Bourbon whiskey, brown sugar, and more give this chicken a distinctively adult taste.
2 skinless, boneless chicken breast halves, cut into 1/2 inch pieces
2 Tbs. soy sauce
1/4 tsp. garlic powder
1 C. pineapple juice
3 Tbs. Bourbon whiskey
1/8 tsp. ground black pepper
1 Tbs. brown sugar
Sauté chicken in a large skillet over medium high heat until cooked through (no longer pink). In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.
I've been making this bourbon ham spread ever since Candy posted it:
Damon Lee Fowler's Ham Spread
In fact, this reminded me that I have some in the fridge - time for a snack! I also like that with the ingredients being butter, ham and bourbon, it keeps for a while.
Also, I can vouch for Beetlebug's chocolate bourbon cake. She brought it over for a Chowhound party at my house and it's one of the best desserts I have ever eaten. It's an excellent cake.
Because it is a 100 degrees here in Baltimore the Bourbon Slushy comes to mind..
4 tea bags (put in 2 cups boiling water and steep)
2 cups sugar
12 oz OJ concentrate - thawed
8 oz Lemonade concentrate - thawed (sometimes I will add up to 12oz)
2 cups bourbon*
6 cups water (in addition to the previous 2 cups used for tea)
Mix together and freeze overnight. If you have the time stir a few times to make sure it is all mixed. Enjoy!
*I like it pretty strong. If you want it less alcoholic use 1 cup bourbon and 7 cups water
Another one from Cooking Light-11 years later I still make it. I've done them on the grill this was as well.
3 tablespoons minced green onions
2 tablespoons bourbon
2 tablespoons maple syrup
1 tablespoon low-sodium soy sauce
1 tablespoon Dijon mustard
1/4 teaspoon pepper
24 large sea scallops (1 1/2 pounds)
6 low-sodium bacon slices (4 ounces)
Combine first 6 ingredients in a bowl; stir well. Add scallops, stirring gently to coat. Cover and marinate in refrigerator 1 hour, stirring occasionally.
Remove scallops from bowl, reserving marinade. Cut each slice of bacon into 4 pieces.Wrap 1 bacon piece around each scallop (bacon might only wrap halfway around scallops if they are very large). Thread scallops onto 4 (12-inch) skewers, leaving some space between scallops so bacon will cook.
Place skewers on a broiler pan coated with cooking spray; broil 8 minutes or until bacon is crisp and scallops are done, basting occasionally with reserved marinade (cooking time will vary greatly with size of scallops).
4 servings (serving size: 6 scallops)
CALORIES 245(26% from fat); FAT 7g (sat 2g,mono 2.5g,poly 1.1g); IRON 0.7mg; CHOLESTEROL 68mg; CALCIUM 51mg; CARBOHYDRATE 11.3g; SODIUM 642mg; PROTEIN 32.4g; FIBER 0.1g
Cooking Light, JANUARY 1997
From Cooking Light:
Grilled Orange-and-Bourbon Salmon
1/4 cup bourbon
1/4 cup fresh orange juice
1/4 cup low-sodium soy sauce
1/4 cup packed brown sugar
1/4 cup chopped green onions
3 tablespoons chopped fresh chives
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
4 (6-ounce) salmon fillets (about 1 inch thick)
Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.
Prepare grill or broiler.
Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade.
CALORIES 365(35% from fat); FAT 14.1g (sat 2.5g,mono 6.8g,poly 3.1g); PROTEIN 36g; CHOLESTEROL 111mg; CALCIUM 34mg; SODIUM 575mg; FIBER 0.3g; IRON 1.4mg; CARBOHYDRATE 18g
re: chez cherie
I cook the yams until just tender and then slice into rounds about 1/2 inch thick and line them up overlapping in a small baking dish.
In a sauce pan I add about 1 cup brown sugar, half a stick of butter and half a cup with orange juice. I let those combine and thicken to a nice sauce, and then I stir in about 1/4 cup bourbon and orange zest.
Pour over the yams and bake at 325 for about an hour, basting periodically.
Bourbon Shrimp Pasta
This is a dish we used to serve many years ago as an appetizer and it was a popular item on our specials menu. This is the recollected preparation which was done to order.
Saute some minced shallots in a small bit of clarified butter until soft, then flame with the bourbon and deglaze the pan.
Stir in some tomato paste until smooth and then add some heavy cream and whisk until smoothand reduce over medium heat until sauce consistency.
Add julienne red bell peppers and P&D shrimp (21-25 ct) and heat until shrimp are pink.
Add a portion of heated pasta, really nice with spinach fettuccini or angel hair and toss until coated.
Season to taste with salt and white pepper.
Garnish with fresh cracked black pepper and fresh grated parm