bourbon recipes

Pork Tenderloin in Spiced Bourbon Sauce

The Kentucky Derby Museum Cookbook

    * 1/4 cup Kentucky Bourbon
    * 1/4 cup soy sauce
    * 1/4 cup brown sugar
    * 3 cloves garlic, minced
    * 1/4 cup Dijon mustard
    * 1 teaspoon fresh ginger root, minced
    * OR 1/4 teaspoon powdered ginger
    * 1 teaspoon Worcestershire sauce
    * 1/4 cup vegetable oil
    * 2 (1-lb each) pork tenderloins 

Combine all ingredients, except pork with a whisk or in processor. Place tenderloin
and marinade in a ziploc bag in the refrigerator overnight. Cook 4 inches from a hot
charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees F
internally and has just lost its pinkness. Baste while cooking. Do not overcook or
it will be dry. (The meat may also be broiled 6 inches from the heat for 16 to 18
minutes.) Baste often. Slice in 1/2-inch thick slices to serve as a main course or
slice in 1/4-inch slices to put on top of French bread for a picnic.

Serves 6.

Bourbon Beef Tenderloin

    * 1 cup bourbon
    * 1 cup brown sugar
    * 2/3 cup soy sauce
    * 1 bunch cilantro, chopped
    * 1/2 cup lemon juice
    * 1 tablespoon Worcestershire sauce
    * 2 cups water
    * 3 to 4 sprigs fresh thyme, chopped
    * 1 beef tenderloin, silver connective tissue removed (about 5 pounds)
    * oil for grill
Prepare marinade by combining bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme. Be sure tenderloin is completely trimmed of any fat and connective tissue. Fold the tail end of the beef back underneath itself so that it is of uniform thickness. Secure with butcher's string. Pour marinade over meat, cover, and refrigerate 8 to 12 hours. Turn meat over several times during that time. Prepare grill for cooking (or preheat oven to 350°). When fire is ready, place meat on oiled grill, reserving marinade [use to baste]. Cook over high heat with lid closed, turning often; occasionally baste. Cooks rare in about 30 to 45 minutes in the oven. Serve with Horseradish Cream on the side. Serves 8 to 10.

Horseradish Cream:
Whip 1 cup of heavy cram until stiff. Stir in 1/4 cup of drained horseradish. Mix well.

Bourbon Chicken

    * 1 tsp. chevil
    * 1 tsp. thyme
    * 4-6 chicken breasts
    * 3 tbsp. bourbon
    * 1/2 c. maple syrup
    * 1 tbsp. vegetable oil
Mix chevil and thyme together. Mix bourbon, maple syrup, and oil together. Combine mixtures and marinate chicken covered for 1/2 hour. Cook on charcoal grill - baste with leftover mixture.

Bourbon Chicken II

    * 4 oz. soy sauce
    * 4 oz. bourbon
    * 4 cloves of garlic (or more) pressed
    * 2 fingers of fresh ginger grated
    * 2 oz. olive oil
    * Chicken; usually legs and or thighs however any parts can be used
Amounts can be enlarged depending on the amount of chicken to be marinated. Spread chicken skin side up on a flat pan one layer after marinating for a couple of hours. The longer it marinates, the stronger the flavor. Preheat oven to 350 degrees. Cook for 3/4 hour. Longer tends to dry it up. The chicken can also be broiled.

Fudge Pie

    * 2 ounces unsweetened chocolate
    * 1/2 cup butter
    * 2 eggs
    * 7/8 cup sugar
    * 1/4 cup all-purpose flour
    * 1/4 teaspoon salt
    * 1 teaspoon vanilla
    * 1 tablespoon dark rum, brandy or bourbon
    * 1/2 cup chopped pecans or black walnuts, optional
Melt the chocolate and butter in a double boiler. Beat the eggs until foamy. Slowly add the sugar and beat well. Sift the flour and salt together. Stir into the batter gently. Add the melted chocolate, the vanilla, liquor, and nuts if desired. Stir just until smooth and pour into a well-buttered 9-inch pie plate. Bake in an oven preheated to 350 degrees for 30 minutes, until the top is puffed and the center is just set. Serve with ice cream.

