#SCBDRecipe: Celebrate Memorial Day with [email protected] Cocktails and Dishes!

scbdrecipe


With Memorial Day Weekend right around the corner, what better way to kick off summer than with a backyard barbecue? These recipes from Maker’s Mark® Bourbon that are sure to please any crowd. From sides to steaks, everything tastes better with a bit of bourbon:

Baked Potato with Maker's Mark Bacon

Classic “Baked Potato” with Maker’s Mark® Bourbon Braised Bacon           Created by Rick Gresh, Executive Chef, David Burke’s Primehouse at The James Chicago 

Prep Time: 1 day ahead make bacon

Cook Time: 2 hours

Serves: 4-8

The Baked Potato

  • 1 cup braised bacon, medium dice, recipe below*
  • ½ cup BBQ sauce, recipe below*
  • ¾ cup cream sauce, recipe below*
  • ½ cup chive puree, recipe below*
  • ½ cup crème fraiche or sour cream
  • 5 tablespoons cheddar cheese, shredded
  • 1 lb. potato gnocchi, cooked

1) Warm bacon in BBQ sauce; warm cream sauce and fold in chive puree and crème fraiche.

2) Cook gnocchi in boiling water, drain well and toss in the chive cream mixture.

3) Place in an ovenproof casserole, top with cheddar cheese and melt in oven.  Top with BBQ bacon.

Braised Bacon

  • 2 lbs. slab bacon
  • ½ cup plus 2 tablespoons veal stock
  • ½ cup plus 2 tablespoons chicken stock
  • 1 cup Maker’s Mark® Bourbon
  • 1 tablespoon black peppercorns
  • 1 cup onion, rough chopped
  • 1 cup carrot, peeled, rough chopped
  • 2 ribs celery, rough chopped
  • 4 cloves garlic, smashed
  • 8 sprigs thyme
  • ½ bunch parsley
  • 1 piece bay leaf

1) Place bacon on top of vegetables. Add stocks, Maker’s Mark® Bourbon and cover with foil, place in 325°F oven and cook for approximately 2 hours or until tender.

2) Remove from oven, remove bacon and press in to make an even surface.

3) Once cool cut into a medium dice.

BBQ Sauce

  • 1 stalk lemongrass, crushed and chopped
  • ½ medium onion, sliced thick and grilled to deep brown color
  • 6 cloves garlic, roasted
  • ½ bunch cilantro
  • 2 cupscanned Roma tomatoes
  • ¼ cuptomato paste
  • 1 cup red wine vinegar
  • 2 cups Maker’s Mark® Bourbon
  • ¼ cup brown sugar
  • ¼ cup honey
  • ¼ cup molasses
  • 1 tablespoon tamarind puree
  • ¼ cup soy sauce
  • ¼ cup cumin, toasted
  • ¼ cup coriander, toasted
  • ¼ cup ginger, peeled, sliced

1) Combine everything in a pot and simmer for approx 1 hour.  Strain and chill.

Chive Puree

  • 1 bunch Chives (at least 2 cups)

1) To taste, salt and pepper

2) Bring a small pot of water to a boil. Blanch the chives in the water for 10 seconds then shock in an ice water bath, rough chop.

3) Place chives in blender and puree until smooth, adding water if necessary. Reserve chilled.

Cream Base

  • 1 medium onion, small diced
  • 2 ½ tablespoons butter, unsalted
  • 6 tablespoons flour
  • ¾ cup milk
  • ¾ cup heavy cream
  • 1 piece bay leaf
  • Salt and pepper

1) Sweat the onion over medium heat in the butter, until soft and translucent, about 5 minutes. Add the flour and stir to make a white roux.

2) Add milk to dissolve roux, add the cream and bring to a boil and reduce to a simmer, add the bay leaves.

3) Once slightly thick, about 30-45 minutes of simmering, strain, adjust seasoning, cool.

Editor’s Notes: Chef Rick’s creative interpretation of a classic baked potato is well worth the time it takes to make it. It works equally well as an entrée or side dish, and would impress even the pickiest potato lover.

