Appetizers, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Bourbon Smoked Sesame Seeds, Pure Cane Sorghum, Recipes
For the wings:
makes 5-6 servings
2 tablespoons baking powder
1 tablespoon Bourbon Smoked Sea Salt
1 teaspoon Bourbon Smoked Pepper
1 teaspoon Bourbon Smoked Paprika
2 1/2 pounds chicken wing sections
1 teaspoon Bourbon Smoked Sesame Seeds
2 tablespoons cilantro, chopped for garnish
For the Glaze:
1/3 cup Bourbon Barrel Aged Pure Cane Sorghum
1/4-1/3 cup sriracha sauce
1 lime, zested and juiced
1 tablespoon toasted sesame oil
Preheat the oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and place a wire rack over the foil.
Whisk baking powder, smoked salt, pepper and paprika together in a small bowl. Place chicken in a small bowl sprinkle half of the baking powder mixture over the wings and toss to coat. Sprinkle remaining baking soda mixture and toss to coat again.
Place wings on the rack of the prepared baking sheet. Bake for 20 minutes. Turn wings and continue baking for 20 minutes. Turn wings again and bake until wings are browned and crispy.
Whisk sorghum, sriracha, lime zest, juice and sesame oil together in a large bowl until glaze is smooth. Add wings on a serving platter and garnish with sesame seeds and chopped cilantro. Serve immediately with any excess glaze for dipping.
** This recipe can also be done on the grill**
Makes 4 large servings or 8 smaller servings
5 large eggs
1 cup half and half
½ teaspoon Bourbon Smoked Salt
1 teaspoon Bourbon Barrel Aged Vanilla Extract
8 slices sturdy bread or your favorite bread for French toast (we used raisin challah)
½ cup cream cheese, room temperature
½ cup jam or preserves of your choice
butter and syrup, for serving
1) Spray or butter a parchment-lined 9”x13” pan or rimmed baking sheet. Set aside. In a large bowl, whisk together the eggs, half and half, sorghum, smoked salt and vanilla.
2) Make the sandwiches. Spread about 2 tablespoons each of cream cheese and jam on one slice of bread. Top with another slice of bread. Press together lightly and soak in the egg mixture for about 1 minute on each side. Repeat with remaining bread. Lay soaked sandwiches on the baking pan. Cover with plastic wrap and refrigerate overnight. (French toast may also be made right before cooking.)
3) Remove sandwiches from the refrigerator before you preheat oven to 350 degrees. Bake french toast for 25 minutes. Flip sandwiches over and bake for 20-25 minutes more. Cut each sandwich in half, transfer to a serving dish and serve with your favorite syrup and butter.
Makes about 36 balls
½ cup raisins, chopped
¼ cup Kentucky bourbon
2 cups (9 ounces) chocolate cookie wafers
½ cup dark brown sugar, firmly packed
½ cup + 1/3 cup pecans, finely chopped (divided)
½ teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves
1) In a small bowl, combine the raisins and bourbon. Leave to macerate for 15 minutes. Process the chocolate cookie wafers in a food processor, in batches, to a fine crumb or place in a large Ziploc bag and bash with a rolling pin to make two cups crumbs.
2) In a large bowl, combine cookie crumbs with macerated raisins and bourbon, brown sugar, ½ cup pecans, sorghum and all the spices. Stir well to combine. Add 1/3 cup chopped pecans into a small bowl. Scoop enough of the mixture to form 1” balls. Roll scoops in the chopped pecans and form into balls. Store bourbon balls in an airtight container in the refrigerator or a cool, dark place for at least a week before serving.
Note: a good brand of chocolate wafer cookies is “Famous”. You can find it in most Kroger’s next to the ice cream cones.
1 tablespoon Bourbon Smoked Salt
3 ½-4 pounds sweet potatoes, peeled and cut into large chunks
2 tablespoons extra-virgin olive oil
2 limes, zested and juiced
1 teaspoon Bourbon Smoked Salt
½ teaspoon Bourbon Smoked Pepper
5 ounces feta cheese crumbles, reserving some for garnish
¼ cup cilantro leaves, chopped, reserving some for garnish
1) Bring a large pot of water to a boil. Add the salt and sweet potato and cook until soft, about 10-12 minutes. Drain into a colander. Allow to steam dry for 5 minutes. Transfer sweet potatoes to a large mixing bowl. Using a potato masher, mash sweet potatoes.
