Brandy Marinade Food

BEEF TENDERLOIN WITH BRANDY SAUCE

Steps:

• Marinate steaks in marinade for 2 hours.
• Saute steaks in butter; remove from pan when cooked to doneness you like.
• Add mushrooms to pan.
• Add peppercorns.
• Add brandy OFF stove.
• Deglaze pan, scraping browned bits off bottom of pan.
• Don't ignite; fire scares me.
• Add cream.
• Reduce; pour over steaks.

APPLE-BRANDY GRILLED PORK LOIN BY EMERIL

Steps:

• To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
• Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
• Preheat a grill to medium-low heat (230 degrees to 250 degrees F).
• Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the Essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Grill the pork with the grill lid closed, turning several times, until an instant-read
• thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.
• Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
• Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Combine all ingredients thoroughly (Yield: 2/3 cup).

CHICKEN WITH BRANDY SAUCE

Steps:

• Trim fat from chicken breast halves.
• Cut breast sections in half so that you have four roughly equal pieces.
• Take a gallon zip top bag and cut the two edges open so that the sides are only joined at the bottom edge of the bag.
• Place breast sections in bag one at a time and pound flat with a mallet or a flat heavy object until chicken pieces are only 1/4 to 1/2" thick.
• Season breast sections on both sides with 1 tsp of fresh ground pepper and salt to taste.
• Heat a frying or sauté pan to medium/medium high heat. Do NOT use a non-stick pan. You can't make decent pan sauces with Teflon. I prefer a stainless steel pan but cast iron would work (preferably enamel coated cast iron).
• Put flour in a bowl and press breast pieces into it to coat chicken fully.
• Add olive oil to pan and let it come up to temperature. It should only take a couple of seconds.
• Add breast sections. Brown the chicken to a golden brown then flip and do the same on the other side. It should only take roughly 3 minutes per side or you have the chicken too thick. Do not crowd the pan. If you have to cook the chicken in batches keep the first batch warm by wrapping in aluminum foil.
• While chicken is frying, chop Italian parsley to 1/8 cup.
• Remove the last batch of chicken from the pan and wrap in foil to keep warm.
• Turn up heat under pan to medium high and add chicken broth. If pan is hot enough, the broth will boil immediately. Use a wooden spoon to scrape all the brown bits off the bottom of the pan. This is where all the flavor is.
• Add brandy, lemon juice and remaining black pepper and then reduce liquid by 1/2.
• Reduce heat to low and add butter and parsley. Stir in butter until sauce is smooth.
• Place chicken pieces on plates and then pour the pan sauce over the chicken. Don't drown it.
• Enjoy!

BRANDY MARINATED PORK TENDERLOIN STUFFED WITH RICE AND APRICOTS

Steps:

• combine oj, alcohol of your choice (pepper is optional. I did not use salt so it is up to you.
• Add cinnamon (I probably used more than a tbsp but most people would prefer to make the marinade and decide for themselves.
• For stuffing combine the following.
• Combine apple juice with rice and diced appricots (raisons or any dried fruit would work as well and cook according to directions for rice.
• it actually cooks a lot faster than normal due to the quantity, so check it after 10 minutes, or double it for left overs and use the recipe directions on your rice container.
• Butterfly pork and add stuffing. Tie with cooking string, and wrap in tin foil if you wish. It just makes less of a mess and it is still browned.
• Put in flavour wave machine setting 400 degrees.I stuffed mine really full so it took 40 minutes double the 20 minites they say for pork, but I stuffed it so that would take longer, as well I opened it up a couple of times because I did not have a recipe (since I just used what I had around.
• I would suggest checking it after 20 minute since depending on the amount of stuffing and where you placed the rack (I used the 4" which cooks more slowly.
• Let rest for 5 to q0 minutes with foii removed.
• I served brocolli with sesame seeds on the side.

SWEET AND SAVORY BRANDY SAUCE FOR PORK TENDERLOINS

Steps:

• In medium size bowl, mix Brandy, Brown Sugar, Onion and Garlic. Set aside.
• Melt the Butter in a large frying pan until bubbly, then slowly add the Brandy mixture.
• Stir the sauce until it comes to a boil, then crush the Basil and drop it into the pan.
• Let the sauce boil for about five minutes, then bring the stove to a simmer.
• Place the Pork Loin into the frying pan, and cover.
• Let the Pork simmer until it reaches an internal temperature of 160-165 degrees.
• Let stand for about five minutes, then serve and enjoy!

PLUM BRANDY

Steps:

• Make sure the plum halves are clean and dry, then put them in a large sterilised glass jar. Add the sugar, brandy, cinnamon stick and star anise. Seal and gently rotate the jar to help dissolve the sugar.
• Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.
• Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.
• Strain the mixture through a sieve lined with muslin, kitchen paper or coffee filter paper. Discard the plums, any fruit pulp and the spices, and pour the strained brandy into a bottle. Will keep for two months.

BRANDIED ORANGES

Steps:

• Peel oranges leaving no white pith.
• Slice crosswise into thin slices, or cut into segments and place in a serving bowl.
• Stir sugar and water together over a low heat until disolved and then boil for 2mins.
• Cool, add Brandy and Grand Marnier or Contreau.
• Pour over prepared oranges.
• Serve at room temperature with whipped cream and/or ice cream.
• Can be made ahead, (I have done this 2 - 4 days ahead) and stored in fridge. Bring to room temp to serve or if preferred serve chilled.

SOY-GLAZED BEEF

Steps:

• To make the marinade, blitz the garlic, chilli and ginger in a blender until finely chopped. Add the soy or teriyaki sauce and ketchup, then pulse until completely blended. Put the beef in a dish and smear over the marinade. Leave in the fridge to marinate for up to 24 hours, the longer the better.
• To cook the beef, fire up the barbecue and, when flames subside and coals glow, lay it fat side down and char for about 5 mins to get fat sizzling. Flip it over and cook for 40 mins for medium rare, turning occasionally until all sides are charred. If the barbecue has a lid, use it for a smokier flavour. A few mins before taking the beef off, drizzle over brandy or bourbon (if using) to flambé the meat.
• Lift the meat onto a board, cover with foil and leave to rest for at least 10 mins. Carve the beef into slices like a roast and serve with any juices.

BEEF TENDERLOIN WITH GARLIC AND BRANDY

Steps:

• Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.