By Albert W. A. Schmid
As soon as regarded as merely the tipple of southern gents and the spouse of accomplice roughnecks, bourbon has received a gentle resurgence in recognition through the years with an ever-expanding and various viewers. A beverage distilled virtually solely in Kentucky, bourbon has attained prominence and appreciation for its complexity, background, and culture.
In The Kentucky Bourbon Cookbook, Albert Schmid offers readers with the simplest recipes utilizing the recognized spirit of the Bluegrass. From vintage Kentucky cocktails corresponding to the Mint Julep, to bourbon encouraged truffles, corresponding to Bourbon-Pecan Crème Brulée with Chocolate Sauce, and extra savory fare, equivalent to Steaks with Bourbon Ginger Sauce, this e-book provides recipes for each direction. Schmid makes use of the 4 exact seasons of the Bluegrass nation to lead the reader via this wealthy choice of bourbon dishes and colour images. in lots of methods a lesson at the style profiles that pair with and enhance the flavour of bourbon, this publication can be utilized by way of the house prepare dinner and the pro chef alike for thought to create new dishes. even more than simply a cookbook, The Kentucky Bourbon Cookbook recounts bourbon lore, meals traditions, and Kentucky background, giving the reader an entire appreciation of America's local spirit.
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Additional resources for The Kentucky Bourbon Cookbook
Indb 104 6/21/10 6:50 PM appendix dinner for 4 at dickie brennan’s bourbon condo in new orleans, via chef darin nesbit Bacon Pastrami–Wrapped Shrimp with Toasted Ancho Chili Stone Grits and Candied Lemon Bacon Pastrami–Wrapped Shrimp Bacon Pastrami Brine ½ three 1 1 12 three 2 eight 1 ½ 1 quarts water pint bourbon cup kosher salt cloves garlic tablespoons pickling spice tablespoons coriander seeds bay leaves cups molasses red meat abdominal Bacon Pastrami Dry Rub 1 cup coarsely floor pepper 1 cup coarsely flooring coriander Wrapped Shrimp eight eight 2 jumbo shrimp, peeled and deveined Kosher salt Pepper toothpicks teaspoons olive oil a hundred and five Schmid_BOOK_CS4. indb a hundred and five 6/21/10 6:50 PM note: you should buy red meat abdominal at a butcher store. The strips of bacon pastrami no longer wanted for this recipe can be utilized as bacon or ham in different dishes. 1 To make the bacon pastrami brine: mix the water, bourbon, salt, garlic, pickling spice, coriander seeds, bay leaves, and molasses in a heavy-bottomed pot and produce to a boil, stirring to dissolve the salt. get rid of from warmth and allow cool. position the red meat abdominal within the cool liquid and confirm all meat is submerged (weigh it down if necessary). conceal and refrigerate 2–3 days. 2 To make the bacon pastrami dry rub: whilst the red meat abdominal has brined, get rid of it from the liquid and dry good. Rub each side with a mix of the pepper and coriander. organize a smoker in line with the manufacturer’s instructions; set it to one hundred thirty levels and smoke the stomach for two hours or extra. (The Bourbon condominium prefers utilizing pecan wooden within the smoker. ) increase the temperature to 220 levels and smoke till the abdominal reaches an inner temperature of a hundred and seventy levels. eliminate it from the smoker and allow it relaxation for 1 hour. relax it good ahead of cutting it into strips. three To make the wrapped shrimp: Season the shrimp with salt and pepper, wrap every one shrimp with a slice of pastrami bacon, and safe it with a toothpick. warmth the oil in a medium sauté pan and cook dinner the wrapped shrimp until eventually it truly is cooked via and the pastrami is crisp. Toasted Ancho Chili Stone Grits ½ 2 2 2 1 1 1 1 ½ cup stone floor grits Kosher salt tablespoons butter tablespoons finely diced onion ancho chili peppers, seeded and finely diced cup poultry inventory cup milk teaspoon chopped clean parsley teaspoon finely chopped clean chives teaspoon finely chopped clean thyme leaves 1 Preheat the oven to 350 levels. position the stone grits on a baking sheet and toast within the oven for 7–8 mins, till they're evenly toasted and feature a touch nutty aroma. get rid of them from the oven and allow them to cool. Salt them to flavor. 106 th e ok e n t u c ok y b o u r b o n c o o ok b o o okay Schmid_BOOK_CS4. indb 106 6/21/10 6:50 PM 2 In a medium, heavy-bottomed sauce pot, soften 1 tablespoon of the butter over low warmth. upload the onions and chili peppers and prepare dinner numerous mins, until eventually the onions are tender. upload the fowl inventory and milk and produce to a boil. With a whisk, stir within the grits; stir to do away with any clumps.