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CHICKEN WITH BOURBON MUSTARD SAUCE

CHICKEN WITH BOURBON MUSTARD SAUCE

Love is in the air, and I don’t just mean our love of bourbon, I’m talking about Valentine’s day. So, what are your plans for the big day? What’s the best gift you can give your whiskey loving Valentine? I mean, I think the obvious answer 

Brown Sugar Bourbon Mustard

Brown Sugar Bourbon Mustard

Ingredients 1C. Bourbon (Heritage Distilling Co. Brown Sugar Bourbon) 1/2 C. Filtered Water 1C. Brown Mustard Seed 1/2 C. Apple Cider Vinegar 6 Tbsp. Dry Mustard Powder 3/4 C. Brown Sugar 2 tsp. salt Instructions: 1. In a large mixing bowl combine the bourbon, water & 

SIMPLE, SIMPLE SYRUPS & COCKTAIL RECIPES

SIMPLE, SIMPLE SYRUPS & COCKTAIL RECIPES

We all feel it, those last few sad moments when you are about to finish that bottle of bourbon or whiskey. It’s always so hard to say goodbye to that delicious water of life! Especially when it could be a bottle that you really enjoy and may not be able to get your hands on for a while.

So what do you do with your empty bottles? Do you trash them, recycle them or re-use them? For me, it will depend on the bottle, some of the bottles for me aren’t worth saving, but a few are. I’ve used many of my old bottles as olive oil bottles, hand soap dispensers and most recently for my simple syrups.

I always say I drink my bourbon the way God intended it to be drunk,” Neat”, but in the words of the Great Fred Noe, “Drink your bourbon any damn way you please”. Whether that’s with water, ice, as a mixed drink with bitters and simple syrups or even ginger ale, the only thing I will not support is if you add cola- I’m sorry I just can’t support that.

The heat of the summer sun makes me crave a nice cold refreshing beverage, so bourbon neat just sometimes isn’t my 1st drink of choice. This is where all those great empty bottles of bourbon come in handy for me. On the weekends I often become a home bartender creating different drink recipes (with bourbon) and adding my simple syrups wherever I can.

I never knew how easy it was to make simple syrup until I started to search for ways to use my empty bourbon bottles. You can easily make several batches of traditional simple syrup, or you can even add flavors if you like. Today I’m going to share how to make homemade simple syrup and two of my favorite drinks that incorporate those syrups.

BASIC SIMPLE SYRUP

(is always one part sugar to one part water)

1 cup water
1 cup sugar

In a medium saucepan, add sugar & water, frequently stirring, bring syrup to a boil then reduce heat to medium-low. (about 5-7 mins)

Once the sugar is dissolved, turn off the heat, cover & let sit for 30 minutes.

If you are looking to add flavor you will follow the same steps as above, after the water boils drop the heat to low, add in your flavor, (mint, vanilla, Thai chili’s, lavender or any other flavor combo you desire) cook for the next 20 mins on low. Remove from heat and allow to cool. (If you are using any fresh herbs, like mint you want to make sure that you slap the herbs in between your hands before adding them to the simple syrup mix, this will allow for the natural oils to come out. You will smell a strong fragrant scent of mint or basil when you do this.)

Don’t worry about those syrups just sitting around, simple syrups aren’t just for drinks, you can use them in your favorite cooking recipes, for a nice enhancement of flavor. Two of my favorite simple syrups for cooking is lemon & basil. Making your own simple syrup is a great way to get some extra use out of those favorite bottles of yours and a great enhancement to your favorite drink/cooking recipes. Now go make some!

BOURBONADE


  • 3 oz. Lemonade
  • 2 oz. Bulleit Bourbon
  • 1 oz. Mint Simple Syrup
  • 2 dashes Angostura Bitters

Place all ingredients in a shaker with ice, shake, and strain over a large ice cube.

