Bourbon reduction glazes and sauces are delicious because alcohol is essentially sugar. Caramelize some onions in the bourbon and you'll find it amazingly delicious. Same goes for balsamic vinegar. Caramelize some onions first, then quickly sear some steak tenderloins in olive oil (NOT corn oil, dummy), very high heat for 30 seconds on one side, then flip and douse in balsamic vinegar, season the meat (salt and pepper) and let it reduce. Throw the onions back in to warm up and coat in the balsamic reduction and you'll have a dish that people think took some skill. But in actuality it's so easy that even an imbecile like Guy Fieri can do it.