BOURBON CHICKEN
I searched and finally found this recipe on the internet. It is a copycat of the Bourbon Chicken sold in Chinese carry-outs in my hometown. This recipe is so good that my sons gobble it up leaving me just a spoonful. Their excuse was they thought I had eaten. Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
Provided by LinMarie
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Editor's Note: Named Bourbon Chicken because it was supposedly created by a Chinese cook who worked in a restaurant on Bourbon Street.
- Heat oil in a large skillet.
- Add chicken pieces and cook until lightly browned.
- Remove chicken.
- Add remaining ingredients, heating over medium Heat until well mixed and dissolved.
- Add chicken and bring to a hard boil.
- Reduce heat and simmer for 20 minutes.
- Serve over hot rice and ENJOY.
WHISKEY CREAM SAUCE
Provided by Ree Drummond : Food Network
Categories condiment
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
- Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
- Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
- Serve with beef, baby!
BOURBON BREAD PUDDING
A sweet bourbon bread pudding for large get-togethers. My family requests that I bring this every holiday!
Provided by BugNBear
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 1h5m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat milk and 1/2 cup butter in a saucepan over medium heat until butter is completely melted, 3 to 5 minutes.
- Mix sugar, eggs, cinnamon, and salt together in a large mixing bowl with a whisk until well blended. Stir in milk mixture. Stir in bread cubes, raisins, and hazelnuts. Let sit for 5 minutes. Pour into an ungreased 9x13-inch baking dish.
- Bake, uncovered, until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
- While pudding is baking, heat brown sugar, 1 cup butter, and bourbon whiskey in a pot over medium heat, stirring constantly, until boiling and sugar is dissolved, about 5 minutes. Set aside.
- Pour sauce over bread pudding when done.
Nutrition Facts : Calories 469.6 calories, Carbohydrate 59.9 g, Cholesterol 97.1 mg, Fat 21.9 g, Fiber 1.2 g, Protein 6.3 g, SaturatedFat 12.4 g, Sodium 388.5 mg, Sugar 46 g
BOURBON SAUCE
An easy Bourbon Sauce recipe
Categories Sauce Bourbon Dairy Dessert Fall Bon Appétit Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1/2 cup
Number Of Ingredients 5
Steps:
- Melt butter in small saucepan over medium heat. Whisk in remaining ingredients. Simmer until thickened, whisking often, about 3 minutes. Cool slightly.
BOURBON CREAM SAUCE
Make and share this Bourbon Cream Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Pie
Time 5m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In a mixing bowl, whip together cream, milk, pudding mix and bourbon.
- Refrigerate until slightly thickened.
- Serve on or beside slices of pie.
Nutrition Facts : Calories 137.2, Fat 4.3, SaturatedFat 2.7, Cholesterol 14, Sodium 294.4, Carbohydrate 19.8, Sugar 17.6, Protein 1.6
BOURBON PEPPER PAN SAUCE
Mastering pan sauces is one of the most important but easiest steps towards producing legit restaurant-quality dishes at home. Assemble all the sauce ingredients before cooking the steak so you can make the sauce during the 5-minute resting time for steak. The rich, sweet, peppery flavor profile also works wonderfully with pork chops and grilled chicken. You can also switch up the bourbon for another liquor, since this really is just a technique recipe.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 2
Number Of Ingredients 11
Steps:
- Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper.
- Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat.
- Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes.
- Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.
Nutrition Facts : Calories 536.6 calories, Carbohydrate 2.3 g, Cholesterol 153 mg, Fat 42.4 g, Fiber 0.2 g, Protein 27 g, SaturatedFat 21.3 g, Sodium 697.3 mg, Sugar 0.4 g
BOURBON CREAM SAUCE
Make and share this Bourbon Cream Sauce recipe from Food.com.
Provided by seahorse73
Categories Sauces
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a non stick skillet over low heat, combine the olive oil, garlic, tomato paste and the crushed bouillon cube.
- When the olive oil and tomato paste have blended and begin to bubble, add the bourbon.
- Be careful, the bourbon will ignite, if it doesn't, light it with a match.
- The alcohol will burn off quickly, in about 1 minute.
- Once the flame has dminished, add the cram and reduce it by half over medium heat.
- It should boil the whole time.
- Stir often.
- The finished sauce will have a light pink shade to it and should coat the back of a spoon.
BOURBON ICE CREAM SAUCE
Steps:
- Place ice cream in refrigerator the day before the party.
- At service, stir in bourbon and serve with bread pudding or another dessert like vanilla or chocolate cake.
BOURBON PEPPERCORN STEAK SAUCE
Bourbon Peppercorn Steak Sauce
Provided by raymond
Categories Sauce
Time 15m
Number Of Ingredients 9
Steps:
- Melt the butter in a sauce pot, add the shallots and garlic and saute til soft and fragrant, 3-4 minutes. Turn the heat to high and cook another minute.
- reduce the heat to medium high, stir in the flour til fully combined then add the bourbon. Turn the heat to medium and keep stirring, scraping up the brown bits from the bottom of the pot.
- Add the beef broth and suggar, whisk to combine then add the cream. Simmer for another 20 minutes.
SIRLOIN STEAK WITH BOURBON PEPPERCORN CREAM SAUCE
Insanely tender, juicy and flavorful smokey bourbon sirloin steak smothered in a restaurant quality steakhouse sauce made with bourbon, beef broth, cream and freshly ground peppercorn. Super easy to make and absolutely delicious!! You'll be coming back to this recipe again and again.
Provided by Rachel Riesgraf
Categories Dinner
Time 55m
Number Of Ingredients 16
Steps:
- Add the potatoes and 1/2 tablespoon salt to a large pot and cover with water. Boil until fork tender, about 20 minutes. Drain the potatoes and transfer to a large bowl. Add the remaining 1/2 teaspoon salt, butter and heavy cream, then mash until smooth. Cover and set aside.
- Heat a skillet over medium-high heat with 1 tablespoon of olive oil, adding more as needed. Once hot, add the steaks to the pan. Sear undisturbed about 4-5 minutes until nicely browned. Flip the steaks and sear the other side 4-5 minutes, or until a meat thermometer reads about 140°F for medium doneness, or adjust the cook time to achieve desired internal temperature (see notes). Keep in mind that the internal temperature of the steaks will continue to rise another 5-10 degrees after removed from the heat.
- Transfer the steaks to a plate and loosely cover with tinfoil. Let rest while you prepare the cream sauce.
- Using the same skillet, melt the butter over medium-high heat. Add the garlic and whisk in the flour.
- While whisking, pour in the bourbon and let simmer about 30-60 seconds, or until reduced by half. Then pour in the beef broth. Simmer until thickened, about 1 minute. Reduce heat to medium and whisk in the heavy cream, pepper, salt and dijon mustard. Continue simmering, about 1-2 minutes, or until thickened (do not let it boil rapidly).
- Serve steaks over mashed potatoes and drizzled with bourbon peppercorn cream sauce. If desired, garnish with fresh parsley, fresh cracked peppercorns and flakey sea salt.
HAM STEAK WITH BOURBON-CREAM SAUCE
Provided by Ian Knauer
Categories Bourbon Milk/Cream Dairy Pork Sauté Quick & Easy Dinner Lunch Meat Ham Gourmet Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Heat butter in a 12-inch heavy skillet over high heat until foam subsides. Meanwhile, pat ham steak dry and sprinkle all over with 3/4 teaspoon pepper. Sauté, turning once, until browned in spots and heated through, 4 to 5 minutes total. Transfer ham to a platter.
- Add bourbon to skillet and carefully ignite with a kitchen match. When flames subside, add cream, mustard, and coffee powder (if using), scraping up any brown bits. Simmer until slightly thickened, 1 to 2 minutes. Pour some of sauce over ham and serve remainder on the side.
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EASY BREAD PUDDING WITH BOURBON CREAM | THE ENDLESS MEAL
From theendlessmeal.com
3.5/5 (2)Total Time 55 minsCategory DessertCalories 337 per serving
- Preheat the oven to 350 degrees. Place the torn bread into a large bowl. Grease an 8×8 inch baking dish.
