BOURBON PEACH-GLAZED BABY BACK RIBS
No grill? No problem. These instantly craveable ribs are made from start to finish in the oven. Using peach preserves instead of the fresh fruit in the savory glaze means this pantry-friendly meal can be made all year long, not just during the summer.
Provided by Food Network Kitchen
Time 14h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the smoked paprika, onion powder, garlic powder, 2 1/2 teaspoons salt, 1/2 teaspoon pepper, chili powder and brown sugar in a small bowl. Stir to combine.
- Place each rack of ribs on a large piece of aluminum foil (it will eventually need to completely seal the rack) and place on a baking sheet. Generously sprinkle the dry rub on both sides of the ribs. Leave uncovered and place in the refrigerator, meat-side up, for at least 1 hour and up to overnight.
- Preheat the oven to 300 degrees F.
- In another small bowl, stir the vinegar, bourbon, preserves, 2 tablespoons water and a large pinch of salt and pepper together to combine. Pour half of the mixture over each rack and tightly seal each in the foil, crimping the edges to make a packet.
- Transfer the foil packets on the baking sheet to the oven and bake until the meat is tender and starts to pull away from the bones, about 1 1/2 hours.
- Remove the baking sheet from the oven. Carefully open the foil packets and pour off the liquid into a small saucepan. Bring to a strong simmer over medium-high heat and cook until it is reduced by about half and becomes a thin but syrupy glaze, stirring frequently, 6 to 8 minutes. It will thicken further as it cools.
- Line another baking sheet with foil and gently transfer the ribs to it. Position a rack on the top level of the oven and preheat the broiler.
- Using a pastry brush, generously coat the ribs with about half of the glaze. Broil until browned and charred in spots, 2 to 4 minutes. Brush generously with some of the remaining glaze and return to the broiler until deeply browned and charred in additional spots, 2 to 4 minutes more. Brush the finished ribs with any remaining glaze. Slice each rack between the bones and serve.
SALMON WITH BOURBON PEACH BBQ SAUCE
A thick, sweet and spicy barbecue sauce flavored with bourbon and peaches makes a wonderful topping for salmon.
Provided by Christin Mahrlig
Categories Main Dish
Time 50m
Number Of Ingredients 13
Steps:
- Heat canola oil in a medium pot. Add onion and sauté 3 minutes over medium heat. Add garlic and sauté 2 more minutes.
- Add remaining ingredients and stir to mix. Simmer sauce for 20-30 minutes, or until it thickens up to your liking. Stir every now and then so the bottom does not burn.
- About halfway through cooking, use a potato masher to break down the peach chunks some. This will help thicken the sauce and distribute the flavor of the peaches.
- Heat gas grill or grill pan over medium-high heat. Lightly coat tops of salmon filets with oil.
- Cook salmon skin side up for about 4 minutes. Flip over and cook another 4-5 minutes, or until desired degree of doneness.
- Once salmon is almost done, coat with a thick layer of barbecue sauce. Serve additional sauce with salmon.
Nutrition Facts : Calories 354 kcal, ServingSize 1 serving
PEACH BOURBON GLAZED SALMON
One of my signature dishes that I developed right after culinary school. My family loves it. The sweet peach and bourbon flavor enhances the taste of the salmon without being overpowering.
Provided by John Barnes
Categories Seafood
Time 30m
Number Of Ingredients 11
Steps:
- 1. Combine first 5 ingredients, mix well and add salmon fillets, turn to coat well, cover and refrigerate 3-4 hours
- 2. Combine next 5 ingredients for basting sauce in small sauce pan, heat to simmer to wake up flavors, refrigerate until needed.
- 3. Set grill to medium heat. Cook marinated salmon on grill, basting with sauce, cook until salmon is done.
GRILLED PORK TENDERLOIN WITH PEACH BOURBON GLAZE
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 1. Bring peaches, maple syrup, and lemon juice to a boil in a small sauce pan. Reduce heat and simmer for 20 to 30 minutes until peaches are caramelizing. Remove from heat and cool. Mash peaches with a potato masher for a more textured glaze or puree in a food processor if you want a smoother glaze.
- 2. Transfer peaches to a small bowl and combine with bourbon, vinegar, mustard, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper.
- 3. Preheat grill to medium high heat (450 degrees). Season pork tenderloins with 1/2 teaspoon salt and 1/2 teaspoon pepper. Top tenderloins with peach glaze.
