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.
Appetizers, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Condiments, Recipes, Worcestershire Sauce
1 ½ cup mayonnaise
1 (4oz.) jar of diced pimentos, drained
1 tsp. finely grated red onion
¼ tsp. ground Bourbon Barrel Smoked Pepper
Dash of hot sauce (optional)
1 (8 oz.) block of extra-sharp Cheddar cheese, finely shredded
1 (8 oz.) block of white Cheddar cheese, finely shredded
In a large bowl, combine all the ingredients and stir well to combine. Serve with crackers, bread or pretzels. Pimento cheese keeps for one week in the refrigerator in an airtight container.
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 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.
Worcestershire and Smoked Pepper Savoy Cabbage
Serves 6-8 as a side
2-3 TB olive oil
1 large head savoy cabbage, outer leaves removed and washed
½ cup Bourbon Barrel Aged Worcestershire Sauce
2 tsp Bourbon Smoked Salt
2 tsp Bourbon Smoked Pepper
3 TB butter, cut into pieces
1 Heat a large frying pan over med-high heat with the olive oil. Take the outer leaves of cabbage and roll them up like a cigar. Finely slice it to make thin ribbons. Cut the remaining head of cabbage in half, cut out the core and finely slice it. Add the cabbage to the frying pan, sautéing for 4 minutes and tossing occasionally.
2 Add the worcestershire sauce and smoked salt and pepper. Toss to thoroughly combine. Continue cooking for another 4 minutes, tossing more frequently so it doesn’t burn. Cook until cabbage has mellowed and softened a bit, but still has a little bite. Remove from heat and add the butter. Pour onto serving platter and serve immediately.
Bourbon Smoked Garlic Salt, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Entrées, Recipes, Worcestershire Sauce
BBF Shepherd’s Pie
For the mashed potato topping:
2 pounds russet potatoes, peeled and cubed
2 TB sour cream or cream cheese
1 large egg
½ cup heavy cream
2 tsp Bourbon Smoked Salt
1 tsp Bourbon Smoked Pepper
For the filling:
1 TB olive oil
1¾ pound ground beef or lamb
1 onion, diced
2 large carrots, diced
2 tsp Bourbon Smoked Garlic Salt
1 tsp Bourbon Smoked Pepper
1 teaspoon Bourbon Smoked Paprika, plus extra for garnishing
1 tsp dried thyme
¾ cup frozen peas
2 TB butter
2 TB all-purpose flour
1 cup beef stock
2 TB Bourbon Barrel Aged Worcestershire Sauce
fresh parsley, chopped for garnish
1 Add the potatoes to a large pot and cover with water. Bring to a boil over high heat and lower to a simmer. Cook until potatoes are tender, about 12 minutes. Drain and allow to steam dry for 5 minutes in colander. Add back to pan and mash with potato masher. Combine the remaining ingredients and stir into the potatoes. Set aside.
2 Heat a large skillet over high heat with the olive oil. Crumble in the beef or lamb and cook for 3-4 minutes. Remove excess fat, if desired. Add the onions and carrots. Season with smoked garlic salt, pepper, paprika and thyme. Cook until meat is browned and vegetables are softened. Stir in the frozen peas and remove from heat.
3 In a small saucepan, melt butter over medium heat. Once melted, add the flour and whisk together. Cook for 2 minutes, whisking frequently. Whisk in broth and worcestershire sauce. Cook and thicken gravy for about 1 minute more. Add to the meat mixture.
4 Preheat broiler on high. Pour meat mixture into a 3 quart casserole dish. Top with mashed potatoes and sprinkle with a little smoked paprika. Broil for 3-4 minutes or until potatoes are nicely browned. Garnish with chopped parsley and serve.
Bourbon Smoked Chili Powder, Bourbon Smoked Paprika, Bourbon Smoked Pepper, Bourbon Smoked Sea Salt, Recipes, Soups and Stews, Worcestershire Sauce
Makes 10 servings.