Magnolia Milk Punch

    * 1 cup premium vanilla ice cream
    * 1/4 cup bourbon
    * 1 teaspoon vanilla
    * freshly grated nutmeg
Combine ice cream, bourbon, and vanilla in blender and process until smooth. Pour into glasses and sprinkle with nutmeg.

Pork Tenderloin in Spiced Bourbon Sauce

    * 1/4 cup Kentucky Bourbon
    * 1/4 cup soy sauce
    * 1/4 cup brown sugar
    * 3 cloves garlic, minced
    * 1/4 cup Dijon mustard
    * 1 teaspoon fresh ginger root, minced
    * OR 1/4 teaspoon powdered ginger
    * 1 teaspoon Worcestershire sauce
    * 1/4 cup vegetable oil
    * 2 (1-lb each) pork tenderloins
Combine all ingredients, except pork with a whisk or in processor. Place tenderloin and marinade in a ziploc bag in the refrigerator overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees F. internally and has just lost its pinkness. Baste while cooking. Do not overcook or it will be dry. (The meat may also be broiled 6 inches from the heat for 16 to 18 minutes.) Baste often. Slice in 1/2-inch thick slices to serve as a main course or slice in 1/4-inch slices to put on top of French bread for a picnic. Serves 6.

Wine: Serve with a white Zinfandel, a Sauvignon Blanc or a light red wine.

Charred Oak Steak

    * 1 1/2 pounds (765 grams) London broil, sirloin or huck steak, 2-inches (5cm) thick trimmed
    * 1 cup (1/4 liter) Bourbon
    * 1 cup maple syrup
    * 1/4 cup (6 tbsps) Worcestershire sauce
    * 1/8 (3tbsps) vinegar (malt, balsamic or wine vinegar)
    * 1 tsp Tabasco sauce (or substitue cayenne)
    * 1/3 cup (75 grams) mustard
    * 1 tbsp mustard seeds (optional)
    * 1 tbsp onion powder
    * 1 tbsp garlic powder
  1. Mix together all ingredients and pour over the meat in a non-corrosive container. Allow to marinate at least 2 - 4 hours or overnight.

  2. Drain the meat, setting aside the marinade. On a hot gas, charcoal or wood grill, cook about 12 - 15 minutes per side (depending upon thickness) for medium-rare to rare. Increase grilling time for medium or well done. For a more woody flavour, add wood chips to the fire, a few at a time.

  3. Over a low flame, heat the marinade for about 8 - 10 minutes. Meanwhile, slice the meat thickly, cutting across the grain and arrange on a platter or on invividual plates. Serve with garlic mashed potatoes and grilled corn on the cob. Pour marinade over the meat before serving.

Kentucky Skewers

    * 3 tbsps toasted sesame or peanut oil
    * 1/4 cup (62 grams) tomato sauce (or substitute BBQ sauce)
    * 1/4 cup (62 grams) honey
    * 1/3 cup (75 milliliters) Bourbon
    * 1/8 cup (30 milliliters) soy sauce
    * 1 tbsp hot sacue
    * 1/2 cup (122 grams) smooth peanut butter
    * 1 tbsp lemon juice
    * 1/2 tbsp garlic, finely chopped
    * 1 pound (1/2 kg) beef, lamb or chicken cut into 1/8 x 2 pieces wooden skewers, soaked in water for 20 - 30 minutes
  1. In the bowl of a food processor, add all ingredients except the meat. Puree until smooth, about 1 minute or less.

  2. Skewer the meat on the wooden skewers, about 4 - 6 per piece. Place in a container large enough to hold the skewers and drizzle the sauce over the meat, covering completely, leaving the ends (handles) dry.

