TASTE
Spike marinade, relish, salad with Jack Daniel's whiskey
| • | He does know Jack |
By Wanda A. Adams
Advertiser Food Editor
Jack Daniel's isn't just for sipping or mixing. It's also a great kitchen ingredient, used for everything from marinades to marmalades. Here are some ideas from "Jack Daniel's: The Spirit of Tennessee Cookbook" by Lynne Tolley and Pat Michamore (Rutledge Hill Press, 1988).
Give flank steak a whiskey bath and see what happens when you grill it and slice it thin.
OLD NO. 7 FLANK STEAK
Score flank steak about 1/8-inch deep in a diamond pattern and place in a zip-closure plastic bag. Mash garlic with mustard and stir in whiskey. Pour marinade over steak in plastic bag. Seal, refrigerate overnight.
The next day, bring steak to room temperature. Grill over charcoal or gas over high heat 3 to 5 minutes per side, dotting each side with butter as it is cooking. When steak is done to your liking, remove from heat and cover with foil and allow to rest 10 minutes. Slice steak across the grain into 1/4-inch thick slices. Season with salt and pepper, and serve.
Makes 4 dinner servings or can be served as pupu.
An interesting relish to serve with the flank steak above is this oven-baked onion-tomato-herb mixture.
SOUSED ONIONS
Preheat oven to 350 degrees. Soak raisins in whiskey. Peel and clean onions. In large skillet over medium heat, saute onions in oil. Shake the pan to prevent sticking, cooking until the onions are golden brown, about 5 minutes. Sprinkle brown sugar over onions; reduce heat to low and cook another 5 minutes. Add tomatoes and salt and cook another 5 minutes. Stir in raisins, whiskey, thyme and pepper. Transfer to a heat-proof casserole and bake relish for 1 1/2 hours. Remove from oven; taste and adjust seasonings, if needed. Cool. Store in refrigerator for up to a month.
Makes about 4 cups.
No Southern company meal would be complete without some version of a congealed salad or ambrosia (gelled fruit salad with marshmallows); this version combines the two ideas and spikes the whole with a bit of whiskey.
WHISKEY SOUR SALAD
Stir gelatin into cold water and allow to soften for several minutes. Stir gelatin mixture into boiling water. Lower heat. Add sugar and stir until dissolved. Cool. Add orange juice, lemon juice and whiskey. Chill in refrigerator until partly set. Fold in pineapple, pecans and marshmallows. Chill until firm. To serve, cut into squares; garnish with whipped cream and maraschino cherries.
Makes 12 servings.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
