Looking for the perfect 4th of July menu? Look no further. We have a great set of recipes that are simple and delicious.
1 1/2 cups mayonnaise
1 (4 ounce) jar of diced pimentos, drained
1 teaspoon Bourbon Barrel AgedWorcestershire Sauce
1/4 teaspoon Bourbon Smoked Paprika
1/4 teaspoon Bourbon Smoked Pepper
dash of hot sauce (optional)
8 ounces (2 1/2 cups) extra sharp cheddar cheese, shredded
8 ounces (2 1/2 cups) white cheddar cheese, shredded
In a large bowl, combine all ingredients and stir well. Serve with crackers, bread, or pretzels. Pimento cheese keeps for
one week in the refrigerator in an airtight container.
Makes 4-5 servings
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
½ cup cotija or feta cheese, finely crumbled
½ teaspoon Bourbon Smoked Paprika, plus extra for sprinkling
1 garlic clove, minced fine
¼ cup cilantro, chopped, plus extra for garnishing
½ teaspoon Bourbon Smoked Salt
¼ teaspoon Bourbon Smoked Pepper
4-5 ears corn, shucked
1 lime, cut into wedges
1) Preheat a grill pan or grill over high heat or use charcoal. While the grill is heating, combine all the ingredients in a medium bowl, except the corn and lime. Stir well.
2) Grill corn, rotating occasionally, until cooked and charred on all sides, about 8 minutes total. Using a large spoon or brush, coat cheese mixture evenly on all sides of the grilled corn. Dust with more smoked paprika and garnish with chopped cilantro. Serve immediately with lime wedges.
Makes 6-7 servings
For the fruit:
3 tablespoons butter
1/2-3/4 cup Bourbon Smoked Sugar
6 cups (5 pints) blackberries
1 tablespoon cornstarch
2 tablespoons water
1 tablespoon lemon zest
For the dough:
1 ½ (190 grams) cups all-purpose flour
½ cup (70 grams) fine ground cornmeal
3 tablespoons Bourbon Vanilla Sugar
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon Bourbon Smoked Salt, plus extra for sprinkling
4 tablespoons (1/2 stick) cold, unsalted butter, cut into pieces
1 ¼ cups heavy cream, cold
For the bourbon whipped cream:
1 cup heavy cream, cold
1 tablespoon Bourbon Vanilla Sugar
1 tablespoon bourbon
1 teaspoon Bourbon Barrel Aged Madagascar Vanilla Extract
1) Preheat the oven to 400 degrees. Melt the butter in a large saucepan over medium heat. Taste fruit for sweetness and add the amount of sugar desired to sweeten. Stir to dissolve. Toss in two thirds of the blackberries and stir to combine. Bring to a boil. Simmer gently to soften fruit and to cook down some of the juices, about 10 minutes. Stir the cornstarch and water together to make a slurry. Add the remaining blackberries and stir. While the mixture is bubbling, pour in the cornstarch slurry and stir to combine. Remove from heat once mixture has thickened. Add the lemon zest and set aside.
2) In a food processor, combine the flour, cornmeal, sugar, baking powder, baking soda and smoked salt. Pulse to combine. Add the pieces of cold butter and pulse 6-7 times. Pour in the heavy cream and pulse just until a dough ball forms.
3) Divide the fruit mixture between six or seven standard sized ramekins, filling about halfway full. Mound the dough on top of the fruit. It will seem like a lot of dough. Sprinkle each cobbler with a pinch of smoked salt and place on a parchment or foil lined baking sheet. Bake in the center of the oven for 14-15 minutes or until the tops are nicely browned. Cool for 5-10 minutes.
4) To make whipped cream, add all the ingredients into a bowl. Whisk, using a hand mixer or stand mixer, until soft peaks form. Serve cobblers warm, with a dollop of whipped cream.
Adobo Flank Steak with Peppers and Onions
1 ½ pounds flank steak
2 garlic cloves, grated
4 teaspoons Bourbon Smoked Paprika
3 teaspoons cumin, ground
2 teaspoons Bourbon Smoked Sea Salt
2 teaspoons onion powder
2 teaspoons cocoa powder
1 teaspoon chili powder
2 tablespoons olive oil
2 red bell peppers, deseeded and sliced
1 small red onion, sliced
1 tablespoon vegetable oil
Bourbon Smoked Sea Salt, for sprinkling
Bourbon Smoked Pepper, for sprinkling
1) In a small bowl, combine the garlic, smoked paprika, cumin, smoked salt, onion powder, cocoa powder, chili powder and olive oil. Mix to create a paste. Rub this paste all over the skirt steak, cover and allow to marinate in the refrigerator for at least one hour or overnight.
2) Half an hour before grilling, remove the meat from the refrigerator and allow the meat to come to room temperature. Heat a grill over high heat. Grill the flank steak to your desired preference. Flank steak is best prepared rare to medium. For medium rare, it should take no more than about 4-5 minutes per side. Rest the steak, covered, for 10 minutes.
3) While the steak is resting, heat a large cast iron skillet on the grill or on the stove. When the pan is hot, pour in the vegetable oil and add the peppers and onions. Quickly sauté over high heat, until vegetables are wilted and onions are soft, about 5-6 minutes. Season with a pinch of salt and pepper. Slice rested steak against the grain. Pile peppers and onions on a platter and arrange steak slices on top. Sprinkle smoked sea salt and pepper over steak. Serve.