Whisky Beef Sandwiches Recipes

WHISKY BEEF SANDWICHES

Steps:

• 1. Heat butter in heavy skillet; Add flour, stirring til mixture is smooth and creamy. Turn heat to medium low and cook til flour begins to brown, about 3 minutes
• 2. Continue to cook, stirring often, til flour is well browned, about 10 to 15 minutes. Add red pepper paste, tomato sauce, and beef broth. Bring to a full boil, reduce heat and boil slowly til reduced by half, about 25 minutes. Stir in whiskey and salt to taste
• 3. Keep warm. Put 1 slice of brad on serving plate. Top with sliced beef and gravy. Makes 4 servings.
• 4. Red Pepper Paste: 8 red finger chili peppers Boiling water 1 red bell pepper 2 cloves garlic, crushed 1 tsp. cumin seed 1 tsp. dried oregano 1 tsp. paprika 1 tsp. salt 2 Tbsp. white vinegar 2 Tbsp. olive oil 1 to 1 1/2 cups cubed sourdough or firm Italian bread, crust removed Pour boiling water over chili pepper; let resh chili peppers stand 1 minutes. Drain. Cool under running cold water. Remove stems, seeds and membrane; chop. Chop bell pepper. Grind or puree chili peppers and bell pepper with garlic, cumin seed, oregano, paprika and salt. When pulverized, add vinegar and oil. Add brad, a few pieces at a time, and mix til bread softens and blend in. Store in refrigerator for up to a week or freeze for later use. Makes about 1 1/2 cups. Note: If using dried chili peppers, let stand in boiling water for 20 minutes before draining. Vary your heat: Hottest: Use 6 to 8 habaneros and a yellow pepper. Red Hot: Use 6 to 8 jalapenos and a green bell pepper or use 8 dried chipotles and a green bell pepper Mild: Use 8 poblanos an a green bell pepper or use 8 dried anchos and a green bell pepper.

ROAST BEEF AND WHISKEY ONION FLATBREAD SANDWICHES

Steps:

• Preheat oven to 400 degrees. Spray a large baking sheet with non-stick cooking spray; set aside.
• In a small bowl, mix together the mayonnaise, lemon juice and mustard; set aside.
• Heat 1 tablespoon olive oil and the butter in a medium skillet over medium-low heat. Add in the onion, salt and pepper and cook until softened and lightly browned, approximately 15 - 20 minutes. Remove from heat, stir in the whiskey, mix to combine and until absorbed. Transfer to a small, heat-proof bowl; set aside.
• In the same skillet, over medium heat, add in the remaining 2 tablespoons olive oil. Add in the roast beef and garlic, and cook until heated through and the beef just begins to brown, approximately 2 - 3 minutes; set aside.
• Place the flatbreads onto prepared baking sheet; evenly spread the mayonnaise mixture onto the flatbreads. Evenly divide the roast beef between the flatbreads, only covering 1/2 of each flatbread; top roast beef evenly with the reserved onions. Top entire flatbread evenly with the cheese. Place into preheated oven and bake until cheese has melted, approximately 3 - 4 minutes. Fold the cheese-only half of the flatbread over the roast beef half. Secure with toothpicks and enjoy!!

BOURBON STREET RIB-EYE STEAK

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.