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.
Chef Hugh Acheson’s new cookbook, A New Turn in the South, is a must today in every southern kitchen. The new twist on our southern classics is inspiring and in turn delicious! You will enjoy the photography by his friend and collaborator, Rinne Allen, as much as the recipes. I was fortunate to get them to share the pimiento cheese recipe with guide2athens and Bulldawg Illustrated: for our chapter in Myrna and Loran Smith’s new cookbook, Let the Big Dawg Eat…Again. You should add both of these cookbooks to your collection.
XOXO- CL
Pimiento Cheese
Pimiento cheese was a hurdle I couldn’t get over until about ten years ago. I just didn’t like mayo and cheese together, they were too similar in texture. But after my wife Mary insisted on it, I started experimenting and came up with a winner. Now I can’t get through the week without at least one great sourdough and pimiento cheese sandwich with pickled okra on the side. It’s a versatile component as well. Serve it as a sandwich, a spread for crisp toasted breads, a filling for celery, a topping for burgers, or in finished grits.
Makes 4 cups
1 pound sharp white cheddar, such as an 18-month-old
2 large, sweet red peppers, roasted, peeled, seeded, and diced
1/2 cup home made Mayonnaise (or Duke’s in a pinch)
1 teaspoon Dijon mustard
1/2 tablespoon smoked sweet Spanish paprika
Pinch of cayenne
1/2 teaspoon kosher salt
Grate the cheddar by hand to a medium shred and place in a large bowl. Add the peppers, mayonnaise, mustard, paprika, cayenne, and salt and mix thoroughly with a wooden spoon.
Mayonnaise
1 whole egg
2 egg yolks
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 cup vegetable oil
1 cup olive oil
In a stainless steel mixing bowl set over a bowl of salted ice, whisk together the egg, egg yolks, lemon juice, and Dijon.
Slowly whisk in the vegetable oil and olive oil to emulsify.
This project is way outside what I normally shoot, I decided I wanted to try my hand a photos that were less about the lighting and the action and more focused on the design and small details. I had an awesome time shooting the project and I already have 8 more cocktails in mind. I would love to know what you all think, especially since this series is way outside my comfort zone
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.
Around the Holidays I love watching Christmas movies, Football and a lot of James Bond.
In the James Bond movie and novel Casino Royale, agent 007 invents and names the new vodka cocktail “Vesper.” We’ve included the scene below in video along with the original Vesper recipe and BourbonBlog.com‘s updated suggested version.
As Kina Lillet is typically no longer available, we recommend using Lillet Blanc in place as an alternative to make the famous drink which premiered in the 1953 Ian Flemming novel.
Original Vesper Recipe
3 measures Gordon’s 1 of Vodka 1/2 measure Kina Lillet
“Shake it up over ice, then add a thin slice of lemon peel.”
Revised Vesper Cocktail Recipe
1 oz. Vodka 1 oz. Gin 1/2 oz. Lillet Blanc
Combine all in ti and stir over ice until cold. Strain and express with lemon
New cocktail suggestions from BourbonBlog.com Chef/Mixlogist Stephen Dennison
I purchased a whiskey that was too smokey (for me) to drink one time and came upon a marinade for flank steak when attempting to use it up. Delicious.
Marinade: 1 part whiskey, 1 part soy sauce, teaspoon of brown sugar or honey, few diced garlic cloves; ginger & pepper optional.
To Make: Marinate steak in marinade sauce 2-4 hours, flip once. Broil on high ~5 minutes on each side for medium rare. The sauce can be reserved, heated to reduce and poured over the top of the steak once cooked.
I want to make some of these for some World Cup wacthin’ this weekend.
Virginia Willis’ Cola Glazed Wings Recipe
Servings: 4 as appetizerPrep Time:Cook Time:
recipe from Bon Appetit, Y’all: Three Generations of Southern Cooking I’ve cut the amount of jalapeno chilies in a recipe (original called for 3 whole chilies) just to tame the heat, but feel free to use as much as you’d like. You can also add some thinly sliced jalapenos with the wings too.
Ingredients:
1 cup cola Juice of 2 limes 1 1/2 cups firmly packed light brown sugar 1 jalapeno, finely minced (discard the seeds) 1 tablespoon cooking oil 2 pounds chicken wings 1/4 teaspoon coarse salt Freshly ground black pepper
Directions:
To make the glaze In a small sauce pan, bring the soda, lime juice, brown sugar and the minced jalapeno to a boil over high heat. Decrease the heat to medium-low and simmer until the mixture is syrupy, about 30 minutes; keep warm over low heat. To prepare the wings Cut off the wing tip (reserve the tips to make stock), and separate the wings at the joint. Place the wing pieces in a large bowl and season with salt and pepper. Pour about half the glaze over the wings and toss to coat Keep the remaining sauce warm over low heat. To bake the wings Position an oven rack 4 inches below the broiler element in the oven. Preheat the broiler. Line a baking sheet with aluminum foil. Place the glazed wing on the baking sheet and bake for 10 minutes per side, brushing twice on each side with the reserved glaze. Transfer to a platter.
You can also get the Cookbook @ The Cook’s Warehouse here in Atlanta. Virginia teaches classes at some of their locations from time to time and is a really awesome lady and Chef.
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