WHISKEY MARINADE
This marinade is so flavorful there is no need for steak sauce! Use your favorite brand of whiskey. I use Jack Daniels.
Provided by Wittcheypooh
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 5
Number Of Ingredients 8
Steps:
- Stir together the whiskey, soy sauce, Dijon mustard, green onion, brown sugar, salt, Worcestershire sauce, and pepper.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 14.8 g, Fiber 0.3 g, Protein 0.9 g, Sodium 1491.3 mg, Sugar 11 g
WHISKEY MUSTARD
A spicy mustard, but if you want less heat leave out the cayenne pepper. Like the horseradish mustard I posted, this is another no-cook mustard. Good again as a gift for food loving friends. If you want you can do all the mixing in your food-processor. Prep time does not include standing time.
Provided by PetsRus
Categories Spreads
Time 20m
Yield 2 1/2 cups approx
Number Of Ingredients 10
Steps:
- Grind the mustard seeds to a powder, I use a coffee grinder.
- In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour.
- Then add the flour with the cayenne (if using) mix well.
- Add vinegar, whisky, honey, nutmeg, salt and mix until well blended.
- Cover and leave overnight.
- Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind.
- Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place.
- After opening keep in the fridge.
Nutrition Facts : Calories 752.9, Fat 21.7, SaturatedFat 1.8, Sodium 2801.2, Carbohydrate 90.1, Fiber 11.5, Sugar 61.7, Protein 19.2
MUSTARD AND WHISKEY SAUCE
A very nice sauce that goes well with lamb and roasted potatoes.
Provided by JOSIE
Categories Sauces
Time 10m
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a small saucepan over medium heat. Add the shallot; cook and stir until tender, about 2 minutes. Stir in the whiskey, scraping any browned bits from the bottom of the pan. Simmer until the mixture has reduced by half. Stir in the chicken stock and simmer until reduced by half again. Mix in mustard and remove from the heat.
Nutrition Facts : Calories 40 calories, Carbohydrate 1.9 g, Cholesterol 3.9 mg, Fat 1.5 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 0.9 g, Sodium 141.1 mg, Sugar 0.3 g
HIGHLAND MEATBALLS WITH MUSTARD AND WHISKY SAUCE
Make and share this Highland Meatballs With Mustard and Whisky Sauce recipe from Food.com.
Provided by Dave5003
Categories Meat
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- * If you substitute ground turkey or chicken, then season the poultry mix with thyme and sage and omit the coriander.
- TO MAKE THE MEATBALLS: Soak the crumbled bread in the milk for 15 minutes or until softened. Squeeze out the excess moisture and transfer the soaked bread to a food processor al ong with the egg, thyme, rosemary and coriander.
- Process until combined, then add the cooked onions, 2/3's of the meat, salt and pepper to taste, and process until blended.
- Transfer the mixture to a bowl, add the remaining meat and mix with your hands.
- Roll the meat into thirty two 1 1/2-inch meatballs, then roll the meatballs in the dry bread crumbs, coating all sides.
- TO COOK THE MEATBALLS AND MAKE THE SAUCE: In a 6- to 7-quart casserole, over moderate heat, heat the vegetable oil and 2 tablespoons of the butter.
- In two batches, brown the meatballs making sure they are crisp on all sides. When they are brown, remove them with a slotted spoon to a plate.
- Add the shallots to the remaining fat in the casserole and saute for a couple of minutes or until tender.
- Add the garlic and mushrooms and saute for 2 to 3 minutes or until tender.
- Add the whiskey and boil, scraping up the juices on the bottom of the casserole into the whiskey and simmer for a minute or so or until the whiskey has almost evaporated.
- Add the mustard and the flour and cook for a minute. Add 2 cups of the beef broth and bring it to a simmer, whisking all the while. Add the bay leaf and simmer for a couple of minutes.
- Adjust the seasoning and return the meatballs to the sauce (the dish can be made a day or two in advance up to this point). Simmer the meatballs, uncovered, to heat them and finish cooking them while you make the vegetable garnish.
- TO MAKE THE VEGETABLE GARNISH: In a separate 12-inch skillet over moderate heat, heat 2 tablespoons of the remaining butter.
- Add the carrots, sugar and the remaining 1/4 cup of beef broth. Cover and simmer for 3 to 4 minutes or until partially cooked.
- Add the leeks, celery and parsnips and 3/4 cup of water. Cover and simmer for 10 minutes longer or until the vegetables are tender.
- Uncover the skillet, evaporate the liquid over high heat until the vegetables are glazed. Add the remaining tablespoon of butter and season with salt and pepper to taste.
- TO SERVE THE DISH: Discard the bay leaf. Spoon the meatballs onto a plate and top with mushrooms and gravy.
- Scatter glazed vegetables over the meatballs and garnish with the parsley.
- Serve with boiled potatoes or rice.
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