2) Stir in the olive oil, sorghum, lime zest and juice, salt and pepper. Fold in the feta cheese and cilantro. Check for seasoning, adding more salt and pepper if needed. Spoon into a serving bowl and garnish with reserved feta and cilantro. Serve warm.
Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Pure Cane Sorghum, Recipes, Salads and Sides
6 ounces (about 4 slices) thick-sliced bacon, cut into small pieces
2 pounds brussels sprouts, stem ends trimmed and cut in half
3 tablespoons olive oil
1 teaspoon Bourbon Smoked Salt
1/2 teaspoon Bourbon Smoked Pepper
2 teaspoons Bourbon Smoked Paprika
2 shallots, sliced
½ cup raw pecans
6 tablespoons Bourbon Barrel Aged Sorghum
1) Preheat oven to 375. Line a large, rimmed baking sheet with foil. Scatter the bacon on the baking sheet and bake for 5-8 minutes and remove from oven. Combine the bacon with the remaining ingredients in a large bowl, except the pecans and sorghum. Toss well to combine. Pour mixture onto the baking sheet in a single layer. Roast for 15 minutes. Using a spatula, toss brussels sprouts. Roast for another 15 minutes.
2) Remove baking sheet and drizzle over sorghum. Add pecans. Toss to evenly coat. Roast for another 10-15 minutes or until everything is browned and as crispy as you like. Serve immediately.
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.
Sorghum Grilled Banana Splits
2 bananas, not too ripe
2 TB Bourbon Smoked Sugar
¼ tsp cinnamon
ice cream, any flavor
Topping suggestions: caramel, chocolate or butterscotch sauce, chopped nuts, whipped cream, etc.
- Heat a grill or grill pan over high heat. In a small bowl, combine the smoked sugar and cinnamon. Cut the bananas in half, lengthwise, with the peel on. Sprinkle the cinnamon sugar on the cut sides of the bananas and drizzle the sorghum over the top. Leave for 5 minutes.
- Place bananas, cut side down, onto the hot grill. Grill for 2 minutes or just until grill marks appear. Using a pair of tongs, turn and grill for 2 minutes more. Remove bananas from grill, peel and place into a bowl. Top with scoops of ice cream, sauce and your favorite toppings, along with a bourbon cherry. For the adults, drizzle with a little Kentucky Bourbon as well. Serve immediately.
Grilled Chili-Lime Cauliflower Steaks
2 large heads of cauliflower
¼ cup extra virgin olive oil
2 limes, zested and juiced
2 teaspoons Bourbon Barrel Aged Pure Cane Sorghum
1 tablespoon Bourbon Smoked Chili Powder
1 tablespoon Bourbon Smoked Garlic Salt
3 tablespoons cilantro, chopped
lime wedges, for garnish
- Heat a charcoal or gas grill on high heat. Remove the outer leaves from each cauliflower. Cut two or three “steaks” about 1-1/2 inches thick from the middle of each cauliflower. You will have extra florets from the sides, which you can also grill, along with the steaks. Just slice to about the same thickness as the steaks for even cooking.
- Whisk the olive oil, lime juice, zest and sorghum together in a small bowl. In another small bowl, mix together the chili powder and smoked garlic salt. Brush each cauliflower steak and the florets with the olive oil mixture. Season with the chili powder mixture. Lay the steaks, seasoned side down, onto the grill. Brush and season the other side of each steak and the florets on the grill. Grill, turning every 4-5 minutes and basting occasionally with the olive oil mixture. Continue grilling until browned and slightly charred on both sides. Cauliflower should be cooked but still a little al dente.
- Remove from grill and serve on a platter. Brush with any remaining olive oil mixture and garnish with chopped cilantro and the lime wedges.
Makes 1 cup
1 tsp Bourbon Smoked Salt
½ tsp Bourbon Smoked Pepper
2 tsp Dijon mustard
2 Tbsp Bourbon Barrel Aged Sorghum
¼ cup apple cider or sherry vinegar or lemon juice
¾ cup olive or canola oil
Combine ingredients into a jam jar or small bowl. Close the lid and shake vigorously until emulsified or whisk until well combined. Shake or stir well right before serving. Leftover vinaigrette keeps for 2 weeks in the refrigerator.
* Use for Kentucky Bibb Salad.