Bourbon Apple Glazed Wings (1)

Bourbon Apple Glazed Chicken Wings                                                                 Created by Lee Anne Wong, Chef and Maker’s Mark® Cookbook Editor

Prep time: 10 minutes

Cook time: 1 hour 

Serving size:  4

  • 2 lbs chicken wings, trimmed
  • 1 cup Maker’s Mark® Bourbon
  • 1 can frozen apple juice concentrate, thawed (12 ounces)
  • ½ cup soy sauce
  • ¼ cup cider vinegar
  • ¼ cup dark brown sugar
  • 4 large cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon crushed red pepper
  • 1 tablespoon maple syrup

1) Combine all of the ingredients in a medium pot. Bring to boil on high heat and then reduce to a simmer for 30-40 minutes until the wings are tender and the glaze has reduced, coating the wings.

2) Preheat the oven to 325°F. Remove the wings from the pot and transfer to a parchment lined sheet tray. Bake for 15-20 minutes until the wings begin to color and the glaze becomes shiny. Garnish with minced scallions and apple. Serve immediately.

Editor’s Notes: These tangy sweet wings get the benefit of being braised then baked, no frying involved!

Drunken Cowboy Beans

Drunken Cowboy Beans                                                                                             Created by Sheamus Feeley, Executive Chef & Partner, Farmstead Restaurant

Prep Time: 1 day beforehand

Cook Time: 2 hours. Level: Intermediate

Serving Size: 8 cups

Cooked Beans

  • 1 lb. Rancho Gordo dried pinquito beans, soaked in cold water overnight
  • 1 small onion, peeled and quartered with the root still intact
  • 1 medium carrot, peeled and quartered
  • 2 stalks of celery, cut into 3” pieces
  • 2 cloves garlic, crushed
  • 1 bouquet garni (1 bay leaf, 1 sprig thyme, 8 peppercorns), tied up in cheesecloth
  • 1 tablespoon kosher salt
  • 8 cups water

Combine all ingredients in a large pot and bring to a boil over high heat. Reduce the heat to a medium simmer and cook the beans until they are tender, but still firm, about 30 minutes. Drain the beans and discard the vegetables and aromatics, reserving 4 cups of the cooking liquid.

Cowboy Beans

  • 1 lb. Benton’s Slab Bacon, cut ¼” x ¼”
  • 1½ cup yellow onion, minced
  • ¼ cup garlic, minced
  • 2 tablespoons cumin seed, toasted and ground
  • ¼ cup chili powder
  • 2 tablespoons dried oregano
  • 4 cups chicken stock or pot liquor from beans
  • 1/8 teaspoon ground allspice
  • 1 recipe cooked beans
  • 2 cups barbecue sauce, vinegar based
  • 2/3 cup Maker’s Mark® Bourbon
  • Salt to taste

1) Render the bacon until crisp in a large pot over medium-high heat, stirring often, about 10 minutes.

2) Add the onion and sweat on low heat for 3-4 minutes.  Do not brown.

3) Add the garlic and cook for 10 seconds.  Do not brown.

4) Add remaining ingredients, except for the barbecue sauce and Maker’s Mark® Bourbon.

5) Simmer for an hour. Remove from the flame and stir in the bourbon and barbecue sauce.

6) Return the pot to the heat and cook for an additional 15 minutes on low heat, until alcohol is not “hot.” Adjust the seasoning with salt.

7) Place in a cast iron skillet, or casserole dish and bake at 500°F until the sides begin to caramelize and bubble.  8 – 10 minutes. Serve immediately.

