Steak with Bourbon & Brown Sugar Barbecue Sauce

Maisie adores nice, rare, perfectly grilled steak, especially if it has been marinated in a delicious, slightly sweet sauce just like this Bourbon & Brown Sugar BBQ Sauce.  I marinated the steak for a few hours in some of the sauce and then grilled the steak, brushing a little bit more on as it cooked.  This sauce was absolutely delicious and would also be fabu on some ribs so that will be my next go with it.  I served the steak with a little salad, drizzled with the Fig Balsamic Dressing from this recipe, and my Hasselback Potatoes with Garlic Sour Cream.  A totally delicious, rich and filling meal. 

Steak with Bourbon & Brown Sugar Barbecue Sauce (adapted from here)

• 1 cup ketchup 
• 1/2 cup bourbon
• 3 tablespoons Whey Low Gold or brown sugar 
• 3 tablespoons mild (light) molasses 
• 3 tablespoons apple cider vinegar 
• 2 tablespoons Worcestershire sauce 
• 1 tablespoon soy sauce 
• 1 tablespoon Dijon mustard 
• 11/2 teaspoons liquid smoke 
• 1 teaspoon onion powder 
• 1 teaspoon garlic powder 
• 1/2 teaspoon dried crushed red pepper flakes   
• 1/2 teaspoon freshly ground black pepper 

Bring all the ingredients to boil in saucepan over medium heat, stirring occasionally. Reduce heat; simmer until sauce is reduced to 2 cups, stirring often, about 10 minutes.  Can be made 2 weeks ahead. Cover & chill. Use at room temperature.

I marinated the meat for a few hours in some of the sauce and then brought the meat to room temperature before grilling.  As the meat grilled I brushed on additional sauce.  Allow the cooked meat to sit for about 15 minutes before slicing.

Enjoy!

Crab Cake Stuffed Mushrooms

The reason that I call these Crab Cake Stuffed Mushrooms is because I use the exact same recipe to make crab cakes but I like these better as I’m adding the mushroom and I’m not frying anything.  If you choose to make these into crab cakes just leave out the mushroom and with the filling, pat it into cakes, dust lightly with flour and fry in a hot skillet drizzled with oil.  Fry until browned, 4-5 minutes and then carefully flip to fry the other side until golden.

Using a tablespoon I fill the mushrooms really full with the filling and then I sprinkle on some paprika.  These are ready for the oven.

Crab Cake Stuffed Mushrooms

• 24 oz. mushrooms
• 1 pound crabmeat, picked clean of shells
• 22 Ritz Crackers, crushed finely
• 3 green onions (green and white parts), finely chopped
• 1/4 cup Hellmann’s real mayonnaise 
• 1 TBS chia seeds, stir into 1/4 cup warm water and allow to hydrate and form a gel (or substitute one egg)
• 1 teaspoon Worcestershire sauce 
• 1 teaspoon dry mustard 
• 1 TBS fresh lemon juice
• 1/4 teaspoon garlic powder
• 1 teaspoon salt
• 1/8 tsp cayenne pepper
• Paprika

Preheat oven to 400F.  Line a baking sheet with foil and spray with cooking spray. 

Clean the mushrooms, remove the stems and with a spoon scoop out the gills.  Set aside the stems and gills for another recipe, (soon to be posted.)  In a large bowl, except for the mushroom caps, mix together all the ingredients.  Using a Tablespoon fill the mushroom caps nice and high with the filling.  Place the filled mushrooms on the prepared baking pan and dust with paprika. 

Bake for 20 minutes until the mushrooms are tender and the top of the filling is golden brown.

Enjoy!