Scotch in Cooking?

No, but in Cancun we once had a pork that had clearly been marinated for a long time in mezcal (the more flavorful cousin of tequila). I think an Islay marinade would be really incredible. Maybe I'll try it with pork and some Bowmore Legend.

Try this:

Filet of Beef "Rothes House" Style

Adapted from a recipe by David Yeadon, executive chef of the Rothes House, Scotland. If you wish, serve this dish with mashed potatoes or other mashed root vegetables.

Preheat oven to 425F. Place a roasting rack into a roasting pan.Wrap strips of bacon around the beef filet and tie at intervals with string. Place on the roasting rack. Roast for 25 to 45 minutes, depending on the desired doneness. (An instant-read thermometer will read 120F for rare; 125 to 130F for medium-rare; 135to 140F for medium.)

Meanwhile, pour remaining oil into a large skillet. Add onions and garlic and cook over medium heat, shaking the pan frequently, until soft and lightly browned, 5 to 10 minutes. Whisk in tomato paste, flour and peppercorns. Add stock and bay leaf and bring to a boil. Reduce heat to low and simmer gently until ready to serve.

When beef is done, remove it from oven. Carefully remove beef, on its rack, from the pan and let meat rest for 10 minutes.

Meanwhile, set the hot roasting pan on the stovetop over medium heat. Add about 1¼ cup of sauce and stir, scraping any browned bits from bottom of pan. Pour contents of roasting pan into the sauce in skillet.

Strain sauce into a saucepan; discard solids. Set over medium heat and add whisky and wine. Bring to a boil, reduce heat and simmer for about 3 minutes. Season with salt and pepper to taste. Just before serving, add cream and remove from heat. Stir until thick and smooth.

When ready to serve, remove strings from beef. Slice and serve with sauce. Garnish with fresh herbs if desired. Makes 4 to 6 servings.

Thanks for this recipe. It sounds good, and I will attempt to make it. I have also re-posted it, in its entirety, to alt.food.barbecue with the comment that BBQing it with (peat?!) smoke, instead of oven roasting it, might work well.

Thanks for this recipe. I'll have to try that sometime.

I've made Poppyseed Butter Scotch cookies, made with real butter and real scotch, but no "butterscotch".

One stick of butter is blended with about equal amounts of flour and sugar - say around a half cup each, maybe a little more flour. To this is added one whole egg beaten, around a half teaspoon of vanilla extract, a pinch of salt (especially if you use unsalted butter), and one and a half tablespoons of poppyseeds that have been soaked in and ounce and a half of your favorite scotch while you combined the other ingredients. You may need more flour, or more flour and sugar, if the dough is now too wet. It should be pretty sticky but can be formed into balls if you flour your hands.

Bake for 7 to 10 minutes at around 275F - 300F, till edges are turning brown. No need to grease or flour the pan - they wont stick because they contain so much butter.

If you use too much butter, the cookies will melt and make a thin mess - they wont hold together. You must add more flour. If you use too much flour they will be more like a shortbread. If you use too much sugar they will be more like a sugar cookie. They're very good topped with a little sugar and cinnamon. I've also topped them with a pecan half pushed into the dough, since I have so many now. Made two batches of these over the holidays...

You don't really taste the scotch much. The alcohol burns off in cooking. If you use something very sherried like Glendronach a little flavor may remain. It's mainly another way (along with the butter) to release the bitter and aromatic flavor of the poppyseeds.

Bart