Notes from Chef Feeley:I only use Rancho Gordo beans in the restaurant, as I feel they are the best dried bean available.  I never have to soak them and they cook fast, with great tasting pot liquor.  Pinquito beans are a classic side to Central Coast barbecue (Santa Maria style) here in California.  I call them “Cowboy beans” when I serve them with my whole-hog barbecue. But with a little Maker’s Mark® Bourbon… I think “drunken cowboy beans” is a better title.  Think Blazing Saddles campfire scene…”

Editor’s Notes: Benton’s Bacon, which you can also order online, just happens to be some of the smokiest bacon in the country. You can substitute any other bacon, but we highly recommend you get your hands on some Benton’s bacon anyways, especially if you happen to be a connoisseur of America’s favorite cured pork delight. 

Maker's Mark BBQ Ribs

Maker’s Mark® Bourbon BBQ Ribs                                                                              Created by: Joey Campanaro, Owner, Little Owl

Prep Time: 24 hours/day beforehand

Cook Time: 5 hours

Serving size: 4-6

  • 2 cups Makers Mark® Bourbon
  • 1 bunch cilantro – cleaned and roughly chopped
  • 4 cloves garlic, peeled and minced
  • ¼ cup fresh ginger, peeled and chopped
  • 1 tablespoon coriander seeds
  • 1 tablespoon mustard seeds
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne
  • 1 teaspoon curry powder
  • 1 tablespoon Dijon mustard
  • ¼ cup dark brown sugar
  • 2 tablespoons kosher salt
  • 1 rack of peeled pork spare ribs
  • 3 tablespoons butter
  • ½ white onion, peeled and diced ½”
  • 1 cup pineapple juice
  • 1 cup tomato juice
  • 1 cup ketchup
  • 1 cup water
  • Fresh cilantro leaves, for garnish
  • Fresh red radish, for garnish

1) In a large bowl, mix the Maker’s Mark® Bourbon, cilantro, garlic, ginger, garlic, cumin, cayenne, curry, mustard seeds, Dijon and brown sugar and salt until well combined. Pour into a shallow baking dish. Submerge the full rack of ribs in the marinade and refrigerate over night.

2) Preheat the oven to 400°F. After 24 hours, remove the ribs, brushing off any excess marinade and spices (reserve the marinade for the barbecue sauce), and place on baking sheet and roast in the oven for 45 minutes. Remove the rack from the oven; wrap the ribs tightly in foil and cool in the refrigerator for at least 3 hours. 

3) Heat the butter in a medium saucepan over medium-high heat. Add the diced onion and cook for 10 minutes, stirring often. Add the marinade liquid and all of its components, the pineapple and tomato juice, ketchup, and water. Cook this mixture for 45 minutes on a medium simmer, stirring occasionally. 

4) When the ribs have cooled down, slice them in between each bone to separate them from the rack and place in a large mixing bowl. Strain the barbecue sauce through a fine mesh sieve and pour over the ribs, tossing to thoroughly coat them. 

5) Place the individual ribs in a single layer in an ample-sized baking dish, pouring the excess barbecue sauce over the ribs, and return to the oven. Lower the heat on the oven to 350°F and bake for an additional hour, turning the ribs occasionally to insure sauce coverage. 

6) The ribs will be tender and the sauce should glaze the ribs during the baking process. Serve hot with picked cilantro leaves, thinly sliced radishes, and Maker’s Mark® Bourbon “chilled neat.”

Editor’s Notes: If there’s one guy who knows a thing or two about oven-baked ribs, it’s my pal Joey Campanaro. These ribs take on their bourbon brine, and an exotic barbecue sauce scented with coriander. Finger lickin’ good, for real.

Bourbon Marinated Hangar Steak

Bourbon Marinated Hangar Steak                                                                         Created by Adam Fleischman, Chef, Umami Burger

Prep Time: 12 hours beforehand 

Cook Time: 10 minutes

Serving size: 2-4

  • ½ cup Maker’s Mark® Bourbon
  • 6 tablespoons low sodium soy sauce
  • 1 teaspoon fresh ginger, finely grated or minced
  • 1 teaspoon garlic, pressed or minced
  • 1 tablespoon shallots, minced
  • 1 lb. hangar or skirt steak, trimmed
  • ¼ cup heavy cream or veal stock (optional)

1) To make the marinade, combine ingredients in a small saucepan. Bring to a boil and simmer for 1 minute. Pour the marinade into a shallow dish large enough to hold the meat and set aside to cool.

