Tony Chachere's is a great seasoning blend that goes well with chicken or steaks. I favor dry rubs like Tony Chachere's over most marinades. I pulled a couple of steaks out of the deep freeze and allowed them to defrost in the refrigerator overnight.
I rubbed a generous spoonful of TC on the steaks and placed them in a bag with 1/2 cup of bourbon. After living in Kentucky for four years bourbon is among my favorite adult beverages. I allowed the steaks to marinade for about four hours an then cooked on each side for about six minutes.
In-doors my wife cooked potatoes and green beans. With a side salad and cold beer, it was a perfect meal.
3 comments:
Tony Chachere's and Bourbon are two of my favorite things, too! I will definitely have to try this!
Samantha
Sales & Marketing Assistant
Tony Chachere's Creole Foods
This sounds like something I need to try in the test kitchen! Thanks for sharing with the world! Hey, can I use this as our next flavor for a marinade?
Cindy Adams-Ardoin
Food Scientist
Tony Chachere's
Cindy,
Feel free to use it in the test kitchen! I look forward to seeing how it turns out.
Philip
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