"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison
Reply
 
Thread Tools Display Modes
 
Old 11-03-2006, 10:56 AM   #11
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
Although except for marinating I've never been a fan of sauces on steak, I was enjoying a glass of burgundy last night & thought of VeraBlue's mention of it in steak sauce in this thread.

So, after quickly searing my grill-seasoned skirt steak in a cast-iron pan, I tossed in about a cup of the burgundy to deglaze the pan, & then proceeded to whisk in cold butter a piece at a time until it emulsified into a glazy sauce. Was terrific over both the steak & the accompanying baked potato.

You CAN teach an old dog new tricks after all - lol!!!!
__________________

__________________
BreezyCooking is offline   Reply With Quote
Old 11-03-2006, 12:09 PM   #12
Master Chef
 
Constance's Avatar
 
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I'd like to see a recipe for the bourbon apricot sauce, also.

Pretty Please?
__________________

__________________
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-03-2006, 01:23 PM   #13
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
Marsala or madeira with mushrooms is a real heaven sent sauce. I want to try all the above though.....I am a fan of alcohol sauces.
__________________
In omnibus amor et iustum
lulu is offline   Reply With Quote
Old 11-03-2006, 03:43 PM   #14
Executive Chef
 
VeraBlue's Avatar
 
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
Hi Lulu

I'm just a fan of alcohol. If a sauce happens to come of it, great. If not, alone in a glass will do just fine.

BreezyCooking, glad you enjoyed your sauce. I'm also a big fan of adding butter to things, too .
__________________
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 11-03-2006, 04:06 PM   #15
Sous Chef
 
Reanie525i's Avatar
 
Join Date: Oct 2006
Location: New Jersey
Posts: 765
[quote=TATTRAT]bourbon wallnut, bourbon and bing cherry(great for pork), bourbon brown sugar and ginger, bourbon and honey, ohh man I could go all day...

Bourbon is my only friend..


If you give up the brown sugar and ginger rec. - I WILL BE your second best friend - the one after Bourbon of course!!!!
__________________
"There are many things in life that will catch your eye - but only a few things will catch your heart. Pursue those!"
Reanie525i is offline   Reply With Quote
Old 11-03-2006, 04:23 PM   #16
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
Recipie, p.m.'d...

Really simple. I like to use a decent quality bourbon, not aristocrap, not as expensive as bookers...

I make it in large batches so you can adjust accordingly.

Usually start with a quart of bourbon, reduce by 1/3 to 1/2 slowly, add grated ginger, about 4tablespons, then add brownsugar and mix till everything is well disolved. At this point you can finish it with some whole butter to use as a sauce, or omit the butter and use as a marindae for lesser cuts of beef, dark meat chicken, duck, pork, etc etc etc...The only Fish i have found it to work well with is Pacific Salmon.
__________________
flickr
TATTRAT is offline   Reply With Quote
Old 11-03-2006, 06:46 PM   #17
Head Chef
 
Join Date: Sep 2006
Location: NW NJ
Posts: 1,884
Quote:
Originally Posted by Constance
I'd like to see a recipe for the bourbon apricot sauce, also.

Pretty Please?
Well, since you asked so nicely!

This is based on a CI recipe.

Bourbon Apricot Pan Sauce

Ingredients:

veg. oil
1 shallot, minced
1/2 C bourbon (I like Woodford, but pick your own poison)
1 C chix stock
3 t fresh thyme, minced
3/4 C dried apricots, small dice
2 T apple cider vinegar
2 t umeboshi plum vinegar (optional)
S&P

Method:

In the pan used to cook the meat, saute shallot in a small amount of oil on med to med-high until translucent. Add bourbon to deglaze and scrape up fond. Add apricots, thyme, and stock. Simmer until reduced by 1/2. Add vinegar and S&P to taste. Spoon over meat to serve.

Works well with pork (tenderloin is excellent, and it's great w/stuffed chops) and duck. I don't think I've tried it on anything else. I think the ume vinegar adds a harmonious extra level of flavor, but it's fine without; if using, be sure to add it before salting. Makes enough for 4 servings, but scales well.
__________________
"To be broke is not a disgrace, it is only a catastrophe." -- Nero Wolfe/Rex Stout
bullseye is offline   Reply With Quote
Old 11-04-2006, 08:48 AM   #18
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
Tattrat and Bullseye these both look great and are duly cut and paste.

VB, I cut back when I got ill, but I still like a drink every now and then....my mother ones made the best New Years resolution.....to drink at least one glass of Champagne every day, lol. A European upbringing saw me drinking from a beaker so I have always had a healthy interest rather than an obsession with drinking....as a kid they had to watch me if I poured my own port though....lol
__________________
In omnibus amor et iustum
lulu is offline   Reply With Quote
Old 11-05-2006, 11:48 AM   #19
Sous Chef
 
Reanie525i's Avatar
 
Join Date: Oct 2006
Location: New Jersey
Posts: 765
Bullseye and Tattrat - My only question is ...when are you making these next? - Have fork and knife ....will travel !!! Really can't wait to try them!!!
__________________

__________________
"There are many things in life that will catch your eye - but only a few things will catch your heart. Pursue those!"
Reanie525i is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:33 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.