BOURBON CREAM SAUCE
Serves 4
I like to use this sauce under a veal or pork chop. Also good with a Pecan Crusted Chicken Breast.

2 tablespoons olive oil
1/2 teaspoon garlic, chopped
2 teaspoons tomato paste
2 cups heavy cream
1 each bouillon cube, beef, crushed
2 ounces bourbon whiskey

In a non-stick skillet over low heat combine the olive oil, garlic, tomato paste, and the crushed bouillon cube. When the olive oil and tomato paste have blended and begin to bubble, add the bourbon. BE VERY CAREFUL because the bourbon should and will ignite. If it doesn't, light it with a match. The alcohol will burn off quickly, in about one minute. Once the flame has diminished, add the cream and reduce it by half over medium heat. It should boil the whole time. Stir often. The finished sauce will have a light pink shade to it and should coat the back of a spoon.