Angie's Ranchero meets Jack Daniels Marinade!

Angie marinated some fab juicy t-bones, but veggie heads or poultry fans can delite in marinating chicken or shrimp with this saucy concoction!

Ingredients
2 jalepeņos
2 cow horn peppers (optional, but necessary if you like it hot)
1 green pepper, sliced
1/4 cup soy sauce
1/4 cup dijon mustard
1/2 large yellow onion (mince half and leave the other half in its natural half moon slivers)
1 table spoon of dark brown sugar
1/4 cup of Jack Daniels (and add an extra shot for good measure)!
dash of Worchestire sauce

In a deep dish combine soy sauce, dijon mustard, minced onion, dark brown sugar, Jack Daniels and Worchestire sauce mix it up and let it sit while you heat an iron skillet and throw in your 2 jalepeņos (whole), let them char and pop around in there till they get nice and darkened on all sides. Salt and pepper your steaks (or whatever you are marinating), go easy on the salt as soy sauce tends to be salty, but go heavy on the pepper.

Place the jalepeņos in your marinade and put your steaks on top, as if the jalepeņos are in a tent of steak. Place the pepper slices and remaining onion slices on top of the steak. Cover with saran wrap and let it marinade in the fridge for as long as you like, Angie marinate her steaks for about 4 hours, do less for chicken or shrimp... about one hour for them.

In a large pan, brown the sides of your steaks then add marinade and cook according to the way you like your steaks. Angie prefers hers well done, Tara says this is an insult to bovines everywhere, I say it takes different strokes to rule the world!

Serve this dish with refried beans, spanish rice and Modelo Especiale imported beer for a fiesta of a night!

Past Pontani Sisters' Recipes
Chicken Pontani Balsamica as per Mamma Pontani
Angie's Simple Sauce
Angie Chaca
Pontani-Esca!
Grandma Jo's Tomato & Cucumber Salad