Serves: 2/ Prep: 10 min/ Cook: 10 min
1 red bell pepper, cut into thin strips
¼ cup snow peas
¼ cup shiitake mushrooms, sliced
2 (4-6 oz) salmon filets
¼ tsp Bourbon Smoked Pepper
¼ tsp Bourbon Smoked Salt
3 Tbsp Kentuckyaki Sauce
1 tsp Bourbon Smoked Sesame Seeds
1 (5.8oz) package cous cous mix, any flavor
1 Preheat oven to 400 degrees. Cut two sheets of foil, about 12” long. On one side of each sheet of foil, make a small pile of bell pepper, snow peas and mushrooms. Lay a salmon filet on top. Season with the smoked salt and pepper. Drizzle 1½ tablespoons of Kentuckyaki Sauce over each salmon filet. Fold over the other half of foil to form a packet. Fold over and seal the three open sides tightly.
2 Lay the packets on a baking sheet. Bake for 10 minutes. While the salmon is cooking, prepare the cous cous according to package instructions. Remove packets from oven and carefully open. Garnish salmon and vegetables with smoked sesame seeds and serve with a side of cous cous.
5-6 pounds galbi-style cut beef short ribs (ask for picnic ribs cut 1/4″ thick across the bones, also known as “flanken” style)
1 bottle of Kentuckayki
1 Asian pear, grated (or substitute a regular pear)
2 scallions, sliced
In a large bowl or shallow pan, mix the Kentuckyaki with grated pear. Add the ribs, tossing to coat well. Marinate them in this mixture for 12-24 hours.
Heat a grill on high heat. Grill the ribs in batches, turning until they are caramel brown and slightly charred around the edges, about 3-5 minutes per side. Cut the ribs between the bones. Garnish with scallions and serve.
For the burger:
5 lbs. pork, ground
1 1/2 cup Kentuckyaki
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
For the pineapple:
Bourbon Smoked Sugar
For the burger: form balls and flatten into patty shapes (about .75 oz- hors d’oeuvre size). Grill or roast at 400ºF. Garnish with cilantro.
For the pineapple: remove the outer layer. Cut the fruit in half lengthwise, then cut into quarters. Slice the pineapple into even wedge-shaped slices. Cover the wedges in Bourbon Smoked Sugar and caramelize on the grill. Serve the burger with the pineapple.