Best 3 Peppercorn Bison With Tennessee Whiskey Sauce Recipes

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BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Bread Pudding Souffle with Whiskey Sauce image

When I eat Bread Pudding Souffle, I always think of the Commander's saying, "If it ain't broke, fix it anyway." Bread pudding was already near perfection, but we combined Creole bread pudding with the light texture of a meringue and ended up with the restaurant's signature dessert, the single most sought-after dish in our family's restaurant history. The whiskey sauce itself is divine, but particularly so when generously poured over the piping hot souffle. Take it from me, this is no light dessert. Make the bread pudding and the sauce in advance, and make the meringue just before assembling and baking. Ti Martin, Restaurant Co-Owner

Provided by Food Network

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 17

Butter, for greasing pan and ramekins
3/4 cup sugar
1 teaspoon ground cinnamon
Pinch nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon vanilla extract
5 cups New Orleans French bread, cut into 1-inch cubes (see *Cook's Note)
1/3 cup raisins
1 cup heavy cream
1/2 tablespoon cornstarch
1 tablespoon water
3 tablespoons sugar
1/4 cup bourbon
9 medium egg whites, room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Make the bread pudding: Preheat oven to 350 degrees F.
  • Grease an 8-inch square baking pan. Combine sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, and then work in the heavy cream. Add the vanilla, stir to combine, and then the bread cubes. Let stand so that bread soaks up custard.
  • Place the raisins in the greased pan. Top with the bread mixture, which prevents the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. The mixture should be moist, not runny or dry. Cool to room temperature.
  • Make the whiskey sauce: Place cream in a small saucepan over medium heat, and bring to a boil. Whisk cornstarch and water together, and add to cream while whisking. Bring to a boil. Whisk and let simmer for a few seconds, taking care not to burn the mixture on the bottom. Remove from heat. Stir in the sugar and the bourbon. Taste to make sure the sauce has a thick consistency, a sufficiently sweet taste, and a good bourbon flavor. Cool to room temperature.
  • Make the meringue: Preheat oven to 350 degrees F.
  • Butter 6 (6-ounce) ramekins and set aside. Make certain that the bowl and whisk are completely clean. The egg whites should be completely free of yolk, and they will whip better if they are at room temperature. This dish needs a good, stiff meringue. In the bowl of an electric mixer (or in a large bowl with a hand mixer), whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream when you pull out the spoon, the meringue is ready. Do not over-whip, or the whites will break down and the souffle will not work.
  • In a large bowl, break half of the bread pudding into pieces using your hands or a spoon. Gently fold in 1/4 of the meringue, being careful not to lose the air in the whites. Add a portion of this base to each of the ramekins. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture. Smooth and shape tops with a spoon into a dome over the ramekin rim.
  • Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon, at the table, poke a hole in the top of each souffle, and pour the room temperature whiskey sauce inside the souffle.

BREAD PUDDING SOUFFLE WITH WHISKEY SAUCE



Bread Pudding Souffle with Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 6 servings

Number Of Ingredients 16

3/4 cup sugar
1 teaspoon ground cinnamon
Pinch freshly grated nutmeg
3 medium eggs
1 cup heavy cream
1 teaspoon pure vanilla extract (use a high-quality extract, not an imitation)
5 cups day-old French bread, cut into 1-inch cubes, see note
1/3 cup raisins
1 1/2 cups heavy cream
2 teaspoons cornstarch
2 tablespoons cold water
1/3 cup sugar
1/3 cup bourbon
9 medium egg whites, at room temperature
1/4 teaspoon cream of tartar
3/4 cup sugar

Steps:

