Brown Sugar Bourbon Marinade Recipes

PORK TENDERLOIN IN BOURBON-BROWN SUGAR MARINADE

Steps:

• In a shallow glass casserole dish, combine bourbon, brown sugar, soy sauce, cilantro, lemon juice, Worcestershire sauce, water, and thyme, stirring until the sugar is dissolved.
• Add the pork, cover, and marinate in the refrigerator, turning occasionally, for 8 to 12 hours.
• Preheat the oven to 450ºF.
• Coat a baking sheet or the bottom of your roasting pan with tin foil, making sure the entire sheet is covered. The marinade tends to burn on and it's a pain to wash.
• For tenderloin: Place the tenderloins, side by side without touching, on a wire rack in a shallow roasting pan.
• For chops: Place pork chops on a baking sheet.
• Roast for 30 minutes, or until a meat thermometer registers 160ºF, basting occasionally with the marinade. Discard any unused marinade.

BOURBON & BROWN SUGAR MARINATED STEAK

Steps:

• Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 min. at room temperature.
• When the grill is ready, remove the steak from the marinade and shake off any excess, but don't pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 min. With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 min. Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 min. total cooking time for medium rare. Let the steaks rest for about 5 min.
• Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 min. (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.

BOURBON AND BROWN SUGAR BARBEQUE SAUCE

Steps:

• Combine ketchup, tomato sauce, bourbon, brown sugar, molasses, vinegar, Worcestershire sauce, soy sauce, onion powder, garlic powder, black pepper, mustard powder, liquid smoke, and cayenne pepper in a saucepan; bring to a boil. Reduce heat and simmer, stirring often, until sauce is reduced and smooth, about 45 minutes.

BOURBON MARINADE

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.

BROWN SUGAR BOURBON MARINADE

Steps:

• Add the bourbon, brown sugar, balsamic vinegar, olive oil, mustard, garlic, rosemary, & crushed red pepper flakes, if using, to a bowl or jar. Season with 2 teaspoons kosher salt & ground black pepper, as desired. Whisk or shake to combine.
• Pour the bourbon marinade over your meat or veggies of choice. Marinate at least 6 hours or up to overnight.
• as desired. Enjoy!

SALMON WITH BROWN SUGAR AND BOURBON GLAZE

Steps:

• Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.

BROWN SUGAR BOURBON STEAK

Steps:

• Mix Seasoning, oil, vinegar and water in small bowl. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
• Grill over medium-high heat 6 to 8 minutes per side or until desired doneness.

BOURBON BROWN SUGAR SAUCE

Steps:

• In a small saucepan melt the butter on low. Add the brown sugar, heavy cream, bourbon, and vanilla bean paste.
• Cooking over low heat for 8 to 10 minutes; continue stirring until the sauce has thickened up.
• Once the sauce has thickened up, take it off the heat and serve over ice cream, fruit crisps, apple slices or whatever your heart desires. The sauce will continue to thicken as it cools.

BOURBON AND BROWN SUGAR MARINATED STEAK

Steps:

• Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 minute at room temperature.
• When the grill is ready, remove the steak from the marinade and shake off any excess, but don't pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 minute With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 minute Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 minute total cooking time for medium rare. Let the steaks rest for about 5 minute.
• Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 minute (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.

BOURBON AND BROWN SUGAR BARBECUE SAUCE

Steps:

• Bring all ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes. DO AHEAD: Can be made 2 weeks ahead. Cover; chill. Use at room temperature.

BROWN SUGAR BOURBON PORK CHOP MARINADE

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.

BROWN SUGAR SALMON RECIPE WITH SOY SAUCE AND BOURBON

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.