Easy Entertaining— Cooking with Bourbon

With the growing emphasis on using local ingredients whenever possible in cooking, it is only natural that restaurant chefs would experiment with uses for Bourbon, a local product with a long and storied history in Kentucky. As Jess Inman, chef at Equus, said, “We might as well embrace what is around us.”

F&D invited Inman, Shawn Ward of Ward 426, and Dean Corbett of Equus and Corbett’s: An American Place to put together a party menu that highlighted the flavor potentials in cooking with Bourbon. And Tim and I added a rich Bourbon-enhanced dessert alongside a seasonal Maple Manhattan cocktail, which plays nicely with flavors born of the charred oak barrel.

Tim Laird shows off his sabering skills on a bottle of champagne for this issue's guest chefs. Left to right, Tim Laird, Shawn Ward, Lori Laird, Dean Corbett and Jess Inman.
Tim Laird shows off his sabering skills on a bottle of champagne for this issue’s guest chefs. From left: Tim Laird, Shawn Ward, Lori Laird, Dean Corbett and Jess Inman.

Bourbon’s complex layers of flavors complement many foods. What many do not know is that Bourbon possesses over 200 discernible flavor notes, which makes it far more complex than wine. Bourbon is delicious as a marinade, in addition to adding a depth of flavor to appetizers, sides, entrees and especially dessert.

The dish Jess Inman offers here can be found on the Equus menu. “I think the addition of Bourbon gives a hometown feel to these dishes,” Inman said. He likes the way Bourbon’s inherent sweetness intensifies when reduced by cooking, flavors reminiscent of honey. “The flavors really go with cornbread,” Inman said. “Bourbon and cornbread are best friends.”

Shawn Ward, too, sees an affinity between Bourbon and corn dishes. “If I am doing a dish that goes well with corn, I like to enhance it with Bourbon. I like to use it more as a seasoning than as a main ingredient,” Ward said. He, too, is taken by delicate flavors revealed in Kentucky’s native spirit when cooked. “Different Bourbons have different properties,” he explained. “Some are nice and smooth upon reduction; some continue to have a bit of heat.” Since high-proof Bourbons are not only costly, but potent, he shies away from them in cooking. Some popular sipping brands, such as Old Forester and Woodford Reserve, are also good ones to cook with, he said.

Dean Corbett
  • Corbett’s: An American Place

Rock Shrimp Jenkins

Rock shrimp Jenkins (Serves 4)

½  cup cold butter, devided

½  teaspoon minced, blanched garlic

1   small challot, peeled and minced

½  teaspoon fresh chopped rosemary

¼  cup light brown sugar

Juice of 1 lemon

¼  cup white wine

¼  cup plus 2 tablespoons Worcestershire sauce

¼  cup plus 2 tablespoons Kentucky Bourbon

1   pound rock shrimp, peeled and deveined

½  cup chicken broth

1   tablespoon water

1   tablespoon cornstarch

Salt and pepper

½  teaspoon Tabasco

1   teaspoon fresh chopped chives

In a hot sauté pan melt 4 tablespoons of cold butter while adding garlic, shallots, rosemary and brown sugar. Stir together until garlic and shallots are translucent. Deglaze pan with lemon juice and white wine and heat for about 20 seconds. Add Worcestershire sauce and Bourbon (reduce or flame the alcohol). Add rock shrimp and cook slowly over medium heat, turning shrimp frequently. Add chicken broth. Make a slurry by mixing together water and cornstarch. Add to stock gradually to thicken. Reduce heat and add remaining cold butter. Season to taste with Tabasco, salt, and pepper. Add chives.

 

Kentucky Bourbon-marinated pork tenderloin with sweet potato mash, fruit compote and sorghum Bourbon drizzle

Kentucky Bourbon-marinated pork tenderloin with sweet potato maple mash, fruit compote and sorghum Bourbon drizzle (Serves 4)

 

For the pork tenderloin

2   ½-pound pork tenderloins

1½   cups Bourbon marinade (recipe below)

 

For the Bourbon marinade:

¼   cup Woodford Reserve Bourbon

¼   cup maple syrup

Zest of two oranges

Juice of 2 oranges

2   tablespoons soy sauce

1   teaspoon garlic, blanched and minced

¼   cup light brown sugar

1   teaspoon fresh minced rosemary

1   tablespoon minced fresh shallot

Place Bourbon in small saucepan; bring to a simmer. Carefully ignite in pan to burn off alcohol. When flames subside, remove from heat and cool.

