tag:blogger.com,1999:blog-2429040481329629212.post6341318373326260291..comments2023-08-07T00:22:24.037-07:00Comments on Primal Cooking Today: Company for DinnerHeatherhttp://www.blogger.com/profile/18029176370961017729noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-2429040481329629212.post-78555789045757240112012-02-04T13:49:14.208-08:002012-02-04T13:49:14.208-08:00After frying or sauteeing meat in a skillet, learn...After frying or sauteeing meat in a skillet, learn how to deglaze the skillet and make a pan sauce. Even though the process is simple, there is opportunity for lots of variety. After you remove the meat from the hot skillet, keep it on medium to medium high and add some minced onions or shallots or leeks or garlic, etc. You may need to add extra fat to the skillet for this. When the roots are transluscent, but not too brown, add some alcohol like cooking wine, vermouth, brandy, bourbon, etc. Also add some broth. Mix the stronger alcohols with the broth before adding to avoid fire. Simmer and reduce until thicker and volume decreased by at lest half. Add some herbs like basil or tarragon or thyme, and then add some heavy cream. Simmer on low until thicker. Turn off heat and whisk in three tablespoons butter. Pour over meat, either altogether or over individual servings.<br /><br />Experiment with this. I have used leftover pesto to make pesto cream sauce for chicken, leftover tomatillo salsa to make a tomatillo-serrano-poblano sauce, and bourbon cream sauce for steak.whistlerhttps://www.blogger.com/profile/00278970352458017764noreply@blogger.comtag:blogger.com,1999:blog-2429040481329629212.post-63156963753865734692012-02-04T09:23:39.471-08:002012-02-04T09:23:39.471-08:00These look awesome, Thanks, Sarah!These look awesome, Thanks, Sarah!Heatherhttps://www.blogger.com/profile/18029176370961017729noreply@blogger.comtag:blogger.com,1999:blog-2429040481329629212.post-47680689800295578072012-02-03T19:44:02.495-08:002012-02-03T19:44:02.495-08:00Have you seen this? My kids love chicken cracklins...Have you seen this? My kids love chicken cracklins, this seems like a great chip-like snack!<br />http://www.foodrenegade.com/fried-chicken-skins/Sarah Faithhttps://www.blogger.com/profile/08878664620465280344noreply@blogger.com