Walnut Old Fashioned
Ingredients
1.5 oz Bourbon
.25 oz black walnut liqueur
2 dashes orange bitters
2 dashes aromatic bitters
Garnish
Cinnamon stick + orange peel
Equipment
Rocks Glass and a large ice cube
Instructions
Add simple syrup, bitters and Bulleit Bourbon to a large rocks glass with ice.
Stir gently until the level of the ice and liquid equalize.
Zest an orange peel over the glass then add the peel to the drink as a garnish.
Brisket
Ingredients
3.5-4 lb fatty brisket, seasoned heavily with salt & pepper
1 c any kind of stock
1 white onion, roughly chopped
6-8 cloves garlic, smashed
12 oz can light beer
2 tbsp brown sugar
1 tbsp cumin, paprika, mexican oregano
¼ c apple cider vinegar
Instructions
Heat a large dutch oven to medium high, pour in enough oil to cover the pan. Brown the brisket on all sides until you get nice color, roughly 8 minutes.
Remove brisket & place on a baking sheet while you sauteé onion & garlic in the same dutch oven. Add in your spices to bloom once the onions are caramelized and softened a bit.
Pour in all of the chile sauce, stir to slightly caramelize with the onions. Stir beer in with mix and carefully lower brisket into liquid.
Bring to near boil, lid the dutch oven and place in oven for roughly 3-4 hours. Check at 3 hours and determine if it's fall apart tender. If not, put back in the oven & check every 15 minutes until it's perfect.
Let it cool anywhere from 20 minutes to an hour then either shred or slice along the grain to serve with tortillas, salsa macha & cabbage slaw. Slicing is easier the longer you let it cool.
Salsa Macha
Ingredients
1 c canola or other neutral oil
1 c mix of peanuts & pepitas, raw
¼ c sesame seeds, toasted
10 guajillo chiles, stems & seeds removed
4-5 cloves garlic, thinly sliced
salt to taste
Instructions
Bring ½ cup COLD oil & sliced garlic up to medium heat together in cold pan (this will prevent garlic burning & perfume the oil further).
As soon as garlic begins to tan, start removing it from hot oil with a slotted spoon. Place toasted garlic in bowl of a food processor (ideal tool) or blender.
Quickly fry chiles until puffed but pre-browned and remove from oil in with garlic.
Then fry peanuts & pepitas until just starting to brown, remove with slotted spoon to food processor.
Cool down hot oil with remaining cold oil, then process all together with toasted sesame seeds, garlic and chiles.
Season with a small amount of salt to taste. Just pulse until a coarse oily paste occurs, the textures are the best part of this salsa.
Serve. Can be stored at room temp for 2 weeks.
Pickled Cabbage Slaw
Ingredients
Half head of green cabbage, sliced thinly
½ white onion, sliced thinly
1 carrot, shredded
half or whole jalapeno (depending on spice level), seeded & sliced thinly
1 c apple cider vinegar
1.5 c water
2 tsp salt
optional spices: 1 tsp mexican oregano, 1 tsp cumin seeds
Instructions
Combine water & vinegar with spices and salt in saucepan and heat just to warm.
Pour over cabbage, onion, carrot and jalapeno, and massage everything together.
Pack into jars and serve as soon as cooled, up to roughly 2 weeks stored in the fridge.
Guajillo Chile
Ingredients
3-4 dried guajillo chiles, stems & seeds removed
Instructions
Preheat oven to 325 degrees.
Toast your guajillo chiles in a dry pan on medium heat until they just start to brown, this happens very fast so watch them the whole time.
Heat the stock to very warm, then soak chiles in liquid until soft.
Blend this mixture in a high speed blender or with an immersion blender, adding in the vinegar and brown sugar.
Set aside for later.
Bourbon Food & Cocktail Pairings
Cake Noodle & Tropical Boulevardier
Soy & Rye-Glazed Ribeye with Spiced Rye Manhattan
Couch Surfing & Crab Cakes with Bourbon Remoulade
Harvest Moon Shandy & Shrimp Tostada
Grilled Cauliflower Steak with Spicy Chimichurri & Mint Hibiscus Tea
Grilled Chicken Thighs & The Shade Maker
Black Garlic Honey Mustard Chicken & Rye Manhattan
Red Snapper with Ube Bourbon Piña Colada
Sambal Bacon Jam Cheeseburger with Pomegranate Kentucky Mule
Flea Flicker & Bourbon Beer Cheese
Beaches Be Salty & Cinnamon Apple Fritter
Bacon and Crab Stuffed Walleye Fillet & Watermelon Sour
California Cheeseburger & Bullleit Iced Tea
BBQ Pork Skewers & The Lolo
Guajillo Chile Braised Brisket Tacos with Walnut Old Fashioned
Old Fashioned Punch Recipe & Dry Rub Wings
Rye You Snappin' & Bulleit Bourbon Venison Chili
Kentucky Hot Chicken & Bulleit Rye Manhattan Recipe
North Carolina BBQ Ribs & Kentucky Mule
Ahi Tuna Poke & The Hawaii Buck
Maple-Bourbon Pumpkin Pie with Spiced Maple Hot Toddy
Winter Walk Old Fashioned & Short Rib Mac & Cheese
Smoked Pork Chops with Rye Apple Jam & Bulleit Rye Apple Old Fashioned
Texas Smoked Brisket & Bulleit Old Fashioned
Tamarind BBQ Burger with Citrus Boulevardier
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