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Salmon with Brown Sugar and Bourbon Glaze
Dinner American

Salmon with Brown Sugar and Bourbon Glaze

4.4

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 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.

By Allrecipes Member

Steve's Bourbon Buffalo Wing Sauce
American

Steve's Bourbon Buffalo Wing Sauce

4.8

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 Stir the bourbon, brown sugar, ketchup, white vinegar, hot sauce, cayenne pepper, garlic powder, honey, and butter together in a saucepan over medium heat; cook, whisking occasionally, until the mixture begins to bubble. Reduce heat to low and cook at a gentle simmer, whisking occasionally, until the sauce thickens nearly to the consistency of maple syrup or molasses, about 15 minutes. Remove from heat and allow to cool.

By AdirondackKid

Smoked Standing Rib Roast
Dinner American

Smoked Standing Rib Roast

4.6

Prep
5 min
Cook
600 min
Total
605 min

Instructions

  1. 1 Start at least 10 pounds of the charcoal in a torpedo style smoker. You need a fairly hot fire. Fill the secondary pan with cold water, and wait for the coals to turn white. Soak hickory chips in bourbon with enough water to cover. Rub the roast liberally with steak seasoning, being sure to coat all surfaces.
  2. 2 When the coals are ready, place the roast on the top grate. Throw a few handfuls of soaked hickory chips onto the fire, and close the lid. Check the fire every 45 minutes or so, adding more charcoal as needed to keep the fire hot. Every time you check the fire, add more wood chips. Cook for 8 to 10 hours, or to your desired doneness. Use a meat thermometer to check the roast. The meat tastes best when rare: 145 degrees F (65 degrees C), but cook to your liking.

By Ed g4m

Sweet Bourbon Ham
Dinner American

Sweet Bourbon Ham

4.9

Prep
35 min
Cook
165 min
Total
215 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Remove skin and excess fat from ham, leaving a fat layer about 1/4-inch thick. Score ham in a diamond pattern with a sharp knife. Push cloves into the center of the scored diamond shapes. Place ham with cut side down into a roasting pan.
  3. 3 Bake ham in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 125 degrees F (52 degrees C), about 2 hours.
  4. 4 Combine brown sugar, whiskey, and black pepper in a bowl until glaze is smooth.
  5. 5 Raise oven temperature to 375 degrees F (190 degrees C).
  6. 6 Baste ham with 1/3 the whiskey glaze. Return to oven and bake until internal temperature reaches 140 degrees F (60 degrees C), basting ham with whiskey glaze every 10 minutes. Cover ham loosely with a tent of aluminum foil if ham browns too quickly.
  7. 7 Let ham rest for 15 minutes before carving.

By AMYDANIELLE1

Smoked Corn on the Cob with Bourbon Butter
Dinner American

Smoked Corn on the Cob with Bourbon Butter

5.0

Prep
10 min
Cook
90 min
Total
160 min

Instructions

  1. 1 Pull corn husks back to remove and discard the silk. Pull husks back over the corn. Soak corn in a pot of water for 1 hour.
  2. 2 Place butter in a small dish. Add bourbon and cinnamon and carefully mix with a fork until well incorporated.
  3. 3 Preheat the smoker to 225 degrees F (110 degrees C).
  4. 4 Place corn, unstacked, onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until corn is tender, turning halfway through, about 1 1/2 hours.
  5. 5 Pull husks off corn and spread the bourbon butter over corn. Sprinkle with salt.

By France Cevallos

Bourbon Street Rib-Eye Steak
Dinner American

Bourbon Street Rib-Eye Steak

4.1

Prep
7 min
Cook
8 min
Total
15 min

Instructions

  1. 1 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.
  2. 2 Preheat an outdoor grill for high heat, and lightly oil the grate.
  3. 3 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.

By Judy Diercks OReilly

Bourbon Slush
Drink American

Bourbon Slush

4.7

Prep
10 min
Cook
Total
500 min

Instructions

  1. 1 Stir pineapple juice, black tea, bourbon, sugar, lemonade concentrate, and orange juice concentrate together in a large bowl or container. Pour into shallow bowls or dishes. Freeze 8 hours to overnight.
  2. 2 Set slushies aside at room temperature for about 10 minutes; chop with a wire whisk or potato masher for a slushy consistency. Scoop into glasses; top with lemon-lime soda.

