BOURBON STREET RIB-EYE STEAK
After eating this style of steak in a restaurant a few times, I worked on making my own marinade. The results are tender and do not have an overbearing bourbon taste. This marinade is very different from the only other one I have seen on this site.
Provided by Judy Diercks OReilly
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 15m
Yield 4
Number Of Ingredients 7
Steps:
- Whisk together the water, bourbon whiskey, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a plastic zipper bag. Add the rib-eye steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours or overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler part of the grill and cook for an additional 2 to 3 minutes per side, if desired.
Nutrition Facts : Calories 615.9 calories, Carbohydrate 19.1 g, Cholesterol 112.6 mg, Fat 34.7 g, Fiber 0.3 g, Protein 31.9 g, SaturatedFat 14.1 g, Sodium 2029 mg, Sugar 15.3 g
ROYAL STREET RED BEANS
Provided by Patrice Keller Kononchek
Categories Slow Cooker Bean Mardi Gras Dinner Sausage Tailgating Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6-8
Number Of Ingredients 12
Steps:
- Add all ingredients except for green onions and hot sauce to the slow cooker and stir.
- Cook on low heat for 8 hours.
- Before serving, remove bay leaves and garnish with green onions. Season with hot sauce or a splash of seasoned vinegar, if desired.
- Serve over fluffy white rice.
BOURBON STREET RICE AND BEANS
Make and share this Bourbon Street Rice and Beans recipe from Food.com.
Provided by Sharon the Rocket
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook diced bacon in a 3-qt saucepan over medium-high heat until crisp, stirring occasionally. With slotted spoon, remove bacon to plate.
- Add onion and garlic to skillet. Cook until softened, about 5 minutes, stirring frequently.
- Stir in rice; cook 2 minutes, stirring constantly.
- Add broth, Tabasco sauce and salt. Bring to boil over high heat. Reduce heat to low; cover and simmer 15 minutes.
- Add red and yellow bell peppers, red beans and bacon. Cover; cook 5 minutes longer or until rice is tender.
- Stir in green onions and serve.
Nutrition Facts : Calories 596, Fat 12.5, SaturatedFat 3.9, Cholesterol 15.4, Sodium 891.2, Carbohydrate 94.1, Fiber 15.6, Sugar 3.6, Protein 27.9
BOURBON STREET BALLS WITH PECANS
Provided by Rachael Ray : Food Network
Categories dessert
Time 15m
Yield 24 to 30 balls
Number Of Ingredients 6
Steps:
- Roughly chop the pecans in a food processor. Remove 2 cups and reserve. Finely grind the remaining pecans in the food processor.
- Combine ground pecans, Nilla wafers, confectioners' sugar, bourbon, and syrup. Coat finger tips with softened butter to help you roll. Shape mixture into balls 1 1/2 inches in diameter using an ice cream scoop. Roll in chopped pecans. Arrange balls on a dessert platter and serve. Ask for help rolling. Four hands make very quick work of this dessert!
Nutrition Facts : Calories 178, Fat 13 grams, SaturatedFat 1 grams, Cholesterol 1 milligrams, Sodium 16 milligrams, Carbohydrate 13 grams, Fiber 2 grams, Protein 2 grams, Sugar 8 grams
THE 3 B'S - BEANS (BACON, BROWN SUGAR AND BOURBON)
Provided by Claire Robinson
Categories side-dish
Time 5h10m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Drain the beans and set aside. In a bowl, whisk together the brown sugar, mustard, water, and bourbon until the sugar is dissolved. Set aside.
- Cook the bacon until crisp in a large Dutch oven over medium heat. Remove the bacon and all but a couple of tablespoons of the bacon grease. Add the drained beans to the pot and stir in the bourbon sauce mixture. Bring the beans to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook the beans, stirring every 20 minutes, until the beans are soft and the sauce is very thick, about 4 hours. Once the beans are cooked, season them with salt and pepper, to taste. Stir in the cooked bacon and cook, covered, an additional 15 to 20 minutes. Transfer the beans to a serving bowl and serve warm.
BOURBON STREET STEAK
Save yourself 30 bucks from Applebee's. There's another similar recipe posted, but does not include the garlic butter or the mushroom and onion side. A message from Todd Wilbur: Menu Description: "This succulent 10 oz. Steak is jazzed up with Cajun spices and served with sauteed onions, mushrooms, garlic mashed potatoes and garlic toast." This secret to the taste of this signature steak entrée at America's largest casual chain is found in the blend of flavors in the spicy Cajun marinade. Plan to make this dish 12 to 24 hours in advance, so the steaks have time to soak up the goodness. This marinating time will also give the meat tenderizer a chance to do its thing, but don't go longer than 24 hours or the protein fibers may become so tender that they turn mushy. I used McCormick brand tenderizer, which uses bromelian, a pineapple extract, to tenderize the meat. Lawry's (Adolph's) meat tenderizer, uses papain from papayas, to tenderize the proteins, but this brand also brings other spices into the mix and will alter the flavor of your finished product. Both of these tenderizers include a lot of salt so we won't need to include salt as part of the marinade formula." One more thing, Bourbon Street is a name of a street in New Orleans, LA. There is no indication that Applebee's ever included Bourbon in the original recipe.
Provided by gailanng
Categories Steak
Time P1DT20m
Yield 2 serving(s)
Number Of Ingredients 21
Steps:
- Combine all marinade ingredients in a medium bowl.
- Pound steaks with a kitchen mallet until about 3/4-inch thick.
- Submerge steaks in marinade, cover and store in the refrigerator. This is effectively done in a sealable plastic bag. Marinade 12 to 24 hours.
- When your steaks have completed marinating, preheat a barbecue grill to medium/high heat. Blot steaks with paper towels to remove excess marinade. Grill the steaks for 3 to 5 minutes per side or until cooked as desired.
- For the garlic butter: Melt 3 tablespoons butter and combine it with 1/8 teaspoon garlic powder and a pinch of salt; set aside.
- For the side: Combine 1 tablespoon butter and 1 tablespoon olive oil in a medium skillet over medium/low heat. When the butter is melted add the sliced onion and saute for 2 to 3 minutes or until onion begins to soften. Add sliced mushrooms, salt and black pepper to pan and saute for another 2 to 3 minute or until onions and mushrooms begin to lightly brown.
- When the steaks are done, spoon a couple teaspoons of garlic butter over the top of each steak and serve with mushrooms and onions on the side.
Nutrition Facts : Calories 410.8, Fat 31.6, SaturatedFat 15.9, Cholesterol 61.1, Sodium 1707.7, Carbohydrate 30.6, Fiber 7.5, Sugar 11.1, Protein 8
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