Looking for a perfect dinner for two? We have a great three course menu that is easy and delicious!
GRILLED OYSTERS WITH BOURBON, BROWN BUTTER AND SOY VINAIGRETTE
Makes 1 dozen oysters
Contributed by Chef Edward Lee
4 Tbsp unsalted butter
1 garlic clove, lightly smashed
1 Tbsp Bluegrass Soy Sauce
2 tsps Kentucky Bourbon
2 tsps rice vinegar
¼ tsp Bourbon Smoked Salt
1/8 tsp Bourbon Smoked Pepper
12 oysters, scrubbed clean
2 tsps chives, chopped for garnish
1. In a small saucepan, melt butter over high heat. Drop in garlic clove, reduce heat to medium and cook butter until it looks brown and starts to smell nutty and fragrant. Remove from heat. Spoon the clear brown butter into a small bowl, leaving the milk solids behind. Add the soy sauce, bourbon, rice vinegar, salt and pepper. Whisk well to combine. Set aside.
2. Preheat a grill or grill pan on high. Grill oysters directly on grill until they pop open, about 5-8 minutes. Remove the top half shell, being careful to reserve juices. Place on serving plate. Drizzle with the brown butter vinaigrette and garnish with chives. Serve immediately.
CITRUS PEPPER CHICKEN WITH ARTICHOKES, CAPERS AND ANGEL HAIR PASTA
Serves 2
1 tsp Bourbon Barrel Smoked Salt
1 tsp Bourbon Barrel Citrus Pepper
3 Tbsp all-purpose flour
4 thin chicken cutlets (about ¾ pound total)
2 Tbsp olive oil
½ cup reduced sodium chicken broth
½ can (7 ounces) artichoke hearts packed in water, drained and quartered
1½ Tbsp capers, rinsed and drained
1 Tbsp butter
4 ounces angel hair pasta
¼ cup parsley leaves, chopped
¼ cup Parmesan cheese, grated
2 lemon wedges, for garnish
Method
1. Set a medium pot of salted water to boil. Place flour in a shallow dish. Season cutlets with smoked salt and citrus pepper. Dredge cutlets in flour, shaking off excess. In a medium skillet, heat 1 tablespoon oil over medium-high. Lay chicken in skillet, cooking until light golden brown on one side and edges look opaque and cooked, about 3 minutes. Flip, adding remaining oil as needed and cook for 1 to 2 minutes more. Do not overcook. Transfer to a plate.
2. Add broth to skillet and bring to a boil. Cook until reduced slighlty. Add artichokes, capers and the chicken, along with any juices. Gently shake to combine and bring just to a boil. Remove skillet from heat. Swirl in butter and cover to keep warm.
3. Add pasta to boiling water. Cook until al dente as instructed on package. Drain. Divide pasta between two plates. Lay two chicken cutlets and sauce over pasta. Top with parsley and grated Parmesan cheese. Garnish with a lemon wedge.
* this recipe easily doubles to make 4 servings
CHOCOLATE MOUSSE WITH SMOKED CACAO NIBS & SEA SALT
Serves 2
1 large egg white
½ cup of heavy cream (plus extra to whip for garnish)
1 large egg yolk
2 Tbsp granulated sugar
⅓ cup semi-sweet or dark chocolate, chopped
1 Tbsp of butter, unsalted pinch Bourbon Smoked Sea Salt, plus extra for garnish
½ tsp Bourbon Barrel Aged Madagascar Vanilla Extract
1 Tbsp Bourbon Smoked Cacao Nibs
Method
- In a small bowl with a clean whisk or electric hand mixer, whisk the egg white until it forms stiff peaks. In a medium bowl, whisk the heavy cream until it forms stiff peaks. Set both aside in the refrigerator.
- In a small bowl, beat the egg yolk and sugar for 2 to 3 minutes or until it becomes thick and pale in color and the sugar dissolves. Set aside.* this recipe easily doubles to make 4 servings
- In a small saucepan, add about an inch of water and bring it to a simmer. Place a small, heatproof bowl over the saucepan and add the chocolate, butter and a pinch of smoked salt. Over low heat, cook just until the chocolate melts. Remove from heat. Stir to combine. Spoon ¼ of the chocolate into the egg yolk mixture and mix just until combined. Pour this mixture into the remaining chocolate and place over the simmering water in the saucepan. Add the vanilla extract. Stirring constantly, cook over low heat for two minutes or until the mixture thickens. Remove from heat and cool for a few minutes, stirring frequently. Stir in 1/3 of the whipped egg whites into the cooled chocolate mixture. Gently fold in the remaining egg whites. Gently fold the chocolate mixture into the whipped cream, being careful not to over mix. Pour the mixture into two serving cups or bowls and refrigerate for a minimum of 4 to 6 hours. To serve, sprinkle top with a pinch of smoked sea salt, a dollop of whipped cream and smoked cacao nibs. * this recipe easily doubles to make 4 servings
