Bluegrass Soy Sauce, Bourbon Smoked Sesame Seeds, Bourbon Smoked Sugar, Bourbon Smoked Togarashi, Entrées, Recipes
Makes 8 skewers
1½ pounds boneless, skinless chicken thighs, cut into 1 inch pieces
8 large, thick scallions, cut into 1 inch pieces
Bourbon Smoked Togarashi, to garnish
Bourbon Smoked Sesame Seeds, to garnish
Lemon wedges, to garnish
Wood or bamboo skewers, soaked overnight in water
½ cup sake or dry sherry
½ cup plus 2 tablespoons Bluegrass Soy Sauce
3 tablespoons Bourbon Smoked Sugar
2 tablespoons mirin
- Make the yakitori sauce. Combine all the ingredients in a small saucepan. Bring to a boil, reduce heat, and simmer for 10-15 minutes or until sauce has slightly thickened to lightly coat a spoon. Set aside.
- Preheat a grill or grill pan on medium high heat. Thread 3-4 chicken pieces onto each skewer, with a piece of scallion in between each piece. Lay the skewers onto the grill or grill pan and cook, turning frequently, until chicken is cooked and slightly charred, about 6-8 minutes. Brush the skewers with the yakitori sauce and turn and cook for 2 minutes more.
- Arrange on a serving platter and garnish each skewer with smoked togarashi, smoked sesame seeds, and some lemon wedges.
Serves about 8
For the roast:
4½-5 pound rib-eye roast, trimmed and tied
4 cloves garlic, cut into slivers
½ cup Dijon mustard
¼ cup Bluegrass Soy Sauce
2½ tablespoons Bourbon Smoked Pepper
for the sauce:
½ cup white wine
1½ cups beef stock
¼ cup Dijon mustard
1 tablespoon Bluegrass Soy Sauce
1 teaspoon Bourbon Smoked Black Pepper
2 tablespoons unsalted butter, cut into pieces
1) Place the roast into a small roasting pan or large, oven proof skillet. Make incisions on the surface of the meat with the tip of a sharp knife and insert garlic slivers. In a small bowl, combine the mustard and soy sauce and spread the mixture over the roast. Sprinkle smoked pepper evenly all over. Let roast sit at room temperature for 1 hour.
2) Preheat oven to 350 degrees. Roast the meat until a thermometer inserted in the center registers 130 degrees for medium rare (about 1½ hours), 140 degrees for medium and 150 degrees for medium well. If meat is over browning during cooking, tent with aluminum foil. Remove roast from oven and let rest on a carving board covered with aluminum foil for 15 minutes. The temperature will continue to rise by 5-10 degrees.
3) Make the sauce. Spoon off excess fat from roasting pan. Place pan over high heat. Once hot, pour in the white wine. Scrape up browned bits with a wooden spoon and cook until reduced by half. Pour in beef stock and whisk in dijon mustard and soy sauce. Bring to a boil. Cook for a few minutes, reducing slightly. Add the butter pieces and shake the pan and whisk to emulsify into the sauce. Strain sauce, if desired, season with smoked pepper and pour into a gravy bowl. Slice roast and serve on a platter, along with the gravy.
Makes 16 deviled eggs
1/3 cup mayo
1 tablespoon Dijon mustard
1 teaspoon White Wine Vinegar
Tomato and Smoked Paprika Deviled Egg
2 teaspoons tomato paste
1 teaspoon Bourbon Smoked Paprika, plus extra for garnish
Spicy Miso-Soy Deviled Eggs
1 teaspoon Bluegrass Soy Sauce
4 teaspoons miso paste (any variety)
1 teaspoon sriracha or your favorite hot sauce
Bourbon Smoked Sesame Seeds, for garnish
Sliced scallions, for garnish
1) Place eggs in a large saucepan and cover with water. Bring to a boil over high heat. Cover and remove from heat. Leave for 13 minutes. Place eggs in a bowl of ice water to stop the cooking and cool completely.
2) Once cool, peel eggs and slice in half. Push egg yolks into a medium bowl and add the mayonnaise, dijon mustard and white wine vinegar. Mash together with a potato masher or fork, mixing well, until very smooth. Divide mixture into two small bowls.
3) Add the variation ingredients to each bowl of egg yolk mixture and stir well to combine. Put into a piping bag fitted with a nozzle or use a ziplock bag with a small corner cut off to pipe yolks into egg white halves.
4) Garnish each deviled egg with the appropriate garnish, arrange on a platter and serve.
Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Sugar, Entrées, Recipes
Bluegrass Soy, Sesame, and Ginger Turkey
12-14 lb turkey, rinsed and patted dry
1 ½ sticks butter
½ cup Bluegrass Soy Sauce
¼ cup toasted sesame oil
½ cup chopped scallions, plus 6 whole scallions
¼ cup Bourbon Smoked Sugar
3 tablespoons grated ginger
3” piece ginger, thinly sliced
1 teaspoon red pepper flakes
Bourbon Smoked Salt, to taste
Bourbon Smoked Pepper, to taste
3 cups low-sodium chicken stock
1) Place turkey on a rack inside a roasting pan and leave to come to room temperature, about 1 hour.
2) In a medium saucepan, melt butter. Whisk in soy sauce, sesame oil, minced scallions, sugar, grated ginger and red pepper flakes; let cool slightly. Pour the butter into a small bowl and refrigerate until spreadable.
3) Preheat oven to 400 degrees. Loosen the skin between the breasts and thighs with your fingers. Spread the chilled butter underneath the skin evenly. Slather butter all over the outside of the turkey. Stuff the cavity of the turkey with the whole scallions and ginger slices. Truss legs and tuck wingtips underneath the turkey. Pour any remaining of the soy butter over the top. Season with smoked pepper and a little smoked salt, using less salt, especially if the turkey was brined. (Turkey Brine Recipe below)
4) Roast turkey for 30 minutes. Add the stock to the pan and tent turkey with aluminum foil if turkey is already starting to heavily brown. Continue to roast for about 1 hour and 35 minutes. An instant-read thermometer should register 155-160 degrees when inserted into the thickest part of the thigh, avoiding the bone.
5) Remove from the oven, transfer to a cutting board, cover with foil and allow to rest for 30 minutes. Skim fat off the pan juices. Carve and serve turkey with the pan juices or use to make a gravy.
Bourbon Barrel Turkey Brine
Makes enough to brine one 12-18 pound turkey
1 gallon (4 quarts) vegetable broth or water
1 cup Bourbon Barrel Smoked Salt
½ cup Bourbon Barrel Smoked Sugar
1 tablespoon Bourbon Barrel Smoked Pepper
½ tablespoon whole allspice
1 gallon ice water
extra ice, if storing turkey in a cooler
1) In a large stockpot, add the vegetable broth, salt, sugar, and spices. Bring to a boil over high heat, stirring to dissolve the salt. Remove from heat and allow to cool completely. This step can be done 1-2 days ahead of time.
2) Using a large pot or clean bucket that will fit the turkey, pour the brine into your chosen container. Add 1 gallon of heavily iced water and stir. Submerge the turkey, breast side down, into the brine. Store in the refrigerator, overnight, if you have room. You may also put the container into a large cooler and surround with ice.
3) The next day, remove from brine, drain and pat dry well with paper towels before proceeding to roast the turkey.
¼ cup Bourbon Barrel Aged Sorghum
3 Tbsp Bluegrass Soy Sauce
1 Tbsp Korean chili paste (also known as gochujang)
1 Tbsp rice wine vinegar
1 tsp fish sauce
3 Tbsp Bourbon Smoked Togarashi, plus extra for garnishing
1.5-2 pounds skirt steak
4 radishes, thinly sliced, for garnish
cilantro chopped, for garnish
Combine the marinade ingredients in a large non-reactive bowl. Place steak in the bowl and turn so that it is completely coated with the marinade. (You can also place the steak marinade in a freezer bag and place bowl in it.) Chill and marinate for at least two hours or up to overnight.
Prepare your grill for high, direct heat with one part of the grill for lower, indirect heat. The grill is hot enough when you hold your hand about an inch over the hot side and you can only hold it there for about a second.
Remove the steak from the marinade and gently shake off the excess marinade form the steak. Place the steak on the hot side of the grill. Grill for a minute or two on each side to get a good sear, then move the steak to the cooler side of the grill, cover and cook a few minutes more until done to your liking. Rest the steak for five minutes.
Slice against the grain of the meat. Garnish with radishes. Cilantro and Bourbon Smoked Togarashi.
