Whisky marinated steak and

Several years ago, Charlie, Cassie and I were at a restaurant and she ordered Whisky Marinated Steak.  She gave us each a bite and it was good.  I had never thought it was a good idea to  marinate a good steak before.  A while later, I tried it at home and Cassie said it was very close.  Today I tried it a second time.  I also did Pioneer Woman's twice baked potato.  She kept apologizing for how much butter, sour cream and cheese she added, but I kept thinking it wasn't enough, especially the cheese. The salad dressing was the China Coast recipe

Whisky Marinated Steak

The STEAK was rib eye cut rather thick and marinated for 4 hours in 1/2 C. packed brown sugar, 1/2 C. bourbon, 1/3 C. soy sauce, 1 Tablespoon balsamic vinegar, 1 teaspoon Tabasco and 1 C. water.

After 4 hours, I dried it, salt and peppered  it and grilled it outside.  

• China Coast Salad Dressing
• 1 cup mayonnaise
• 10 tbsp rice vinegar
• 4 tbsp white granulated sugar
• 4 tbsp sesame oil
• 2 tbsp soy sauce
• 1/2 tsp garlic powder

Pioneer Woman Twice baked potatoes recipe was cut down to one potato (2 servings)

8 baking potatoes, washed

3 tablespoons canola oil (enough to coat potato before baking)

2 sticks salted butter

1 cup bacon crisp cooked bacon, chopped.

1 cup sour cream

1 cup Cheddar or Jack cheese (or a mix of both), plus more for topping

1 cup whole milk

2 teaspoons seasoned salt

3 green onions, sliced

 Freshlygroundblackpepper

Directions

WATCH

Watch how to make this recipe.

1. Preheat the oven to 400 degrees F.
2. Place the potatoes on a baking sheet. Rub them with the canola oil and bake for 1 hour, making sure they're sufficiently cooked through.
3. Slice the butter into pats. Place in a large mixing bowl and add the bacon bits and sour cream. Remove the potatoes from the oven. Lower the heat to 350 degrees F.
4. With a sharp knife, cut each potato in half lengthwise. Scrape out the insides into the mixing bowl, being careful not to tear the shell. Leave a small rim of potato intact for support. Lay the hollowed out potato shells on a baking sheet.
5. Smash the potatoes into the butter, bacon and sour cream. Add the cheese, milk, seasoned salt, green onions and black pepper to taste and mix together well. (IMPORTANT: If you plan to freeze the twice-baked potatoes, do NOT add the green onions.)
6. Fill the potato shells with the filling. I like to fill the shells so they look abundant and heaping. Top each potato with a little more grated cheese and pop 'em in the oven until the potato is warmed through, 15 to 20 minutes.