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Started By
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Anyone got a good maple bourbon sauce?
Posted on 7/10/16 at 12:54 pm
Posted on 7/10/16 at 12:54 pm
Preferably with bacon. Making a special dinner tonight, fried grit cakes with pork tenderloin, wanted a maple bacon bourbony sauce to serve over it. Also serving char grilled corn on the cob.
3
Posted on 7/10/16 at 1:47 pm to tilco
Posted on 7/10/16 at 2:54 pm to Coater
welp, I'll give it a go. Thanks.
Posted on 7/10/16 at 3:12 pm to tilco
post how it comes out if you remember
Posted on 7/10/16 at 3:22 pm to tilco
i did one for pork chops the other night
I kinda eye balled the portions. This is just what i had on hand
sauteed shallots and garlic in butter
added sliced peaches
added about half a cup bourbon and some honey
added 3/4 a cup chicken stock
cooked down until it looked right
it was very good.
I kinda eye balled the portions. This is just what i had on hand
sauteed shallots and garlic in butter
added sliced peaches
added about half a cup bourbon and some honey
added 3/4 a cup chicken stock
cooked down until it looked right
it was very good.
This post was edited on 7/10/16 at 3:23 pm
Posted on 7/10/16 at 7:01 pm to Dire Wolf
I appreciate yalls input. Here's what I ended up doing:
Cooked pork tenderloin on egg. Rubbed with mustard, kosher salt, and black pepper. Fried stone ground grit cakes (from yesterday's breakfast) and stacked pork slices on top. Charred some corn on the cob and cut it off the cob and spooned it on the plate.
Poured on sauce, topped with crumbles of bacon.
Ended up going with a sauce that follows, I really wanted to try coffee but I decided to keep it simple the first time:
1. Browned shallots in butter.
2. Stirred in 1 cup chicken stock, 1/2 cup of maple syrup, and a half cup buffalo trace.
3. Ended up adding another splash of bourbon to take the sweetness down a bit.
4. Cooked it down to almost half. I wish I would have added a slurry to turn it into a thicker glaze but it tasted great.
Cooked pork tenderloin on egg. Rubbed with mustard, kosher salt, and black pepper. Fried stone ground grit cakes (from yesterday's breakfast) and stacked pork slices on top. Charred some corn on the cob and cut it off the cob and spooned it on the plate.
Poured on sauce, topped with crumbles of bacon.
Ended up going with a sauce that follows, I really wanted to try coffee but I decided to keep it simple the first time:
1. Browned shallots in butter.
2. Stirred in 1 cup chicken stock, 1/2 cup of maple syrup, and a half cup buffalo trace.
3. Ended up adding another splash of bourbon to take the sweetness down a bit.
4. Cooked it down to almost half. I wish I would have added a slurry to turn it into a thicker glaze but it tasted great.
Posted on 7/11/16 at 9:36 am to tilco
Boozy Wood Products makes a bourbon barrel-aged Vermont maple syrup that's delicious. Based in this area but sells by email only I think.
Posted on 7/11/16 at 9:39 am to tilco
The honey bourbon sauce Outback serves with their salmon is delicious.
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