  3. Grill over a hot gas, charcoal or wood fire about 6 - 8 minutes on each side. Or you may prepare in an oven pre-heated to 425F or 220C for about 15 minutes or until the meat is cooked.

  4. Serve with extra sauce on the side for additional dipping, rice and fresh green beans with toasted almonds.

Bourbon Drunken Pork

    * 1/3 cup (75 milliliters) Bourbon
    * 1/4 cup (55 grams) firmly packed light brown sugar
    * 1/2 cup (112 milliliters) soy sauce
    * 2 pork tenderloins (about 2 - 1/2 pounds or 900 grams)
    * 1 large cooking bag
  1. Mix the Bourbon, brown sugar and soy sauce together in a small bowl.

  2. Place the pork tenderlain and the marinade in a plastic storage bag. Place the bag in refrigerator and let the prok marinate for 30 minutes to an hour. Preheat oven to 425F or 220C.

  3. Remove pork from the bag, discard marinade and place pork in a foil lined 9 x 13 inch (25 x 35 cm) baking dish and bake 15 - 18 minutes or until the internal tempreture reaches 145F or 60C. tent with foil and let the prok rest for 10 minutes to re-absorb the juices

  4. Remove pork from the baking dish, slice and serve with Sour Cream Bourbon Sauce.

Sour Cream Bourbon Sauce

    * 1 tbsp extra virgin olive oil 3 chopped scallions (including tops)
    * 1/4 cup (62 milliliters) Bourbon
    * 3/4 cup (170 grams) sour cream
    * 2 tsps honey
    * 2 tsps Dijon mustard
    * 1/4 tsp salt
    * Freshly ground pepper to taste
  1. Heat oil in small saute pan. Add the scallions and cook for 30 seconds, then carefully add the Bourbon. Use caution when adding the Bourbon because it can flame up; allow flames to dwindle. Saute the scallions and Bourbon until the scallions are translucent and the alcohol is cooked off, about a total of 3 - 5 minutes. Let mixture cool slightly.

  2. In a small bowl, combine the sour cream, cooled scallions and remaining ingredients. Season to taste with additional salt and pepper. Serve with Drunken Pork

Bourbon Chili

    * 4 pounds lean ground beef
    * 1 cup Bourbon
    * 3/4 cup chili powder
    * 1 teaspoon oregano
    * 1 tablespoon diced onion
    * 3/4 teaspoon salt
    * 1 16-ounce can kidney beans
    * 2 ounces semi-sweet chocolate
    * 1 8-ounce can tomato sauce
    * 6 8-ounce cans water
    * 1 teaspoon cumin
    * 2 teaspoons paprika
    * 2 teaspoons garlic powder
    * 4 small cans chopped green chilis
    * 1 14-ounce can whole corn
Brown ground beef and drain off fat. Add ingredients one at a time in order listed. Simmer 1 to 1 1/2 hours. Makes about 1 1/2 gallons of chili.

Heavenly Duck Breasts with Bourbon

Date Marinade (Make this first): 
    * 3 tablespoons Bourbon
    * 2 tablespoons orange juice concentrate
    * 1 cup chicken broth
    * 10 dried dates, pitted
Duck Breast Marinade: 
    * 1 cup light brown sugar
    * 1/2 cup each: dark molasses, honey, maple syrup and orange juice concentrate
    * 1/2 cup Bourbon
    * 2 tablespoons unsalted butter
Duck Breasts: 
    * 4 whole duck breasts, boned and halved
Date Sauce: 
    * 1 cup raspberry vinegar
    * 2 tablespoons minced shallots
    * 8 tablespoons unsalted butter
    * 1/2 cup Bourbon
    * 2 cups whipping cream
    * Salt
    * Cracked black pepper
    * Clarified butter
  1. Combine all Date Marinade ingredients, blend. Let stand 3 hours or chill overnight.
  2. Combine all Duck Breast Marinade ingredients in a medium saucepan., simmer until melted. Cool. Add duck breasts. Let stand 3 hours or chill overnight.
  3. Combine all Date Sauce ingredients to Date Marinade, blend. Simmer uncovered on low heat about 20 minutes until dates are tendered and liquid is absorbed. Transfer mixture to food processor. Process into puree. Boil whipping cream, reduce by half, blend into puree. Keep mixture warm.
  4. Remove breasts from marinade, drain. Season breasts with salt and cracked black pepper. Sauté breasts in heavy frying pan with about 6 tablespoons clarified butter. Fry about 3-4 minutes on skin side; same on meat side for medium rare. Glaze breasts 1 minute under broiler. Cut into thin slices. Arrange slices over warm sauce on plate.

