COOKING WITH WHISKEY

SMOKED STEAK WITH WHISKEY
Meat and Fish Hot Smoked Glaze

Ingredients
2-1/2 tablespoon Maple Syrup
2 tablespoons Dijon Mustard
1 teaspoon salt
1/2 teaspoon Chipotle pepper (add's a spicy hot smoked taste.)
1 tablespoon Jack Daniel's Whiskey
Makes enough for 4 steaks

Instructions:
Brush on meat or fish after it is cooked; place under boiler for 2 minutes. Use Whiskey for Marinating food but not longer then 30 minutes for meat and fish.

To make your own standard marinade, mix a few spoonfuls of whiskey with lemon or lime juice, different oils, Worcestershire or Teriyaki sauce and spices. 

Use 1 or 2 tablespoons of Whiskey in the following:

Shellfish: Add crushed garlic and ginger, chopped lemongrass, chives, pimento, lemon juice, sesame oil

Fish: Make a lighter marinade using lemon juice, olive oil,  herbs. 

Lamb: Add honey, hazelnut oil, balsamic vinegar, spices. 

Duck: Add orange juice, marmalade, spices. 

Beef: Add Worcestershire sauce, hot sauce, onions, spices. 

Fruits: Use with pears or apples in, dried fruit like raisins, dates, figs, or apricots. They will better absorb whiskey if you warm them with a little water for 30 seconds in a microwave before marinating. 

Mix Whiskey in melted chocolate for Candy.

*Use Brandy in moderation. Unlike wine, Brandy has a prominent flavor and the flavor should never overpower the food. Brandy and Cognac is also added to a pan for setting aflame beef dishes like 
Steak Diana just before serving.