HONEY-GLAZED BABY BACK RIBS WITH BRANDY MARINADE RECIPE
Provided by á-9729
Number Of Ingredients 18
Steps:
- 1. MARINATE THE RIBS: Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the Brandy, honey, ginger, white pepper, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours. 2. MAKE THE GLAZE AND DIPPING SAUCE: In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved. 3. Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture. 4. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.
BEEF TENDERLOIN WITH BRANDY SAUCE
Make and share this Beef Tenderloin With Brandy Sauce recipe from Food.com.
Provided by Dienia B.
Categories Steak
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Marinate steaks in marinade for 2 hours.
- Saute steaks in butter; remove from pan when cooked to doneness you like.
- Add mushrooms to pan.
- Add peppercorns.
- Add brandy OFF stove.
- Deglaze pan, scraping browned bits off bottom of pan.
- Don't ignite; fire scares me.
- Add cream.
- Reduce; pour over steaks.
Nutrition Facts : Calories 480.5, Fat 36.8, SaturatedFat 18.5, Cholesterol 143.5, Sodium 178.3, Carbohydrate 2.5, Fiber 0.5, Sugar 0.4, Protein 23.2
BEEF TENDERLOIN WITH GARLIC AND BRANDY
Provided by Maria Thomann
Categories Garlic Sauté Low Carb Quick & Easy Wheat/Gluten-Free Father's Day Beef Tenderloin Brandy Bon Appétit Massachusetts
Yield Serves 4
Number Of Ingredients 6
Steps:
- Sprinkle steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Add steaks; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steaks to platter. Add 2 tablespoons parsley and garlic to skillet; stir 30 seconds. Add broth, then brandy. Boil until juices are reduced to glaze, about 6 minutes. Spoon glaze over steaks. Sprinkle with remaining 1 tablespoon parsley.
APPLE-BRANDY GRILLED PORK LOIN BY EMERIL
Speaking of grilling, If I prepare it, my hubby Keith will fire up the charcoal -- even in ice and snow. The guy is a grilling maniac -- and he's good! This recipe can be grilled outdoors or on a grill pan in the oven if you prefer. It's maddeningly delicious and guess what -- waaaaaaaaaaaaay easy! The only thing you have to remember to do is to start it the day before you want to grill it. This is easily a triple Emeril "BAM!" Once you've tasted it, you'll want it again..and again! But sorry -- gotta get your own grillin' guy! Keith's mine! haha!! Now -- the notes: First off, please use real apple juice -- it's like sinful or something to mix kiddie apple koolaid with good brandy -- know what I mean? Second, I can not do "hots" so no way did Emeril's Essence get on my pork. Cayenne did not make it into my marinade either. I used a McCormick grill seasoning for steak and that worked beautifully. It's pretty much the same as Emeril's -- just no hots. But for all you folks who like a kick to your food -- the Essence recipe is included. Just remember that you can also buy it in the spice aisle of your grocery store. Third -- if you're like me and want to stretch a buck -- carve your pork thinly. It will last longer and an added plus is that it will make fantastic sandwiches the next day! Finally -- Emeril suggests using a true pork loin rather than the tenderloin because he says it stands up better to the grill. I used a large tenderloin because we just like it better and it cooks a bit faster. We don't have a fancy grill -- it's just your old trusty charcoal deal with a little lid. However, you cook it, just make sure the interior temperature is right before you chow down, ok?
Provided by Adrienne in Reister
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar.
- Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally.
- Preheat a grill to medium-low heat (230 degrees to 250 degrees F).
- Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the Essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Grill the pork with the grill lid closed, turning several times, until an instant-read
- thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat.
- Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving.
- Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Combine all ingredients thoroughly (Yield: 2/3 cup).
PORK CHOPS IN CREAMY HERBED BRANDY SAUCE
Tender pork chops simmered in a thick, spicy, creamy sauce. Prep time is marinating time. I have edited the steps to make it easier to read after momaphet's review. Please note that the flour needs to be golden before adding the liquids to it so the sauce incorporates well and does not curdle. Using good quality brandy and chicken boullion makes for a full flavored dish.
Provided by Mami J
Categories Pork
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large plastic or ceramic dish, mix the evaporated milk with the brandy, pepper, chicken bouillon, oregano and parsley.Add the pork chops and turn over to coat both sides. Marinate in the refrigerator for 2 or 3 hours.
- Drain the pork chops, reserving the marinade. Meanwhile, heat the oil in a large, deep skillet. Add the flour and cook stirring often until it turns golden. Slowly and whisking constantly, add the water and the reserved marinade.
- Cook over low heat stirring constantly. Add the pork chops and bring to a boil. Lower the heat and cook until pork chops are thoroughly cooked and tender, about 25 minutes. Serve.
PLUM BRANDY
Make a bottle of homemade plum brandy. It's a great way to use up a glut of plums, plus it'll keep for two months and will make a welcome gift for brandy lovers
Provided by Miriam Nice
Categories Drink
Time 15m
Yield Makes approx. 1 x 750ml bottle
Number Of Ingredients 5
Steps:
- Make sure the plum halves are clean and dry, then put them in a large sterilised glass jar. Add the sugar, brandy, cinnamon stick and star anise. Seal and gently rotate the jar to help dissolve the sugar.
- Continue to gently shake or rotate the jar (trying not to bash the fruit too much) every day for a week.
- Once the sugar has dissolved, leave it in a cool dark cupboard for another 2 weeks to infuse.
- Strain the mixture through a sieve lined with muslin, kitchen paper or coffee filter paper. Discard the plums, any fruit pulp and the spices, and pour the strained brandy into a bottle. Will keep for two months.
Nutrition Facts : Calories 65 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
BRANDY MARINADE
Number Of Ingredients 10
Steps:
- 1. Combine all ingredients in large bowl, place meats in glass dish. Pour marinade over meat and cover. Place in refrigerator for several hours. Save marinade for basting.*You need to adjust the carbohydrate count down according to how much marinade you discard.
Nutrition Facts : Nutritional Facts Serves
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