KENTUCKY BOURBON MARINADE
This straight Kentucky sour mash bourbon marinade is perfect for grilling beef, chicken and pork. It's great for boneless chicken breasts, steaks, chops, smoked ribs, brisket or pork roast. Adding a little smoke with hickory, mesquite or apple wood compliments the flavor nicely.
Provided by Jack
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 12
Number Of Ingredients 8
Steps:
- In a glass or ceramic bowl, stir together the bourbon, pineapple juice concentrate, soy sauce, cider vinegar, water, garlic, ginger, and hot pepper sauce. Add desired meat to dish and turn to coat. Marinate in the refrigerator before grilling as desired. Discard marinade after using.
Nutrition Facts : Calories 35.6 calories, Carbohydrate 4.2 g, Fiber 0.1 g, Protein 0.6 g, Sodium 408.7 mg, Sugar 3.6 g
BOURBON MARINADE
Kentucky is famous for it's bourbon/whiskey (it is two different things) and we use it for everything from curing a cough (it is GREAT and I promise I'll post the recipe)to making someone's mood a little happier. This recipe is delicious and works well on grilled beef.
Provided by Redneck Epicurean
Categories Steak
Time P1DT5m
Yield 2-4 steaks
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a bowl. Place your meat in a zip top bag and pour into the bag. Zip up and refrigerate overnight, turning the bag every so often.
- Heat the grill to med-high heat and grill as usual. Remove the meat and discard the marinade. Cook as usual.
BROWN SUGAR BOURBON PORK CHOP MARINADE
This Brown Sugar Bourbon Pork Chop Marinade is the stuff that all your summer grilling dreams are made of! A little sweet. A little boozy (don't worry, it cooks off!). And a whole lot of delicious!
Provided by Jessy Freimann
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- In a small bowl, whisk together Bourbon, oil, brown sugar, garlic powder, soy sauce, salt and pepper until well combined.
- Place pork chops in a plastic zipper bag (or a bowl) and pour the marinade in.
- Seal and move the chops around a bit to make sure they're fully covered.
- Refrigerate for around 2-4 hours (It won't hurt them to go longer but 2-4 hours is the ideal amount of time).
- Remove from the refrigerator 15-20 minutes prior to grilling.
- Spray the grill with olive oil cooking spray and preheat the grill to medium high heat.
- Place meat on the grill and discard leftover marinade.
- Cook for 5-6 minutes per side, turning once (this time will vary based on your grill and the thickness of the meat so keep an eye on it).
- Remove the meat to a clean plate and tent with foil. Rest for 10 minutes. Serve immediately.
BOURBON MARINADE
This is a GREAT marinade for grilling or making kabobs. Use this marinade on all types of meat, chicken, fish, vegetables,. etc.
Provided by Jim Bob Cooker
Categories Chicken
Time 10m
Yield 2 pounds of meat
Number Of Ingredients 7
Steps:
- Combine all ingredients in a small bowl.
- Mix well and refrigerate.
PINEAPPLE-RUM AND GINGER STEAK MARINADE
This steak marinade provides a nice sweet flavor from the brown sugar coupled with the robust earthiness of the rum and soy sauce. It works beautifully on all cuts of steak, but the recipe can be doubled and used on roasts as well. This marinade can be served as a side sauce. See notes for directions.
Provided by Derrick Riches
Categories Marinades/Brines
Time 10m
Number Of Ingredients 11
Steps:
- Combine all marinade ingredients in a medium bowl. Taste for salt and sugar content and adjust accordingly. Let mixture stand for 10 minutes to let the flavors marry. Use as directed.
- This recipe makes enough marinade for 6 small steaks, 4 medium steaks, and 2-3 large flat steaks. Double recipe for beef roasts weighing more than 4 pounds.
- If making ahead of time, store in an air tight container for up to 5 days after preparation. Discard any marinade that has come into contact with raw meat.
