Tag: Alcohol

Simply Amazing Bourbon Flank Steak

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Meet Flank. Flank is my new friend. Liquor him up, and he is the life of the party! Our party consisted of just a few friends and a wonderful night of good, ol’fashioned steak and potatoes.

Bourbon and Brown Sugar Flank Steak is one of those steaks that you have got to try. We had some friends over and they said that it was one of the best steaks that they have ever eaten. And “OH MY” the flavor is just irresistible. Have I got your mouth watering yet? Good because it should be, and I know mine is.

First of all you will have to get some bourbon. I used Ezra Brooks Bourbon Whiskey. The Liquor Shop attendant recommended it to me, as it is an inexpensive, good quality bourbon whiskey. Then, I went to the meat counter and asked for a 2 pound “trimmed” flank steak.

Be sure to give your dish some time. I recommend that you marinade this steak over night.The sides become easy to cook, and all you need to do is throw it on the grill.

Get a Ziploc bag or a Tupperware container and combine the first seven ingredients: Brown sugar, minced green onions, bourbon, soy-sauce, Dijon mustard, and Worcestershire. DO NOT poke, prod, pinch, or do any thing else to tenderize the meat. Just stick it in the bag and refrigerate over night. Let the alcohol, sugar, and marinade all blend together and tenderize the meat on its own.

One day later, remove the steak, and stick it on the grill (5 minutes on each side approximately), depending on how you like your steak cooked. Add some cornstarch to the marinade and heat it up for a nice gravy. This steak was fast, easy, flavorful, pink in the middle, and moist.

Check out the recipe and remember, “Marinade, wait, and be the life of the party in a whole new way.”

Click on the links above for the recipe.

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Tequila Orange Shrimp

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Tequila Orange Shrimp“Yes, I like Pina Coladas, and getting caught in the rain.” Well Jimmy Buffet sang this anyway. My Pina Coladas are generally of the virgin kind. I am not much of a drinker anymore, but I have found that alcohol can make some of the best cooked meals. For example, try roasting a pork tenderloin with a beer in a crock pot some time, and you will see what I mean. SOOOOO “Love Me Tender.”

Last Night I made for the first time Tequila Orange Shrimp. Between this and the Rasta Pasta, (coming next week) I had my hands pretty full.

I originally bought some shrimp deveined and with tails on, but didn’t think that they were big enough. If I am going to grill shrimp, then I want them to have some size to them. So I went back and got some fresh large shrimp from the meet counter at the grocery store. Then I had to figure out how to devein these things. The easiest way is to put the knife in the hole at the head of the shrimp and cut backwards. It was however a little time-consuming. I know, it seems like it should be obvious, but hey, I am still learning.

I first mixed the oil, jalapeno, garlic, salt and pepper, and lime zest together, and then I placed each shrimp in the marinade as it was ready. That was the easy part. Once they are in the mixture, they are supposed to set for 15 minutes to an hour. Of course it took me that long just to get them all in there, and this gave me the chance to work on the other recipe.

The hard part is the Tequila-Orange sauce. The recipe said to take the rest of the Jalapeno and garlic and mix it with the orange juice, tequila, and shallots. Bring this to a boil and cook until it is a syrupy consistency. The problem is that mine did not turn to syrup. I still don’t know what happened that it didn’t get to the right consistency, but I guess that will come with time and experimentation.

So the next time that you want to have a “Straight Tequila Night,” throw some in with some shrimp and orange juice, and you will find a tasty treat. So remember, “Stop worrying about whether ‘Tequila makes her clothes fall off;’ this dish will put a song in her step.”

You can Find the Recipe Here: Tequila Orange Shrimp.