Raging River Maple/Butter Crusted Salmon question

BBCause

I'm going to try the "Raging River Maple/Butter Crusted Salmon" recipe that is shown on the "Dizzy Pig" website tonight (if the salmon at the store looks decent). Does anyone know what ratio of butter to pure maple syrup should be used for the glaze?

YB

BBCause,
I use 1/2 and 1/2 and it turns out great.
Larry

Lawn Ranger

BBCause,
Me too 50/50.[p]Mike

Car Wash Mike

Larry,[p]You guys in Georgia get to have all the fun. I got a 10lb bag of Vidalia onions from Folsom Farms.
Just took JimboBQ advice on the RR and butter.[p]Did you have a pie recipe?[p]Thanks,[p]Mike

egghead2004

BBCause,
for the 3rd time, 50/50. you can't go wrong, it is great recipe.

Wise One

Car Wash Mike, here you are, straight from YB's own words:
Vidalia Onion Pie

Onion Pie-goes Great with steak.
[p]Ingredients:
2 lb Vidalia Onions
8 tsp butter
3 eggs well beaten
1 cup sour cream
1/4 tsp salt
1/2 tsp white pepper
dash tabasco
1 pastry shell, unbaked
2 cup cheddar cheese




Preparation Directions:
1 Saute onions in butter.Combine eggs and sour cream.Add to onion mixture with ½ the cheese .Season mixture and pour in pastry shell. Top with rest of cheese.
Cooking Directions:
1 Bake on Egg at 375 degrees for 40 minutes.


Servings: 6

Recipe Source
Author: Larry Ward larryw@mail.mcg.edu.
Source: Tea Time at the Masters

GrillMeister

BBCause,[p]Add my name to the 50/50 list. Just make sure it 100% pure Maple Syrup. Mrs. Buttersworth just doesn't cut it.

Memphis

BBCause,
Man am I jealous !!! I'm having leftovers tonight !! You are going to love this recipe. Use some good smoke and make sure you use 100% maple syrup. 50/50
IT IS SOOOOOOO GOOD !!!!!!!!!!!!!!!!!!!!!!!!!!

YB

Car Wash Mike,
I see Bill has already helped with the recipe.Here is a few more onion recipes.
Larry
[ul][li]Vidalia Onion Recipes[/ul]

BBCause

BBCause, Thanks for the feedback regarding the butter/pure maple syrup ratio. I used 50/50 as you all suggested and it came out great. Best Salmon I've had!

Unknown

BBCause,
Here's a little bonus I stumbled on with that recipe. I left the 50/50 mixture on the stove too long, and it started to crystalize. I was eating tasty morsels out of that pan for an hour. Kind of a "vulcanized" dessert!