  • Preheat the oven to 350 degrees F. Grease an 8-inch square-baking pan.
  • To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. Scatter the raisins in the greased pan, and top with the egg mixture, which will prevent the raisins from burning. Bake for approximately 25 to 30 minutes or until the pudding has a golden brown color and is firm to the touch. If a toothpick inserted in the pudding comes out clean, it is done. It should be moist, not runny or dry. Let cool to room temperature.
  • To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Return to a boil, then reduce the heat and cook, stirring, for about 30 seconds, being careful not to burn the mixture. Add the sugar and bourbon, and stir. Let cool to room temperature.
  • Preheat the oven to 350 degrees F, and butter 6 (6-ounce) ceramic ramekins.
  • To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. This dish needs a good, stiff meringue, and the eggs whites will whip better if the chill is off them. In a large bowl or mixer, whip the egg whites and cream of tartar until foamy. Gradually add the sugar, and continue whipping until shiny and thick. Test with a clean spoon. If the whites stand up stiff, like shaving cream, when you pull out the spoon, the meringue is ready. Do not overwhip, or the whites will break down and the souffle will not work.
  • In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Gently fold in a quarter of the meringue, being careful not to lose the air in the whites. Place a portion of this mixture in each of the ramekins.
  • Place the remaining bread pudding in a bowl, break into pieces, and carefully fold in the rest of the meringue. Top off the souffles with this lighter mixture, to about 1 1/2 inches over the top edge of the ramekin. With a spoon, smooth and shape the tops into a dome over the ramekin rim.
  • Bake immediately for approximately 20 minutes or until golden brown. Serve immediately. Using a spoon at the table, poke a hole in the top of each souffle and spoon the room-temperature whiskey sauce into the souffle.

TENNESSEE BRISKET BARBECUE SANDWICH



Tennessee Brisket Barbecue Sandwich image

Provided by Food Network

Categories     main-dish

Time P2DT11h45m

Yield 10 servings

Number Of Ingredients 37

1 gallon cold water
12 ounces kosher salt
2 cups canned beef stock or broth
3/4 cup brown sugar
1/4 cup whole black peppercorns
5 sprigs fresh parsley
4 cloves garlic
3 bay leaves
1 small carrot, sliced
1 celery stalk, sliced
1 small onion, sliced
One 8-pound whole beef brisket
2 cups brown sugar
6 ounces granulated sugar
1 cup cornstarch
1 cup paprika
4 tablespoons chili powder
2 tablespoons kosher salt
1 tablespoon ground cumin
2 teaspoons onion powder
2 teaspoons ground black pepper
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon ground white pepper
1/4 cup vegetable oil
1 onion, diced medium
1 teaspoon minced fresh garlic
1 teaspoon medium diced fresh ginger
56 ounces ketchup
1/2 cup mustard
1/2 cup brown sauce (see Cook's Note)
1/2 cup light brown sugar
1/2 cup red wine vinegar
1/2 cup Worcestershire sauce
1/4 teaspoon kosher salt
Juice of 1 lemon
10 crusty Italian rolls

Steps:

  • For the brisket brine: Put the water, salt, stock, brown sugar, peppercorns, parsley, garlic, bay leaves, carrot, celery and onion in an 8-quart stainless pot. Bring to a boil, then stir and turn off the heat. Allow the brine to completely cool.
  • Place the beef brisket in a glass or stainless pan and pour brine over the top of the brisket. Cover with plastic wrap and refrigerate for 48 hours.
  • Remove the brisket from the brine and pat off excess liquid with paper towels.
  • For the Tennessee rub: Mix the brown sugar, granulated sugar, cornstarch, paprika, chili powder, salt, cumin, onion powder, black pepper, garlic powder, cayenne and white pepper in a bowl.
  • Rub both sides of the brisket with the Tennessee rub. Set up your smoker with 3/4 pound of hard wood (preferably hickory). Put the brisket on a wire rack. Set your smoker temperature to 190 degrees F.
  • Smoke the brisket 8 hours. Remove the brisket from the smoker and allow it to rest for at least 45 minutes.
  • For the barbecue sauce: Heat a stainless steel or lined 4-quart saucepan on medium heat until the pan is hot. Add the oil along with the onions, garlic and ginger. Saute for 5 minutes, then add the ketchup, mustard, brown sauce, brown sugar, vinegar, Worcestershire, salt and lemon juice. Simmer for 2 hours, stirring occasionally to keep it from burning on the bottom. You may make your barbecue sauce ahead and keep in your refrigerator for 7 days. The sauce also freezes very well.
  • To make your sandwiches, slice and warm your Italian rolls in a toaster oven or nonstick pan. Cut a generous portion of brisket for each and place on a toasted roll. You can either top with the barbecue sauce or serve it on the side and dip your sandwich as you eat it. Repeat to make 9 more sandwiches.

