Bourbon Bites Food

KENTUCKY BOURBON STEAK BITES

Steps:

• Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.

BROWNIE BOURBON BITES

Steps:

• In a small bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in bourbon. Combine flour and cocoa; gradually add to creamed mixture, beating until smooth. Stir in chocolate chips. Cover and refrigerate for 1-2 hours., Shape into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets. Bake at 350° until cookies are set, 8-10 minutes. Cool for 5 minutes before carefully removing from pans to wire racks to cool completely. Store in an airtight container.

CAJUN BOURBON CHICKEN BITES

Steps:

• Mix all the marinade ingredients, except white wine, in a zip lock bag.
• Put chicken pieces in the bag.
• Refrigerate at least several hours (preferably overnight).
• Bake chicken at 350 F for one hour in a single layer, basting with marinade every 10 minutes.
• Remove chicken.
• Scrape pan juices with all the brown bits and pour into a skillet.
• Add any remaining marinade and add 2 tbsp white wine to the skillet.
• Heat and add chicken.
• Boil for one minute and serve over cooked rice, or as an appetizer with individual toothpicks in each piece of chicken.

BOURBON-MUSTARD GLAZED SAUSAGE BITES

Steps:

• In a large saucepan, whisk together the first 5 ingredients over med-high heat.
• Bring to a boil; add sausages, and return to a boil.
• Decrease heat to medium and simmer, stirring occasionally, for 15 minutes.
• Keep warm in a slow cooker on LOW, if desired.
• *Bourbon-Mustard Glazed Meatballs: substitute 1 (32 oz.) package frozen meatballs for sausages; increase water to 1 cup; proceed as directed, increasing simmer time to 35 minutes.

KENTUCKY BOURBON STEAK BITES

Steps:

• Preheat the oven to 350 degrees F.
• Place the filet mignon in a bowl.
• Pour bourbon over steak and marinate for 1 hour.
• Remove the filet mignon from the bourbon and season with salt and pepper.
• Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side.
• Place the meat in the oven and roast for 15 minutes or until medium rare.
• Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise.
• Slice each half into 18 thin slices so you have a total of 36 slices.
• In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions.
• Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool.
• Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish.
• Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions.
• Place a small amount of the horseradish sour cream on top of the onions.
• Garnish with parsley.