Enhance Your Meals with Bourbon Smoked Spices
If you’re seeking an easy way to add some pizzazz to your meal, look no further than bourbon smoked spices. These mouth-watering seasonings are a fantastic way to elevate your dinner and impress your loved ones with a unique flavor.
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Togarashi Toasts
Avocado Toast Topped with Fried Eggs and Seasoned with Bourbon Smoked Togarashi
Avocado toast topped with a fried egg and seasoned with Bourbon Smoked Togarashi is a delicious and filling breakfast option that is easy to make. Here is a quick and simple recipe to get you started:
For the Broccoli
INGREDIENTS:
- 1 ripe avocado
- 2 slices of bread
- 2 eggs
- 1/4 teaspoon Bourbon Smoked Togarashi
- Salt and pepper to taste
- Olive oil or butter for frying
Method:
Toast the bread slices in a toaster or on a skillet until they are golden brown. While the bread is toasting, slice the ripe avocado. Add salt and pepper to taste.
Heat a skillet over medium heat and add a small amount of olive oil or butter. Crack two eggs into the skillet and cook until the whites are set and the yolks are cooked to your liking. Once the toast is done, spread the avocado slices evenly over each slice.
Place a fried egg on top of each slice of toast. Sprinkle the Bourbon Smoked Togarashi over the eggs. Serve immediately and enjoy!
Peanut Butter Toast with Apple Slices, Bourbon Smoked Togarashi, and Bourbon Barrel Aged Sorghum
This delicious and easy-to-make snack is perfect for any time of the day.
INGREDIENTS:
- 2 slices of bread
- 2 tablespoons of peanut butter
- 1 apple, sliced
- 1 teaspoon of Bourbon Smoked Togarashi
- 1 tablespoon of Bourbon Barrel Aged Sorghum
Method:
Toast the bread slices to your desired level of doneness. Spread a tablespoon of peanut butter on each slice of toast. Arrange the sliced apples on top of the peanut butter. Sprinkle the Bourbon Smoked Togarashi evenly over the apple slices. Drizzle the sorghum over the toast and serve immediately.
Date Night Bevs
Heart of Manhattan
INGREDIENTS:
- 2 oz Woodford Reserve Bourbon
- .5 oz Partner Vermouth
- 3 Drops Woodford Reserve Chocolate Bitters
- 3 Drops Woodford Reserve Aromatic Bitters
Method:
Combine Ingredients in Mixing Glass, Add Ice & Stir for 20 Seconds. Strain into a Coupe Glass. Garnish with Woodford Bourbon Cherry
Whiskey Sour with Red Wine Float
The red wine not only adds a pop of color, but also adds a subtle fruity undertone to the drink. Garnish with a lemon wheel and enjoy your unique and flavorful whiskey sour with red wine float.
INGREDIENTS:
- 2oz. Jack Daniels® Gentleman Jack
- 2oz. Gentleman Jack Whiskey Sour Mix
- 1 Egg White (optional)
- 1oz. Red Wine
Method:
Combine ingredients in shaker. Shake Well. Add Ice. Continue to shake. Strain into chilled glass. Garnish with lemon. For a Whiskey Sour without Egg White, combine the first two ingredients. Continue to shake. Strain into chilled glass. Lastly, carefully pour a small amount of red wine over the top of the drink to create a beautiful red layer on top of the sour. . Garnish with lemon.
*Consuming raw eggs may increase your risk of foodborne illness.
Cheers to enjoying responsibly.
By Your Sides
Roasted Asparagus Seasoned with Bourbon Smoked Togarashi and Lemon
Delicious and healthy side dish that is perfect for any occasion. This recipe serves 4 people as a side dish. You can adjust the seasonings according to your taste preferences. Enjoy your delicious and healthy roasted asparagus!
INGREDIENTS:
- 1 bunch of asparagus, trimmed
- 2 tbsp olive oil
- 1 tsp Bourbon Smoked Togarashi
- 1 lemon, sliced into wedges
- Salt and pepper to taste
Method:
- Preheat your oven to 400°F (200°C). Place the trimmed asparagus in a single layer on a baking sheet. Drizzle the olive oil over the asparagus, then sprinkle the Bourbon Smoked Togarashi, salt, and pepper.