2) Add the beef to the cooled marinade, stir to evenly coat, and refrigerate overnight for no more than 12 hours. 

3) Dry the beef with paper towels.  Heat a large pan/skillet over high heat. Sear the beef 3 minutes on each side for medium rare, remove from the pan, and rest meat. Cook down excess marinade as a pan sauce whisking a little cream or veal stock in at the end. Slice and serve. 

Editor’s Notes: This easy marinade makes for a distinctly bourbon flavored steak that is great on top of a salad, alongside stir-fried vegetables, or even on a sandwich. Hangar is a prized cut otherwise known as the “Butcher’s Steak”, being well known for its flavor, texture, and lower price point.

Maker's Mark Ice Cream

Maker’s Mark Ice Cream                                                                                        Created by: Chef Johnny Iuzzini, Executive Pastry Chef, Jean Georges

Ice Cream

  • 2 cups whole milk
  • 1 vanilla bean split lengthwise and scraped
  • 4 large yolks
  • ½ cup sugar
  • 1 pinch salt
  • ¼ cup Maker’s Mark® Bourbon

1) Combine the milk, salt, scraped vanilla bean and seeds in a medium saucepan and bring to a boil.  Remove from the heat, cover with plastic wrap, and infuse 10 minutes.

2) While the milk is being infused, whisk together the yolks and sugar in a medium bowl until the mixture turns pale.  Set up an ice bath with a slightly smaller stainless steel bowl set into a larger bowl filled with ice water and keep close at hand.

3) Strain the milk into a medium saucepan and bring back to a simmer.  Gradually pour half of the hot liquid over the yolks, whisking to combine.  Return the entire mixture to the pan and cook over medium heat, stirring constantly with a rubber spatula.  When the mixture thickens slightly, lightly coat the back of the spatula, and when the slight foam on top is the same color as the liquid underneath strain into the prepared small bowl.  Cool completely and then stir in the bourbon.  Store in an airtight container in the refrigerator.  (The ice cream may be prepared up to this point a day in advance and stored in the refrigerator overnight.)  

4) Freeze in an ice cream machine according to the manufacturer’s instructions and reserve, covered in plastic wrap, in the freezer for 1-2 hours before serving.

Poached Peaches

  • 8 leaves fresh verbena
  • 20 ounces simple syrup (2 cups sugar and 2 cups) water
  • 3 tablespoons Maker’s Mark® Bourbon
  • 2 peaches (not too ripe)

Bring simple syrup, bourbon and verbena to a simmer. Meanwhile cut the peaches in half and remove the pits. Poach slowly until the fruit is tender. Remove from heat and allow to cool.

Hazelnut Crunch

  • 2 cups hazelnuts, cracked slightly
  • 4 teaspoons honey
  • Heavy pinch of salt
  • 1 egg white, beaten

Combine all ingredients and rub together, bake until golden brown at 350°F. Crack into pieces.

image004 (1)The All American

Created by Nicole Trzaska, The Liberty NYC

  • 1 ½ parts bacon infused Maker’s Mark® Bourbon*
  • ¼ part Crown Maple Syrup
  • 3-4 dashes Angostura Bitters
  • Strip of cooked bacon for garnish

In a rocks glass stir bitters and Crown Maple, top with bacon infused bourbon. Add ice and garnish with a strip of cooked bacon.

*How to make bacon Infused Maker’s Mark® Bourbon:

  1. Cook 3-4 strips of thick bacon, enough to yield 1 ounce of fat (eat the bacon after!)
  2. Once bacon fat has cooled to room temperature, pour in to a storage container
  3. Add 750mL Maker’s Mark® Bourbon, cover and freeze overnight
  4. Using a fine mesh sieve, strain bourbon in to a new container removing large bits of bacon
  5. Lastly, double strain your bourbon back in to the bottle. Enjoy!
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