Bourbon Recipes
Amber Said:
I love the bourbon chicken from chinese places but its kind of fatty, any good bourbon chicken recipes?We Answered:
Cajun Cafe Bourbon Chicken1 1/2 LB. of Thigh Meat or Dark Meat (cut in bite size chunks)
2 Tbsp. Teriyaki Sauce
1/2 tsp. Worcestershire Sauce
1/2 tsp. Garlic Salt
1/2 tsp. Ginger Powder
3 Tbsp. Brown Sugar
1 Tbsp. Granulated Sugar
1 C. White Grape Juice
1/2 C. Bourbon
1/4 C. water
Preparation: 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 sauce and
refrigerate.
Braise chicken with marinate on medium low heat until cooked. Remove
from frying pan. In a 2 quart sauce pan heat remainder of bourbon
sauce and add 1/2 cup of white grape juice and 1 Tbsp. of sugar with
1/4 cup water. Bring to a simmer and stir until sugar is devolved.
Add chicken to sauce and stir until chicken is coated and its ready
to serve
Bourbon Chicken
4 chicken breasts
4 oz soy sauce
1/2-cup brown sugar
1/2 tsp garlic powder
1 tsp powdered ginger
2 tbl onion flakes, dehydrated
3/8-cup bourbon
Mix all marinade ingredients and pour over chicken.
Marinate overnight.
Bake at 325, basting frequently for 1 1/2 hours or until
well browned.
If you double the recipe, make sure that the chicken is in
a single layer. Yield: 4 Servings.
1 lb chicken thigh meat cut into large bite
size chunks
1/2 cup soy sauce
1/2 cup brown sugar
1/2 teaspoon garlic powder
1 teaspoon powdered ginger
2 tablespoon dried minced onion
1/2 cup Jim Beam Bourbon whiskey
2 tablespoon white wine
Preparation:
Mix all the marinade ingredients and pour over chicken
pieces in a bowl. Cover and refrigerate stirring often
for several hours (best overnight).
Bake chicken at 350 for one hour in a single layer
basting every 10 mins.
Remove chicken and scrape pan juices with all the brown
bits into a frying pan.
Heat and add 2 tablespoons of wine. Stir and add chicken
cook for 1 min and serve.
Bourbon Pecan Roast Chicken
1 whole chicken-about 3 pounds
1/2 lemon
Salt and freshly ground pepper -- to taste
3 tablespoons fresh tarragon -- chopped -or 1 tablespoon dried tarragon
1 tablespoon fresh rosemary -- chopped-or 1 tablespoon dried rosemary
4 whole garlic cloves -- peeled
3 small onions -- peeled
1/4 teaspoon paprika
1/4 cup broken pecans
1/2 cup bourbon -- divided
Preheat oven to 400ºF. Wash the inside cavity and outside of the chicken and
pat dry. Rub the cavity with the cut side of half a lemon and sprinkle it
with salt and pepper. Fill cavity with the tarragon, rosemary, garlic cloves
onions and paprika. Truss and tie chicken. Pull up skin from breast, press
pecan bits into meat; pull skin back into place. Pour 1/4 cup of the bourbon
over chicken and place it on its side in the oven. Roast for 20 minutes,
turn to other side, add remaining bourbon, baste and roast another 20
minutes. Turn again, baste and roast a final 20 minutes. Chicken is done
when thigh is pierced and juices run clear.
Everett Said:
Anyone know any good bourbon beer recipes?We Answered:
What I would do is make a nice strong barley wine. Soak about 2 oz (for 5 gallons) of oak chips in some good bourbon for a couple weeks and then add to barley wine for 2 weeks in secondary. Should give you that bourbon flavor you are looking for.Grace Said:
Need recipes for the following bourbon chicken without bourbon alcohol I found it makes it taste awful. Tato?We Answered:
I didn't understand your question but I'm guessing you need a recipe... so here it is:Bourbon Chicken
INGREDIENTS
4 skinless, boneless chicken breast halves
1 teaspoon ground ginger
4 ounces soy sauce
2 tablespoons dried minced onion
1/2 cup packed brown sugar
3/8 cup bourbon
1/2 teaspoon garlic powder
DIRECTIONS
Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
Preheat oven to 325 degrees F (165 degrees C).
Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.
Jennifer Said:
Does anyone know a good and TASTY recipe for bourbon marinade for darker meats such as beef and ostrich?We Answered:
This is the Bourbon marinade I use on skirt steak. This has a lot more bourbon flavor than mustard!1/2 cup bourbon
1/2 cup firmly packed light brown sugar
1/3 cup soy sauce
2 Tbs. Worcestershire sauce
1/2 tsp. Tabasco sauce
1 Tbs. Dijon mustard
1 tsp. cornstarch
Directions:
In a bowl, combine the bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch and stir until the sugar has dissolved.
Franklin Said:
Why can't my friends understand my reluctance to share my Bourbon & Rum Ball recipes?We Answered:
How come whenever *I* want to taste your delectable balls you run away like your wig is on fire?I have a modified recipe for Bourbon & Rum Balls, you dip them in syrup so they're sticky, and then roll them in cornflakes so they're crusty. They are my famous Sticky & Crusty Balls recipe, call me and I'll give you the recipe!
Rhonda Said:
Apple pie with bourbon recipes?We Answered:
BOURBON APPLE PIE1 cup sugar
2 tbsp. flour
1 tsp. cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
7 cups apples, sliced 1/4 inch thick
2 tbsp. bourbon
1/2 cup toasted pecans or walnuts
1/2 cup raisins
GLAZE:
1 (11 oz.) jar apricot preserves
4 tbsp. apricot brandy or orange liqueur
PIE CRUST:
Dough for 9 inch two crust pie
2 tsp. apricot glaze
1 tbsp. butter
Milk, sugar
Mix pie crust ingredients together and roll out crusts.
Mix sugar, flour, cinnamon, nutmeg and salt. Mix apples and bourbon together and add sugar mixture, pecans or walnuts to apples and mix.
Line 9 inch pie plate with crust and paint bottom of crust with apricot glaze. Put apple mixture in crust and dot with butter. Place top crust over filling and cut vents for steam to escape.
Brush top with milk and dust with sugar. Bake in lower third of oven at 425 degrees for 50 to 60 minutes. Spread remaining glaze over top of pie to serve.
I don't always glaze mine and it turns out nicely - the glaze just makes it look pretty.
Christy Said:
instead of using brandy or bourbon in a recipes what can i use non alcoholic?We Answered:
Very often you can just leave alcohol out with no effect on the recipe if it's not to your taste. Otherwise, if it fits with the recipe, how about grape juice? Brandy is from grapes.