By Robbie Rice

Chef John's Whiskey Sour
Drink American

Chef John's Whiskey Sour

5.0

Prep
10 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Prepare simple syrup: Bring sugar and water to a simmer in a small pan over medium heat, stirring occasionally, until sugar is dissolved. Pour into a small bowl and let cool completely before using, 15 to 20 minutes.
  2. 2 Make cocktail: Pour 3/4 fluid ounce simple syrup, bourbon, lemon juice, bitters, and egg white into a large cocktail shaker. Cover with a smaller cocktail shaker, or top, and give cocktail a "dry shake" without ice, about 30 seconds.
  3. 3 Add 3 ice cubes to bourbon mixture, cover, and shake vigorously until the shaker is very cold and the outside is frosty, about 45 seconds. Uncover and strain into a rocks glass containing 1 large ice cube.

By John Mitzewich

Whiskey Chicken
Dinner American

Whiskey Chicken

3.9

Prep
10 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Saute chicken in a large skillet over medium high heat until cooked through (no longer pink).
  2. 2 In a small bowl, combine the soy sauce, garlic powder, pineapple juice, whiskey, pepper and sugar. Stir until sugar is dissolved and pour over chicken. Let simmer for 10 to 15 minutes, or until sauce is thickened to taste.

By JLLYBEAN24

Bourbon-Glazed Ham
Dinner American

Bourbon-Glazed Ham

4.7

Prep
10 min
Cook
90 min
Total
580 min

Instructions

  1. 1 Score the surface of the ham, making diamond shapes about 1/2-inch deep. Place the ham in a large, resealable bag. Add the bourbon, brown sugar, crushed pineapple, honey, and garlic to the bag; refrigerate at least 8 hours, turning the bag over several times while marinating.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Transfer the ham and marinade to a large baking dish; pour the water into the dish. Attach the pineapple rings around the surface of the ham with toothpicks.
  4. 4 Bake in preheated oven until the internal temperature reaches 165 degrees F (95 degrees C), basting occasionally with the sauce in the pan, 90 to 105 minutes.

By Jennifer

Steph's Bourbon Balls
Dessert American

Steph's Bourbon Balls

4.2

Prep
30 min
Cook
Total
40 min

Instructions

  1. 1 Place the sugar in a shallow bowl, and set aside. Combine the vanilla wafer crumbs, confectioners' sugar, and pecans in a bowl, and mix well.
  2. 2 Place the chocolate chips in a microwave-safe bowl, and microwave on High for 1 to 2 minutes to melt the chips. Stir the melted chips until smooth, and beat in the corn syrup and whiskey. Scrape the chocolate mixture into the crumb mixture, and stir well to mix.
  3. 3 Form the dough into 1-inch balls, and roll each ball in sugar. Place the finished bourbon balls on a cooling rack to finish setting up.

By Steph T

Bourbon Fried Apples
Side Dish American

Bourbon Fried Apples

4.8

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Combine water, butter, and bourbon in a large skillet over medium heat; stir until butter melts. Stir in apples, raisins, brown sugar, and cinnamon until coated; bring to a boil. Reduce heat to low; simmer, stirring frequently, until apples have softened and liquid has reduced to a syrup, about 10 minutes. Stir in lemon juice; serve warm.

By AlmaFeliz

Buzzard's Bay Bourbon Scallops
Dinner American

Buzzard's Bay Bourbon Scallops

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat ¼ cup butter, 2 ounces bourbon, and olive oil in a large skillet over medium-high heat until butter melted. Add sea scallops; cook until browned and just about cooked through, 2 to 3 minutes per side. Transfer scallops to a plate; drain any excess liquid from the skillet.
  2. 2 Whisk remaining ¼ cup butter, remaining 2 ounces bourbon, brown sugar, cayenne pepper, salt, and black pepper together in the same skillet over medium-high heat until sauce reduces and alcohol evaporates, 1 to 3 minutes. Drizzle sauce over scallops.

