Eat: Recipe of the Week

My New Year's resolution? Provide you with weekly inspiration for culinary delight. I know I love an occasional bird-dog on a good recipe and my goal is to hit you once a week with some of my favorites. Mrs. U? and the little U?s are my guinnea pigs and nothing gets posted without their approval.

My first post is an awesome Bourbon Marinade. Great on flank steak or pork tenderloin. Prepare ahead (always a plus) and even freeze (a double-plus!). Best when meat is cooked on the grill. I prefer to use Jack Daniels in this recipe, but pick your favorite.

Salute.

- UTalkinToMe?, Senior Food and Wine Editor

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Bourbon Marinade
¼ cup bourbon
¼ cup soy sauce
¼ cup olive oil
¼ cup brown sugar
¼ cup Dijon mustard
3 clove garlic, minced
¼ tsp ground ginger
1 Tb worcestershire sauce

Combine ingredients and poor over meat in a zip-lock bag. Marinate for up to 24 hours. Can be frozen with meat. Good on pork tenderloins and flank steak.