Bourbon Gravy Food

BOURBON PEPPER PAN SAUCE

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.

BOURBON GRAVY

Steps:

• Discard neck; coarsely chop giblets, and return to roasting pan. Place pan on stove across 2 burners (if using a disposable roasting pan, scrape contents into a medium saucepan). Bring drippings to a boil over medium-high; cook, scraping up browned bits, until liquid is brown and syrupy, 8 to 10 minutes (if bottom of pan is about to scorch, lower heat).
• Add wine and cook, stirring constantly, until very syrupy, 8 to 10 minutes. Add flour, and cook, stirring, until incorporated, about 1 minute. Gradually add broth, then 2 cups water. Bring to a simmer; cook, stirring occasionally, until gravy reaches desired thickness, about 5 minutes.
• Stir in bourbon; cook 2 minutes. Remove pan from heat; stir in cream. (If gravy is too thick, add water as necessary.) Pour gravy through a fine-mesh sieve into a medium saucepan; discard solids. Season with salt and pepper, and keep warm; whisk before serving.

GRAVY

Steps:

• Remove the turkey from the roasting pan, cover loosely with foil and set aside to rest.
• Place the pan over medium heat and add the broth and wine at the same time. Whisk to combine and deglaze the bottom of the pan. Once all of the bits have come off the bottom of the pan, cook in order to reduce slightly, 2 to 3 minutes. Transfer the liquid to a fat separator and allow to sit for 5 minutes to allow fat to separate. Return the fat to the roasting pan and place over medium-high heat. Add the flour and whisk to combine. Cook, whisking continuously until the mixture starts to thicken and become smooth, approximately 2 to 3 minutes. Once this happens gradually add the liquid back to the pan and whisk until smooth and you have reached your desired consistency, approximately 5 to 6 minutes. Add the herbs and whisk to combine. Remember, your gravy should be slightly thin in the pan as it will thicken once you serve it.

"BETTER THAN BOUILLON" GRAVY

Steps:

• Measure 4 cups of water into saucepan and heat at med-high to gentle boil.
• While waiting for water in saucepan to boil, whisk together 1/4 cup water with 2 1/2 T Better Than Bouillon in a bowl until smooth. Whisk this mixture into the boiling water, stir while bringing to a gentle boil again. Reduce heat to low.
• Mix the corn starch with 1/2 cup COLD water in a bowl or large measuring cup. Whisk well until the corn starch is thoroughly dissolved. Gently pour the cornstarch mixture into the saucepan, adding a little bit at a time while you continue to whisk. Increase heat and whisk for 2 minutes until thickened. Add pepper to taste.

BOURBON TURKEY GRAVY

Steps:

• Pour roasting pan drippings in measuring cup and allow to separate.
• Reserve 3 tablespoons of the fat.
• Discard remaining fat and add drippings to turkey stock.
• Heat reserved fat in roasting pan over medium-high heat.
• Add garlic, shallot, rosemary, and bay leaf.
• Cook and stir until shallot is tender, about 5 minutes.
• Make a paste with butter and flour in a small bowl and reserve.
• Add broth to roasting pan and scrape up any brown bits from bottom of pan.
• Bring to boil.
• Slowly whisk in flour mixture, continuing to boil, until thickened.
• Season to taste with salt and pepper.
• Stir in one capful of good bourbon just before serving.

ROAST TURKEY WITH BOURBON GRAVY

Steps:

• Make turkey:
• Position rack in bottom third of oven and preheat to 350°F. Pat turkey dry with paper towels and sprinkle inside and out with salt and pepper. Spoon Corn Bread Succotash Stuffing loosely into neck cavity and main cavity of turkey. Tie legs together. Using small metal skewers, pin neck skin to enclose stuffing. Sprinkle with salt and pepper.
• Place turkey, breast side up, on rack in large pan. Add reserved turkey fat and 2 cups Turkey Stock to pan. Cover turkey loosely with foil. Roast 2 hours, basting every 30 minutes with pan drippings.
• Remove foil. Add 3 cups water to pan. Roast turkey until thermometer inserted into thigh registers 180°F, basting occasionally with pan juices, about 2 1/2 hours longer. Transfer turkey to platter. Tent with foil. Let stand while making gravy.
• Make gravy:
• Strain juices from roasting pan into 8-cup glass measuring cup. Spoon fat off top of juices, returning 1/2 cup fat to roasting pan. Add enough remaining Turkey Stock to pan juices to measure 6 cups of broth mixture.
• Heat fat in roasting pan atop 2 burners over medium heat. Whisk in flour. Stir until mixture is golden, about 2 minutes. Whisk in broth mixture, then bourbon. Simmer until gravy thickens, about 5 minutes. Season with salt and pepper. Serve gravy with turkey.