When cooled, stir in maple syrup, soy sauce, garlic,
shallot and orange zest. Place pork tenderloins in a large sealable plastic bag, add marinade and refrigerate at
least 1 hour or up to 3 hours.

When ready to cook, drain pork, pat dry and season
well with salt and pepper. Grill over high heat 10 minutes
or so each side, to internal temperature of 138-140
degrees. Remove from heat and allow to rest.

For the sweet potato mash:

3   large sweet potatoes, peeled and cubed

2   large shallots, peeled and minced

3   tablespoons brown sugar

1   stick butter

½   cup buttermilk

1   sprig fresh rosemary, leaves removed and minced

      Salt and pepper to taste

Cook sweet potatoes and shallots in water to cover until potatoes are very soft. Drain well and mash, adding in brown sugar, butter, buttermilk and minced rosemary.
Taste and season with salt and pepper.

For the fruit compote:

3   peaches, peeled and cut into ½-inch dice

8   large strawberries quartered

1   pint fresh blueberries

2   tablespoons honey

     Zest of 2 oranges

     Juice of 2 oranges

1   tablespoon brown sugar

¼   cup pineapple juice

2   tablespoons apple cider vinegar

15   leaves of fresh Kentucky mint, julienned

Combine all ingredients, adding mint in at the end. Compote will need at least an hour for flavors to marry and bloom.

For the Bourbon-sorghum reduction:

4   ounces Woodford Reserve Bourbon

1¼   cup Bourbon Barrel Foods Sorghum

Heat Bourbon in a pan to a simmer, ignite to burn off alcohol. Let cool. Stir in sorghum. Add to squeeze bottle for garnishing finished dish later.

To serve:

Using spoon, spread small amount of sweet potato mash on plate. Thinly slice tenderloin and arrange overlapping on plate. Spoon a generous portion of fruit compote on top of pork. Drizzle Bourbon-sorghum mixture over pork.

 


 

Shawn Ward
  • Ward 426

Duck breast with collard greens and roasted peaches

Duck breast with collard greens and roasted peaches (Serves 4)

For the duck breast:

4   boneless duck breasts, skin on

2   tablespoons togarashi spice blend (Japanese seven spice)

Salt and pepper to taste

Score the skin on the duck in a criss-cross pattern. Liberally apply togarashi spice blend on meat side of breast and salt and pepper to taste. In cold, heavy-bottomed skillet place duck breasts skin side down. On the stovetop, heat pan to medium heat until skin gets crispy (about 6-7 minutes). Move to a preheated oven at 350 degrees and roast for about six minutes or until the duck reaches an internal temperature of 148-150 degrees. Remove from heat and allow to rest.

For the collard greens:

      Half pound bacon, diced

4   tablespoons butter

1   cup brown sugar

4   shallots

2   red bell peppers, cored, seeded and diced

1   cup Bourbon

2   quarts chicken stock

1   tablespoon crushed red pepper

2   pounds collard greens, picked over and washed

      Salt and pepper to taste

Render bacon in a large pot until crisp. Add butter and brown sugar. Once butter and sugar have dissolved, add shallots and red pepper. When shallots and red pepper soften, deglaze with Bourbon. Simmer until reduced by one-third. Add chicken stock and greens. Simmer 45 minutes and season with salt and pepper and red pepper flakes. Taste greens for toughness and bitterness, and if necessary, continue simmering until collards are mellow, about 10 more minutes.

For the peaches:

Note: Use the peaches portion of the recipe below.

To serve:

Thinly slice duck breast on the vertical and arrange overlapping on plate. Spoon a generous portion of collard greens beside the duck. Top with roasted peaches.


