Recipe - Bruce Aidells Bourbon-Mustard Glaze

One fourth cup Brown sugar
2 tablespoon Lowsulfur Molasses
One fourth cup Bourbon
One fourth cup Soy sauce
2 teaspoon Worcestershire Sauce
One fourth cup Dijon or Creole Mustard
One half teaspoon Black pepper

Note: Use this glaze to marinate portk or beef ribs before grilling or
broiling; paint on lamb or pork chops, duck breast, or ham before baking.
Baste with the mixture several times during cooking. 1. In a small
bowl,combine sugar, molasses, bourbon, soy, and Worchestershire. Wiht a
whisk, mix the ingredients until sugar has dissolved. 2. Add mustard and
pepper and whisk until smooth. From Chicago Tribune Magazine 6/13/93

posted by BUD

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini