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Default COLLECTION (3) Using Bourbon with Meats

On Monday, September 8, 1997 at 3:00:00 AM UTC-4, Sam Waring wrote in rec.foods.recipes:
> In article >, you said this about that:
> > Daniels whiskey. Since the steak experience in Atlanta
> > I have been searching for beef or chicken receipes that I can
> > make myself. I found one chicken dish on the Jack Daniels
> > www site. Does any one have a marinade or steak sauce recipe
> > that I can try?

> MMMMM----- Recipe via Meal-Master (tm) v8.04
> Title: BOURBON MARINATED GRILLED SALMON
> Categories: Fish, Grill
> Yield: 8 servings
> 3 lb Salmon, fresh; skinned/boned
> Oil
> 2 c Bourbon
> 2 c Soy sauce
> 1/3 c Ginger, fresh
> 1/3 c Pepper, black
> 1 ts Chili powder
> 1 tb Garlic; minced
> 1 1/2 oz Sesame oil
> Cover salmon with oil. Mix all other ingredients together to make
> marinade.
> Marinate salmon overnight. Grill over mesquite until flaky.
> Gourmet Gals & Guys
> MMMMM
> MMMMM----- Recipe via Meal-Master (tm) v8.04
> Title: BOURBON STEAK
> Categories: Beef
> Yield: 1 serving
> 1/2 c Soy sauce
> 1/4 c Bourbon
> 1 Garlic clove; pressed or
> -minced
> 1/4 ts Ginger, grated
> 1/4 c ;Water
> 1 Steak, 1/2" thick
> Combine everything in a shallow dish. Marinate the steaks for at
> least two hours. (I like to tenderize them first.) Grill over a
> charcoal fire. Best when served with a foil baked potato fresh from
> the coals.
> MMMMM
> MMMMM----- Recipe via Meal-Master (tm) v8.04
> Title: BOURBON MARINATED STEAKS
> Categories: Beef
> Yield: 6 servings
> 6 T-bone, porterhouse or New
> -York strips (1")
> 1/3 c Bourbon
> 3/4 c Olive oil
> 1/4 c Worcestershire sauce
> 6 Garlic clove; crushed
> Pepper; to taste
> Place the steaks in a glass or ceramic bowl. Mix marinade
> ingredients and pour over the steaks. Marinate the steaks, covered
> and refrig- erated, for 2 to 3 hours,turning them occasionally.
> Remove from re- frigerator 20 to 30 minutes before cooking.
> Cook steaks over a hot fire, 2 minutes on each side for rare, 3
> minutes on each side for medium. Brush with the remaining marinade
> until done. on rareness.
> MMMMM
> --
> Rec.food.recipes is moderated; only recipes and recipe requests are
> accepted for posting. Please read the "Posting Guidelines" article which is
> now available on line: http://www.duke.edu/~tfdpress/rfrpost.html.
> Recipes/articles go to ; requests go to ;
> questions/comments go to . Please allow several days
> for your submission to appear.


Recipe: Grilled Bourbon Steaks
PBS NYC, THIRTEEN - Nov 19, 2018

Ingredients and Directions
Serves 6 to 8
Use a bourbon youd be happy drinking. Plan ahead: These steaks need to marinate for at least 4 hours before grilling.

1 cup bourbon
1 cup Worcestershire sauce
1 shallot, minced
2 garlic cloves, minced
Kosher salt and pepper
4 (1-pound) boneless rib-eye steaks, 1 to 1 1/2 inches thick, trimmed
2 tablespoons vegetable oil

1. Whisk bourbon, Worcestershire, shallot, garlic, 2 teaspoons salt, and 2 teaspoons pepper together in bowl. Place 2 steaks in each of two 1-gallon zipper-lock bags and divide bourbon mixture between bags, about 1 cup each. Seal bags, turn to distribute marinade, and refrigerate for at least 4 hours or up to 24 hours, flipping occasionally.

2. Remove steaks from marinade and pat dry with paper towels; discard marinade. Brush steaks all over with oil and season liberally with salt and pepper.

3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes..

3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature between 350 and 400 degrees.)

4. Clean and oil cooking grate. Place steaks on grill and cook (covered if using gas) until well charred and meat registers 125 degrees (for medium-rare), 6 to 8 minutes per side.

5. Transfer steaks to wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 10 minutes. Serve.

-- https://www.thirteen.org/blog-post/r...ourbon-steaks/
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Default COLLECTION (3) Using Bourbon with Meats

bruce bowser wrote:
> On Monday, September 8, 1997 at 3:00:00 AM UTC-4, Sam Waring wrote in rec.foods.recipes:
>> In article >, you said this about that:
>>> Daniels whiskey. Since the steak experience in Atlanta
>>> I have been searching for beef or chicken receipes that I can
>>> make myself. I found one chicken dish on the Jack Daniels
>>> www site. Does any one have a marinade or steak sauce recipe
>>> that I can try?

