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.
Appetizers, Bourbon Smoked Paprika, Bourbon Smoked Sea Salt, Bourbon Smoked Togarashi, Recipes, Worcestershire Sauce
Togarashi Snack Mix
3 cups Corn Chex™ cereal
3 cups Rice Chex™ cereal
3 cups Wheat Chex™ cereal
1 cup garlic or everything flavored bagel chips
2 cups mini pretzels
1 ½ cups mixed nuts
8 tablespoons butter, melted
3 tablespoons Bourbon Barrel Aged Worcestershire
1 tablespoon Bourbon Smoked Paprika
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons Bourbon Smoked Salt
1 teaspoon cayenne pepper (optional)
¼ cup Bourbon Smoked Togarashi
1 Preheat oven to 250 degrees. In a very large bowl, combine the cereals, bagel chips, pretzels and nuts. Set aside. In a small bowl, combine the melted butter with the worcestershire, smoked paprika, garlic powder, onion powder, salt and cayenne, if using. Pour over cereal mixture and toss to combine. Sprinkle over the togarashi and toss again.
2 Pour mixture into a large roasting pan or 2 rimmed baking sheets. Bake for 45 minutes, stirring every 15 minutes. Cool for 15 minutes before serving. Store leftovers in an airtight container.
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.
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.