Bourbon Peppercorn Glaze Food

BOURBON GLAZE

Steps:

• In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
• Use to baste meat, especially chicken or salmon, while cooking.

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 PEPPERCORN STEAK SAUCE

Steps:

• Put peppercorns in sandwich bag, crack with hammer or shoe, whatever is on hand.
• Place peppercorns in a bowl with butter, bourbon, maple syrup and worcestershire.
• Microwave for 30 seconds, stir. Microwave again for 30 seconds, stir it again and repeat one more time. Cooking time will need to be increased with amount of servings. To cook on stovetop, bring to boil quickly, simmer on low for 5 minutes and turn off the heat. Store in fridge for next day use, reheat in microwave or simmer on low.

BLUEGRASS BEERCHEESE MELTS WITH BOURBON BBQ GLAZE

Steps:

• Preheat oven to 400 degrees F.
• Lay out bacon strips on rimmed baking sheet pan, lined with parchment paper or foil. Bake until brown and crisp, about 10 to 12 minutes, depending on thickness. Remove, drain on paper towels, and set aside. Alternately, bacon can also be cooked in the microwave or on the stovetop.
• Preheat a gas grill, charcoal grill, or indoor grill to medium-high heat.
• In a large skillet over medium-high heat, melt 1 tablespoon butter and 1 tablespoon olive oil. Set aside remaining butter for bread. Saute onions and both peppers until soft and caramelized.
• Meanwhile, combine ketchup, barbecue sauce, bourbon, mustard, and sugar in a small saucepan. Bring to a light simmer and continue to cook until sugar is dissolved and sauce is thick, about 3 to 4 minutes.
• For Beercheese, combine first 5 ingredients in food processor, and with machine running, drizzle in beer until mixture is smooth and well combined.
• Divide ground chuck into 6 square-shaped patties, approximately the size of Texas toast. Season with salt and pepper. Brush grill with vegetable oil. Place patties on grill and cook, turning once until done, approximately 5 to 7 minutes until desired doneness. Once flipped, brush tops of patties with BBQ glaze.
• Meanwhile, lightly butter both sides of each slice of Texas toast and grill on either side for 1 to 2 minutes along outer edges of grill, until lightly browned and toasted.
• To assemble, spread 6 slices of Texas toast liberally with beercheese, approximately 2 tablespoons per slice. Top with bacon strips and burger patties. Top burgers with caramelized onion and pepper mixture. Spread the remaining slices of toast with additional BBQ glaze, about 1 tablespoon per slice, and invert onto burger patties. Enjoy!

DELICIOUS BOURBON CHICKEN GLAZE

Steps:

• Whisk together water sugar and cornstarch in a saucepan until mixed well.
• Add Worcestershire, soy sauce, ketchup; mix well.
• Add salt, garlic powder, onion powder, cayenne pepper, black pepper, cumin and sage.
• Bring mixture to a boil over medium heat.
• Reduce heat and simmer for two minutes or until thick (Make sure its rather thick -will thin down when adding final ingredients).
• Remove from heat and let cool.
• Stir in vinegar and lemon juice.
• Let mixture cool in fridge for about an hour or longer to let the spices blend (a little less is ok if pressed for time).