marmalady
Executive Chef
Made this last night w/ a pork tenderloing - much yum!
2/3 cup chopped pecans
2T butter
1/4 cup bourbon
2 cups heavy cream
s/p
Melt butter, add pecans, saute a minute or two; off heat, add bourbon; return pan to heat and let bourbon cook off for a minute or two. Add the cream, bring to a boil, turn heat down and simmer til cream turns thick. Add s/p to taste.
2/3 cup chopped pecans
2T butter
1/4 cup bourbon
2 cups heavy cream
s/p
Melt butter, add pecans, saute a minute or two; off heat, add bourbon; return pan to heat and let bourbon cook off for a minute or two. Add the cream, bring to a boil, turn heat down and simmer til cream turns thick. Add s/p to taste.