 

Roasted peaches with Bourbon-pickled cherries

Roasted peaches with Bourbon-pickled cherries (Serves 4)

8   tablespoons sugar

8   ripe peaches, halved

2   cups olive oil, divided

1   cup vegetable oil, divided

6   cloves of garlic, peeled

2   bay leaves

2   sprigs thyme

2   basil leaves

1   rosemary sprig

     Zest from 1 lemon

½   cup marcona almonds

¼   cup white balsamic vinegar

½   pound of Bourbon-pickled Bing cherries (recipe below)

2   heirloom tomatoes, wedged

     Shaved ricotta salata or fresh mozzarella cheese

     Balsamic reduction (optional)

Toss peaches with sugar. In a saucepan combine 1 cup olive oil and 1 cup vegetable oil with garlic and heat until warm. Add 1 sprig rosemary, thyme, bay leaves, and basil and remove from heat. Cover and let sit for an hour until flavors develop. Place fruits in baking dish and strain herb oil over. Cover with aluminum foil and place in a 225-degree oven for 35-45 minutes until fruits soften. Set aside. In a mixing bowl combine 1 cup oil with white balsamic vinegar and pour over tomatoes. Set aside.

 

For the Bourbon-pickled cherries:

1   pound Bing cherries

1½   cups red wine vinegar

½   cup water

1½   cups sugar

2   tablespoons kosher salt

2   strips orange peel

1   tablespoon whole black peppercorns

2   cinnamon sticks

1   tablespoon coriander seeds

1   bay leaf

2   tablespoons Bourbon

Pit cherries and place in a bowl. Mix the rest of ingredients in a pot and bring to a boil. Reduce to a simmer 10 minutes. Let cool. Place cherries in a quart jar and cover with pickling liquid.

To serve:

Arrange the peaches and tomatoes on plate, place almonds around plate, shave cheese on top, and garnish with cherries, reserved herb oil and balsamic reduction.

 

Jess Inman
  • Equus Restaurant

Bourbon flat iron steak with romesco and cornbread puree

Bourbon flat iron steak with romesco and cornbread purée      (Serves 4)

1   1-pound flat iron steak

1   cup Bourbon marinade

      (recipe below)

 

For the Bourbon marinade:

½   cup pineapple juice

¼   cup Old Forester 86 proof Bourbon

2   tablespoons brown sugar

      Pinch of ground ginger

1   tablespoon champagne vinegar

1   tablespoon roasted garlic

1   tablespoon minced shallot

1   bay leaf

      Zest of 1 lemon, 1 lime and 1 orange

3   black peppercorns

2   tablespoons soy sauce

Combine all ingredients thoroughly in a bowl, whisk and pour into container or 2-quart plastic bag. Add steak and marinate at least 1 hour. Remove steak from marinade and pat dry. Grill or broil to desired doneness (flat iron steak is best if served on the rare side).

 

For the cornbread purée:

Note: For the cornbread, use your favorite recipe or see “Cooking

with Ron” on page 40 of this issue for his version.

2   cups cornbread, crumbled

1   cup milk

In a large saucepan, bring the milk to a simmer over medium heat. Crumble cornbread into the hot milk until texture is fairly thick and almost spongy. Remove from heat and carefully purée mixture in blender or food processor.

 

For the romesco sauce:

½   baguette cut into large dice (crouton size)

2   tomatoes, cored and coarsely chopped

1   red bell pepper, cored, seeded and coarsely chopped

6   cloves garlic, peeled and chopped

1   white onion, peeled and chopped

1   red onion, peeled and chopped

½   cup extra virgin olive oil, divided

       Salt to taste

       Pepper to taste

3   tablespoons butter

2   tablespoons chives, minced

1   lime, juiced

1   lemon, juiced

Toss diced baguette with ¼ cup olive oil, salt and pepper. Place in one layer on sheet pan and bake at 350 degrees 5-6 minutes, toss and turn.

Return to oven until golden brown, another 5 minutes or so. Set aside.

Toss chopped vegetables in remaining olive oil, salt and pepper. On sheet pan, roast at 450 degrees until charred and almost black. Check after 15 minutes. Toss vegetables and continue roasting until charred.

Add charred vegetables to food processor. Pulse to purée vegetables, gradually adding croutons until liquid is absorbed, leaving a rustic paste. Add butter, chives and juice of lemon and lime. Blend until incorporated.

To serve:

For each serving, spoon a scant half-cup of cornbread purée onto plate. Top with slices of grilled flank steak. Dress steak with the romesco sauce.

­­

Tim and Lori Laird

Bourbon pecan fudge

Bourbon pecan fudge

20   ounces dark chocolate chips

1   14-ounce can sweetened, condensed milk

¼   cup Old Forester Bourbon

2   teaspoons vanilla

½   teaspoon salt

2   cups pecans, chopped, lightly toasted

Line an 8 x 8-inch baking dish with waxed paper, leaving a 2-inch overhang on each side.

