JACK DANIEL'S MARINADE
I stole this off of a Deep South web-page. If you wanted to make this more like the verities of the original marinade, use a touch of Mesquite smoke. If you wish to have it more like a teriyaki, then use a bit of brown sugar and substitute the vinegar for pineapple juice, but watch it carefully, or it will burn on the grill.
Provided by Shepardess
Categories Chicken
Time 20m
Yield 2 cups, 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Combine in saucepan. Bring to boil, then reduce heat and simmer 10 minutes. When it's cool, put in one of your own double-locked gallon sized zip bags so you can throw it away and NO MESS!
- Use to marinate shrimp or scallops for 1 hour or beef, chicken, or pork in the refrigerator overnight. Flip the package over a few times during the marinating time.
- It will do about 2 - 4 medium 1 inch stakes or about 1/2 of a chicken.
- Be careful with shellfish and only marinade for an hour or less, as the taste will take over!
- Use to baste the shellfish or meat as it is grilled or broiled.
- Makes about 2 cups of Marinade.
Nutrition Facts : Calories 334.8, Fat 0.8, SaturatedFat 0.1, Sodium 1940.5, Carbohydrate 65.8, Fiber 0.8, Sugar 52.1, Protein 3.4
HOW TO MAKE JACK DANIEL'S MARINADE: 3 EASY RECIPES
For a marinade that's packed full of flavor, reach for Jack Daniel's whiskey. The warm smoky taste of the whiskey works perfectly in a classic marinade or a marinade with Coca-Cola-either is great on steak, chicken, and seafood. If you'd...
Provided by Kady Richardson
Categories Sauces
Number Of Ingredients 8
Steps:
- Pour whiskey, soy sauce, and Worcestershire sauce into a bowl. Get out a medium-sized bowl and pour in 1⁄4 cup (59 ml) of Jack Daniel's whiskey, 1⁄4 cup (59 ml) of soy sauce, and 1 dash of Worcestershire sauce. It's fine to use low-sodium soy sauce. You can use any Jack Daniel's product you like-try Tennessee Honey for a slightly sweet marinade or Tennessee Apple for a light fruity flavor.
- Add Dijon mustard, green onions, brown sugar, salt, and pepper. Spoon 1⁄4 cup (59 ml) of Dijon mustard into the bowl with the liquid ingredients and add 1/4 cup (25 g) of minced green onions, 1/4 cup (50 g) of packed light brown sugar, 1 teaspoon (5.5 g) of salt, and black pepper according to your taste. For a sweeter marinade, swap out pineapple juice for the Dijon mustard. For a more savory flavor, add 1 teaspoon (2 g) of onion or garlic powder.
- Whisk the marinade until the sugar dissolves. Don't worry if the marinade is thin-it will coat the meat or seafood, and it's definitely packed full of flavor. You can make the marinade ahead of time, but don't add the meat or seafood until you're ready to start marinating them. If you'd like to make the marinade really hands-off, put all of the marinade ingredients into a large sealable plastic bag. Seal the bag and shake until the sugar dissolves.
- Pour the marinade over meat or seafood. Put your choice of steak, chicken, pork chops, or seafood like shrimp or scallops into a dish. Then, pour the marinade over the food and flip them over, so they're coated in the marinade. If you're marinating the food in a bag, just put the food into the bag and seal it shut. Turn the bag over a few times to coat the food in the marinade.
- Marinate the food for at least 1 hour before you cook it. If you're marinating seafood, don't marinate it for more than an hour or it will lose its firm texture. If you're marinating beef, chicken, or pork, you can marinate it in the fridge overnight. This gives the meat a chance to absorb a lot of flavor. It's fine to leave the food marinating at room temperature if you're cooking it within the hour. If not, cover the dish and stick the food in the fridge while it marinates.
WHISKEY BOURBON GLAZE
Make and share this Whiskey Bourbon Glaze recipe from Food.com.
Provided by Mebriella
Categories Sauces
Time 2h20m
Yield 1 cup, 12 serving(s)
Number Of Ingredients 11
Steps:
- Roasted Garlic:.
