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How To Add Whiskey To (Almost) Anything Flipbook PDF
A recipe book for the cook and whiskey connoisseur. Recipes using your favorite whiskeys and bourbons so you can have yo
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HOW TO ADD WHISKEY TO (ALMOST) ANYTHING Recipes Using Your Favorite Whiskeys So You Can Have Your Whiskey And Eat It Too
The Whiskey Pyramid
the only food pyramid you need to give a shit about
How to Add Whiskey to (Almost) Anything recipes using your favorite whiskeys so you can have your whiskey and eat it too
Designed by Christina Rose © 2017
Table of Contents
3 Bourbon Glazed Pork Belly Chunks 5 Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce
7 Jack Daniel’s Honey Barbeque Baked Chicken Wings
9 Bourbon Marinated Hangar Steak 11 Jack Daniel’s Bacon Mac and Cheese 13 Bourbon Bean & Chorizo Tacos 15 Crispy Bourbon Glazed Salmon 17 Grilled Cheese with Bourbon Caramelized Onions
5
Bourbon-Glazed Pork Belly Chunks From Good Food Magazine PREP: 15 MINS
COOK: 3 HRS 30 MINS
SERVINGS: 6-8 WITH OTHER CANAPES
Ingredients
Directions
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Heat oven to 300°F. ■ Pour half of the bourbon into a small, shallow roasting tin and add the star anise. Season the pork belly, put in the tin and cover tightly with foil. Bake for 3 hours. Remove from the oven and leave to cool for at least 1 hour. ■ Heat oven to 375°F. ■ Remove the pork from the tin. Using a small, sharp knife, pare away the rind from the meat, leaving a small layer of fat. Cut the meat into 3/4 inch chunks and return to the tin. Roast for 20 mins until crisp and sizzling, turning regularly. ■ While the pork is cooking, pour the ketchup, soy sauce, honey and remaining bourbon into a small pan. Set over a high heat and bubble for 5 mins until thick and syrupy. Pour over the chunks of pork and toss to coat. Roast for 10 mins more until sticky. ■ Chop the chives and mix into the sour cream. Serve alongside the pork chunks with cocktail sticks.
1 cup Bourbon 1 Star Anise 1 3/4 lb. Pork Belly 4 tbsp. Ketchup 2 tbsp. Soy Sauce 2 tbsp. Honey Chives & Sour Cream, To Serve (Optional)
3
Jameson Whiskey Blue Cheese Burger with Guinness Cheese Sauce From Half Baked Harvest PREP: 30 MINS
COOK: 30 MINS
SERVINGS: 4 BURGERS
Ingredients
Directions
WHISKEY GLAZE ■■ 1/4 cup Jameson Whiskey ■■ 1/4 cup Ketchup ■■ 2 tbsp. Soy Sauce ■■ 2 tbsp. Honey ■■ 1 tsp. Dijon Mustard ■■ 1 tsp. Worcestershire ■■ Cayenne & Black Pepper, To Taste CHEESE SAUCE ■■ 4 tbsp. Butter ■■ 4 tbsp. Flour ■■ 1/2 cup Guinness Beer ■■ 1/2-1 cup Milk ■■ 8 oz. Sharp Cheddar Cheese BURGERS ■■ 1 1/2 lbs. Ground Beef ■■ 4 oz. Blue Cheese ■■ 4 Buns, Toasted
WHISKEY GLAZE: Add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil. Reduce the heat to a simmer. Simmer 5 minutes or until the sauce has thickened slightly. Keep warm over low heat. ■ CHEESE SAUCE: Heat a medium saucepan over medium heat. Melt the butter. Add the flour and whisk together to create a roux. Cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer and 1/2 cup milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper. ■ BURGERS: Divide the meat into 4 sections. Place a 1 oz. cube of blue cheese in the center of each and then enclose the cheese in the meat forming 4 patties. Grill to desired temperature. ■ TO SERVE, place each burger on a toasted bun. Top with whiskey glaze and cheese sauce. Recommended toppings include fried onions, red cabbage, and pickles. 5
Jack Daniel’s Honey Barbeque Baked Chicken Wings From Chocolate Moosey PREP: 15 MINS
COOK: 1 HR
SERVINGS: 12 WINGS
Ingredients
Directions
■■ 1 Dozen Chicken Wings, Thawed & Patted Dry ■■ Vegetable Oil ■■ Salt & Pepper, To Taste ■■ 1/4 cup Jack Daniel’s Tennessee Honey Whiskey ■■ 1/4 cup Onion, Chopped ■■ 2 cloves Garlic, Minced ■■ 1/2 cup Ketchup ■■ 1 tbsp. Vinegar ■■ 1 tsp. Worcestershire ■■ 2 tbsp. Brown Sugar ■■ 2 tbsp. Molasses ■■ 2 tbsp. Tomato Paste ■■ 1-2 tbsp. Honey ■■ Cayenne Pepper, To Taste
Preheat the oven to 400°F. ■ In a medium saucepan, heat the whiskey. When hot, add the onion and garlic. Cook until the onions start to soften. Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, molasses, tomato paste, and 1 tbsp. honey. Bring to a boil. Cook until reduced and thickened, about 10-15 minutes, stirring often. Taste the sauce and add the extra tablespoon of honey if needed. ■ In a large bowl, add the chicken wings, enough oil to coat the wings, and a few pinches of salt and pepper. Toss together. Spread into a single layer on a baking sheet lined with foil and bake 50-60 minutes or until crispy and fully cooked. Toss the wings in the sauce.
