Crown Royal Black and honey make your STEAKS something special!

1 tbsp. oil
2 tbsp. Crown Royal Black
2 tbsp. honey
3 tbsp. soy sauce
3 tbsp. chili sauce
1/4 c. red wine vinegar
1 tsp. crushed red pepper flakes
1 clove garlic, cut in half
4 tenderloin steaks
1 tbsp. cornstarch
3 tbsp. cold water

Steps

Combine oil, Crown Royal Black, honey, soy, chili sauce, vinegar and red pepper flakes. Rub both sides of the steaks with garlic then add the garlic and steaks to the marinade. Marinate in the refrigerator for 2 to 4 hours. Heat grill to 450 degrees and grill 7 minutes per side (adjust for desired doneness.)

Serving Suggestions

While steaks are cooking blend the cornstarch and water. Place marinade in small sauce pan and bring to a boil. Boil 1 minute, stirring constantly. Reduce heat, add cornstarch mixture, stirring until thickened.Serve this special Crown Royal Black sauce with steaks and discover a new spirit in your grilled fare!

Crown Royal Black Ultimate Beef and Chicken Stew

1 chicken breast, boned and cut into 6 pieces
3 tbsp. flour
2 tsp. salt
1/2 tsp. pepper
1/4 c. cooking oil or shortening
2 lbs. round steak, cubed
2 c. water
2 (1 lb.) cans tomatoes
1 bay leaf
1 tbsp. chopped garlic
3 oz. Crown Royal Black
6 med. carrots
12 sm. onions
4 c. shredded cabbage
2 c. fresh or frozen corn kernels
3 tbsp. cold water

Steps

Coat chicken in mixture of flour, salt and pepper; brown in oil. Remove to plate. Coat round steak with remaining flour mixture; cook in fat remaining until well browned on all sides. Add chopped onions; cook until onions are browned, stirring occasionally. Add water, tomatoes, bay leaf, garlic and Crown Royal Black; bring to a boil. Cover, reduce heat to low and simmer one hour. Add chicken, carrots and small onions; simmer for 30 minutes. Add cabbage and corn; simmer for 15 minutes longer. Correct seasoning to taste; serve with bread and butter.

Crown Royal Black Top Sirloin Marinade (for grilling or broiling)

3 1/2 to 5 lb. thick slice of top sirloin
1 c. Crown Royal Black
1/2 c. olive oil
12 peppercorns
2 onions, thinly sliced
1 carrot, thinly sliced
2 shallots, minced
2 whole cloves

Steps

Mix together all ingredients and marinate steak at least 3 hours, turning often. (Overnight is too long.) Broil or grill.

Serving Suggestions

Slice thinly on the diagonal and garnish with parsley on platter.

Crown Royal Black Sweet Potato Pie

with the Crown Royal Black and maple touch!

Serves: 10
Cook Time: 1 Hour
Smithfield Product: None

1 9" unbaked pie crust
2 cups cooked and mashed sweet potatoes, strings removed
2 tablespoon butter, melted
1/2 teaspoon vanilla
2/3 cups sugar
1/3 teaspoon salt
3 eggs
1/2 teaspoon cinnamon, ground
1/2 teaspoon nutmeg, ground
1/2 cup heavy cream
2 tablespoons Crown Royal Black
1 unbaked pie shell
For Garnish:
2 cups freshly whipped cream
1 cup pecans, toasted and chopped
Maple syrup to drizzle

Steps

Preheat oven for 450 degrees F. Prick pie shell with fork and bake for 10 minutes before filling. In a large bowl, combine potatoes, butter, vanilla, sugar, salt, eggs, cinnamon, nutmeg, heavy cream and Crown Royal Black Blended Canadian Whiskey. Mix well with an electric hand mixer until all ingredients are smooth. Remove any strings from the potatoes as you are mixing. Pour the filling into the precooked pie shell and bake for 10 minutes. Reduce heat to 350 degrees F and continue cooking for 35 minutes or until a fork inserted in the middle comes out clean.