SUMMER HEAT


  • 2 oz. Buffalo Trace
  • 1 oz. Thai Chili Simple syrup
  • 2 dashes orange bitters
  • 1 dash of lemon juice

Place all ingredients in a shaker with ice, shake, and strain over a large ice cube.

Apple Butter Bourbon Pumpkin Pie

Apple Butter Bourbon Pumpkin Pie

This is one of my favorite pie recipes during the holiday season.  I am that person who eats the filling of the pumpkin pie and leaves the crust behind. So when I learned this recipe from a friend of mine, it was life changing! Any 

Orange Bourbon Cranberry Bread

Orange Bourbon Cranberry Bread

We are in full swing of the holiday season & my favorite holiday will be coming up this month, Christmas! I love this time of year! The holidays allow for us to take a step back from our every day lives, to reflect & enjoy 

OLD FORESTER PORK CHOPS

OLD FORESTER PORK CHOPS

I have always loved pork chops and I am always looking for new ways to make them because they truly are one of my most favorite things. (truly underrated in my opinion) My husband however happens to not be a pork chop fan, why do you ask? Mainly from having those dry, rubbery pork chops he remembers from his childhood. Let’s face it, we all have at one point or another had that terrible pork chop experience. But not today and definitely not with this recipe! If you thought this food pairing was already a match made in heaven, then you are in for a treat with the addition of bourbon! These delicious pork chops and applesauce recipe has been paired nicely with Old Forester’s 1897.

Side note: I always think of Bobby Brady from “ The Brady Bunch”  when it comes to pork chops and apple sauce.
“Pork chops and applesauce, isn’t that swell?”  – Did I just date myself?

 

Ingredients:

2 Large bone-in pork chops
2 Tbsp. Olive oil
3 Tbsp. Unsalted butter
2 apples (preferably tart) sliced in ½-inch slices
½ Onion, thinly sliced
¼ Cup Old Forester 1897
Salt & pepper to season the pork chops

Sauce:

½ Cup Lil’ Dabs Honey Fire BBQ Sauce
1 Cup Sweet Apple Pie Spread (found at Whole Foods)
½ Cup Cider Vinegar
½ Cup Old Forester 1897
½ Cup light brown sugar
1 tsp fresh thyme, chopped
Salt & pepper to taste

Instructions:

  1. Heat oven to 375 degrees.
  2. In a large sauce pan, over medium heat add all ingredients for the sauce, bring it up to a soft boil. Once the sauce is bubbling (about 10 mins) drop the heat to low and allow to simmer.
  3. In a large cast-iron skillet or large oven proof skillet, add in 2 Tbsp. olive oil. Salt & pepper to both sides of the pork chop and place into the skillet. Brown each side about 3-4 mins (depending on thickness of chop) Remove chops from the skillet & set aside.
  4. Add 1 Tbsp. butter to the pan along with ½ onion. Sauté the onion until it begins to caramelize (8-10 mins) carefully add in ¼ cup bourbon and continue to cook down an additional 10mins.
  5. Add the pork chops back to the skillet, add the sliced apples to the pan and on top of the pork chops, then carefully pour the sauce over the apples and chops. Place into the oven and cook for 8-10 minutes.

Remove from the oven and remove the chops from the pan, set aside for them to rest. (about 3-4 mins).

Serve & enjoy!

BBC… BOURBON BURNT ENDS CHILI

BBC… BOURBON BURNT ENDS CHILI

Ingredients 2 Tbsp. Clarified Butter 1 medium Onion (chopped) 3-6 Cloves of garlic (I always add around 6, I can’t help its the Italian in me) 2 Jalapeno (finely diced and add seeds for more heat) 2 lbs. Burnt Ends 1 lbs. Ground Bison (or 

Grander Pork

Grander Pork

This pork recipe I have had for quite sometime and it is one of my favorite pork recipes to this day! (once you make it you’ll understand) Recently I was sent a bottle of Grander Panama Rum. Now your probably thinking, “Hey Lil Dab, um thats 

Mole-Rubbed Steak with Chocolate Whiskey Beurre Blanc Sauce

Mole-Rubbed Steak with Chocolate Whiskey Beurre Blanc Sauce

It’s February and LOVE is in the air!!! So why not treat your Valentine to this amazing meal, Mole-Rubbed Steak with Chocolate Whiskey Beurre Blanc Sauce. Guys trust me when I say this is super easy and what a great surprise this will be for your sweet!
 
