Cut beef into 1 inch cubes, if not purchased that way. Combine Worcestershire, soy, vinegar, 1/4 c honey and 1/2 c bourbon in a bowl Add the tips and refrigerate over night or at least 4 hours.
Heat heavy skillet to medium high heat. Add a little Garlic Olive oil. Drain the excess marinade from the meat and discard. Place steak in hot skillet. Cook 5-7 minutes. Mix 2 Tbsp bourbon and honey in a small bowl Pour over the tips in the pan to glaze. Continue cooking until glaze is caramelized. Adjust seasoning if necessary. Let rest. then serve.
Sautee onions in garlic olive oil, and let cool. In a large bowl blend all ingredients. Once blended rub 8 x8 baking dish with more garlic olive oil and press meatloaf mixture into pan. Bake at 350 degrees for about 40 minutes until center is done. Serve with Gouda mashed Potatoes or Gouda Mashed Potato Cakes
Preheat oven to 350 degrees F. Grease and flour a 10 cup Bundt pan or 12x18 inch pan. Sift together the flour, baking powder, baking soda, salt, ginger and cinnamon. Set aside. In a large bowl combine sugar and oil. Blend in vanilla and butternut squash or pumpkin, the beat in eggs one at a time. Gradually beat in flour mixture. Stir in nuts. Spread batter into prepared 12x18 inch pan.
Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, whisk together all the ingredients for the glaze until smooth and lump free. Allow the cake to cool for 15 minutes and then invert it on to a serving plate. While the cake is still warm, drizzle the glaze over the cake evenly. Serve at room temperature.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores.Â
