick boil, reduce temperature and simmer for 10 minutes. Remove cinnamon stick and stir in vanilla.
• Cool to room temperature and then chill.
• Preheat grill on highest setting; rub the salmon with oil; season with salt and black pepper.
• Divide the glaze using half to baste the salmon while cooking and the other half to drizzle over the salmon when serving.
• Before cooking the salmon, place the 1/3 cup cherry juice and dry tart cherries in a small saucepan, bring to a boil, turn off heat, cover and allow to stand to reconstitute while the fish cooks.
• Place the salmon on the grate and turn down the flame to the medium setting; baste the salmon with the glaze and grill for approximately 6 minutes on each side or until it flakes easily.
• Drizzle the salmon with the cherry glaze and top with reconstituted cherries.

SWEET MAPLE AND DRIED CHERRY GLAZE - RED LOBSTER

Steps:

• Combine syrup, soy sauce, water and cherries in small sauce pot over medium heat.
• Squeeze juice from half lemon in mixture and stir well.
• Once mixture is heated, begin adding ¼ cup of sugar and stir until complete dissolved. Taste glaze for sweetness. As different maple syrups will have different levels of sweetness, it might be necessary to add additional sugar.
• Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled.
• Use at room temperature as glaze for grilled fresh fish.

MAPLE CHERRY GLAZE ALA RED LOBSTER RECIPE - (3.7/5)

Steps:

• 1. Make the maple-cherry glaze by combining all ingredients in a small saucepan over medium heat. 2. When mixture begins to boil, reduce heat and simmer for 8 to 10 minutes or until thick. 3. Preheat barbecue grill to high. 4. Skewer 6 shrimps on each of 4 skewers. 5. Brush the shrimp with a little melted butter, and sprinkle with salt and pepper to taste. 6. Sprinkle salmon fillets with a little salt and pepper. 7. Grill salmon for 2 to 3 minutes per side until done and grill shrimp for 1 to 2 minutes per side. 8. Brush the shrimp and salmon with maple-cherry glaze and serve.

RED LOBSTER ALFREDO SAUCE RECIPE - (3.6/5)

Steps:

• 1. Heat a medium-sized sauce pan to medium, then add butter and allow it to melt. 2. Add flour and stir with a whisk to incorporate. The mixture will have a grainy appearance. 3. Pour the heavy cream gradually into the sauce while whisking. The sauce should be thick and become a little hard to stir. 4. Add the Parmesan cheese, salt, white pepper, and cayenne pepper and stir until all ingredients are evenly mixed into the sauce. Serve immediately.

RED LOBSTER SHRIMP GUMBO RECIPE - (3.9/5)

Steps:

• 1) Melt butter in a large heavy pot. Add flour; stir until blended. Cook over medium-low heat, stirring constantly, 6-8 minutes until golden brown. 2) Add onion, pepper and celery. Cook, stirring occasionally, about 8 minutes until vegetables are soft. 3) Stir in sausage, ham, Emeril's seasoning, paprika, and file powder and ground chile. Cook about 2 minutes. 4) Add broth and stir until well combined. Add brown sugar and bay leaf; bring to boil. Reduce heat and simmer uncovered, 20 minutes for flavors to blend. Add shrimp and cook 10 minutes, or until pink and c ooked through. Discard bay leaf.

BAKED LANGOSTINO LOBSTER RECIPE - (3.7/5)

Steps:

• Arrange the shellfish in the bottom of a baking dish. Mix melted butter, cooking wine and the garlic spread dry mix together until fully incorporated. Pour butter mixture over shellfish. Sprinkle cheese and panko breadcrumbs evenly over top. Bake 15-20 minutes in a 375 degree oven, or until really hot. Serve with a tossed salad.