By Doug Matthews

Meemaw's Bourbon Balls
Dessert American

Meemaw's Bourbon Balls

4.9

Prep
20 min
Cook
Total
80 min

Instructions

  1. 1 Grind cookies in a food processor into fine crumbs; transfer to a large bowl.
  2. 2 Grind pecans in the food processor; add to cookie crumbs in the bowl. Stir in 1 cup confectioners' sugar, bourbon whiskey, cocoa powder, and corn syrup until mixture holds together; roll into 3/4-inch balls.
  3. 3 Spread coconut onto a plate and 1/4 cup confectioners' sugar onto a separate plate. Roll balls in coconut and sugar to coat. Arrange balls onto a platter, cover with plastic wrap, and refrigerate until hardened, at least 1 hour.

By themistycat

Bourbon-Glazed Salmon and Baked Asparagus
Dinner American

Bourbon-Glazed Salmon and Baked Asparagus

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Rinse asparagus under cold water and snip off the bottom of each sprout. Dry with a paper towel and lay flat on a baking sheet.
  3. 3 Rinse salmon; pat dry with paper towels. Lay salmon face-up on a separate baking sheet.
  4. 4 Drizzle olive oil over asparagus; season with salt and pepper and rub through and around the asparagus.
  5. 5 Bake asparagus in the preheated oven, turning over halfway, until lightly browned, about 20 minutes.
  6. 6 Rub about 2 tablespoons brown sugar over the salmon. Drizzle 1/2 the bourbon over salmon. Let marinate, 15 to 20 minutes.
  7. 7 Melt butter spread in a medium nonstick pan over medium-low heat. Add the remaining brown sugar; stir to dissolve. Add salmon fillets; cook until fish flakes easily with a fork, 5 to 7 minutes per side. Pour in the remaining bourbon during the last 2 minutes of cooking.
  8. 8 Serve with the asparagus.

By BiankaMcC

Chef John's Bourbon-Glazed Carrots
Dinner American

Chef John's Bourbon-Glazed Carrots

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in a heavy skillet over medium-high heat until foaming. Add carrots and salt; cook and stir in hot butter until liquid evaporates and carrots begin to brown around the edges, 5 to 6 minutes.
  2. 2 Reduce heat to medium-low and pour in bourbon carefully. Cook and stir until bourbon is almost evaporated, about 2 minutes. Sprinkle in brown sugar; cook and stir until carrots are almost cooked through, about 5 minutes more.
  3. 3 Increase heat to medium-high and cook until glaze thickens, 15 to 30 seconds. Season with ground black pepper and cayenne pepper. Transfer carrots to a serving dish and garnish with thyme leaves.

By John Mitzewich

Chef John's Homemade Eggnog
Drink American

Chef John's Homemade Eggnog

4.7

Prep
5 min
Cook
10 min
Total
105 min

Instructions

  1. 1 Place egg yolks in a saucepan. Whisk in sugar until well blended and creamy. Add milk and cream; whisk until blended. Place pan over medium heat; whisk frequently until mixture reaches a temperature of between 170 to 180 degrees F (75 to 80 degrees C) using an instant-read thermometer. Remove from heat. Stir in nutmeg and whiskey.
  2. 2 Chill pan in cold water until cool. Transfer mixture to a container (a large pitcher is ideal). Cover and refrigerate until thoroughly chilled, 2 to 3 hours.
  3. 3 Place egg whites in a bowl and whisk until soft peaks form. Add sugar and continue whisking until egg whites hold a firmer peak. Whisk egg whites into custard base until thoroughly blended. Refrigerate until chilled, about 30 minutes.
  4. 4 Whisk eggnog again just before serving and between each pour to ensure even distribution of the egg whites which tend to float to the top. Serve with a dusting of nutmeg.

By John Mitzewich

New Orleans Chocolate Bourbon Pecan Pie
Dessert American

New Orleans Chocolate Bourbon Pecan Pie

4.7

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Beat sugar, corn syrup, bourbon, eggs, melted butter, and salt together in a mixing bowl until smooth and creamy. Fold in pecans and chocolate chips. Pour mixture into pie crust. If desired, cover the edges of pie with aluminum foil strips to prevent excessive browning.
  3. 3 Bake in the preheated oven until the center is set, about 50 minutes. Cool before serving.