Sweet Potato Supreme

    * 3 sweet potatoes, cooked in jackets
    * teaspoon cinnamon
    * 1 cup chopped pecans
    * 2 tablespoons Bourbon
    * 1 cup half & half
    * 4 tablespoons orange juice
    * 3 tablespoons butter
    * 4 tablespoons brown sugar
Peel sweet potatoes and mash. Add next seven ingredients and blend well. Spread in medium size baking dish.

Combine:
1 cup miniature marshmallows
1 cup Evan Williams Bourbon

Soak marshmallows in Bourbon 1 hour. Spread on top of sweet potatoes.

For topping, combine:
1 cup brown sugar
2 tablespoons finely chopped pecans
2 tablespoons butter
1 teaspoon cinnamon

For special effect:
Cut three large oranges in half and scoop out pulp. Fill orange halves with sweet potato mixture and top with marshmallows and pecans. Broil until marshmallows melt.

Bourbon Steak

Marinade: 
    * 1/2 cup Bourbon
    * 1 tbsp. cooking oil
    * 1 tbsp freshly cracked pepper
    * 1 tbsp white vinegar
    * 2 cloves garlic, crushed
    * 1/2 tsp dry mustard
    * 1 tsp salt
    * 1 small onion, finely diced
    * 4 beef tenderloin or rib eye steaks
  1. Mix all of the marinade ingredients in a large bowl.

  2. With a sharp knife, pierce the meat about 20 times on each side, making sure not to cut through.

  3. Marinate the meat, covered, at room temperature for 4 hours, stirring often.

  4. Grill the steaks over a barbecue or indoor grill, basting with remaining marinade.

Whiskey Marinated Salmon

    * 1 lb. fresh salmon
    * 1 tsp freshly grated lemon peel
    * 1/4 cup lemon juice
    * 4 tbsp whiskey
    * 1 tbsp oil
    * 1/4 tsp dry mustard
    * 1 tbsp dried rosemary
    * 1 clove crushed garlic
  1. rinse fish and pat dry.

  2. Cut into 4 pieces.

  3. In a shallow dish, combine lemon peel, lemon juice, oil, whiskey, mustard, and garlic...

  4. Add fish and toss to coat.

  5. Let marinate at room temperature for 1 hour, turning occasionally.

  6. Drain fish, and reserve marinade.

  7. Rub fish pieces with rosemary.

  8. Brush with marinade.

  9. Broil fish 4 inches form heat for 5 minutes.

    10) Turn pieces over, brush with marinade and broil 5 minutes longer, untill done.

    11) Garnish with additional rosemary.

Whiskey Broiled Fish

    * 1 lb fresh swordfish
    * 1/2 cup whiskey
    * 1/4 c chopped scallions
    * 1 clove garlic, crushed
    * 1 tbsp vinegar
    * 1 tbsp sugar
    * 1 tsp mustard powder
    * 1 tsp salt
    * 1/2 tsp pepper
  1. Rinse fish, pat dry.

