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½ Dijon mustard ¼ cup plus 1 "shot" Jim Beam ¼ cup soy sauce ½ cup packed dark brown sugar 3 tbs Worcestershire sauce 1/3 cup minced scallion 3 cloves garlic, minced Directions: Sample whiskey to test for quality. All ingredients should be of the finest quality. This is also known as "searing" and keeps all the juices in. Stir all ingredients together in a bowl. I use this Southern marinade for shellfish like shrimp or scallops, covered at room temperature for an hour. For beef, poultry or pork, cover and chill overnight. Baste the seafood or meat with the marinade as it is grilled. Makes about 1-½ cups & I usually double the recipe to have plenty of sauce for basting.
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