By tracy918

Derby Pie
Dessert American

Derby Pie

5.0

Prep
15 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C).
  2. 2 Press pie crust into a 9-inch pie plate; prick bottom with a fork.
  3. 3 Bake in the preheated oven until crust looks dry, 4 to 5 minutes. Cool. Reduce the oven temperature to 350 degrees F (175 degrees C).
  4. 4 Heat whiskey in a small saucepan over very low heat; stir in instant coffee until dissolved. Stir in pecans.
  5. 5 Beat sugar and eggs together in a large bowl until well blended; beat in corn syrup, butter, and vanilla extract. Fold in bourbon-pecan mixture and chocolate chips; pour filling into pie crust.
  6. 6 Bake in the preheated oven until filling is firm and golden, and crust is light brown, 40 to 45 minutes. Cool completely before slicing, at least 30 minutes.

By Kelly Carmichael

Bourbon Mango Pulled Pork
Dinner American

Bourbon Mango Pulled Pork

4.7

Prep
20 min
Cook
360 min
Total
380 min

Instructions

  1. 1 Peel mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place pork shoulder into the slow cooker and season with pepper, salt, and 1 teaspoon chipotle powder. Pour in balsamic vinegar and water.
  2. 2 Cover and cook on Low until the meat is very tender, 5 to 8 hours. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks.
  3. 3 While pork is cooking, purée chopped mango in a blender until smooth, then pour into a saucepan along with honey, remaining chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low and simmer, stirring frequently, until mango has reduced and darkened slightly, about 10 minutes. Stir in barbecue sauce and remove from the heat.
  4. 4 Return shredded pork to the slow cooker and stir in mango barbecue sauce. Cover and cook on High until pork absorbs the barbecue sauce, 1 to 2 hours.

By RuggerDucky

Bourbon Whiskey BBQ Sauce
Pantry American

Bourbon Whiskey BBQ Sauce

4.9

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Combine bourbon, garlic, and onion in a large skillet over medium heat; simmer until onion is translucent, about 10 minutes.
  2. 2 Stir in ketchup, brown sugar, vinegar, tomato paste, Worcestershire sauce, liquid smoke, salt, black pepper, and hot pepper sauce; bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.

By Kevin

Mini Croissant Crust Pecan Pies
Dessert American

Mini Croissant Crust Pecan Pies

4.9

Prep
25 min
Cook
35 min
Total
75 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
  3. 3 Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
  4. 4 Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
  5. 5 Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
  6. 6 Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
  7. 7 Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
  8. 8 Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

By John Mitzewich

Bourbon Pecan Chicken
Dinner American

Bourbon Pecan Chicken

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Stir together the pecans, bread crumbs, and 2 tablespoons of clarified butter. Spread the mixture out on a plate. Press the chicken breasts into the mixture to coat on both sides. Heat the remaining 2 tablespoons of clarified butter in a large skillet over medium heat. Place the coated chicken breasts in the pan, and fry on both sides until nicely browned and chicken meat is cooked through, about 10 minutes per side.
  2. 2 In a small saucepan, whisk together the Dijon mustard, brown sugar, bourbon, soy sauce, and Worcestershire sauce until smooth. Bring to a simmer over medium-low heat, then remove from the burner, and whisk in the 3/4 cup of unsalted butter one piece at a time. Do not return to the heat.
  3. 3 Arrange the chicken breasts on a large serving plate. Pour the sauce over the chicken, and sprinkle with green onion.

By PGRAFF

My Kentucky Derby Dessert
Dessert American

My Kentucky Derby Dessert

4.1

Prep
15 min
Cook
55 min
Total
85 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Beat eggs in a large mixing bowl with an electric mixer on high speed until eggs are foamy, about 3 minutes; beat corn oil, bourbon whiskey, and vanilla extract into the eggs until just incorporated.
  3. 3 Beat flour, white sugar, and light brown sugar into egg mixture until smoothly blended, then beat in butter.
  4. 4 Gently stir pecans and chocolate chips into the filling.
  5. 5 Fit the pie crust into a 9-inch pie dish and pour the filling into the crust.
  6. 6 Bake in preheated oven until top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean, 55 to 60 minutes.
  7. 7 Cool the pie on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.

By LYNNINMA