- Cut about 1/2 inch off the top of the garlic. Cut the roots so that the garlic will sit flat. Remove the papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into small casserole dish or baking pan, drizzle olive oil over it, and cover with foil. Bake in a preheated 325 degree oven for 1 hour. Remove the garlic and let it cool until you can handle it. (optional: I have found roasted garlic at the grocery store - makes for an easier prep).
- Sauce:.
- Combine water, pineapple juice, teriyaki sauce, soy sauce, brown sugar, & cayenne pepper in a medium saucepan over medium high heat. Stir occasionally until mixture boils. Reduce heat until mixture is just simmering.
- Squeeze the sides of the head of garlic until the roasted garlic is squeezed out. Add remaining ingredients to the pan and stir.
- Let mixture simmer for 50 minutes, or until sauce has reduced by half and is thick and syrupy. Make sure it doesn't boil over.
Nutrition Facts : Calories 132.9, Fat 1.2, SaturatedFat 0.2, Sodium 322.5, Carbohydrate 29.8, Fiber 0.2, Sugar 26.9, Protein 1
JACK DANIEL'S MARINADE
Make and share this Jack Daniel's Marinade recipe from Food.com.
Provided by jynxx6969
Categories Low Protein
Time 1h
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Combine all ingredients. Blend well.
- Use to marinate shrimp or scallops for 1 hour or beef, chicken, or pork in the refrigerator overnight.
- Use to baste the shellfish or meat as it is grilled or broiled.
Nutrition Facts : Calories 319.5, Fat 0.1, Sodium 5095.6, Carbohydrate 47.9, Fiber 1, Sugar 44.2, Protein 6.5
JACK DANIELS COOKING SAUCE
Great with baked fish, just marinate fish in it for 1 hour, then bake. It's also good basted onto hamburgers on the grill, etc. I personally use "Kikkoman's Teriyaki Baste & Glaze". Use margarine to keep this recipe pareve.
Provided by Chef Larry
Categories Sauces
Time 7m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Add margarine, honey and Jack Daniels to the teriyaki sauce in a small sauce pan. Heat almost to boiling.
- Use as a baste, glaze or marinade.
Nutrition Facts : Calories 84.1, Fat 2.8, SaturatedFat 0.6, Sodium 1128.6, Carbohydrate 8.8, Sugar 8.3, Protein 1.7
T.G.I. FRIDAY'S® JACK DANIELS® SAUCE
The Jack Daniels® grill glaze is one of the most scrumptious sauces you will ever taste on just about any meat. Introduced in April of 1997, this glaze has become one of Friday's best-selling items. This versatile sweet-and-slightly-spicy sauce can be ordered on salmon, baby back ribs, steak, chicken, pork chops...even on chicken wings.
Provided by Michael DeLong
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 1h55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Cut about 1/2-inch from the top of the garlic head. Trim the roots so the garlic sits flat. Remove some of the outer layers of papery skin from the garlic, leaving enough so that the cloves stay together. Put garlic into a small casserole dish or baking dish, drizzle olive oil over it, and cover with a lid or aluminum foil.
- Roast garlic in preheated oven until the cloves are soft, about 1 hour.
- Stir brown sugar, pineapple juice, water, teriyaki sauce, and soy sauce together in a saucepan and bring to a boil; reduce heat to low and keep at simmer.
- Squeeze sides of the garlic until the pasty roasted garlic emerges. Measure 2 teaspoons roasted garlic into the saucepan and incorporate into the sauce with a whisk. Reserve remaining roasted garlic for another use.
- Stir lemon juice, white onion, bourbon whiskey, pineapple, and cayenne pepper into the sauce; bring to a simmer and cook until the volume of the liquid reduces by half and is thick and syrup-like, 40 to 50 minutes.
Nutrition Facts : Calories 151.7 calories, Carbohydrate 32.8 g, Fat 1.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 467.2 mg, Sugar 28.5 g
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