MARINATED BISON/BUFFALO STEAKS WITH A PEPPERCORN SAUCE



Marinated Bison/Buffalo Steaks With a Peppercorn Sauce image

I adore bison, it so low in fat and good for you and has a wonderful taste. This recipe has a wonderful tangy taste from the marinade mixed in with the pepper that comes through from the sauce. I served mine over buttery mushrooms and topped the steaks with asparagus wrapped in bacon.

Provided by The Flying Chef

Categories     Wild Game

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

4 buffalo steaks (could use a less expensive cut.)
1 (330 ml) bottle brown beer
1/2 cup packed dark brown sugar
5 tablespoons lime juice, fresh
1 red onion, coarsely chopped
6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons olive oil
1 tablespoon fresh ginger, grated
1/2 teaspoon tabasco brand pepper sauce
1/2 cup white wine
2 shallots, finely chopped
1 tablespoon fresh coarse ground black pepper (Makes the sauce very peppery, add less if you want.)
2 1/2 cups water
1 teaspoon instant chicken bouillon granules
1 teaspoon beef bouillon granules
1 teaspoon cornflour, heaped
1/2 cup whipping cream

Steps:

  • Mix beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in large bowl or storage container to blend. Place steaks in marinade. Cover and refrigerate overnight.
  • Bring white wine, chopped shallot and crushed peppercorns to boil in a pan, simmer until mixture is reduced by half, about 5 minutes.
  • Add water, both the stocks and simmer until reduced to 11/2 Cups, mix a little water with the cornflour and pour into sauce, stir until mixture thickens, add cream stir to combine.
  • Remove steaks from marinade either BBQ or grill steaks until desired doneness. About 4 minutes a side for medium rare.
  • If grilling move the wrack further away from the heat than you would have it for steak and if BBQ'ing make sure heat is lower than what you would have it for a steak. Cooking times will also be less for bison than steak. Bison meat has little or no fat and should be cooked no longer than necessary or it will toughen up.
  • If you want to serve it over mushrooms, here are the amounts you will need.
  • 500-600g Mushrooms, Chopped (A mixture Swiss brown, oyster, shiitake, button etc. whatever is available.).
  • 2 Tablespoons Butter.
  • 1 Clove garlic, crushed.
  • 11/2 Tablespoons fresh parsley, finely chopped.
  • In a pan, melt butter, add garlic and mushrooms cook until soft and browned, stir in parsley.
  • To serve place several spoonfuls of mushrooms on plate top with steak, I also topped mine with asparagus spears, and drizzle sauce over.

SWEET POTATO PUDDING WITH TENNESSEE WHISKEY SAUCE



Sweet Potato Pudding with Tennessee Whiskey Sauce image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 18

1/4 cup butter
1/2 cup sugar
1/4 cup firmly packed brown sugar
2 eggs, beaten
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
Dash salt
2 1/2 cups uncooked sweet potatoes, shredded
1 1/2 cups milk
Tennessee Whiskey Sauce, recipe follows
Whipped cream
1 1/4 cups water
1/2 cup firmly packed light brown sugar
1/4 teaspoon nutmeg
1/4 cup Jack Daniel?s whiskey
1 1/2 tablespoons cornstarch
2 tablespoons butter

Steps:

  • Preheat the oven to 400 degrees F.
  • In a large mixing bowl, cream the butter and sugars. Add the eggs into sugar mixture, one at a time, incorporating each egg into the mixture. Add spices and salt. Stir potatoes into sugar mixture; add milk and mix thoroughly. Pour into a greased 2-quart baking dish.
  • Bake for 50 to 60 minutes.
  • To serve, spoon Tennessee Whiskey Sauce over and top with whipped cream.
  • In a small saucepan combine water, sugar, and nutmeg. Bring to a boil. Combine Jack Daniel?s Whiskey and cornstarch; stir into sugar mixture. Cook until thickened. Blend in butter until melted.

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