Last year at the Bourbon Classic, I had the privilege of tasting King’s County Chocolate Whiskey and instantly fell in love! It’s not sweet like a lot of other flavored whiskies and it’s the perfect accompaniment to this savory dish. As soon as I had it I knew I had to incorporate it into this take on a mole recipe that I was working on. The egg is totally optional, but the yolk really added a nice layer to the beurre balance sauce.
 
Seriously guys and gals it’s super easy and I promise you will fall in love with this! Just remember #EatResponsibly

Ingredients

  • 3 Tbsp. Ancho Chile Powder
  • 1 Tbsp. New Mexico Chile Powder
  • 3 tsp. Best Quality Unsweetened Cocoa Powder
  • 3 tsp. Light Brown Sugar
  • 1 tsp. Ground Cinnamon
  • 1/2 tsp. Chile de Arbol
  • 1/4 tsp. Ground Allspice
  • 1/4 tsp. Ground Cloves
  • 1/4 tsp. Coarsely Ground Black Pepper
  • 1 1 1/2 Lb. New York Strip Steak (aprox: 1 1/2 inch thick)
  • Canola Oil (for brushing)
  • Kosher Salt
  • 1 Large Shallot diced
  • 1 1/2 tsp. Sugar (for when you cook the shallots)
  • 1 Cup King’s County Distillery Chocolate Whiskey
  • 1/2 Cup Beef Stock
  • 4 Tbsp. Cold Un-Salted Butter (cut into small pieces)
  • 1 Tbsp. Flat leaf parsley (finely chopped)
  • 1 tsp. Fresh Thyme (finely Chopped)
  • 4 Eggs prepared (optional) poached, over easy, sunny side up, scrambled

Instructions

  1. For the Spice Rub: In a small bowl, stir together the ancho chile powder, New Mexican Chile powder, cocoa powder, brown sugar, cinnamon, chile de arbol, allspice, cloves & black pepper
  2. Brush the strip steak on both sides with canola oil & sprinkle with salt. Rub one side of the steak with the spice rub & let sit @ room temp for 30 mins. (if you want a little more kick from the spice rub, then add on both sides)
  3. Heat the butter in a large saute pan over high heat. Add the steak to the hot pan with the rub side down. Cook until golden brown and a crust had formed- 4 minutes.
  4. Flip the steak over to the other side, reduce the heat to medium and continue cooking until the bottom is golden brown & cooked to medium-rare doneness, about 5-6 minutes. Remove from the heat, cover & rest for 10 minutes while you prepare the pan sauce.
  5. Return the pan to medium heat, add 1 Tbsp. butter and shallots, cook until soft. Add in the 1 1/2 tsp. sugar, cook down an additional 3-4 minutes so that they are caramelized. Stir in the whiskey & cook until almost completely reduced, about 3 minutes.
  6. Add in your beef stock and cook until reduced- you should have about 1/2 to 3/4 cup liquid in the pan.
  7. Slowly whisk in the cold butter until emulsified. Add in the parsley & thyme, season with salt & pepper to taste.
  8. Slice the meat on the bias into 1/4 inch thick slices and drizzle with the sauce (Optional) Serve along side with the prepared eggs
“Grander” Caribbean Shrimp & Grits

“Grander” Caribbean Shrimp & Grits

Last month I featured Grander Rum in an amazing pork recipe and this month I’m back again with another amazing recipe with Grander Rum.  I know, I know, it’s not exactly cooking with bourbon, but I can not get enough of this rum and you definitely