Nutrition Facts : Calories 374 kcal, Carbohydrate 56 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 2756 mg, Fiber 1 g, Sugar 48 g, UnsaturatedFat 2 g, ServingSize 1 serving
BOURBON BROWN SUGAR SALMON RECIPE
This Brown Sugar Salmon recipe is so simple yet so delicious! Start with a salmon marinade with brown sugar, soy sauce, and bourbon to add lots of flavor. After marinating, glazing, and baking, you'll have the perfect brown sugar glazed salmon that everyone is sure to love!
Provided by Becky Hardin - The Cookie Rookie
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Combine all ingredients except the Pecans and Salmon in a bowl.
- Place Half the marinade and the Salmon in a Ziploc bag - squeeze out the air and zip the bag tightly.
- Set aside the other half of the marinade to use as a glaze.
- Marinate the Salmon for 1-3 hours. Flip the bag every 1/2 hour or so to marinate evenly.
- Place the remaining half of the marinade in a small saucepan on the stove.
- Bring to a boil, then reduce the temperature to low and simmer until the mixture thickens and reduces a little.
- While the glaze is simmering, preheat the oven to 400 degrees.
- Place the chopped pecans on a flat baking pan which has been covered with aluminum foil or parchment paper.
- Toast the pecan for 3-5 minutes until they darken a little and they start to smell sooo good.
- Watch closely - the nuts can burn quickly!
- Cover a baking dish or pan with aluminum foil.
- Spray the foil-covered pan with cooking spray.
- Take the Salmon out of the marinade and discard the marinade.
- Place the Salmon (skin-side down) on the prepared pan.
- Sprinkle the salmon with the toasted pecans pressing the pecans firmly into the salmon.
- Brush or spoon 1/3 of the glaze onto the salmon.
- Place the salmon in the oven.
- Re-glaze the salmon with the glaze every 8-10 minutes (about 3 times).
- Bake at 400 degrees for a total of 20-25 minutes until the salmon flakes easily.
Nutrition Facts : Calories 414 kcal, Carbohydrate 36 g, Protein 17 g, Fat 24 g, SaturatedFat 2 g, Cholesterol 23 mg, Sodium 3335 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
BROWN SUGAR SALMON RECIPE WITH SOY SAUCE AND BOURBON
Looking for a great fish recipe? Try this delicious and easy to make Brown Sugar Salmon Recipe with Soy Sauce and Bourbon.
Provided by Chef Billy Parisi
Categories Main
Time 35m
Number Of Ingredients 16
Steps:
- Pour the bourbon, soy and brown sugar into a medium-size bowl and whisk very well until completely combined and then transfer it to a plastic slider bag with the salmon and toss around and marinate in the refrigerator overnight or up to 48 hours and 2 hours minimum.
- Once the salmon is done marinating, remove from the bag and set aside.
- Add the 1 tablespoon of sesame oil to a large sauté pan over medium-high heat and add in the salmon. Once the salmon is in the man turn the heat down to medium.
- Cook for 2 to 3 minutes per side for a medium to medium-well internal temperature.
- When it's finished cooking, remove from the pan and set aside.
- Vegetables: In a large hot sauté pan with 1 tablespoon of sesame oil, brown the ginger and garlic, about 1 to 2 minutes. Once brown, add in the carrots and sauté for 2 to 3 minutes.
- Next, add in the edamame, peas and sauté for a further 3 to 4 minutes. Finish with chicken stock, sliced green onions and salt, and pepper to taste and braise for 3 to 4 minutes. Finish by tossing in sprouts.
- Serve the salmon on top of the braised vegetables and garnish with sesame seeds.
Nutrition Facts : Carbohydrate 31 g, Protein 18 g, Fat 10 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 1150 mg, Fiber 4 g, Sugar 24 g, Calories 317 kcal, ServingSize 1 serving
BOURBON MARINADE
This quick and easy marinade is perfect for chicken, pork and beef. Though it does have soy sauce, it's not an Asian-inspired marinade. Delicious!
