NANCY BACKUS wrote to BILL SWISHER <=-

Dead Orse
1 C Ice
30 ml Scotch whisky
30 ml Lemon juice
1 TB Worcestershire sauce
1 TB Tomato sauce
2 dash Tabasco sauce
2 dash Bitters
2 dash Celery salt
Stir ice, whisky, lemon juice, Worcestershire sauce, tomato sauce,
Tabasco sauce and bitters in mixing jus. Pour into tumbler and
sprinkle lightly with celery salt.
Mix It Up Bartender
Nov. 09, 2009

What a waste of Scotch... or would one use a fairly low-grade one for
that sort of thing....? (G)

And a waste of time, taste buds, lemons, vegetables, etc. Even if it could
help dispose of Cutty Sark (rusty iron in iodine).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Porter House Beef Steaks w/Scotch-Orange Sauce
Categories: Beef, Booze, Citrus, Fruits
Yield: 4 Servings

2 tb Butter; divided
1/4 c Fine chopped shallots
5 Cranberries; crushed
1/4 c Scotch whisky
3/4 c Orange juice
2 tb Lemon juice
2 tb Red currant jelly
1 ts Dijon mustard
2 ts Cornstarch
2 tb Water
4 sm Beef porterhouse steaks

Combine 1 Tb butter, shallots and berries in a 2 cup glass
measure. Cover with vented plastic wrap. Microwave on high
for 2 minutes. Add Scotch whiskey and microwave on high 1
minute or until boiling. Stir in orange juice, lemon
juice, jelly and mustard. Microwave on high 2 minutes or
until boiling. Combine cornstarch with water. Stir into
sauce; microwave on high 1 minute or until boiling; set
aside.

Pre-heat a microwave browning dish according to the maximum
time given in manufacturer's directions. Rub remaining 1
Tbsp butter over surface. Immediately, press venison or
beef onto hot surface. When brown, turn over. Microwave on
high 2 minutes or to desired doneness. Do not overcook.

Serve immediately with sauce.

Serves 4

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "He who can, does. He who cannot, teaches." -- George Bernard Shaw
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