- 4. Turn off one burner on the grill and place tenderloins over burner that is off. Cook for 15 to 20 minutes or until internal temperature reaches 145 degrees. Remove from grill, cover with foil, and let rest for 10 minutes.
- 5. Slice and serve immediately.
BOURBON PEACH GLAZED SALMON
Sweeten up date night with this luscious bourbon peach glazed salmon that will nourish your sweetie's heart and soul!
Provided by Marisa Moore
Categories Entree Main Course
Time 15m
Number Of Ingredients 7
Steps:
- Preheat the broiler to high. Season the salmon with salt and pepper on both sides. Add salmon to a pan sheet pan.
- Whisk the peach jam, honey, bourbon, garlic and chipotle powders until smooth. Brush the glaze upon the fish covering the top and sides.
- Broil the salmon at least 6 inches from the heat element to an internal temperature of 145°F - about 10 minutes depending on the thickness of your fillets. Keep an eye out to make sure the salmon glaze doesn't burn.
- Serve this peach glazed salmon with sauteed whole green beans for an elegant touch or try roasted broccoli or asparagus.
- Optional: While the salmon is cooking, considering adding any extra peaches to a saucepan and cooking them down over medium heat with a little honey, bourbon, and a pinch of salt. Spoon the cooked peaches over the finished salmon or serve alongside the vegetables.
Nutrition Facts : Calories 347 kcal, Carbohydrate 25 g, Protein 34 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 94 mg, Sodium 85 mg, Sugar 21 g, ServingSize 1 serving
SALMON WITH BROWN SUGAR AND BOURBON GLAZE
This is a simple and delicious way to serve salmon. It is very pretty and good served with brown rice and fresh asparagus.
Provided by DEBOKC
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.
Nutrition Facts : Calories 561.1 calories, Carbohydrate 27 g, Cholesterol 129.6 mg, Fat 29.7 g, Protein 33.6 g, SaturatedFat 11 g, Sodium 188.8 mg, Sugar 26.7 g
BOURBON GLAZED SALMON
This simple salmon with bourbon glaze is absolutely delicious! It's a simple and delicious weeknight dinner that only requires 7 ingredients - and it's perfect for the whole family!
Provided by Jovita | Yummy Addiction
Categories dinner Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 425 F.
- For the glaze: In a small saucepan, combine the bourbon, sugar, soy sauce, garlic and mustard. Bring to a boil and simmer on low for 10-15 minutes, or until reduced by half. Remove from heat and let sit to thicken.
- Pat salmon fillets dry and season with salt and pepper on both sides. Lay the salmon skin side down on a lightly oiled wire rack set over a baking sheet (to catch the drips). If you don't have a rack, a baking sheet will work just fine. Bake for about 10-15 minutes or so, depending on the size of your fish. When the salmon is nearly done, turn the broiler on in your oven. With a food brush, spread the glaze on top of the salmon. Be generous with your glaze!
- Return to the oven and broil (not too close to heat) for about 30 seconds. Watch carefully that glaze doesn't burn. Repeat the process: take out the salmon, brush with more of the glaze and broil for a few seconds. Remove from oven.
- Arrange the fillets on each plate and drizzle each serving with the remaining glaze. Enjoy!
Nutrition Facts : ServingSize 1 fillet, Calories 376 kcal, Fat 8.1 g, Cholesterol 86.9 mg, Sodium 987.5 mg, Carbohydrate 28.5 g, Sugar 25.7 g, Protein 40.4 g
PEACH-GLAZED SALMON
A local restaurant used fresh peaches to garnish a salmon dish, which gave me this idea for grilling the fish we catch. It's a beautiful presentation and quick to prepare. -Valerie Homer, Juneau, Alaska
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a microwave-safe bowl, combine butter and preserves. Cover and microwave on high for 45-60 seconds. Stir in the lime juice, garlic and mustard until blended. Cool. Set aside 1 cup for basting and serving., Place salmon fillets in a large resealable plastic bag; add remaining peach mixture. Seal bag and turn to coat. Marinate for 20 minutes., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. , Grill, covered, over medium heat for 5 minutes. Spoon half of reserved peach mixture over salmon. Grill 10-15 minutes longer or until fish flakes easily with a fork, basting frequently. Serve with sliced peaches and remaining peach mixture.
Nutrition Facts : Calories 360 calories, Fat 23g fat (12g saturated fat), Cholesterol 79mg cholesterol, Sodium 210mg sodium, Carbohydrate 28g carbohydrate (25g sugars, Fiber 0 fiber), Protein 12g protein.
