Bourbon Peppercorn Glaze Recipes

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BOURBON GLAZE



Bourbon Glaze image

This glaze is great on grilled chicken or salmon.

Provided by SEPTANE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 24

Number Of Ingredients 9

1 cup bourbon whiskey
½ cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
¼ cup white vinegar
1 tablespoon lemon juice
½ teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste

Steps:

  • In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
  • Use to baste meat, especially chicken or salmon, while cooking.

Nutrition Facts : Calories 52.5 calories, Carbohydrate 7.2 g, Protein 0.2 g, Sodium 117.4 mg, Sugar 6.8 g

BOURBON GLAZED MEATLOAF



Bourbon Glazed Meatloaf image

Bourbon Glazed Meatloaf ~ a tender meatloaf drenched in a sweet 'n spicy bourbon whisky glaze ~ definitely not your mother's meatloaf!

Provided by Sue Moran

Categories     Main Course

Time 1h20m

Number Of Ingredients 13

1 lb ground beef
1 lb ground pork
1 egg (beaten)
1/2 cup fresh breadcrumbs (you can also use dried)
1/2 yellow onion (peeled and minced)
1 tsp salt
lots of fresh cracked pepper
1 cup fruit jam or preserves (I like to use apricot or cherry)
1/4 cup dark brown sugar (use regular brown sugar if you don't have dark)
1 Tbsp hot chili sauce or Sriracha (use more if you like things hotter)
1/2 cup bourbon (or any kind of whiskey or cognac)
1/2 cup of your favorite barbecue sauce
1/4 cup water

Steps:

  • Set oven to 350F
  • To make the sauce, put all the ingredients in a sauce pan and stir to combine. Bring to a boil lower the heat and simmer/boil gently, uncovered, for about 10 minutes until thickened. If you used a chunky jam you may want to use an immersion blender to puree the glaze.
  • Put the meats in a large mixing bowl, breaking them apart into small pieces as you add them.
  • Add the egg, breadcrumbs, onion and salt and pepper to the bowl. Mix everything well with your fingertips. You want to thoroughly incorporate all the elements without over-doing it.
  • Form the meat into a loaf, not too tall and not too wide. You want it to cook evenly, so try to get it even from end to end.
  • You can set it directly in a pan or on a baking sheet, or set it on a rack if you have one. Whatever you do, be sure to line the pan with foil since the glaze will drip and make a mess.
  • Spread a layer of glaze all over the meatloaf and bake it for about 60 minutes, or until a thermometer inserted in the center reads 155F. (It will continue to cook as it rests.) Note: I baste another layer of sauce on the meat halfway through the cooking.
  • Remove the meat and let it rest for a few minutes before slicing. Slather on a final coat of glaze just before serving, (heat it up on the stove so it is hot) and serve extra sauce on the side.

BOURBON GLAZE



Bourbon Glaze image

It's easy to create a bourbon glaze for your favorite cuts of steak, salmon, chicken, or pork, requiring just three ingredients and five mintues.

Provided by Kristina Vanni

Categories     Entree     Sauce

Time 5m

Yield 4

Number Of Ingredients 6

1/4 cup molasses
2 tablespoons bourbon
2 tablespoons Dijon mustard
2 pounds steak, chicken, pork, or salmon
Salt to taste
Freshly ground pepper to taste

Steps:

  • Serve and enjoy.

Nutrition Facts : Calories 710 kcal, Carbohydrate 17 g, Cholesterol 220 mg, Fiber 0 g, Protein 60 g, SaturatedFat 17 g, Sodium 764 mg, Sugar 16 g, Fat 42 g, ServingSize 8, UnsaturatedFat 0 g

PEPPERCORN STEAKS WITH BOURBON SAUCE



Peppercorn Steaks with Bourbon Sauce image

Categories     Bourbon     Beef Tenderloin     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

4 teaspoons four-peppercorn spice mix or whole black peppercorns
6 6- to 8-ounce beef tenderloin steaks
1 tablespoon vegetable oil
2/3 cup bourbon
6 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
1/4 cup finely chopped shallots
2/3 cup beef stock or canned beef broth

Steps:

  • Coarsely crush peppercorns in mortar with pestle. Season steaks with salt. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium-rare.
  • Meanwhile, heat bourbon in heavy small saucepan over medium heat until warm. Remove from heat; carefully ignite with match. Let burn 30 seconds, then cover to extinguish flame.
  • Transfer steaks to plates; tent with foil to keep warm. Add 1 tablespoon butter and shallots to drippings in skillet; sauté 2 minutes. Add stock and bourbon; boil until reduced by half, about 3 minutes. Remove from heat. Add remaining 5 tablespoons butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve.

