bourbon recipe ideas

These went over great at Eggtoberfest 2008.

Bourbon Meatballs

Recipe By: Spring Chicken & Spring Hen


64 oz Meatballs (frozen unseasoned)

Sauce
2 bottles Barbeque Sauce (one 18 oz Kraft Original & one 18 oz Bull's-eye Original)
3/4 cup Bourbon
12 oz Honey (Burleson if you can get it)
8 oz Yellow mustard
1 teaspoon Worcestershire sauce
2 to 4 tablespoons Raspberry Chipotle Sauce (Optional)

Mix the sauce ingredients in a large pan, dump in meatballs, stir, and let set while Egg comes to 350°

Heat for 30 to 45 minutes (direct or indirect), stirring occasionally, until ready to serve.

Pretzel sticks are excellent substitutes for toothpicks.

Spring "Head Meatball" Chicken
Spring Texas USA

click this

it does now :woohoo:

Bourbon Corn Pudding

3 large eggs
1 ⅛ cup evaporated milk
3 cup cream-style corn
3 cup frozen corn kennels
3 tablespoons butter, melted
3 tablespoons brown sugar
3 tablespoons cornstarch, mixed with 3 T. water
¾ teaspoons ground nutmeg
4 ½ tablespoons bourbon (optional)
½ teaspoon salt
½ teaspoon ground white pepper

Preheat oven to 350°F. Butter a 2-quart baking dish. Beat eggs and evaporated milk together in large bowl. Stir in all remaining ingredients and pour mixture into baking dish. Bake 45 minutes or until slightly browned and a knife inserted in center comes out clean. Serves 8-10.

This is from Smoke & Spice, one of the best cookbooks around...

Drunk and Dirty Tenderloin

Source: Smoke & Spice
Website:
Origin:
Category: Entree
Type: Meat
Classifications:

Description:

Qty Measure Ingredient

---

1 Cup Low Sodium Soy Sauce
1/2 Cup Bourbon or other sour mash whiskey
1/4 Cup Worcestershire
2 Tablespoon Packed Brown Sugar
1/2 Teaspoon Ground Ginger
4 Clove Garlic
2 Pound Beef Tenderloin or other cut
2 Tablespoon Coursely Ground Black Pepper
1 Teaspoon Ground White Pepper
1/4 Cup Vegetable Oil
Smoking wood - Oak, Pecan, Hickory - careful not to overdo it

Instructions: Combine ingredients down to the garlic with 1/2 cup water and marinate beef for at least 4 hours and up to 12 hours.

Remove beef from fridge, reserve marinade and cover beef with ground peppers. I don't measure, I just be sure to completely cover both sides with black and then crack the white not quite as liberally.

Put half the marinade in fridge and add the vegetable oil to the other half if mopping. If not mopping just put all the marinade in fridge.

Heat mop(if using) to a boil for a few minutes and keep warm on low.

Put beef on smoker indirect at low temps...225 to 275 and cook until almost done...1 1/2 to 2 hours for a tenderloin, 45 minutes or so for a flank...in between for other cuts. Mop every 20 minutes for larger cuts; for flanks mop once.

When almost done remove from grill and bring grill up to sear temps. Put steak back on when grill is 500 degrees or so for about 1 minute per side. You're just trying to get a nice char but not too much.

Remove steak and let sit at least 5 minutes but closer to 10 is fine. While resting bring reserved marinade to a boil for a few minutes then lower to low and reduce by about one quarter.

Slice and either drizzle marinade over or serve on side for guests to drizzle themselves.

Here is one.

Soup, Squash, Creamy Butternut Squash Soup W/Bourbon Cream


INGREDIENTS:
4 Butternut squash
2 Carrots
4 Celery stalks
1 Yellow onion
1 Leek
1 Garlic clove, peeled
1/4 Stick of unsalted butter
2 Tbs Olive oil
4 quart Chicken stock
Bourbon Cream:
1 quart Heavy cream
1/4 cup Real maple syrup (optional)
1/4 cup Kentucky bourbon
Salt & pepper




Procedure:
For soup:
1 Peel skin from outside of squash. Split squash in half & scoop out seeds. Cut squash into 1"x1" pieces.
2 Peel carrots & chop into pieces similar in size to squash. Chop white part of leek, celery, & onion into pieces of similar size.
3 Saute garlic, onion, carrot, leek, & celery in olive oil & butter over medium heat until vegetables begin to soften. Add squash & saute for approximately 5-7 minutes making sure to sweat & not caramelize the vegetables.
4 Add chicken stock until it just covers the squash & vegetables & bring to a simmer. Allow to simmer until squash is tender.
5 While soup is cooking place 1 quart of heavy cream into a sauce pan & heat on medium until warm. Do not burn.
6 When squash is tender turn off heat & add heavy cream. Ladle soup into blender & blend until smooth.
7 Pass soup through a china cap to ensure smooth consistency (optional). Add syrup & season to taste with salt & pepper. Keep warm until serving.
Bourbon cream:
1 Place cream in a mixer with bourbon & whip until soft peeks appear.
To serve:
1 Ladle soup into bowl and top with bourbon cream.


Servings: 4
Yield: 8-10

Recipe Type
Soup

Recipe Source

Source: Chef and The Fat Man, 2005/09/17

Recipe from Chris Hall of The Sundial Restaurant, Bar and View

in the Westin Hotel on Peachree. These recipes made at Macy's at

Lenox Mall with Sarah Moulton.9/17/05 Eat, drink & be merry_

Hi Stormy dog! I'm glad to you posting. My family's favorite Bourbon recipe is drunken cranberries. Even my wife who dislikes cranberries will fight you off with her spoon for the last bit of this. We always do a double batch. Enjoy! And you're always welcome to come south and join us!

Drunkin Cranberry Sauce

12 oz. bag of cranberries
1-1/4 cup of sugar
1/4 teaspoon of cinnamon
dash of nutmeg
1/4 cup of bourbon at the end

Combine in 8 x 8 glass dish. Bake covered in foil for 50-60 minutes at 350 degrees. Stir in bourbon when done.