Provided by Lisa Lotts
Categories Condiments
Time 5m
Number Of Ingredients 7
Steps:
- Combine the garlic, brown sugar, soy sauce, bourbon, olive oil, red pepper flakes and black pepper in a medium bowl and whisk until the brown sugar is mostly dissolved.
- Use this marinade for chicken pieces or breasts, pork chops, pork tenderloin beef flank steak, london broil, sirloin or any other cut you'd normally marinate.
- Marinate for at least 60 minutes or up to overnight to really penetrate.
Nutrition Facts : Calories 202 kcal, Carbohydrate 15 g, Protein 2 g, Fat 14 g, SaturatedFat 2 g, Sodium 817 mg, Fiber 1 g, Sugar 14 g, ServingSize 1 serving
MAPLE BOURBON STEAK MARINADE
Marinating beef tenderizes and adds flavor. This Maple Bourbon Steak Marinade uses smooth bourbon and maple syrup making a great flavor profile.
Provided by Jamie at Savorysaver.com
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Mix all ingredients together and place in a container or large zip top bag.
- Marinate the beef for 8 hours or overnight in the refrigerator.
- Remove flank steak from the refrigerator about 30 minutes or so before cooking to take the chill off.
- Remove steak from marinade and discard marinade.
- Grill steak over medium high to high heat until desired doneness. About 4 minutes each side will cook the steak to medium rare.
- Let steak rest for 5-10 minutes after cooking
- Slice across the grain and serve.
BOURBON MARINADE
Bourbon is an excellent match for beef. Marinate your favorite roast with this bourbon marinade to make a delightful meal for your guests.
Yield Yield: 1 1/2 cups, ideal for 3 pounds Certified Angus Beef® brand product
Number Of Ingredients 10
Steps:
- Combine all ingredients and place in a zipper-locking plastic bag with selected Certified Angus Beef® brand cut. Close bag, removing air. Marinate in refrigerator 6 to 8 hours or overnight. Remove selected cut from bourbon marinade and discard marinade.
BOURBON STEAK MARINADE
Marinate any cut of steak with this Bourbon Steak Marinade! This recipe comes from the beef experts at Certified Angus Beef, so you know it's a good one.
Provided by Certified Angus Beef
Categories Marinade
Time 5m
Number Of Ingredients 10
Steps:
- Combine all ingredients and place in a zipper-locking plastic bag with selected Certified Angus Beef® brand cut. Close bag, removing air. Marinate in refrigerator 6 to 8 hours or overnight. Remove selected cut from marinade and discard marinade.
Nutrition Facts : Calories 555 kcal, Carbohydrate 46 g, Protein 7 g, Fat 28 g, SaturatedFat 3 g, Sodium 3233 mg, Fiber 1 g, Sugar 37 g, ServingSize 1 serving
BOURBON GINGER MARINADE
Steps:
- Mix all ingredients. Add chicken thighs or pork tenderloin in the morning and they'll be ready to cook for dinner.
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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 bowl or glass measuring cup, combine the brown sugar, bourbon, olive oil, soy sauce, thyme, garlic, pepper and red pepper flakes. Whisk to combine.
- Place the steak into a rimmed pan and cover the steak with the bourbon steak marinade. Wrap loosely with plastic wrap and refrigerate, flipping occasionally to ensure uniform marinating. Conversely, you can use a resealable plastic zip top bag, place the steak and marinade in the bag and squeeze out as much air as possible before sealing it. Flip the steak around a few times to coat it with the marinade.
- Transfer steak to a cutting board and allow it to rest for 5 minutes so that the juices redistribute throughout the meat.
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- In a small bowl, mix together the packed Brown Sugar (1/4 cup), Bourbon (1/4 cup), Olive Oil (1/4 cup), Tamari Soy Sauce (1/2 cup), fresh thyme, garlic, and Crushed Red Pepper Flakes (1/4 teaspoon). Pour into a resealable plastic food storage bag.
- Place Flank Steak (1.5 pound) in the bag, remove as much air as possible, and seal. Flip the steak around a few times to coat with marinade. Place in the refrigerator for at least two hours and up to eight. Flip and rotate every few hours.
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