Wednesday, June 25, 2008

Bourbon, part deux

And on to the cooking portion of our program.


  • Recognized by Congress in 1964 as “a distinctive product of the U.S.”
  • Must be made in the U.S.·
  • Must be made with at least 51% Corn
  • Aged in a new oak barrel charred on the inside
  • Aged for at least 2 years

Which means that you're cooking with an element that is grainy, complex and has a bit of smoke already imbued in its innards.

A standard bourbon marinade that's good for chicken and pork:

1/4 cup Bourbon, 1/4 cup Soy Sauce,1/4 cup Dijon Mustard,1/4 cup Brown Sugar,1 small onion -- chopped fine,1/4 teaspoon Garlic powder, 1 dash Worcestershire Sauce. Mix and refrigerate.

And for that salmon and shrimp that need a little corn squeezins:

1 cup bourbon, 1/2 stick melted butter, 1/4 cup brown sugar, 1/2 teaspoon crushed red pepper flakes. Brush on salmon and shrimp while they're grilling. It makes a lovely glaze.

A salad dressing for the lighter side:

1/4 cup apple cider vinegar; 1 tablespoon orange juice, 2 teaspoons coarse-ground prepared mustard; a pinch of onion powder; a tablespoon of brown sugar; 1/4 cup of bourbon; whisk well, then drizzle in and whisk 1 cup canola oil and a pinch of salt. Dress your salad at will.

And a dessert to round off our menu:

Bourbon Ice Cream

4 Eggs; 3/4 cup Sugar;1/2 cup Bourbon;1 can Sweetened Condensed Milk (14 ounce can);6 cups Half & Half

Beat eggs on medium speed, gradually add sugar. Add bourbon and condensed milk, mixing well. Add half & half. Pour into 1 gallon freezer, freeze according to manufacturer's directions. Garnish each serving with mint.