Es lohnt sich, ab und zu einen Blick in die Zeitung zu werfen. In diesem Fall in die San Antonio Express-News vom 11.03.2020. Dort springt sofort folgender Satz ins Auge:
Whiskey is good for a lot more than just drinking, and we prove it in a meal of four flavorful dishes.
und bekommt sofort die volle Aufmerksamkeit.
Potted Shrimp with Whiskeyshrimp.jpg
4 tablespoons butter, room temperature
1 tablespoons minced shallot
1/4 teaspoon freshly grated nutmeg
2 pinches ground cayenne
1/2 pound raw shrimp, peeled and coarsely chopped
3 tablespoons whiskey
Melt 1 tablespoon of the butter in a heavy skillet over medium heat. Add the shallots, nutmeg, cayenne and shrimp and saute for about 1 minute. Add the whiskey and simmer until the shrimp is cooked and whiskey mostly evaporated, about 3-4 minutes. Pack the shrimp mixture into 4 small ramekins.
Melt the remaining butter in the same skillet and remove it from the heat. Pour the butter into the ramekins over the shrimp. If the shrimp aren’t completely covered, melt more butter as needed.
Refrigerate the ramekins to allow the butter to set. When ready to serve, let the ramekins come to room temperature.
Charcoal Grilled Whiskey-Marinated Rib-eye Steak
1/4 cup hoisin sauce
1 tablespoon honey
1 teaspoon grated ginger
1 garlic clove, minced
3 tablespoons whiskey
Salt, to taste
2-6 (8-ounce) bone-in rib-eye steaks
hoisin sauce, honey, ginger, garlic, whiskey and salt together in a small bowl.
Place the steaks in a sealable plastic bag. Pour the marinade into the bag with
the steaks, making sure the meat is covered on all sides. Seal the bag and let
the meat marinate at room temperature for up to 1 hour. While the steak marinates, prepare a charcoal grill. When the surface hits
a high temperature, about 450-500 degrees, add the steaks. Cook until desired
doneness is achieved, about 5-7 minutes per side for medium, depending on the
thickness of the steak.
1/2 cup whiskey
3 tablespoons butter, divided use
1 tablespoon lemon juice
Salt, to taste
6 large carrots, peeled
2 teaspoons olive oil
1 tablespoon 1/4 cup brown sugar
whiskey to a simmer in a small saucepan and cook until reduced by half, 4-5
minutes. Reduce the heat to low and stir in the sugar, 2 tablespoons of the
butter, lemon juice and salt. Cook, stirring constantly, until the butter has
melted. Remove the pan from the heat and reserve. Pour ½ cup water into a large skillet and add the carrots. Cover the pan
and bring to a simmer over medium heat. Let the carrots cook until they are
starting to become tender, about 10 minutes. Remove the lid and cook until any
remaining water evaporates. Add the remaining butter and olive oil to the pan with the carrots and
saute until the carrots begin to brown on all sides. Remove the pan from the
heat and pour the glaze over the carrots, tossing to cover evenly. Garnish with
the parsley and serve.
Whiskey Peaches with Chile
3 cups sugar
3 cups water
2 dried guajillo chiles
2 cinnamon sticks
1 1/2-2 pounds peaches, peeled, quartered and pits removed
2 cups whiskey
Bring the sugar, water, guajillo chiles and cinnamon to a boil in a large pot, stirring until the sugar has dissolved. Reduce the heat to low and let the syrup simmer for about 10 minutes. Add the peaches and simmer until they’re tender enough to pierce with a small knife, 10-15 minutes depending on size.
Remove the peaches, chiles and cinnamon sticks from the syrup and pack into
a large jar. Let the syrup simmer for another 10 minutes to reduce. Pour the
syrup over the peaches until the jar is about 2/3 full. Top that with the
whiskey until the jar is filled.
Auch in diesem Sinne: Prost Mahlzeit.