- In a medium sized bowl whisk together the eggs, whole milk, sugar, bourbon, cinnamon, allspice, nutmeg, sea salt and optional grated tonka bean. Pour the sauce over the bread, add the raisins and mix everything together well.
- Pour the bread into the prepared baking dish and bake in the oven for 35-45 minutes, or until the edges are browned. (The centre will still look soft.)
- Put the heavy cream in a small saucepan and sprinkle with the flour. Whisk until it is combined then bring to a boil over medium high heat. Boil for 1 minute, or until it has thickened. Remove it from the heat and whisk in the sugar, bourbon and sea salt. (If you are serving this to anyone who cannot have alcohol add the bourbon at the beginning so that the alcohol will burn off when it boils.)
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- Season each steak with salt and pepper. Let the steaks sit and rest to reach room temperature (I let my steaks sit out for at least 15 to 20 minutes before I cook the steaks).
- While the steaks sit out to reach room temperature, heat about two tablespoons of olive oil in a large pan (use medium high heat).
- Once the olive oil has heated, add the sliced mushrooms to the pan. Cook the mushrooms for about five minutes. Once you cook the mushrooms, drain the mushrooms, and set the mushrooms aside.
CAJUN CHICKEN PASTA WITH BOURBON CREAM SAUCE - FOOD BLOG
From cookswellwithothers.com
Cuisine AmericanCategory Main CourseServings 8Calories 810 per serving
- Cook the pasta according to package directions. Rinse with cold water to stop cooking and set aside.
- In a very large skillet (or the same big pot used to make the pasta) over medium heat add 1 Tbsp of the olive oil, chicken, 1 1/2 Tbsps of the cajun seasoning, kosher salt, and pepper. Cook 6 to 7 minutes, stirring occasionally. Remove the chicken from the skillet and set aside.
- In the same skillet over medium heat add remaining 1 Tbsp olive oil, onion, asparagus, mushrooms, red pepper, remaining 2 Tbsps cajun seasoning, kosher salt, and pepper. Cook 6 to 7 minutes, stirring occasionally.
- Add the chicken back into the skillet and the garlic, heavy cream, and bourbon. Bring heat to high and when it boils reduce heat to medium and simmer 6 to 7 minutes, stirring occasionally.
RIBEYE STEAK WITH BOURBON CREAM SAUCE - THEKITTCHEN
From thekittchen.com
Reviews 6Total Time 25 minsServings 1
- Pat the steak dry with a paper towel. Season the steak with the salt and pepper, and rub it into the beef. Melt the half of butter in a pan over medium heat. Place the steak in a hot pan and cook for 2 minutes, then rotate 90 degrees and cook another 2 minutes.
- Add the remaining butter to the pan, and flip the steak and cook for 2 minutes, rotate 90 degrees and cook for 2 minutes. Remove the steak from the pan, and let it rest for 5 minutes. It should be a perfect medium rare, and register 140 degrees with a meat thermometer.
- Keep the drippings from the steak in the pan, and add the bourbon, cream, ground peppercorns, and tarragon. Beware that the bourbon might flame up a bit until you add the cream.
- Whisk the sauce together and simmer slowly for 5 minutes while the steak rests, then serve the steak with the sauce.
RIBEYE W/BOURBON CREAM SAUCE - OVER THE FIRE COOKING
From overthefirecooking.com
Cuisine AmericanCategory Main CourseServings 1Total Time 1 hr 50 mins
- Use some charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push to one side of the grill for indirect grilling.
- When at room temperature, lather the ribeye with olive oil then season with salt and pepper thoroughly. Once the grill hits a consistent 225F, place the steak on it and smoked it till it reaches an internal temperature of 125F. When steak is ready, pull off grill and let rest for 10 min.
- Add more charcoal to the fire and place your skillet on the grill. Once the skillet has preheated for 2-3 min, then add your butter and olive oil. Let simmer till fully melted and then add mushrooms & black peppercorn. Cook the sauce for 1 minute and then add 2 tbsp of Buffalo Trace & the Beef Broth. Stir occasionally for another 3 minutes. Once the sauce has started to simmer, add the heavy cream, flour and stir occasionally for another 5 minutes. Place sauce on a cooler part of the grill in order to simmer till the steak is ready.
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