1 large onion (about 2 cups), chopped
2 tablespoons vegetable oil
3 garlic cloves, chopped
1 1/2 pound ground beef
1 pound ground pork
1/4 cup Bourbon Smoked Chili Powder
3 tablespoons Bourbon Smoked Paprika
2 tablespoons cumin
2 tablespoons tomato paste
1 tablespoon Bourbon Smoked Sea Salt
2 teaspoons Bourbon Smoked Pepper
2 teaspoons dried oregano
2 teaspoons cayenne (more or less to taste)
12 ounces amber of lager beer
28 ounces canned crushed tomatoes (fire roasted preferred)
1 (15.5 ounce) cans beans (kidney, pinto or black), drained and rinsed
2 tablespoons Bourbon Barrel- Aged Worcestershire Sauce
1 1/2 cups water
Place a large dutch oven or soup pot on high heat and add oil. Add onions and saute for 5-7 minutes or until softened and translucent. Add the chopped garlic and cook for 2 minutes. Crumble in ground beef and pork. Cook until meat in no longer pink and starting to brown. Drain excess fat. Add the paprika, cumin, tomato paste, salt, pepper, oregano, and cayenne. Reduce heat to medium high and cook for 2 minutes. Pour in the beer to deglaze the pan. Add the tomatoes, beans, Worcestershire, and water.
Bring chili to a boil. Reduce heat to low, cover and cook for 1-1 1/2 hours, stirring occasionally. If chili seems thick during cooking, add 1/2 cup water to loosen. Taste and adjust seasoning as necessary. Serve with your family’s favorite toppings and accompaniments.
Ultimate Worcestershire Burgers
Makes 4 burgers
For the burgers:
1¼ pounds ground beef chuck
½ teaspoon Bourbon Smoked Pepper
Bourbon Smoked Salt, for seasoning
For the roasted onions:
1 large red onion, sliced thinly
3 tablespoons Bourbon Barrel Aged Worcestershire Sauce
1 TB olive or vegetable oil
1 teaspoon Bourbon Smoked Pepper
1 teaspoon Bourbon Smoked Salt
12 ounce package bacon
sliced, pickled jalepenos (optional)
pimento cheese (store bought or see our recipe)
hamburger buns, cut in half, horizontally
bibb lettuce, sliced tomatoes, your favorite condiments
- Preheat an oven to 400 degrees. Line two rimmed baking sheets with parchment or foil. Spread out the onion slices on one sheet pan and toss with the worcestershire, oil, smoked salt and pepper. Spread out to one even layer. Lay bacon slices on the other sheet pan. Place both pans into the oven. Cook the bacon for about 12-15 minutes or as directed on the package. Roast the onions for about 15 minutes or until wilted and starting to brown, tossing halfway through cooking time. Remove both pans from the oven and set aside to cool.
- Preheat a grill for medium high heat cooking. In a large bowl, gently mix the beef with the worcestershire sauce and smoked pepper. Divide mixture into 4 portions (5 ounces each) and form into patties slightly larger than your buns. Flatten out the middle, slightly, to prevent round burgers. Season both sides of each patty with smoked salt. Lay patties on clean grates on the grill.
- Grill burgers to desired doneness. About a minute before finishing, spread pimento cheese on top of burgers. Grill for 1 minute to melt. Remove burgers from grill and rest. Add hamburger buns to grill and grill for 1-2 minutes or just until grill marks form. Remove and assemble your burgers topped with the roasted onions, pickled jalepeno slices, lettuce, tomato and your favorite condiments.
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.
Appetizers, Bourbon Smoked Sea Salt, Recipes, Woodford Reserve® Garlic Sea Salt, Worcestershire Sauce
For the burger:
Form .75 oz balls, flatten, and grill or roast at 400ºF.
Season shiitakes with Garlic Sea Salt and olive oil. Spread the mushrooms out on a sheet pan. Roast at 400°F until thin and crispy. Chop the mushrooms finely and mix them into the mayonnaise with Bourbon Barrel Aged Worcestershire Sauce.