Bourbon? | Imamother

Amarante

Mon, Mar 13 2017, 6:06 pm

Bourbon Chicken Recipe
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Recipe By:

Ingredients:

2 lbs. boneless chicken breasts or thighs, cut in bite sized chunks
1/2 cup bourbon
1/4 cup soy sauce
1 teaspoon freshly grated ginger
1 clove grated garlic
1/4 cup vinegar
1/4 cup brown sugar
8 chopped green onions for garnish
steamed white or brown rice
vegetable oil
1 tablespoon cornstarch
1/4 cup water

Directions:

1. Cook rice. Add bourbon, soy sauce, ginger, garlic, vinegar and brown sugar to chicken. Let marinate about 30 minutes – 2 hours. Drain chicken and reserve marinade.

2. Preheat a large skillet or wok. Drizzle wok or skillet with oil and add chicken. Stir fry until browned. Add marinade. Stir to combine and bring to a boil. Reduce to a simmer and simmer for 15-20 minutes.

2. Dissolve 1 tablespoon cornstarch in 1/4 cup water and add to chicken. Bring back to a boil and continue to simmer until thickened.

3. Serve bourbon chicken over rice and garnish with chopped green onions.

Amarante

Mon, Mar 13 2017, 6:06 pm

Rich and Tasty Bourbon Marinade for Steak
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Recipe By:

Ingredients:

1/2 cup brown sugar
1 cup water
2 tablespoons lemon juice
1/2 cup bourbon whisky
1 teaspoon coarsely ground black pepper
2 well trimmed flank steaks, 1 ½ lbs each
1/4 teaspoon hot pepper sauce
1/3 cup soy sauce
1 tablespoon Worcestershire sauce

Directions:

Mix everything except the steaks in a 2-gallon Ziploc bag, add the steaks, and turn to coat.

Seal the bag and press out the excess air.

Put the bag in a shallow dish and refrigerate for 4 to 12 hours, turning occasionally.

Remove the steaks from the marinade and discard the marinade.

Grill the steaks over a medium heat for 15 to 20 minutes for medium rare or until they are done as you like them.

Alternatively, you can preheat the broiler and put the steaks on the broiling pan rack.

Broil them close to the heat for 15 or 20 minutes for medium rare.

Put the steaks on a warm platter; let them stand for 10 minutes then slice thinly to serve.

Amarante

Mon, Mar 13 2017, 6:10 pm

BRAISED BRISKET WITH BOURBON-PEACH GLAZE

Bon Appetit

No one will fault you for seasoning brisket with salt and pepper, braising it in beer, and calling it a day. But follow chef Lee's method—which calls for a bath of stout, bourbon, and soy sauce; a glaze made with peach jam; and a side of easy homemade pickles if you'd like—and you're on the path to savory-and-sweet nirvana.

YIELDMakes 8 to 10 servings

INGREDIENTS

* Rub:

* 1 tablespoon plus 1 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper
* 1/4 teaspoon smoked paprika
* 1/8 teaspoon ground cinnamon

* Brisket:

* 1 4-pound trimmed flat-cut brisket with about 1/3" top layer of fat
* 2 tablespoons grapeseed oil, divided
* 3/4 cup chopped onion
* 3 garlic cloves, smashed
* 4 cups beef broth
* 1 12-ounce bottle stout
* 3/4 cup bourbon
* 1/4 cup (packed) light brown sugar
* 1/4 cup soy sauce
* 6 large sprigs thyme
* 3 celery stalks, chopped
* 2 plum tomatoes, cored, chopped
* 1 large carrot, chopped
* 1 tablespoon balsamic vinegar

* Glaze:

* 1/2 cup peach jam or preserves
* 2 teaspoons bourbon
* Kosher salt and freshly ground black pepper
*
* Ingredient info: Smoked paprika can be found at most supermarkets, at specialty foods stores, and at latienda.com.

PREPARATION

* For rub:

* Mix all ingredients in a small bowl.
*
* For brisket:

* Rub brisket all over with spice rub. Cover and chill for at least 2 hours or overnight. Let stand at room temperature for 1 hour before continuing.
*
* Preheat oven to 325°F. Heat 1 tablespoon oil in a large wide pot over high heat. Add brisket, fat side down. Cook undisturbed until well browned, 5-6 minutes. Turn brisket over and cook until browned, about 3 minutes. Using tongs, transfer to a plate. Reduce heat to medium and add remaining 1 tablespoon oil. Add onion and garlic. Cook, stirring occasionally, until onion is slightly golden, about 5 minutes. Add broth and all remaining ingredients. Bring liquid to a simmer. Return brisket to pot. Cover and transfer to oven.

* Braise until brisket is very tender to the touch but still holds its shape, about 4 1/2 hours. Using a large spatula, transfer brisket, fat side up, to a large plate. Strain braising liquid into a large bowl. Return liquid to pot, bring to a simmer, and cook until reduced to 2 cups, about 15 minutes. Score fat side of brisket by cutting a crosshatch pattern of 1/4"-deep slits spaced 1/2" apart. Return brisket, fat side up, to pot with reduced braising liquid. DO AHEAD: Brisket can be made 2 days ahead. Return brisket to pot, cover, and chill. Bring to a simmer and rewarm brisket before proceeding.
*
* For glaze:

* Transfer 1/4 cup braising liquid to a blender. Add jam and bourbon and purée until smooth. Season with salt and pepper.
*
* Preheat broiler. Spread 3-4 tablespoons glaze on top of brisket with the back of a spoon. Broil brisket in pot until browned and glazed, watching carefully to prevent burning, 4-5 minutes.
*
* Transfer brisket to a cutting board. Slice against the grain and transfer to a large platter. Ladle braising liquid over. Drizzle remaining glaze on top.