7
Bourbon Marinated Hangar Steak From Adam Fleischman, Umami Burger PREP: 12 HRS
COOK: 10 MINS
SERVINGS: 2-4
Ingredients
Directions
■■ 1/2 cup Maker’s Mark Bourbon ■■ 6 tbsp. Low-Sodium Soy Sauce ■■ 1 tsp. Fresh Ginger, Finely Grated or Minced ■■ 1 tsp. Garlic, Pressed or Minced ■■ 1 tbsp. Shallots, Minced ■■ 1 lb. Hangar or Skirt Steak, Trimmed ■■ 1/4 Cup Heavy Cream or Veal Stock (Optional)
To make the marinade, combine ingredients in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool. Add the beef to the cooled marinade, stir to evenly coat and refrigerate overnight for no more than 12 hours. ■ Dry the beef with paper towels. Heat a large pan or skillet over high heat. Sear steak to desired temperature. Remove from the pan and rest meat. ■ Cook down excess marinade as a pan sauce, whisking a little cream or veal stock in at the end. ■ Slice and serve alongside stir-fried vegetables, on top of a salad, or on a sandwich.
9
Jack Daniel’s Bacon Mac and Cheese From Bread Booze Bacon PREP: 10 MINS
COOK: 30 MINS
SERVINGS: 6
Ingredients
Directions
CANDIED BACON ■■ 10 Slices Bacon ■■ 1/2 cup Jack Daniel’s Tennessee Whiskey ■■ 1 cup Brown Sugar ■■ 1 tsp. Cayenne Pepper MACARONI ■■ 1 lb. Elbow Macaroni ■■ 3 tbsp. Butter ■■ 1/3 cup Flour ■■ 1 tbsp. Jack Daniel’s Tennessee Whiskey ■■ 2 cups Milk ■■ 3 cups Medium or Sharp Cheddar Cheese ■■ 4 slices Provolone Cheese ■■ 1/2 tsp. Paprika ■■ Salt & Pepper, To Taste
CANDIED BACON: Preheat oven to 400°F. In a small saucepan, bring ½ cup whiskey to a boil. Reduce heat to medium, and simmer until reduced. Remove from heat. On a plate, combine brown sugar and cayenne. Dip bacon into reduced whiskey and then press each side into brown sugar mixture to coat. Place on baking sheet lined with foil and non-stick cooking spray. Bake for 7 minutes, then flip and bake for about 5 minutes. Chop bacon and set aside. ■ MACARONI: Bring water to a boil in a large pot. Add macaroni and cook until al dente. Drain pasta and set aside. ■ While pasta is cooking, melt butter in a medium sauce pan over medium-high heat. Add flour, and whisk to combine. (You will have a very tight roux.) Add 1 tbsp. whiskey and whisk into roux. Whisk in 1 cup milk until combined. Add remaining milk. Whisk frequently until sauce thickens and begins to bubble. Add cheeses and whisk until melted and sauce is smooth. Add paprika and salt and pepper to taste. Pour sauce over pasta and add bacon. Stir until pasta is completely coated in sauce.
