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Jack Daniels Bourbon: Norwegian, Alaskan or Canadian Fresh Salmon?

post #1 of 8
Thread Starter 

 

Need for the 6th January:

 

Has any one prepared freshly caught salmon with a shot glass of Jack Daniels Bourbon and then seared on flame ( rare to medium rare ) ? 

 

Anyother fresh caught fish with North American or European based liquors ? 

 

Though most fish dishes are prepared with white wines, I wish to try something a bit different. Any suggestions ?  

 

Muchísimas Gracías & Mercí ...

 

Margcata

 

 

 

 

 

post #2 of 8

Bourbon cured salmon, grilled (rare - medium rare) and served with a roasted corn pancetta relish and creme fraiche

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #3 of 8
Thread Starter 

 

@Cheflayne,

 

Firstly, thanks for your advice. I love it !

 

The only thing is, is it possible to send the recipe on how to prepare your Corn Pancetta  Relish with Cream Fraiche ?

 

Would be most greatful, should you be able to before 5th.

 

May the New Year 2012, bring the best of health, fulfillment and prosperity to you and yours.

 

*** Just always curious, where are you from ? What do you mean by La Sierra ? The western USA or Hill Country  ? La Sierra actually translates to Hill Country.

 

Margcata.

 

 

post #4 of 8

Just for the record, Margcata, Jack Daniels is not bourbon. It's sour mash wiskey. They're similar, but not quite the same. For cooking purposes, however, they're interchangeable.

 

At any rate, you might try:

 

Bourbon Glazed Salmon

 

1 cup brown sugar, packed

6 tbls bourbon

1/4 cup soy sauce

2 tbls fresh lime juice

Zest of one lime

2 tsp grated fresh ginger

1/2 tsp salt

1/4 tsp black pepper

2 garlic cloves, mashed

2 lbs salmon filet in four pieces

 

Combine all ingredients except salmon in a plastic bag. Mix well to combine. Add the salmon and let marinate 30 minutes.

 

Preheat broiler

 

Put the filets on a lightly oiled (cooking spray works best), foil-covered broiler pan. Coat the filets with spray oil. Broil until fish flakes easily, about 12 minutes.

 

Reduce marinade until slightly thickened. Drizzle over the cooked fish.

 

When I make this, rather than filets I use salmon steaks, formed into noisettes. They can then be done on a grill, as well as the broiler, which adds another flavor layer.

 

I serve these on a bed of succotash puree.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #5 of 8

Roasted Corn Pancetta Relish

 

Weight or Volume                                                                        Ingredients

4 ounces                                                                                   Pancetta

1/3 cup                                                                                     Onion, fine chop

3                                                                                              Scallions, coarse chop

4 ears                                                                                       Corn, husked

1                                                                                              Red Bell, diced

2 tablespoons                                                                           Balsamic

to taste                                                                                     Black Pepper

to taste                                                                                     Salt

 

Procedure:

Cook pancetta over medium high heat until crisp, about 10 minutes. Drain all but 1 teaspoon of fat from pan. Save drained fat and use to oil ears of corn. Grill ears until lightly roasted and then cut from cob. Add scallions, corn, and bell pepper to pancetta and raise heat to high. Saute briefly and then deglaze with balsamic. Continue to sauté over high heat, continually stirring until vegetables are warmed through but barely cooked, about 1 to 2 minutes. Remove from heat and season with s&p.

 

I usually garnish with the creme fraiche on top of the the warm corn relish.

 

Thanks for the New Year's wishes, may you and your's experience the same!

 

As to my location, I live in Northern California at about 4,000 ft. elevation in the foothills of the Sierra Nevada mountains, south of Lake Tahoe and east of Sacramento.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #6 of 8
Thread Starter 

 

@ KYheirloomer

 

Firstly, yes, my apologies, Tennessee Jack Daniels Sour Whiskey Mash is not really Bourbon according to www.jackdaniels.com, however, according to www.wikipedia.com it is often called a Bourbon to it having very similar qualities ...

 

I truly like your Salmon recipe ... I am going with it ... Fragrant Aromas and a touch of Asian ... Nice ... I love ginger and of course, I love the ease of this recipe ... Non complicated.

 

Thanks so much,

Happy New Year 2012,

Margaux Cintrano Marche

( Margcata )

post #7 of 8
Thread Starter 

@ Cheflayne,

 

Firstly, thanks so much for the recipe. Appreciate it very much. The best part is the simplicity and a touch of the Mediterranean, the Balsamic Vinegar and the Pancetta. Can be an interesting twist served as one of the sides ... I love fresh corn on the cob... and finally it is being imported by Spain ... At one time ( the 1990s, not very long ago ) it was just imported from the USA and Mexico as feed for livestock !  ( I do not use canned or tinned veggies or frozen ) ...

 

I had been in Lake Tahoe and Lake Mammoth years ago when I lived in San Francisco while finishing a Masters in Journalism. Stunning zone and awesome landscapes ... Northern California is beautiful, as a matter of fact, the whole 140 - 240 miles from Northern Calif. / Oregon / Washington State coast is incredilbe ... I was raised in Vancouver City ( Swiss Mom relocated in 1920 ) and then relocated to NYC at 17 ( though born in Manhattan´s Greenwich Village ) and had spent summers with my paternal Grandmom Margherite ( Milanese ) in NYC who I loved and adored ( she was a Chef of a Trattoria and later became a Restaurateur too ) ... However, I prefer the west to the east on the whole ...

 

Are you a restaurateur too, and a head Chef of a restaurant ? Which ?  

 

Kindest regards and thanx again,

Margaux Cintrano Marche

( Margcata )

  

 

  

 

post #8 of 8
Thread Starter 

 

@Chef Layne,

 

 

Saturday 19.30 Hours Spain time ...

 

The Norwegian fresh seared salmon with Jack Daniels Glaze and Ginger & Lime  was exquisite !  I followed the recipe 100% and we had a lovely lunch for two.

 

This should be posted in recipes ...

 

Splendid. A rainbow of colors, textures and taste ... truly enjoyed and simple to prepare.

 

 

 

@ Colin,

 

The Canary Island Lime Pie ( key lime pie ) was exemplary and thanks so much. My gent said, it is outstanding ...  He downed the whole pie !

 

Muchísimas Gracías. Margcata

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