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Bourbon Glaze Recipes
Asian Style Bourbon Chicken
Ingredients
- 1 Pound, Chicken leg & thighs cut in pieces.
- 8 oz. Twisted Chile Sweet & Spicy Bourbon Glaze.
- 1 cup cooked white rice.
Directions
- Prepare white rice to package directions.
- Grill Chicken until done (or Bake).
- Cut Chicken into chunks and strips.
- Place cut up chicken into skillet over.
- Medium heat and pour Twisted Chile Sweet &
Spicy Bourbon Glaze into pan with it.
- Pan fry chicken and sauce until sauce.
- Thickens and reduces to thicker consistency.
- Serve over Rice.
Bourbon-Glazed Baby Back Ribs
Ingredients
- 2 1/4- to 2 1/1- Pound rack Baby Back Pork ribs.
- 6 oz. Twisted Chile Bourbon Glaze.
- Salt & Pepper to taste.
- 1 cup Pineapple Juice.
Directions
- Preheat oven to 350 F. Place long sheet of foil on baking sheets.
- Sprinkle ribs on both sides with salt & pepper.
- Place 1 rack of ribs on each foiled sheet.
- Fold up sides around ribs to form boat-like shape.
- Pour Pineapple juice equally on both sets of ribs. Fold foil to seal in
ribs.
- Bake until ribs are tender, about one hour. Remove from foil and transfer
to cutting board. Cut ribs in half.
- Prepare grill to medium heat. Grill until browned frequently glazing with Twisted
Chile Bourbon Glaze.
- Cook about 10 minutes.
- Cut racks between bones into ribs.
- Serve with additional dipping cups of Twisted Chile Bourbon Glaze on the side.
Bourbon Stacker Burgers
Ingredients
- 24 oz. Ground Chuck.
- 3 oz. Twisted Chile Bourbon Glaze.
- 6 Slices - Muenster Cheese (or favorite).
- 1 large Vidalia onion - thinly sliced.
- Brioche hamburger-sized buns or dinner rolls.
- 1 1/4 tsp each - Oregano, cumin, salt.
- 1 TBL each - Olive oil, non-salted Butter.
- Black pepper to taste.
Directions
- Combine well-chilled ground chuck and Twisted Chile Bourbon Glaze.
Mix lightly with fork to combine. Separate mixture into 6 even portions
and form into patties.
- Heat nonstick grill pan to medium high heat.
- Add olive oil and butter. Add onions. Add Salt, pepper, oregano, and cumin.
Cook till translucent.
- Start cooking burgers to desired done-ness. Add caramelized onions
(1/4 cup) and cheese slices to each.
- Lightly toast buns. Place 1 patty on each bun. Top off with remaining buns
and enjoy.
* May also add crisp bacon if desired.
* May serve with dipping bowl of extra Twisted Chile Bourbon Glaze on the side.
Bourbon Buffalo Wings
Ingredients
- 4 to 5 Lbs. Chicken Wings .
- 6 oz. Twisted Chile Bourbon Glaze.
- 4 cups Vegetable Oil.
- 1/2 oz. Tobasco Sauce (optional).
Directions
- Chop wings in half and discard tips.
- Heat oil over high heat in deep skillet or deep fryer (400 F). Add chicken wings
to oil in batches careful not to overfill.
- Cook until golden brown, remove and drain on paper towel. Continue with rest
of wings.
- Mix Tobasco sauce with Twisted Chile Bourbon Glaze. Coat cooked wings with
glaze generously.
- Place coated wings on a foil-lined sheet pan. Bake wings at 350F for 10 minutes.
- Serve with additional glaze on the side.
Sesame Bourbon Chicken Strips
Ingredients
- 15 chicken tenders (or 5 skinless chicken breasts cut into strips).
- 8 oz. Twisted Chile Sweet & Spicy Bourbon Glaze.
- 1 1/2 cups flour.
- 1 cup dry breadcrumbs (preferably panka style breadcrumbs).
- 1/2 cup diced red onions.
- 2 Tbls. sesame seeds.
- 1/2 tsp. salt.
- 1 cup buttermilk.
- 1/2-cup crispy rice noodles.
- 2 Tbls. unsalted butter.
Directions
- In medium skillet, sauté red onions in butter until translucent. Set aside.
- Combine flour, salt & 1 Tbls. sesame seeds in medium bowl.
- Dredge chicken into flour mixture, then dip into buttermilk and dredge in breadcrumbs.
- Deep fry in 350 degree oil, drain and sprinkle with additional sesame seeds.
- You can also use large pot with thermometer if a deep fryer is unavailable.
- Pour Twisted Chile Sweet & Spicy Bourbon Glaze in with sautéed onions to
warm sauce. Heat on warm setting for approximately 7 - 9 minutes and sauce
thickens.
- Pour half of the sauce/onion mixture over the top of the cooked chicken. Pour
other half of sauce/onion mixture into dipping bowl. Serve over bed of crispy
rice noodles.
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