11
Bourbon Bean & Chorizo Tacos From Maker’s Mark PREP: 10 MINS
COOK: 15 MINS
SERVINGS: 12 TACOS
Ingredients
Directions
■■ 1/4 cup Maker’s Mark Bourbon ■■ 3 1/2 oz. Chorizo, Cut into Thin Semicircles ■■ 1 tbsp. Vegetable Oil ■■ 1 Medium Onion, Finely Chopped ■■ 3 Garlic Cloves, Chopped ■■ Salt & Pepper, To Taste ■■ 1 (1 lb., 13 oz.) can Pinto Beans, Rinsed & Drained ■■ 12 Fajita-Size Flour Tortillas ■■ 3 oz. Monterey Jack Cheese, Grated ■■ 1/4 cup Fresh Cilantro
In a large, deep skillet, cook the chorizo over low heat, stirring frequently, until lightly browned and curled, about 5 minutes. Transfer to paper towels to drain. ■ To the fat in the skillet, add the oil, onion, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until tender, about 5 minutes. Add the bourbon and beans. Bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally until the beans are hot and almost all of the liquid has evaporated, about 5 minutes. ■ Gently mash about half of the beans. Season to taste with salt and pepper. Stir in water if the mixture is too thick. ■ Warm the tortillas according to the package’s directions. Divide the beans, chorizo, cheese and cilantro among the warm tortillas.
13
Crispy Bourbon Glazed Salmon From How Sweet Eats PREP: 10 MINS
COOK: 10 MINS
SERVINGS: 1-2
Ingredients
Directions
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Combine the bourbon, sugar, mustard, garlic, honey, vinegar and Worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 8-10 minutes, or until mixture reduces by about half. Pour mixture in a bowl and let sit. ■ Preheat the broiler in your oven. Make sure the salmon is dry and season it with the coarse salt and pepper on both sides. Lay it on a non-stick baking sheet. Broil for about 5-6 minutes on each side, until the top develops a crispy crust. If your salmon is very thick, you may need to go a little longer. ■ Remove the salmon from the oven and brush it with the bourbon glaze.
1 lb. Fresh Salmon 1 tbsp. Coarse Sea Salt 1/2 tbsp. Black Pepper 3/4 cup Bourbon 2/3 cup Brown Sugar 1 Garlic Clove, Minced 1 tsp. Apple Cider Vinegar ■■ 1 tbsp. Worcestershire ■■ 1 tbsp. Honey ■■ 1/2 tsp. Ground Mustard
15
Grilled Cheese with Bourbon Caramelized Onions From Delish PREP: 25 MINS
COOK: 5 MINS
SERVINGS: 4 SANDWICHES
Ingredients
Directions
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Heat oil in a large skillet over medium heat. Add onions and cook 20 minutes, stirring frequently, until caramelized and very tender. Stir in sugar, salt, and pepper. Add bourbon, scraping up all brown bits in bottom of skillet. Stir in 1 1/2 tsp. butter until melted. Keep warm. ■ In a medium bowl, toss cheeses until well combined. Divide evenly into 4 portions, pressing each into a disk-like patty to fit the size of the bread slices. ■ Spread 1/4 cup of the onion mixture on each of 4 slices of bread. Top each with a cheese patty and another slice of bread. Spread 1 1/2 tsp. of the butter on 1 side of each sandwich. ■ Heat a large nonstick skillet over medium-low heat. Place 2 sandwiches, butter side down, in skillet. Cook 3 to 4 minutes, until golden brown. While first side is cooking, spread 1 1/2 teaspoon of the butter on other side of each sandwich. Turn sandwiches and cook 3 to 4 minutes, until second side is crispy and golden brown and cheese has melted. Repeat with remaining 2 sandwiches.
1 tbsp. Olive Oil 1 Large Red Onion 1 tbsp. Brown Sugar ¼ tsp. Salt Black Pepper, To Taste ■■ 1 tbsp. Bourbon ■■ 4 1/2 tbsp. Butter ■■ 12 oz. Your Favorite Cheeses ■■ 8 Slices Fresh Bread
17
and finally, when you don’t want to cook and only one ingredient will do...
The Classic
neat or on the rocks
wishing you a neat holiday...
Merry Christmas Shelby! ...and a smooth new year!