Jack Daniels Marinade

Ingredients:

• 2/3 cup Jack Daniels
• 1/2 cup soy sauce
• 1 tablespoon olive oil
• 1 tablespoon Dijon mustard
• 1/3 cup brown sugar
• 1 tablespoon minced garlic

Directions:

1. Whisk together all ingredients in a bowl.
2. Pour over meat.
3. Let marinade 6-24 hours.

Source:  My kitchen

Bourbon Beef Marinade

Ingredients:

• 1 cup soy sauce
• 3/4 cup water
• 3 tablespoons bourbon
• 1 clove garlic, pressed
• 1 tablespoon powdered sugar

Directions:

1. Combine all ingredients in a bowl and mix well.
2. Marinate beef for 12-24 hours.
3. Grill according the your favorite method.

Source: Kikkoman

Veal in Wine with Mushrooms

Ingredients:

• 2 4 ounce cans mushrooms
• 1/4 cup oil
• 2 1/2 pounds veal, cut in 1 in cubes
• 1/2 cup chopped onions
• 2 cans cream of mushroom soup
• 1 cup white wine
• 1 teaspoon oregano
• 1 cup sour cream

Directions:

1. Drain mushrooms, reserving liquid and add enough water to make 1 cup.
2. Heat oil in a heavy pot and saute veal until browned.
3. Push the meat to the side and add onions, cooking until soft.
4. Add mushroom liquid, mushroom soup 1/2 cup wine, oregano and salt and pepper to taste.
5. Bring to a boil and cover and reduce heat.
6. Simmer until the meat is tender, about 1 1/2 hours, stirring occasionally.
7. Before serving add wine, mushrooms and sour cream.
8. Heat through but do not boil.
9. Serve with rice.

Source:  Marks family recipe

Beef Burgundy Stroganoff

Ingredients:

• 1/4 cup butter
• 1 clove garlic, minced
• 3 tablespoons lemon juice
• 1 teaspoon salt
• 1 can consomme
• 1/2 pound mushroom, sliced
• 1 pound beef tenderloin, sliced
• 1/4 cup onion, chopped
• 2 tablespoons flour
• 3 tablespoons burgundy wine
• 1/4 teaspoon pepper
• 1 cup sour cream

Directions:

1. Melt butter in skillet.
2. Saute onion, garlic and mushrooms.
3. Add beef, cooking until no longer red.
4. Add flour, lemon juice, wine and consomme.
5. Add salt and pepper to taste.
6. Simmer 10-15 minutes.
7. Fold in sour cream.
8. Serve over crepes or noodles.

Source:  Marks family recipe.

Creamy Mushroom Risotto

Ingredients:

• 1 ounce dried mushrooms
• 1 cup boiling water
• 3 tablespoons olive oil
• 1 shallot, minced
• 1 cup Arborio rice
• 1 cup chicken stock, heated
• 1/2 cup dry white wine
• 2 tablespoons butter
• 1/2 cup grated Parmesan cheese
• 8 ounces fresh crimini mushrooms, chopped

Directions:

1. Place mushrooms in a bowl and pour the boiling water over them.
2. Cover and let sit for 10 minutes.
3. Heat the oil in a large saucepan over medium heat.
4. Add the shallots and sweat until they start to turn translucent in color.
5. Add rice and stir until all the grains are covered with oil.
6. To the rice, add the stock and wine.
7. Remove the mushrooms from their liquid, reserving the liquid, and chop them roughly.
8. Add the mushrooms with their liquid to the pot.
9. Add salt, raise heat to medium-high, and bring to a simmer.
10. Stir well and reduce the heat to low.
11. Cover and cook for 20 minutes, stirring once more after 10 minutes.
12. Remove from heat and stir in the butter and cheese.

Adapted from: http://www.foodnetwork.com/recipes/dave-lieberman/creamy-mushroom-risotto-with-rosemary-grilled-pork-tenderloin-recipe.html

Marsala Marinated Pork Tenderloin

Ingredients:

• 1/2 cup soy sauce
• 3/4 cup Marsala wine
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon hot sauce
• 1/4 cup olive oil
• 1 pork tenderloin
• 1 pound bacon

Directions:

1. Whisk the soy sauce, Marsala, Worcestershire, mustard, hot sauce and olive oil together.
2. Put the pork in a gallon bag and pour the marinade over it, reserving about a quarter cup.
3. Let the pork marinate 3 hours to overnight.
4. Wrap the tenderloin in bacon and cook according to your grill’s instructions.

Adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/breaded-chicken-marsala-recipe.html

Bourbon Braised Chicken

Ingredients:

• 1 cup yellow mustard
• 4 tablespoons Worcestershire sauce
• 4 tablespoons brown sugar
• 1 teaspoon minced garlic
• 5 pounds chicken legs and thighs
• Chicken rub (we like Weber’s Kickin’ Chicken”)
• 2 cups chicken broth
• 4 tablespoons soy sauce
• 5th bottle of bourbon

Directions:

1. Preheat the grill to 250.
2. In a small mixing bowl, combine the mustard, Worcestershire sauce, garlic and brown sugar and whisk to mix.
3. Coat the chicken on all sides with the mustard slather sauce
4. Season with the chicken rub.
5. In another bowl, combine the beef broth, soy sauce, and bourbon, then pour into a clean spray bottle.
6. Place the meat directly on the grill grate.
7. Cook for about 1 hour, or until the internal temperature 140, spraying with the bourbon sauce every 20 minutes.
8. Transfer the meat to a large sheet of heavy-duty aluminum foil.
9. Bring up the edges of the foil and add whatever remains of the bourbon sauce.
10. Bring the opposite sides of the foil together and fold several times, tightly enclosing the meat.
11. Return the foil packet to the grill grate.
12. Continue to cook the chicken until the internal temperature is 165, about 1 hour more.
13. Let the meat rest for 15 minutes, still enclosed in the foil, then open carefully.