>> MMMMM----- Recipe via Meal-Master (tm) v8.04
>> Title: BOURBON MARINATED GRILLED SALMON
>> Categories: Fish, Grill
>> Yield: 8 servings
>> 3 lb Salmon, fresh; skinned/boned
>> Oil
>> 2 c Bourbon
>> 2 c Soy sauce
>> 1/3 c Ginger, fresh
>> 1/3 c Pepper, black
>> 1 ts Chili powder
>> 1 tb Garlic; minced
>> 1 1/2 oz Sesame oil
>> Cover salmon with oil. Mix all other ingredients together to make
>> marinade.
>> Marinate salmon overnight. Grill over mesquite until flaky.
>> Gourmet Gals & Guys
>> MMMMM
>> MMMMM----- Recipe via Meal-Master (tm) v8.04
>> Title: BOURBON STEAK
>> Categories: Beef
>> Yield: 1 serving
>> 1/2 c Soy sauce
>> 1/4 c Bourbon
>> 1 Garlic clove; pressed or
>> -minced
>> 1/4 ts Ginger, grated
>> 1/4 c ;Water
>> 1 Steak, 1/2" thick
>> Combine everything in a shallow dish. Marinate the steaks for at
>> least two hours. (I like to tenderize them first.) Grill over a
>> charcoal fire. Best when served with a foil baked potato fresh from
>> the coals.
>> MMMMM
>> MMMMM----- Recipe via Meal-Master (tm) v8.04
>> Title: BOURBON MARINATED STEAKS
>> Categories: Beef
>> Yield: 6 servings
>> 6 T-bone, porterhouse or New
>> -York strips (1")
>> 1/3 c Bourbon
>> 3/4 c Olive oil
>> 1/4 c Worcestershire sauce
>> 6 Garlic clove; crushed
>> Pepper; to taste
>> Place the steaks in a glass or ceramic bowl. Mix marinade
>> ingredients and pour over the steaks. Marinate the steaks, covered
>> and refrig- erated, for 2 to 3 hours,turning them occasionally.
>> Remove from re- frigerator 20 to 30 minutes before cooking.
>> Cook steaks over a hot fire, 2 minutes on each side for rare, 3
>> minutes on each side for medium. Brush with the remaining marinade
>> until done. on rareness.
>> MMMMM
>> --
>> Rec.food.recipes is moderated; only recipes and recipe requests are
>> accepted for posting. Please read the "Posting Guidelines" article which is
>> now available on line: http://www.duke.edu/~tfdpress/rfrpost.html.
>> Recipes/articles go to ; requests go to ;
>> questions/comments go to . Please allow several days
>> for your submission to appear.

>
> Recipe: Grilled Bourbon Steaks
> PBS NYC, THIRTEEN - Nov 19, 2018
>
> Ingredients and Directions
> Serves 6 to 8
> Use a bourbon youd be happy drinking. Plan ahead: These steaks need to marinate for at least 4 hours before grilling.
>
> 1 cup bourbon
> 1 cup Worcestershire sauce
> 1 shallot, minced
> 2 garlic cloves, minced
> Kosher salt and pepper
> 4 (1-pound) boneless rib-eye steaks, 1 to 1 1/2 inches thick, trimmed
> 2 tablespoons vegetable oil
>
> 1. Whisk bourbon, Worcestershire, shallot, garlic, 2 teaspoons salt, and 2 teaspoons pepper together in bowl. Place 2 steaks in each of two 1-gallon zipper-lock bags and divide bourbon mixture between bags, about 1 cup each. Seal bags, turn to distribute marinade, and refrigerate for at least 4 hours or up to 24 hours, flipping occasionally.
>
> 2. Remove steaks from marinade and pat dry with paper towels; discard marinade. Brush steaks all over with oil and season liberally with salt and pepper.
>
> 3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
>
> 3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high. (Adjust burners as needed to maintain grill temperature between 350 and 400 degrees.)
>
> 4. Clean and oil cooking grate. Place steaks on grill and cook (covered if using gas) until well charred and meat registers 125 degrees (for medium-rare), 6 to 8 minutes per side.
>
> 5. Transfer steaks to wire rack set in rimmed baking sheet, tent with aluminum foil, and let rest for 10 minutes. Serve.
>
> -- https://www.thirteen.org/blog-post/r...ourbon-steaks/
>


You should try Popeye's crystal palace marinated Brooklyn style
jewish kosher recipes. They will make your wood harder.


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