In a large, microwaveable bowl, add the chocolate chips. Heat on high for 90 seconds. Remove and stir well. Repeat for another 90 seconds and stir until fully melted. Add sweetened condensed milk, Bourbon, vanilla and salt. Stir until smooth. Add nuts and stir until fully incorporated, then pour into prepared pan. Refrigerate for 1 hour, or until firm. Using waxed paper, lift fudge out of pan and turn onto a cutting board. Remove waxed paper and cut into 8 slices by

8 slices to make 64 one-inch squares. Wrap fudge in waxed paper and store in airtight container in refrigerator for up to one week.


 

Kentucky Maple Manhattan

Kentucky Maple Manhattan

In a mixing glass, filled 2/3 full with ice, add:

2   ounces Woodford Reserve Bourbon

1   ounce sweet vermouth

1   teaspoon maple syrup

2   dashes Angostura bitters

Stir well, strain into a chilled martini glass. Garnish with a maraschino cherry.  F&D

8th Annual Brewfest tomorrow

Friday, Sept. 23 from 4 to 10 p.m. the Louisville Independent Business Alliance (LIBA) will host the 8th Annual Louisville Brewfest at the Louisville Slugger Field, 401 East Main St. The event will feature independent local and regional beer, among other attractions. Continue reading 8th Annual Brewfest tomorrow

Celebrate the end of summer at Bistro 1860 Garden Party

The theme of September’s Garden Party at Bistro 1860, 1765 Mellwood Ave., is Soy, but Not your Grandfather’s soy. There will be live music in the attractive garden at the corner of Mellwood and Frankfort Ave., on Thursday, Sept. 22, beginning at 7 p.m. Continue reading Celebrate the end of summer at Bistro 1860 Garden Party

Two wine dinners worth reserving seats for

Two upcoming wine dinners are definitely worth putting on our dining radar. Tomorrow, Tuesday, Sept. 20, Varanese, 2106 Frankfort Ave., will host a special wine dinner featuring the wines of Villa Maria Estates, an award-winning New Zealand winery. And Thursday, Sept. 29, Brasserie Provence, 150 N.Hurstbourne Pkwy., will offer a special south of France dinner featuring the wines of Provence. Continue reading Two wine dinners worth reserving seats for

Southern Living lauds Butchertown Grocery

Southern Living magazine, which keeps a gimlet eye on all sorts of things Southern, has published a list of “The South’s Best New Restaurants,” and included Louisville’s Butchertown Grocery in the 25 businesses it highlighted. Butchertown Grocery was the only Louisville and only Kentucky restaurant mentioned in the list. Continue reading Southern Living lauds Butchertown Grocery

Cork 101— The wines of South Africa

South Africa was certainly on my list of wine countries or wine lands, as they say in South Africa, to visit but not at the top of my list. It should have been. I am very happy that I accepted an invitation to speak there and endured the incredibly long flight to this Southern Hemisphere country to find perhaps the most naturally beautiful wine country I have ever visited.

In an area of only about 200 square miles, the Cape Peninsula is home to more than 2,600 types of flowering plants, including the beautiful if not unusual national flower named Protea.  This is more than the total number of species found in the British Isles or South Australia. South Africa has so many scenic vistas you would think you were in a national park everywhere you look. Ubiquitous rugged gray mountain ranges jutting up from valley floors serve as a backdrop to many wineries.

South Africans also take care of their stunning land by having a sustainability program that an incredible 95% of the South African industry follows. Look on the neck of wine bottles to see a seal that says “Integrity & Sustainability.” These sustainable wineries minimize the use of chemicals, protect the biodiversity of one of the richest floral kingdoms in the world and clean their waste water.

Also, picturesque Cape Dutch architecture is omnipresent at many wineries and towns, a legacy of the colonization of the Cape by the Dutch in the mid-1600s. Combine the natural gorgeousness with brilliant Cape Dutch architecture and a warm Mediterranean climate and you have an impeccable spot to grow grapes – and to visit. Finally, if you needed a another reason to drink South African wines or visit the nation, it is huge on social responsibility and has more Fairtrade wines than any other nation. In 2014, three quarters of all Fairtrade wines sold in the world originated in South Africa.