  2. In a medium bowl mix remaining ingredients.

  3. Place fish in bowl and turn to coat evenly.

  4. Marinate for 30 minutes, turning fish pieces occasionally.

  5. Drain fish and reserve marinade.

  6. Place fish on unheated broiler pan, brush with marinade and broil 4 inches from heat 5 minutes.

  7. Brush again with marinade, turn fish over and brush other side with remaining marinade.

  8. Broil 5 minutes more or untill fish is done (flakes easily with a fork).

Whiskey Glazed Chicken

    * 1 roasting chicken
    * 4 tbsp olive oil
    * 1 lb new potatoes, scrubbed and quartered
    * 1/2 cup honey
    * 2 tsp dry mustard
    * 2 cloves garlic
    * 1 tbsp fresh snipped basil
    * 1 onion, thinly sliced
    * 1 red pepper, sliced
  1. Rinse chicken and pat dry.

  2. Place in a roasting pan, breast-side up.

  3. Insert a meat thermometer into the thickest part of the chicken, but not touching the bone.

  4. Brush with 2 tbsp olive oil.

  5. Roast uncovered, at 375 degrees for 1 1/2 hours.

  6. Meanwhile, saute vegetables in a large skillet in remaining olive oil untill potates are just tender.

  7. Combine brandy, whiskey, mustard and garlic in a bowl, brush on chicken 1/2 hour through cooking time.

  8. Continue to brush on chicken every 10 minutes.

  9. During last 1/2 hour of cooking, add potato mixture to roasting pan.

    10) Continue to roast untill thermometer reads 180 degrees.

Cajun Cafe`s Bourbon Chicken

    * 1 1/2 pound boneless skinless chicken thighs, cubed
    * 2 tablespoons teriyaki sauce
    * 1/2 teaspoon Worcestershire sauce
    * 1/2 teaspoon garlic salt
    * 1/2 teaspoon powdered ginger
    * 3 tablespoons brown sugar
    * 1 tablespoon granulated sugar
    * 1 cup white grape juice
    * 1/2 cup bourbon
    * 1/4 cup water
Mix teriyaki sauce, Worcestershire sauce, garlic salt, ginger, brown sugar, 1/2 cup white grape juice and bourbon. Stir until thoroughly blended. Pour 1/3 sauce on chicken pieces and mix. Refrigerate for 3 hours, or best overnight. Save remainder of marinade and refrigerate.

Braise chicken with marinade on medium-low heat until cooked. Remove from pan.

In a 2-quart sauce pan heat remainder of bourbon sauce and add 1/2 cup white grape juice and 1 tablespoon sugar with 1/4 cup water. Bring to a simmer and stir until sugar is dissolved. Add chicken to sauce and stir until chicken is coated. Serve hot. Delicious over rice.

Drunken Spareribs

    * 4 pounds spareribs
    * 1/4 cup bourbon
    * 1/4 cup soy sauce
    * 1/4 cup brown sugar
    * 1 Tbsp Dijon mustard
Place ribs on rack in roasting pan. Mix remaining ingredients and spread thickly over both sides of ribs. Roast in 350-degree F oven until brown and crisp (1-1/4 to 1-1/2 hours), turning once and basting frequently with sauce.

Bourbon Shrimp Flambe Recipe

    * 1/4 cup unsalted butter
    * 1 pound shrimp, peeled and deveined
    * 1/4 cup bourbon
    * 1/4 cup half-and-half or whipping cream
    * 1 teaspoon tomato paste
    * 1 tablespoon lemon juice
    * Salt and freshly ground pepper
    * 1/4 cup minced chives
    * Salted, toasted pecans, for garnish (optional)
In a long-handled saute pan, melt butter, add shrimp and saute 1 minute. Add bourbon and use a long-handled match to ignite the mixture, shaking the pan until the flame dies down.

With slotted spoon, remove shrimp to a warm platter. Add half-and-half and tomato paste to pan. Bring mixture to a boil and reduce until it is thickened and coats the back of a spoon. Add lemon juice.

Season to taste with salt and pepper.

Return shrimp to pan to reheat. Add chives just before serving.

Garnish with salted, toasted pecans, if desired. Serve with wild rice.