|
Single Malt Steak
2 sirloin steaks
(sauce can be used with any cut that
is grilled)
1 tablespoons olive oil
1 tablespoon shallots
1/4 cup Scotch whiskey
(use a blend or a smooth Speyside or
Highland)
1/2 cup beef broth
1/4 cup whipping or heavy cream
1 tablespoon butter |
 |
Salt/Pepper
Sprinkle steaks with sea salt and freshly
group pepper. Grill steaks over medium heat
until desired doneness.
Make Sauce
Heat oil in medium sauce pan and add
shallots and cook for 1 to 2 minutes. Add
whiskey and cook on low heat until the
whiskey is almost evaporated. Add both and
bring to a boil, and continue to boil until
the sauce is reduced, about 4 to 5 minutes.
Turn off heat and add cream and butter, stir
until melted. Pour sauce over steak and
serve.
Wine Selection
A hearty Zinfandel from
California
or Oregon
After Dinner Scotch
Selection
Talisker 10 yr or Oban 14 yr
Kentucky
BBQ Sauce
2 cups Heinz ketchup
1/2 cup mild-flavored molasses
1/3 cup bourbon (premium brand like
Maker’s Mark or Knob Creek)
1/4 cup Dijon mustard
3 tablespoons hot pepper sauce
2 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon garlic powder
1 teaspoon onion powder |
 |
Combine all ingredients in large saucepan.
Bring to boil over medium heat, stirring
occasionally. Reduce heat to medium-low;
simmer uncovered until sauce thickens and
flavors blend, stirring frequently, about 15
minutes.
Bourbon Spiral Sliced Ham
1/2 cup apple juice
1/3 cup bourbon (premium brand like
Maker’s Mark or Knob Creek)
2 cups (packed) dark brown sugar
1 cup pecans, toasted, cooled, finely
ground
1/4 cup mild-flavored molasses
3 tablespoons dry mustard
1 spiral sliced bone-in ham |
 |
Boil apple juice and bourbon in small
saucepan until reduced to 1/3 cup, about 6
minutes. Combine sugar, pecans, molasses,
and mustard in bowl. Add bourbon mixture;
stir to form thick paste.
Preheat oven to 325. Place ham, fat side up,
in prepared pan. Roast ham 10 minutes per
pound.
Remove ham from oven; increase oven
temperature to 425°F. Lightly score fat on
ham in diamond pattern. Rub glaze thickly
over top and sides of ham. Return ham to
oven and roast until glaze is deep brown and
bubbling, about 25 minutes.
Using a sharp knife, cut around the bone to
loosen slices and serve.
Bourbon Glazed Ribs
|
Sauce
1 tablespoon vegetable oil
2 bunches green onions, chopped
2 cups chopped onion
8 large garlic cloves, chopped
2 cups (packed) golden brown sugar
1 cup ketchup
1 cup tomato paste (about 9 ounces)
1 cup whole grain Dijon mustard
1 cup water
1/2 cup Worcestershire sauce
1/2 cup apple cider vinegar
1/2 cup apple juice
1 large dried ancho chili, stemmed,
seeded, cut into small pieces
1 tablespoon ground cumin
1 1/2 cups bourbon
Spice rub
2 tablespoons ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 tablespoon coarse salt
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons ground cardamom
1 1/2 teaspoons ground cinnamon
3 whole racks of baby back pork ribs
|
 |
Make sauce
Heat oil in heavy large pot over medium-low
heat. Add green onions, white onions and
garlic and sauté until tender, about 15
minutes. Mix in all remaining ingredients,
adding bourbon last. Simmer sauce until
thick and reduced to 7 cups, stirring
occasionally, about 1 hour. Season to taste
with salt and pepper. (Sauce can be prepared
2 weeks ahead. Cover and refrigerate.)
Make spice rub and ribs
Mix first 7 ingredients in medium bowl. Rub
spice mixture over both sides of rib racks.
Arrange ribs on large baking sheet. Cover
and refrigerate overnight.
Prepare barbecue (medium heat). Cut rib
racks into 4- to 6-rib sections. Arrange
ribs on barbecue. Grill until meat is
tender, occasionally turning ribs with
tongs, about 40 minutes. Using tongs,
transfer ribs to work surface.
Cut rib sections between bones into
individual ribs. Arrange on clean baking
sheet. Transfer 3 cups sauce to small bowl;
place remaining sauce in small saucepan and
reserve. Brush ribs with sauce from bowl.
Return ribs to barbecue. Place pan of
reserved sauce at edge of barbecue to rewarm.
Grill ribs until brown and crisp on edges,
brushing with more sauce from bowl and
turning occasionally, about 10 minutes.
Serve ribs with warm sauce.
Lemon Bourbon Cake
|
1 store bought package of yellow cake
mix
1 package instant lemon pudding
4 eggs
1 cup whole milk
3/4 cup Bourbon
1/2 cup vegetable oil
1 tablespoon grated lemon peel
1 cup chopped pecans
2 teaspoons all purpose flour
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter
|
 |
Preheat oven to 350°F. Butter 10- to 12-cup
Bundt pan and dust with flour. Stir cake
mix and pudding mix in large bowl to blend.
Beat in eggs, then milk, 1/4 cup whiskey,
oil and lemon peel. Mix nuts with flour in
small bowl; mix into batter. Transfer to
prepared pan.
Bake cake 45 to 50 minutes or until knife
inserted in center comes out clean. Cool
with cake in pan on rack.
Make glaze
Stir sugar, butter and remaining 1/2 cup
whiskey in heavy small saucepan over
medium-low heat until butter melts, sugar
dissolves and syrup bubbles, about 5
minutes. Spoon hot syrup over cake. Cool
cake completely in pan. Turn cake out of
pan. |
