Replies to This Discussion

Permalink Reply by Kirk Leins on March 7, 2009 at 10:27pm

Alex,

Check out the recipe I posted for Steak au Poivre. Substitute whisky for the cognac and instead of encrusting your steak with peppercorns, add them to the sauce. I think you'll end up with something really nice.

• ▶ Reply

Permalink Reply by Tony Pinto on March 8, 2009 at 10:18am

I made this a few months back. Absolutely fantastic!

• ▶ Reply

Permalink Reply by Jim Roberts on October 5, 2009 at 5:27pm

I was the regional Chef for Hungry Hunters/ Mountain Jacks many years ago. Have all original prep and cook recipes. Yes the whiskey peppercorn sauce.

• ▶ Reply

Permalink Reply by Alex Nathanson on October 5, 2009 at 8:39pm

Could you post the Whiskey Peppercorn sauce recipe? I seem to recall the filet medallions also came with a port wine sauce that was outstanding as well. Unfortunately, it seems like all the Hungry Hunter restaurants are out of business, at least in SoCal. My family went there all the time when I was growing up for special occasion dinners. Great prime rib, wonderful bread and cream of broccoli soup too.

Thanks.

• ▶ Reply

Permalink Reply by Jim Roberts on March 17, 2010 at 9:00pm

THE PORT WINE SAUCE YOU RECALL WAS THE "CHATEAUBRIAND SAUCE" HERE IT IS
BUTTER 1 OUNCE
SHALLOTS CUT INTO 1/4" WEDGES
GARLIC CHOPPED 2 TBLSPNS
HONEY 2 OUNCES
RED WINE VINEGAR 1/2 CUP
BURGANDY 2 CUPS
PORT WINE 1 1/4 CUPS
AU JUS CHICKEN STOCK 1 QUART SEE RECIPE FOR THIS WITH PEPPERCORN SAUCE I POSTED.
PORT WINE 1/4 CUP
CORNSTARCH 1 TBLSPN PLUS 1 TSP.
BUTTER 4 OUNCES
BLACK PEPPERCORNS CRACKED 1 TSP

MELT BUTTER ADD SHOLLOTS COOK 1 MINUTE, ADD GARLIC COOK 15 SECONDS
ADD HONEY AND WINE VINEGAR AND BLEND IN
ADD BURGANDY AND 1ST AMOUNT OF PORT WINE, REDUCE TO 3 CUPS
ADD AU JUS CHICKEN STOCK AND REDUCE TO 1 QUART
MIX CORNSTARCH TO 2ND AMOUNT OF PORT WINE AND BLEND INTO SAUCE.
ALLOW TO THICKEN, WHISK IN BUTTER, THEN ADD PEPPERCORNS
SERVE
YIELD 1 QUART

• ▶ Reply

Permalink Reply by Mike Brandt on March 16, 2010 at 8:55pm

C'mon, Jim.....give us the whiskey peppercorn recipe!

• ▶ Reply

Permalink Reply by Kirk Leins on March 16, 2010 at 9:42pm

Yah, c'mon Jim :)

• ▶ Reply

Permalink Reply by Jim Roberts on March 17, 2010 at 8:42pm

ALL RIGHT HERE YOU GO WORD FOR WORD FROM MY CORPORATE RECIPE BOOK.
DO NOT TRY TO HURRY THIS, YOU WILL RUIN IT. READ ALL DIRECTIONS THEN PUT ITEMS TOGETHER THEN DO RECIPE, PATIENCE GRASSHOPPER.
WHISKEY PEPPERCORN SAUCE:
SHALLOTS FRESH MINCED FINE 8 OUNCES
DRAWN BUTTER 1/4 CUP
GARLIC CHOPPED FINE 4 0UNCES
WHISKEY JIM BEAM 1 CUP
AU JUS CHICKEN STOCK (SEE RECIPE BELOW) 2 1/2 QUARTS
HEAVY CREAM 40% FAT 2 1/2 QUARTS
LEMON JUICE FRESH 1/4 CUP
CORN STARCH 1 TSP
BLACK PEPPERCORN FRESH CRACKED 1/4 CUP
GREEN PEPPERCORNS WHOLE 1/4 CUP

RECIPE AU JUS CHICKEN STOCK:
WATER 2 GALLONS
LAWRYS AU JUS MIX 1, 8OZ PACKET
CHICKEN BASE MINORS 3 1/2 OZ.
PORT WINE 1 CUP
MIX ALL, BRING TO BOIL, TURN OFF HEAT ADD PORT WINE.

DIRECTIONS TO MAKE SAUCE:
SAUTE SHALLOTS IN BUTTER FOR 1 MINUTE, ADD GARLIC
ADD WHISKEY TO PAN TO DEGLAZE. THEN ADD AU JUS CHICKEN STOCK.
ALLOW TO SIMMER AND REDUCE TO 1 1/2 QUARTS, ABOUT 25 MINUTES.
ADD THE HEAVY CREAM. REDUCE AGAIN DOWN TO 2 1/2 QUARTS
WHISK LEMON JUICE AND CORN STARCH TOGETHER UNTIL SMOOTH, ADD SLOWLY TO SIMMERING SAUCE
UNTIL IT THICKENS SLIGHTLY.
REMOVE PAN FROM HEAT, ADD BLACK AND GREEN PEPPERCORNS, STIR UNTIL BLENDED.
YIELD....2.5 QUARTS

• ▶ Reply

Permalink Reply by Kirk Leins on March 17, 2010 at 9:04pm

Jim!!! You rule my friend. Thanks so much for supplying the recipe. Alex will VERY happy!

• ▶ Reply

Permalink Reply by Tony Pinto on March 17, 2010 at 11:31pm

Awesome. Jim's the man!

• ▶ Reply

Permalink Reply by robyn boggs on November 8, 2010 at 2:05pm

Thanks for the recipe.  I worked at Mt. Jacks for over a decade so I know this is the real deal.  Do you have the reipe for the Teriyaki Chicken??  Is the Chicken marinade the same as the Teriyaki Marinade for the Top Sirloin?  Thanks so much.  Robyn

• ▶ Reply

Permalink Reply by Perkins on April 26, 2011 at 1:22pm

I used to be a cook for 3 years like a decade ago at Mt Jacks and loved this sauce, especially when used for the forest mushroom chicken. I have been recreating it from memory for years and its great to see I was fairly spot on for everything.

 

This sauce is great by itself but if you add some sliced baby bella mushrooms half way through the reducing process with the cream it brings it to a differnet level. Grill 2 boneless chicken breasts, place on top of 2 pieces of crusty garlic bread and then smother with the mushroom whiskey sauce. The crustier the bread the better since the sauce will soften them. Anyone that worked or went to those restaurants should remember that dish.

 

Thanks for bringing back the memories!

• ▶ Reply

• ‹ Previous
• 1
• 2
• 3
• Next ›
• Page