Beverages, Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Recipes, Worcestershire Sauce
Makes 1 serving
Juice of 1 lime
1/3 cup tomato juice
1 teaspoon Bluegrass Soy Sauce
2 teaspoons Bourbon Barrel Aged Worcestershire Sauce
1 teaspoon hot sauce (or to taste)
12 ounces Mexican beer
Bourbon Smoked Pepper, for garnish
lime wedges, for garnish and rimming glass
Bourbon Smoked Salt, for rimming the glass
Rub the rim of a pint glass with a wedge of lime, then dip into smoked salt. Pour in the lime juice, tomato juice, soy sauce, worcestershire and hot sauce. Stir to combine. Add ice, then slowly top off with beer. Garnish with a wedge of lime and a sprinkling of smoked pepper.
Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Togarashi, Recipes, Salads and Sides
Serves 4-5, as a side dish
12 oz. frozen peas
1 pound frozen edamame, shelled
2 Tbsp olive oil
5 scallions, green and white parts separated, sliced
3 Tbsp Bluegrass Soy Sauce
4 Tbsp butter, cut into pieces
1 tsp Bourbon Smoked Salt
½ tsp Bourbon Smoked Pepper
zest of 1 lemon
juice of half a lemon
1/3 cup fresh mint leaves, roughly torn or chopped
3 cups pea shoots, reserving some for garnish
Bourbon Smoked Togarashi, for garnish
Bring a medium pot of water to a boil. Add the frozen peas and edamame. Boil for one minute. Drain into a colander and rinse with cold water. Heat a large skillet on high heat. Add the olive oil and scallion whites. Sauté for 2 minutes. Add the peas and edamame and toss. Sauté for 5 minutes and add the soy sauce, butter, smoked salt and pepper. Toss to combine.
Remove from heat. Add the lemon zest, juice, mint leaves, pea shoots and reserved scallion greens. Pour into a serving bowl and garnish with reserved pea shoots and smoked togarashi. Serve immediately.
Bluegrass Soy Sauce, Bourbon Smoked Pepper, Bourbon Smoked Sugar, Entrées, Recipes, Worcestershire Sauce
2 ½ pounds pork tenderloin
½ cup Bluegrass Soy Sauce
½ cup Kentucky Bourbon
¼ cup Bourbon Barrel Aged Worcestershire Sauce
¼ cup Bourbon Smoked Sugar
¼ cup water
¼ cup canola or vegetable oil
4 garlic cloves, roughly chopped
1 Tbsp Bourbon Smoked Pepper
1 tsp ground ginger
Rinse tenderloins and pat dry with paper towels. Place into a shallow dish or large re-sealable bag. In a large bowl, combine the remaining ingredients and whisk until sugar is dissolved. Pour over tenderloins. Marinade pork in the refrigerator overnight or up to 2 days.
Preheat the oven to 375 degrees. Remove pork from marinade and shake off excess marinade. Place tenderloins into a roasting pan or rimmed baking sheet. Roast for 25-30 minutes or until pork registers 155 degrees with a meat thermometer. Remove form oven and tent with foil. Allow meat to rest for 10 minutes. Slice 2” thick slices and arrange on a serving platter.
** Leftover pork is great the next day on our chive and smoked pepper biscuits with sweet chutney, blackberry jam, BBQ sauce or a drizzle of sorghum.
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
- 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.
- 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.
Appetizers, Bluegrass Soy Sauce, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Sugar, Entrées, Recipes, Worcestershire Sauce
1 rack beef short ribs (about 2.5 lbs, cut into 4-oz portions)
2 Tbsp. ancho chili powder
1/2 Tbsp. Bourbon Smoked Paprika
Preheat oven to 350 degrees F.
Place a roasting pan over two burners on the stove. Add oil and sear the ribs on all sides. Add the Bluegrass Soy Sauce, ancho chili, onion, garlic, Bourbon Barrel Aged Worcestershire Sauce, Bourbon Smoked Sugar, Bourbon Smoked Salt, and water to the roasting pan. Bring to a simmer over medium-high heat. Adjust the seasoning to taste. Cover and transfer to the oven. Cook until the ribs are tender (3-3 1/2 hours). Remove from the oven and serve on top of the cheddar polenta, with the cooking liquid spoon over top.
Bourbon Country Polenta:
In a large, heavy saucepan, combine 1 1/2 cups of water with milk, garlic, bay leaf, thyme, Bourbon Smoked Salt, and Bourbon Smoked Pepper. Bring to a boil and slowly add the polenta, whisking constantly. Reduce the heat to low and simmer, stirring often with a large wooden spoon, about 25 minutes.
Add the butter and stir until melted. Add the cheddar and Parmesan, and stir well. Adjust seasoning to taste. Serve hot.