How about some “Presbyterian Carrots”?
10-12 large carrots, peeled & chopped into 2 inch segments
1/2 cup of good whiskey or bourbon
1/2 cup of unsalted butter
1/4 cup of dark brown sugar
Tsp of kosher salt & 1/2 tsp of pepper
2 tbsp of orange juice
10-12 large carrots, peeled & chopped into 2 inch segments
1/2 cup of good whiskey or bourbon
1/2 cup of unsalted butter
1/4 cup of dark brown sugar
Tsp of kosher salt & 1/2 tsp of pepper
2 tbsp of orange juice
Melt half the butter in a hot iron skillet & add the carrots. Sauté til lightly browned. Do this in batches. Set aside the carrots on a plate, using a slotted spoon so the liquid stays in the skillet
TAKE THE SKILLET OFF THE HEAT!! STEP BACK. Add the whiskey/bourbon to skillet
TAKE THE SKILLET OFF THE HEAT!! STEP BACK. Add the whiskey/bourbon to skillet
Ignite with a long match. Enjoy the applause. Let flames die down. Put skillet back on medium heat & add the sugar, orange juice, & remaking butter. Melt & Mix. Add carrots back into the skillet. Add salt & pepper. Stir. Cover. Cook 10-12 mins.
Place the carrots on a platter & pour the sauce over them. Sprinkle with chopped fresh parsley if you like. Serve. Rejoice. Receive more applause.
DID I MENTION THAT YOU MUST TAKE THE HOT SKILLET OFF THE HEAT BEFORE YOU POUR THE SPIRIT INTO IT? I DID! DONT FORGET THAT.
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