St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Bourbon Marinade 

1/2 cup bourbon 
  (the stuff you give to visitors and clergy, not the Jack Daniels or Dickel) 
1/4 cup soy sauce 
1 tbsp prepared mustard 
2 scallions, sliced thin (incl. tops) 
2 tsp. sugar 
couple of dashes of Worcestershire sauce 

Mix together and blend until the sugar & mustard are well dissolved. 

Put whatever you want to marinade in (the amounts given are adequate for 
two or three large, whole, chicken breasts or three butter-flied pork chops.) 
It is also great for shrimp, flank steak, etc. 
Adjust amounts accordingly for the amount of meat you're doing 
- you want just enough to cover the meat when marinating. 
Any extra keeps if frozen. 

Anyhow, marinate whatever it is you think you're going to cook for at least an hour 
in the fridge, flop it on the grill and brush with marinade frequently while cooking. 
(You can cook it in the oven broiler, I suppose, but I use my oven to store pots 
and pans in the summer, so I've never tried it...) 

- pax - 
Andrew H. Auld; Lockport, NY 

From: "Andrew H. Auld" 
Date: Tue, 4 Jul 2000 
Subject: Recipes: Marinade for cook outs