BOURBON PEPPERCORN STEAK SAUCE



Bourbon Peppercorn Steak Sauce image

This recipe is based on parts, 1/2 part worsty, 1 part this and that and 2 parts whisky or bourbon, or rum, or cognac,... so it is very easy to increase the amount of servings and vary the flavor profile. If it sits overnight, the flavors really have time to blend and it's really good even if it's made while the steak cooks.

Provided by Bay Haven Inn

Categories     Sauces

Time 8m

Yield 3 Tablespoons, 1 serving(s)

Number Of Ingredients 5

1/2 tablespoon Worcestershire sauce
1/2 tablespoon butter
1 tablespoon maple syrup
1 tablespoon peppercorn
2 tablespoons Bourbon

Steps:

  • Put peppercorns in sandwich bag, crack with hammer or shoe, whatever is on hand.
  • Place peppercorns in a bowl with butter, bourbon, maple syrup and worcestershire.
  • Microwave for 30 seconds, stir. Microwave again for 30 seconds, stir it again and repeat one more time. Cooking time will need to be increased with amount of servings. To cook on stovetop, bring to boil quickly, simmer on low for 5 minutes and turn off the heat. Store in fridge for next day use, reheat in microwave or simmer on low.

Nutrition Facts : Calories 213.4, Fat 6, SaturatedFat 3.8, Cholesterol 15.3, Sodium 138.4, Carbohydrate 20.6, Fiber 2.2, Sugar 13, Protein 1

BOURBON PEPPERCORN GLAZE



Bourbon Peppercorn Glaze image

Provided by Food Network

Time 15m

Yield 1 cup

Number Of Ingredients 11

1/4 cup water
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons orange juice
1/2 teaspoon Sriracha hot chili sauce
1/8 teaspoon fish sauce (optional)
1/2 cup brown sugar, firmly packed
2-3 large cloves garlic, crushed
3 tablespoons bourbon
1 teaspoon coarse ground black pepper
1 tablespoon cornstarch

Steps:

  • Combine the first 10 ingredients in a small sauce pan. Stir mixture and bring to a boil over medium-high heat. Reduce heat to low, and simmer for 5 minutes. Remove crushed garlic cloves with a slotted spoon. In a small dish, combine remaining 1/4 cup of water with the cornstarch and stir until cornstarch is dissolved. Add cornstarch mixture to the Bourbon Peppercorn Glaze while whisking. Continue to stir and bring mixture back to a boil or until thickened. Remove from heat, and serve immediately on your favorite steak. Bourbon Peppercorn Sauce can be kept refrigerated in an air-tight container for up to 5 days. Just reheat to serve!

CHEDDARS BOURBON GLAZED SALMON RECIPE



Cheddars Bourbon Glazed Salmon Recipe image

Provided by Aamoon Sahotrah

Categories     Main Course

Time 55m

Number Of Ingredients 14

4 Salmon fillets with skin (6 oz./160g).
2 Garlic heads (roasted).
2 tbsp Olive Oil.
2 Medium-sized Onions (finely chopped).
2 tbsp Pineapple (crushed).
3¼ cup Dark Brown Sugar.
¼ cup And 3 tbsp Jack Daniels Whiskey.
2½ cups Pineapple Juice.
½ cup Teriyaki Sauce.
2 tbsp Soy Sauce.
6 tbsp Lemon Juice.
5 tbsp Cider Vinegar.
1 tsp Red Wine Vinegar.
¼ tsp Cayenne Pepper.

Steps:

  • Pre heat your oven to 425 degrees Fahrenheit.
  • Combine the ingredients (except for the Salmon of course!) in a small saucepan to make the glaze. Bring to a boil and let it simmer on low heat for about 10 to 15minutes, or until the mixture is reduced by half. Remove from heat, and allow to rest till it thickens.
  • Pat the Salmon Fillets dry and season both sides with Pepper and Salt. Lay the Salmon, skin side down, on a lightly greased wire rack with a baking sheet set beneath it to catch any drips. If you don't have a rack, a simple greased sheet will do as well.
  • Place in the oven and bake for about 10 to 15 minutes, depending on your Salmon's thickness.
  • When the Salmon is almost done, take it out of the oven, switch on the broiler in your oven, and generously brush the glaze over the top of the Salmon. Return the Salmon to the oven and broil for about 30 seconds. Repeat this a few times; be careful not to burn the glaze!
  • Remove the done Salmon from the oven, drizzle the remaining glaze on top, and enjoy.

Nutrition Facts : Calories 376 kcal, ServingSize 1 serving

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