Adapted from: http://www.traegergrills.com/recipes/detail/298

Stuffed Chicken Breasts with Mushrooms

Ingredients:

• 6 boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1 tablespoon butter
• 1 medium onion, sliced
• 4 ounces sliced mushrooms
• 1 rib celery, thinly sliced
• 1 egg, beaten
• 1 tablespoon chopped fresh parsley
• 2 tablespoons fine dry breadcrumbs
• 2 teaspoons grated Parmesan cheese
• 3/4 cup shredded mozzarella cheese
• salt and pepper
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1/2 sweet onion, chopped
• 8 ounces mushrooms, sliced
• 1/4 teaspoon cayenne pepper
• 1/2 cup semi-dry white wine
• 1 1/2 cups chicken stock
• 1 tablespoon all-purpose flour

Directions:

1. Place chicken pieces between sheets of plastic wax; gently pound with a meat mallet to flatten evenly.
2. In a large skillet, heat vegetable oil and butter; sauté onion slices, mushrooms, and celery until tender.
3. Add egg, parsley, bread crumbs, Parmesan cheese, and mozzarella cheese.
4. Stir to blend well.
5. Sprinkle chicken breasts with salt and pepper; fill with even portions of the filling mixture.
6. Roll up and secure with toothpicks.
7. Arrange chicken breasts in a shallow 3-quart baking dish, spooning any extra filling around the chicken rolls.
8. To prepare the sauce, melt 2 tablespoons butter with olive oil.
9. Add onion, mushrooms, and cayenne pepper.
10. Sauté until onions are translucent and mushrooms are tender, about 8 minutes.
11. Add wine and reduce until almost evaporated.
12. Add chicken stock and simmer until reduced by 1/3.
13. Pour sauce over chicken.
14. Bake at 350, basting occasionally with sauce in the baking dish, for 55 minutes to 1 hour.

Sources:  http://southernfood.about.com/od/chickenbreastrecipes/r/bl30627w.htm and http://www.delish.com/recipes/cooking-recipes/sunny-anderson-grilled-chicken-mushroom-sauce-recipe

Strawberry Pie

Ingredients:

• 1 (9 inch) pie crust, baked and cooled
• 1 quart fresh strawberries,sliced
• 3 Tablespoons brandy (or your favorite liquor), optional
• 1 cup white sugar
• 4 tablespoons cornstarch
• 3/4 cup water

Directions:

1. Macerate berries in sugar (amount depends on how sweet the berries are) and brandy for a couple hours to overnight.
2. Drain the berries, reserving the liquid.
3. Blend the remaining berries (I use a stick blender, but a regular one should work) and combine them with the sugar and the reserved juice in a medium saucepan.
4. Place saucepan over medium heat and bring to a boil, stirring frequently.
5. Allow the liquid to reduce slightly.
6. In a small bowl, whisk together cornstarch and water.
7. Gradually stir cornstarch mixture into boiling strawberry mixture.
8. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. It will turn out like a glaze.
9. Let the resulting glaze (it will be similar to the stuff you can buy in the produce department, though not clear) chill.
10. Spread a small amount of your strawberry glaze in the baked pie shell.
11. Combine the rest of the strawberries with the rest of the glaze and pour into the pie shell.
12. Chill for several hours before serving.
13. Serve with whipped cream.

Adapted from: http://allrecipes.com/recipe/strawberry-pie-ii/

Olive Oil Cake

Ingredients:

• 2 cups all-purpose flour
• 1 3/4 cup sugar
• 1 1/2 teaspoon kosher salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/3 cup extra-virgin olive oil
• 1 1/4 cup whole milk
• 3 large eggs
• 1 1/2 tablespoon grated orange zest
• 1/4 cup fresh orange juice
• 1/4 cup Grand Marnier

Directions:

1. Heat oven to 350 and spray a 9-inch cake pan that is at least 2 inches deep with cooking spray and line the bottom with parchment paper.
2. In a bowl, whisk the flour, sugar, salt, baking soda and powder.
3. In another bowl, whisk the olive oil, milk, eggs, orange zest and juice and Grand Marnier.
4. Add the dry ingredients; whisk until just combined.
5. Pour the batter into the prepared pan and bake for 1 hour, until the top is golden and a cake tester comes out clean.
6. Transfer the cake to a rack and let cool for 30 minutes.
7. Run a knife around the edge of the pan, invert the cake onto the rack and let cool completely, 2 hours.

Source:  http://food52.com/recipes/26709-maialino-s-olive-oil-cake