Onion Bourbon Chili Sauce

This sauce varies greatly in heat depending on the chili powder you use.  If you like it hot add some cayenne.  This sauce works well for meatloaf, baked chicken, spareribs or on a hamburger. Cooking onions are your best choice here.  From Food and Drink 2002

2 tbsp olive oil
1 cup chopped cooking onions
1 tsp chopped garlic
One 28 oz (798 ml) can pureed tomatoes
1/4 cup brown sugar
Grated rind and jucie of 1 lime
1/2 cup bourbon
1 tbsp chili powder
2 tbsp chopped parsley
1 tsp dried oregano

Place all ingredients in pot on medium heat.  Bring to boil and simmer 15 minutes or until thickened.

Makes about 3 cups.

Baked Ham with Bourbon Citrus Glaze

Love this glaze, from Food And Drink 2000.

4 kg bone-in smoked ham
2 tbsp coarsely grated orange zest
2 tbsp coarsely grated lemon zest
1/2 cup bourbon whisky, rye whiskey or amber rum
1/2 cup 3 fruit marmalade (I used a mango chutney)
2 tbsp honey
1 1/2 tsp dry mustard

1. Preheat oven to 325F.
2. Remove skin and trim fat from ham leaving a 1/4 inch thick layer.  Score the fat to make a diamond pattern.  Place ham in a shallow roasting pan and bake, uncovered for 1 hour.  Drain off fat.
3. Meanwhile, blanch orange and lemon zest in a small saucepan of boiling water for 1 min to remove bitterness.  Drain and reserve.
4. Puree bourbon, marmalade, honey and mustard in a food processor until smooth. Transfer to a bowl.
5. Generously brush ham with bourbon glaze and sprinkle zests over top.  Bake, basting with glaze every 15 minutes for 1 hour or until nicely glazed and meat thermometer registers 140F (60C).  Add a small amount of water to bottom of pan if glaze begins to burn.  Transfer ham to a warm platter, cover loosely with foil and let rest for 15 minuter before carving.

Serves 8 to 10 with generous leftovers

The Lexington

Another Coffee Cocktail!

To a small coffee mug, add 1 oz Amarula Cream and 1/2 oz bourbon.  Top with a shot of hot espresso and whipped cream and garnish with a bourbon soaked marashino cherry!

Grilled Steak with Bourbon Sauce

Nothing but yummy here! Use fresh herbs if you are able.  The flavour has no comparison to the dried. This recipe was in Food & Drink 2003

SAUCE
1/4 cup cold butter, cubed
1/4 cup chopped shallots
1 tsp chopped garlic
1 tbsp chopped fresh thyme or 1 tsp dried
1 tbsp chopped fresh tarragon or 1 tsp dried
1 tbsp chopped fresh rosemary or 1 tsp dried
1/2 cup bourbon
2 cups beef stock
2 tsp balsamic vinegar
Salt and freshly ground pepper

STEAK
2 tbsp olive oil
one 1.5 kg T-bone steak, 2 inches thick (Go to your local butcher for a better cut, I find the steaks at Costco are very good)
Salt and freshly ground pepper

1. Preheat oven to 450F (I prefer the BBQ)
2. Heat 1 tbsp of the butter on medium heat in pot, reserving remaining butter.  Stir in shallots, garlic, thyme, tarragon and rosemary.  Saute for 1 to 2 minutes or until shallots soften.  Add bourbon and bring to boil.  Reduce to 2 tbsp about 3 to 5 minutes.  Add stock and bring to boil.  Simmer 15 to 20 minutes or until reduced to 1/2 cup.  Swirl in 1 tsp balsamic vinegar, reserving the rest.  Season with salt and pepper and reserve.
3. Heat oil in large ovenproof skillet on medium-high heat.  Season steak with salt and pepper.  Add steaks and cook for about 2 minutes per side.  Place in oven and bake for 7 to 10 minutes for medium rare.  (I used the BBQ instead) Test steak with instant thermometer if you are unsure.  It should read 125F.  Place steak on carving board and let rest for 5 minutes.
4. Reheat bourbon sauce and whisk in remaining butter and reserved balsamic vinegar.  Season well.
5. Slice steak down to 1/2 inch and serve with sauce.

Seared Veal Chops with Bourbon Cream Sauce

Ontario is one of the best sources for veal so take advantage of it!  Make sure your chops are nice and thick, about 1 to 1 1/2 inches, serve with fresh veggies from the farmers market.

4 veal rib chops, each 250g
1/4 cup olive oil, divided
2 tsp minced fresh rosemary, divided
1 tsp fresh thyme, divided
1/2 tsp coarse salt
1/2 tsp fresh cracked pepper
1/2 cup minced shallots
1 garlic clove, thinly sliced
1/4 cup bourbon
1/4 cup chicken broth
1/2 cup heavy cream
1 tsp chopped fresh rosemary

1. Preheat oven to 375F.
2. Arrange chops in single layer in large baking dish.  Drizzle with 2 tbsp of the olive oil.  Sprinkle with rosemary, thyme, salt and pepper.  Rub oil and seasonings into chops.  (Can be prepared 1 day ahead.  Cover with plastic wrap and chill.  Let stand at room temperature 1 hour before continuing.)
3. In a large, heavy, ovenproof skillet, heat remaining oil over medium high heat.  Add chops; cook until chops are dark brown and seared, about 2 minutes per side.  Transfer pan to oven and bake until a meat thermometer registers 130F, about 10 to 15 minutes (will depend on thickness of the chops).  Transfer chops to plate and let rest without cutting into them, for 10 minutes.
4. In same pan, add shallots and cook over medium-high heat until softened, about 3 minutes.  Add garlic and cook 1 minute.  Add bourbon to skillet and cook until reduced to about 2 tsp, scraping up any browned bits, about 1 minute.  Add chicken broth and any accumulated veal juices; cook until reduced to about 2 tbsp about 1 minute.  Stir in cream and rosemary and cook just until sauce is slightly thickened.  Serve immediately with chops.

Serves 4