Serving Suggestions

Serve warm, room temperature or chilled with a dollop of freshly whipped cream, a sprinkle of pecans, and a drizzle of maple syrup

Crown Royal Black TERIYAKI Sauce

2 cups soy sauce
1 cup sugar
1 tablespoon molasses (optional)
1 oz Crown Royal Black
1 tablespoon freshly grated ginger
3 cloves garlic, grated
1 tsp Accent (optional)

Combine ingredients except for ginger and garlic in a saucepan.

Cook over low heat, stirring until sugar has dissolved. Add ginger and garlic; cool.

This sauce can be used to baste or marinate chicken, spareribs, or mixed with hamburger. Marinate sirloin steak tips in bite-sized pieces for barbecued skewers. Use as a marinade for shish-ke-bab lamb; lace the skewer with quartered onions, bell peppers, teriyaki lamb and cherry tomatoes before barbecuing over white-hot coals.

Crown Royal Black Teriyaki Burgers:

Season hamburger with pepper, garlic powder or finely minced fresh garlic (omit salt) and freshly chopped parsley. Form hamburger into patties. Marinate burgers in Crown Royal Black Teriyaki sauce for 10 minutes before grilling. Barbecue over medium flame or broil, turning once. Brush with Crown Royal Black Teriyaki sauce. Serve on buttered, toasted/grilled buns with leaves of buttercrunch lettuce, a few thinly sliced tomatoes and rings of Vidalia or sweet Spanish onions.

Crown Royal Black Teriyaki Steak Tips:

Thinly slice (2 inch strips X 1 inch) 3 lbs Sirloin steak tips. Thread beef onto skewers (can be done in advance and refrigerated). Dip skewers in Crown Royal Black Teriyaki sauce or marinate for up to 1 hour. Broil or grill over high heat, basting with Crown Royal Black Teriyaki sauce several times during the cooking.

Crown Royal Black Teriyaki Chicken:

Use chicken breast tenders or legs. Marinate chicken overnight in a Ziploc bag, shaking and turning occasionally to distribute evenly. Broil or grill over high heat, brushing with Crown Royal Black Teriyaki sauce occasionally until the final 10 minutes of cooking.

Crown Royal Black Teriyaki Steaks:

Marinate a tender steak cut for 20-30 minutes in Crown Royal Black Teriyaki sauce. Broil or grill over white hot coals, turning once; brush both sides with Crown Royal Black Teriyaki sauce. Cook quickly over high heat. For less tender steak cuts, marinate overnight and cook slowly over a lower heat.

Crown Royal Black Teriyaki Fish:

Thick teriyaki sauce by adding 1 tablespoon cornstarch and bringing to a boil; reduce heat and simmer for 15 minutes. Allow Crown Royal Black Teriyaki sauce to cool. Use to brush fish while on the barbecue.

Crown Royal Black Teriyaki Roast Beef:

Marinate a 3-5 lb beef roast overnight in sauce (refrigerated). Pour half of Crown Royal Black Teriyaki sauce into the bottom of roasting pan. Roast at 250-275F, basting occasionally with remaining Crown Royal Black Teriyaki sauce. Do not allow sauce in pan to burn, add water or wine if needed. Roast is done when it becomes tender and reaches 145-150F on meat thermometer.

Crown Royal Black Teriyaki Pork Spareribs:

Instead of using brown sugar, use granulated white sugar. Add pineapple juice to taste. Divide pork spareribs into 3 inch wide sections. Simmer in a large quantity of water for 20 minutes (do not boil). Barbecue ribs over medium-low heat, turning once or twice and basting with Crown Royal Black Teriyaki sauce regularly until ribs are tender. The longer they cook at lower temperatures, the more tender they will become. During the final 15 minutes of cooking, spray ribs lightly with olive oil spray.