This Bourbon Chicken recipe is a tasty way to spice up your Chinese home cooking. It’s an old recipe from the Godfathers of the South, downtown New Orleans, in the French Quarter, right on Bourbon Street. Some say that’s where this recipe get’s it’s name and others think there’s actually Bourbon in the recipe. Either way, it’s a fun recipe and it will definitely impress your audience, it’s that good!
2 Chicken Breasts or 6 Boneless Chicken Thighs
1 Garlic Clove, chopped
1/4 tsp Fresh Ginger, chopped
3/4 tsp crushed red pepper flakes
1/4 cup Apple juice
1/3 cup Brown sugar
2 tbs Ketchup
1 tbs Apple Cider vinegar
1/2 cup Chicken Broth
1/3 cup Soy Sauce
1 tsp Corn Starch
1/4 cup Bourbon or Southern Comfort
Canola Oil for frying
1 tbsp Canola Oil
1 pinch of Salt and Pepper
1/4 cup Corn Starch
You’re going to love learning How to Make Italian Sausage. This is, of course, a sweet and spicy recipe that can be easily adjusted to your specific tastes and, most importantly, reveals the secret to actually making it taste like sausage instead of just seasoned ground pork.
The secret lies in 3 places. First, the sausage has got to have a 2 to 1 ratio; 2 parts meat and 1 part Fat and in this particular case it’s 2 parts Pork Picnic Shoulder Muscle(which is very tender) and 1 part Bacon or Fat Back. If you’re wondering what Fat Back is, it’s just exactly what it sounds like; the Fat in the back of the pig; which is where bacon is derived from anyway so why not just use bacon. Plus, for me personally, I can’t get Fat Back where I live without ordering a minimum of 60 lbs and I’ll never make that much sausage.
The Second secret is the ingredients. This means any kind of sausage you want to make, whether it be Breakfast, Italian, or Chorizo etc., will all depend on the ingredients, or seasonings, going into the 2 to 1 ratio.
The Third thing is all about the binder. The binder is what fuses the meat and ingredients together and keeps them from falling apart. I’ve also found that it’s a big part of the the seasoning which also effects the performance in the sausage when it cooks.
For example: Most Italian Sausage recipes add a red wine and vinegar combination as a binder, which is fine, but this creates a bitter taste so you have to compensate with a sweetener, like sugar. But I have found that Corn Syrup works even better and I add Vegetable Shortening. Why the Shortening? Cooking the sausage without it leaves the meat very dry. It leaves an added quality to the sausage that improves the flavor and adds a moist tenderness to the meat when it’s done.
If you’re interested in more of my recipes with sausage in them, check out my Egg Noodle Lasagna and my Spaghetti with Meatballs.
Italian Sausage Ingredients:
2 lbs Pork shoulder Cusion Meat
1 lbs Bacon
6 Garlic Cloves, finely chopped
1/4 cup Fresh Parsly, chopped
1 tbsp Fennel Seed
1 tbsp Italian Seasoning
1 tbsp Paprika
1 tbsp Red Chili Flakes
Salt and Pepper to taste, approximately 1/2 tbsp of each
This Cheese Burger Pot Pie sure is a fun twist on a traditional cheese burger. Besides, who doesn’t truly love a puff pastry or pie crust cooked to perfection. And, personally, I think combining these two recipes is Genius. But don’t just take my word for it. Watch my video recipe tutorial and decide for yourself.
The only thing you might want to do differently, other than adding your own personal favorite condiments and toppings, is bake the pie for a second time, once it’s been removed from the tin, upside down for just a few minutes to crisp up the outside of the pastry dough. I found that it didn’t hurt the Cheeseburger Pie one bit when I did this and it made it a lot more pleasant to eat.
This Jamaican Jerk Chicken is one of those phenomenal recipes that just pops so much, everyone will be asking for the recipe. It is a little bit spicy but the heat can be completely controlled so that you can dial this in to your specific tastes by swapping out different peppers and lowering the Chile and cayenne content in the Jerk Seasoning.
These are Italian seasoned Breaded Pork chops that smother with Mozzarella cheese and fresh Parsley. I pan fry each chop in Butter and Coconut oil to give it an added flavor that just melts in your mouth. I use Cushion Pork, which is a Picnic Shoulder Roast, that makes these chops so tender you won’t even need a knife to cut them. Plus, there is the added bonus, cutting your own chops instead of using the pre-packaged traditional Loin Chops saves you 2/3 the cost.
Pork Chop Ingredients:
1 pkg Cushion Pork(Shoulder Picnic) or cut Pork Chops
1 can Italian Seasoned Bread Crumbs
1 tbsp Butter
1 tbsp Coconut Oil
1 cup Mozzarella Cheese