BUTTERY WHISKEY-GLAZED PEARL ONIONS
I always have pearl onions on hand to add to stews and vegetable dishes-they're great pickled, too. Every Thanksgiving, I make this glazed onion dish. It can easily be made ahead and reheated. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place all ingredients in a large nonstick skillet; bring to a boil. Reduce heat to medium-low; cook, covered, until onions are tender, 6-8 minutes., Increase heat to medium-high; cook, uncovered, until liquid is almost evaporated and onions are glazed, 10-12 minutes, stirring occasionally. Remove from heat.
Nutrition Facts : Calories 100 calories, Fat 5g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 147mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
BRAISED WHISKEY ONIONS
Adapted from Morey Amsterdam's Benny Cooker Crock Book. Although the title comes from a joke from Amsterdam's night club act, the recipes are all genuine. This dish goes well with lamb, beef or chicken. I prefer a bit less salt and a bit more pepper.
Provided by Chocolatl
Categories Onions
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil and butter in a heavy saucepan.
- Heat together over high heat until butter is melted.
- Add onions and cook for about 2 minutes.
- Add salt, pepper, and broth.
- Cover, reduce heat, and simmer about 10 minutes.
- Add Bourbon and cook until the sauce is slightly reduced.
WHISKEY BUTTER ONIONS
I made up these sauteed onions one night to top a beef and Swiss sandwich; they're perfect on burgers, steaks and the like and a little swished around in some fried potatoes doesn't hurt, either. Please use a good whiskey, something like Maker's Mark is excellent, and don't be afraid to add more whiskey if you like! Also, this recipe doesn't make a large quantity; the onions are best when eaten immediately.
Provided by EdsGirlAngie
Categories Onions
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a small skillet saute onions in the butter until slightly softened (but not too limp).
- Add thyme, then stir in the whiskey and Worcestershire Sauce.
- Increase heat to brown onions a bit and cook to the doneness you like (I like them to still be a little on the crisp side; that's also why I slice them on the thicker side).
- Serve immediately.
GRILLED STEAK WITH WHISKEY BUTTER
Provided by Elizabeth Karmel
Categories Beef Backyard BBQ Dinner Lunch Meat Steak Whiskey Summer Grill Chill Grill/Barbecue Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Grilling Method: Combo/Medium-High
- Make Whiskey Butter:
- Make Butter at least 3 hours in advance. Combine butter, shallots soaked in Jack Daniels (or other bourbon or whiskey), parsley, Worcestershire, mustard, whiskey, salt, and pepper. Mix well. On a piece of plastic wrap, drop butter in spoonfuls to form a log. Roll butter in plastic wrap and smooth out to form a round log. Refrigerate until hard and easy to slice into round, coin-shaped pieces.
- Prepare Steaks:
- Allow meat to come to room temperature about 15 minutes before grilling.
- Just before grilling, brush both sides of the steaks with the oil and season with salt and pepper.
- Place steaks directly over medium-high heat for about 1 to 2 minutes, just long enough to get good grill marks. Turn steaks and sear the other side. Move steaks to indirect heat and continue cooking for about 7 more minutes for medium rare.
- Remove steaks from the grill, top with a pat of the whiskey butter and allow to rest at least 5 minutes but no longer than 10 before serving.
- Spread the melted butter all over the tops of the steaks and top each with a fresh slice of the whiskey butter and parsley, if desired.
WHISKEY BUTTER SAUCE
Twenty years ago, October, James & Elizabeth were married on the dunes in Montauk NY. It was an elegant intimate affair, just immediate family and friends. They hosted the reception themselves and my prepared gift was a filet mignon served with this whiskey butter sauce. No one remembers the temperature that day being cold and cloudy, but everyone remembers this sauce!
Provided by Gingerbee
Categories Sauces
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 11
Steps:
- Combine onion, garlic, 1/2 cup whiskey, worcestershire, hot pepper sauce, vinegar in a saucepan and bring to a boil.
- Reduce for 8 to 10 minutes.
- Over a low heat, whisk in butter, a few pieces at a time.
- Add last Tbsp whiskey.
- Sauce consistancy is thin and perfect for a filet mignon or flank steak.
Nutrition Facts : Calories 1151.3, Fat 111.2, SaturatedFat 70, Cholesterol 292.8, Sodium 764.5, Carbohydrate 11.5, Fiber 1.4, Sugar 4.3, Protein 2.3
WHISKEY BUTTER
Flavoured butters captured my attention during ZWT & I now even have a cookbook devoted to them. I struck gold at recipegoldmine.com, found 4 new varieties I could not find here at RZ & decided to enter them. This is the 1st & the site acknowledged the "Marlboro Country Cookbook - Morning Fires & Evening Lights". Enjoy!
Provided by twissis
Categories Spicy
Time 18m
Yield 2 1/2 2.5 cups, 20 serving(s)
Number Of Ingredients 10
Steps:
- Combine onion, garlic & chili pepper in saucepan. Add whiskey, Worcestershire, vinegar, black pepper, mustard & salt.
- Bring to a boil, cook at a slow boil 8-10 min to reduce by half & remove from heat.
- Beat in butter, 2-3 pieces at a time till all butter is well-blended into mixture. Serve at room temp w/grilled steak. Do not reheat!
- NOTE: # of servings was estimated, but will vary according to use.
Nutrition Facts : Calories 143.2, Fat 13.9, SaturatedFat 8.8, Cholesterol 36.6, Sodium 272, Carbohydrate 1.5, Fiber 0.2, Sugar 0.6, Protein 0.3
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