Wine areas from largest to smallest are divided into geographic units, regions, districts and wards. The wine area most often seen on labels is “Western Cape,” an area that encompasses the majority of the important wine growing regions. There are dozens of other areas but arguably the most important are the Coastal Region and the districts of Stellenbosch, Paarl, Swartland, Robertson and Franschhoek.

South Africa makes wine of great value in every price range. Below is just a small sampling of what South Africa has to offer.

Chenin Blanc Arabella

Chenin Blanc Arabella 2014
Western Cape, South Africa 12.5%

Chenin Blanc, its most grown grape, is also known, and sometimes labeled, as Steen in South Africa. “Arabella” refers to the beautiful
Arabian horse; the owners, the DeWet family, who have made wine since 1697, bottle this wine in Robertson, an area known for horses.

The wine’s color is pale golden-yellow with green highlights. It is dry, crisp and refreshing with flavors of red apple, citrus, light wet stone minerals and guava. It is a delicious aperitif wine and equally delicious with grilled or fried seafood.

Viognier Leatherwood

Viognier Leatherwood 2014
Western Cape, South Africa 13.8%

Viognier is becoming increasingly stylish in South Africa. Originally from the Northern Rhone of France, this grape exudes a variety of fruits and flowers. Deep yellow with golden highlights, this full-flavored wine, another in the stable of the DeWet family, is very aromatic, rich, dry and full-bodied. It shows tastes of honeysuckle, white flowers, nectarine, apricot, ripe melon, dried pineapple and ginger. Though silky in texture, the wine still remains lively. Try it with roasted chicken or grilled pork, or simply enjoy it by itself.

Chardonnay Capensis

Chardonnay Capensis 2013
Western Cape, South Africa 14.5%

Capensis means “from the Cape,” but chardonnay grapes are certainly not indigenous to South Africa. This wine is the first venture of the multinational company Jackson Estates in South Africa.

Yellow gold with green highlights, this wine has expressive oak notes of toast, cinnamon and vanilla. Nearly half of this wine is aged in 100% new French oak for 12 months. Flavors of ripe pear, yellow apple, light butter and honeydew melon are integrated in a full-bodied, silky world-class crafted chardonnay. Try it with chicken, fish or veal dishes with cream sauces.

Boschendal Sauvignon Blanc

Sauvignon Blanc Boschendal “Grande Cuvee” 2014
Coastal Region, South Africa 13.5%

The winery is located in Franschhoek, which means French corner, an area of the country originally settled by immigrants from France. Owned by the large company DGB, this magnificent property dates from around 1685. The sprawling estate is a worthwhile place to visit, complete with gardens, restaurants and an overnight accommodation. The wine has a bright yellow color. The flavors are classic Sauvignon Blanc – grapefruit, lemon, lime, fresh herbs and green apples, all in a taut, crisp, crunchy texture that is dry and full-flavored. Herb-crusted pork tenderloin medallions or fresh vegetable pasta dishes in herbs and olive oil would pair well with this wine.

Glen Carlou Grand Classique

Grand Classique Glen Carlou 2010
Paarl, South Africa 14.1%

This is a classic blend of French Bordeaux varieties and arguably an example of the best South African blended red wines. The Glen Carlou is an opaque purple almost leading to garnet. It is a full-bodied red, rich with flavors of black cherry, black berry and baking spices from 18 months in new and second year oak. Nicely peppered grilled New York strip or ribeye would go well with this wine.  F&D

Crane House Young Professionals Ramen Night

Saturday, Sept. 17, Louisville’s Asia Institute — Crane House, 1244 S. Third St. will celebrate Asian culture with its second Annual Ramen Night. Sponsored by Louisville’s Crane House Young Professionals, the event will feature three different types of chef-prepared ramen, desserts from The Arctic Scoop and beverages provided by Hillbilly Tea.  Continue reading Crane House Young Professionals Ramen Night

Dallas McGarity to take over Fontleroy’s space for his own The Fat Lamb

In a breaking news story, it seems that Fontleroy’s, the much-touted restaurant run by Allan Rosenberg, will close soon at 2011 Grinstead Dr., and the space will be taken over by Dallas McGarity, currently executive chef at Marketplace at Theater Square. There, at the corner of Grinstead and Bardstown Rd., McGarity will open his own restaurant, which he will call The Fat Lamb. Continue reading Dallas McGarity to take over Fontleroy’s space for his own The Fat Lamb

Louisville's Foodie Magazine