BOURBON - GLAZED SALMON
A great blend of flavors. I would suggest not adding the marinade to the skillet until the salmon has been turned for the final 4 minutes of cooking. The sauce tends to burn if it gets too hot or is cooked too long.
Provided by Bobbie
Categories High Protein
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag, seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
- Heat a large nonstick skillet over medium-high heat Coat pan with cooking spray. Add fish and marinade to pan (see my note at the top of the page under Description), cook fish for 4 minutes on each side until fish flakes easily when tested with a fork or until desired degree of doneness.
- Place 1 fillet on each of 4 plates; drizzle each serving with about 2 t. sauce. Sprinkle each serving with 1 T. green onions. And if using, sprinkle with the toasted sesame seeds.
- NOTE: I would consider doubling the sauce portion of the recipe. I did and was glad I did. Since there are just the two of us, I also put the remaining two uncooked pieces of salmon in the freezer and added half the marinade to the bag. I'll include an update when I cook the salmon. I'm not sure if freezing it in the marinade might not be too much for a delicate piece if fish. UPDATE: Worked great!
PEACH BOURBON GLAZED SALMON
Peach Bourbon Glazed Salmon has a sweet glaze made with peach jelly AND peach bourbon, a very flavorful salmon dish that you will love!
Provided by Cheri Renee
Categories Main Course
Number Of Ingredients 8
Steps:
- Put the peach jelly, peach bourbon, balsamic vinegar, soy sauce, honey, garlic, kosher salt, pepper, and crushed red pepper flakes in a saucepan. Bring to a boil and reduce the heat to simmer for 14 to 16 minutes, stirring a few times.
- Set half of the peach sauce aside for dipping. Put the salmon on a lined baking sheet and brush some of the peach sauce on all sides of the salmon (save some and brush a few times as it cooks).
- Bake in a 400 degree oven for 15 minutes. Turn the broiler on high for the last 2 to 3 minutes if you want a caramelized glaze.
- Serve with the peach sauce for dipping that was set aside earlier.
Nutrition Facts : Calories 301 kcal, ServingSize 1 serving
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- Prepare the glaze by mixing together the jam, lime juice, honey, bourbon and cayenne pepper until smooth.
- Place the fish fillets on a piece of aluminum foil skin side down. Drizzle each piece of salmon with the peach glaze, reserving any extra.
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- Combine first 7 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate in refrigerator 1 1/2 hours, turning occasionally.
- Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish and marinade to pan; cook fish 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 fillet on each of 4 plates; drizzle each serving with about 2 teaspoons sauce. Sprinkle each serving with 1 tablespoon green onions and 3/4 teaspoon sesame seeds.
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- In a small saucepan, heat brown sugar, bourbon, soy sauce, ground mustard, and cayenne until the sugar is dissolved. Stir in the pecans and the remaining tablespoon of butter. Remove from heat.
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From cozymeal.com
Cuisine New AmericanTotal Time 1 hr 15 minsCategory DinnerCalories 840 per serving
- Add onion, water and white wine to the chicken. Season to taste with salt and pepper. Roast in the oven for 35-40 minutes, until the skin is golden and crispy.
- While the chicken is roasting, peel and chop the fresh peaches into small cubes. If using frozen peaches, remove from the freezer and let sit at room temperature for 15 minutes before prepping.
- Remove chicken from oven and pour chicken juices and cooked onion into a separate bowl. Reserve chicken. Heat a large pot over medium heat and add the sugar. Cook until it begins to caramelize. Add the peaches to the sugar and coat to combine. Cook for 30 seconds before adding the bourbon. Cook for 2 minutes, until bourbon is evaporated. Pour in the reserved chicken juices, onion and peach juice. Stir well and cook for 15 minutes, until the sauce is thick and syrupy. Season with salt and pepper.
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Ratings 1Servings 4Cuisine American, WesternCategory Dinner, Main Course
- In a small sauce pan combine butter, brown sugar, and the reserved syrup from the can. Bring the pan to medium heat and melt brown sugar in butter and the syrup. Remove the pan from the heat.
- Add soy sauce, whole grain mustard, olive oil, ginger, salt and pepper to the brown sugar mixture and mix well. Cool down for 5 minutes.
- Brush salmon with half of the mustard glaze. Put drained the peaches to the other half of glaze and coat them well. Spread the peaches over the salmon.
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