Posts Tagged food recipe

Honey Bourbon Salmon Recipe

Ingredients:bourbonsalmon

  • 4 6-oz salmon fillets or steaks
  • 1/2 cup bourbon whiskey
  • 1/3 cup brown sugar, packed
  • 3 tablespoons honey
  • 1/4 cup soy sauce
  • 1 teaspoon fresh grated ginger
  • 1/2 teaspoon black pepper
  • S & P, to taste

What’s Next:

First, fire up your grill.

Rinse salmon & pat dry.  Gently place in a large plastic bag.

In a small bowl- stir together bourbon, brown sugar, honey, soy sauce, ginger & pepper. Heat in a small saucepan until brown sugar dissolves. Aloow to cool completely.  Pour sauce over salmon into bag.  Marinate in frig for 1 hour, turning occasionally.

Get your fish out of the bag, set aside marinade.  Pour 2 tablespoons of olive oil onto a piece of heavy duty aluminum foil. Place fish on foil, then place the foil onto hot grill.

Grill for 5-7 minutes or until it flakes with a fork while brushing it down with leftover marinade.

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Bacon Bourbon Ice Cream Is A Winner!

This recipe is from the Bacon Takedown in NYC. Mike O’Neil won the first place Audience Award for his Bacon Bourbon Ice Cream.

Mike O’Neill’s Bacon Bourbon Ice Creambaconicecream

1/2 lb bacon, sliced 1/4″ thick
1 cup brown sugar plus more to coat bacon
3 tablespoons butter
2 3/4 cups half and half
1/2 teaspoon salt
5 egg yolks
1/4 cup “good” Bourbon (Mike used Knob Creek)

Lay the bacon strips on a baking sheet lined with tin foil. Sprinkle enough brown sugar to cover each strip. Bake for 5-7 minutes at 350 degrees until the sugar starts to melt, about 5-7 minutes. Flip bacon slices and drag through the fat/sugar. Sprinkle with more brown sugar and bake for another 7-10 minutes until crisp. Place bacon on a wire rack until cool and chill completely in refrigerator.

In a heavy-bottomed pan, melt the butter over low heat. Add 1 1/2 cups of the half-and-half, 1 cup brown sugar and salt and just bring to a boil. Whisk egg yolks in a separate bowl and add a spoonful of the hot half-and-half mixture while whisking to temper. Repeat process a few more times. Add the egg yolk mixture to the half-and-half mixture in the pot and stir thoroughly. Add the Bourbon, and continue cooking until mixture is thick enough to coat the back of a spoon, stirring constantly. Strain into 1 1/4 cups of cold half-and-half. Whisk thoroughly, cover and chill in the refrigerator at least 6-8 hours (or overnight).

Chop the bacon strips into small pieces. Churn into ice cream following your ice cream maker’s direction, and add the bacon in the last minute of churning. Transfer ice cream to an airtight container and freeze a few hours before serving.

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Recipe from: Not Eating Out in New York

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Bone-in Bourbon Ribeyes And Bourbon Cake With Bourbon Glaze

Bone-in bourbon ribeyes

Makes 3 servings

1/2 cup water

1/2 cup bourbon whiskey

(see Note)

1/2 cup soy sauce

3 tablespoons Texas (or KY) honey

1 teaspoon dry mustard

1 teaspoon garlic powder

3 (1-inch) bone-in ribeyes

1. Pour water, bourbon, soy sauce, honey, dry mustard and garlic powder into large zip-top bag. Seal bag and lay flat. Shake to dissolve any granules, mixing ingredients.

2. Add steaks to bag. Refrigerate overnight, or for at least 6 hours, turning twice.

3. Remove from fridge about an hour before grilling. Turn after 30 minutes. Remove steak and discard marinade.

4. Grill about 10 minutes per side, or until internal temperature is 140-145 degrees. Remove from grill, and cover steaks for about 10 minutes before serving.

Serve as steaks, or slice thinly across the grain before serving.

Note: Recipe tested with Garrison Brothers Texas Straight Bourbon Whiskey.

Nutritional analysis per serving: 470 calories (56 percent calories from fat), 29 grams fat, 215 milligrams cholesterol, 460 milligrams sodium, 2 grams carbohydrates, 0 grams dietary fiber, 46 grams protein.

— Dan Garrison

Texas bourbon cake with bourbon glaze

Makes 16 servings

Sliced Marcona almonds (or chopped pecans or almonds), for sprinkling in pan

1 pound softened butter

(no substitutes)

3 cups sugar, divided

8 large eggs, at room temperature and separated

3 cups bourbon whiskey

1 teaspoon vanilla

1 teaspoon almond extract

3 cups cake flour

Glaze:

1 cup powdered sugar

6 tablespoons whole milk

6 tablespoons bourbon whiskey

1. Preheat oven to 350 degrees.

2. Butter 10-inch tube pan well and sprinkle with sliced Marcona almonds.

3. Cream butter and 2 cups sugar until light and fluffy. Add yolks one at a time, beating well after each addition.

4. Combine bourbon, vanilla and almond extract. Add alternately with flour to butter mixture until well-mixed.

5. Beat egg whites with remaining 1 cup sugar until stiff but not dry. Fold into batter.

6. Pour batter in prepared pan and bake about 1 1/2 hours.

7. Invert pan on wire rack to cool completely before removing cake. Glaze if desired. Serve thinly sliced.

For glaze: Combine powdered sugar, milk and whiskey, and whisk together until smooth. Drizzle over warm cake.

Note: Garrison suggests another option for topping this cake. Warm brown sugar bourbon glaze: In 2-quart saucepan, heat 1/2 cup packed light brown sugar and 4 tablespoons butter over medium heat until bubbly, about 3 minutes, stirring often. Remove saucepan from heat. With wire whisk, beat in 2 tablespoons water, 1/3 cup bourbon and 1/3 cup powdered sugar until mixture is smooth. Immediately pour glaze over top of cooled cake, letting it run down sides. Allow glaze to set before serving.

Nutritional analysis per serving: 560 calories (43 percent calories from fat), 27 grams fat, 170 milligrams cholesterol, 40 milligrams sodium, 66 grams carbohydrates, 1 gram dietary fiber, 6 grams protein.

— Nancy Garrison

Recipes from Dan and Nancy Garrison of the Garrison Brothers Distillery. Published in the Star Telegram.

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