Momofuku chef David Changconducted a tasting for Late Night With Jimmy Fallon during which he samples all kinds of bourbons, from Old Grandad to Buffalo Trace.
“It’s not that difficult, but I’ve already had several bourbons, so I can’t tell you exactly what the hell I’m talking about.”
Bourbon lends a smoky caramel hint to this spice-laden sauce which is particularly good with pork. This recipe first appeared in Saveur’s June/July 2011 BBQ issue.
MAKES 4 CUPS
2 tbsp. unsalted butter 2 cloves garlic, minced 1 small yellow onion, minced ¼ green bell pepper, chopped ⅔ cup chili sauce ⅓ cup packed brown sugar ¼ cup bourbon 1 tbsp. Worcestershire sauce 1 tbsp. distilled white vinegar 2 tsp. honey 2 tsp. dry mustard 2 tsp. chili powder 1 tsp. kosher salt 1 tsp. ground black pepper ½ tsp. ground coriander ¼ tsp. cayenne
Heat butter in a 4-qt. saucepan over medium-high heat. Add garlic, onion, and bell pepper; cook until soft, about 4 minutes. Stir in chili sauce, sugar, bourbon, Worcestershire, vinegar, honey, mustard, chili powder, salt, pepper, coriander, and cayenne; simmer, stirring, until thickened, about 30 minutes.
My brother/sister-in-law generously gave me some whiskey stones and a bottle of Woodford for Christmas. They give a new meaning to the saying “On the Rocks.” Due to the response/questions from my last post, I thought I would share some of my thoughts from my first use.
1: They are good looking in my glass surrounded by some good whiskey.
2: The stones felt incredibly cold coming out of the freezer (left to freeze overnight after washing).
3: They didn’t cool down my drink very much, but I like bourbon really cold. The directions provided with the stones said to add more to make the adult beverage colder, but that would have crowded my glass way too much. I think they would be perfect for my scotch which I take neat and that tends to be a bit warmer.
4: Watch your teeth toward the end of the drink as the rocks (they are rocks after all) shift and are heavy. Not something you want barreling at your mouth.
5: I would recommend these to anyone who likes to sit back and enjoy a drink, but they don’t substitute for ice. They do a damn good job of cooling a drink that is to be enjoyed straight up. For my Bourbon I’m going to try some of the bigger ice molds that melt slowly and do what ice does best. I like these& these.
I’m pumped I got them as a Christmas present and I’ll be using them again and again.
1. Squeeze and strain the lemons to make 16 ounces of juice. Peel the lemons and muddle the peels with the sugar. Let the peels and sugar sit for an hour, then muddle again. Add the lemon juice and stir until sugar has dissolved. Strain out the peels.
2. Fill a 2- to 3-gallon bucket or bowl with crushed ice or ice cubes. Add the lemon-sugar mixture and the bourbon, Cognac and rum. Stir and add the Champagne. Taste and adjust for sweetness. Grate nutmeg over the top and serve.
Yield: About 25 drinks.
(via) Thank you to the SFA for sharing this recipe.
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