- Toss the asparagus to ensure that they are evenly coated with the seasonings and olive oil. Roast the asparagus in the preheated oven for 12-15 minutes, or until they are tender and slightly browned. Remove the asparagus from the oven and transfer to a serving platter.
- Squeeze the lemon wedges and sprinkle a little extra Togarashi over the asparagus and serve immediately.
Bourbon Smoked Togarashi Butter on Roasted Vegetables
Bourbon smoked togarashi butter is a perfect addition to any meal, especially roasted meat and vegetables. Here is a simple recipe to make your own Bourbon Smoked Togarashi Butter.
INGREDIENTS:
- 1/2 cup unsalted butter, softened
- 1 tablespoon Bourbon Smoked Togarashi
Method:
- In a small bowl, mix together the softened butter Bourbon Smoked Togarashi. Stir until well combined.
- Place the butter mixture onto a sheet of plastic wrap and shape into a log. Roll the plastic wrap around the butter and twist the ends to seal it. Place the wrapped butter in the refrigerator for at least 30 minutes to firm up.
- Once the butter is firm, remove it from the plastic wrap and slice it into rounds.
- Serve the bourbon smoked togarashi butter with grilled/roasted meats and vegetables.
Main Attractions
Togarashi Skirt Steak
This grilled favorite is easy to make on the stove top – Give it a try and enjoy a tasty meal without having to go outside and fire up the grill!
INGREDIENTS:
Serves 4-6
Marinade:
- 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
Steak:
- 1.5-2 pounds skirt steak
- 4 radishes, thinly sliced, for garnish
- cilantro chopped, for garnish
Method:
Start by heating a non-stick skillet or grill pan over medium-high heat. Remove the steak from the marinade and gently shake off the excess marinade from the steak. Once the pan is hot, add the steak to the pan and cook for 3-4 minutes per side, or until it reaches your desired level of doneness. Remove the steak from the pan and let it rest for a few minutes before slicing it against the grain and garnish with julienned radish and chopped cilantro.
Ponzu and Togarashi Turkey Meatballs
Makes 40 meatballs
Tender turkey meatballs filled with grated ginger, breadcrumbs, and deliciously smoked spices. Small Batch Bourbon Ponzu sets this recipe off with a citrus forward twist.
For the Meatballs:
½ cup fresh breadcrumbs
1 pound turkey, ground (dark or white meat)
1 egg
¼ cup scallions, finely sliced
1 Tbsp Small Batch Bourbon Ponzu
1 garlic clove, grated
1 tsp fresh ginger, grated
½ tsp Bourbon Smoked Salt
¼ tsp Bourbon Smoked Pepper
For the Glaze:
2 Tbsp Bourbon Barrel Aged Sorghum
2 Tbsp Small Batch Bourbon Ponzu
2 tsp Bourbon Smoked Togarashi
Method:
- In a large bowl, gently combine the meatball ingredients. Using damp hands, roll
1 tablespoon of mixture into meatballs. Set aside in refrigerator. In a large bowl,
whisk together the sorghum and ponzu for the glaze. - Preheat oven to 375 degrees. Heat a large non-stick skillet on medium-high heat.
Add one tablespoon oil to the pan. Brown half the meatballs on all sides and place on
rimmed sheet pan. Repeat with remaining meatballs. Bake for 12-15 minutes. Toss
hot meatballs in the glaze and sprinkle with togarashi. Serve warm.
Thai Spiced Lamb Meatballs
These delicious Thai lamb meatballs are a perfect blend of flavors and spices, making them a great addition to any meal.
INGREDIENTS:
- 1 pound ground lamb
- ¼ cup panko breadcrumbs
- 2 garlic cloves, crushed
- 1 tablespoon freshly grated ginger
- 2 tablespoons finely chopped cilantro
- 1 tablespoon sesame oil
- 1 teaspoon gochujang
- 1 teaspoon fish sauce
- Juice of ½ lime
- Bourbon Smoked Sea Salt, to taste
Method:
Preheat oven to 300 degrees. In a large bowl, add all ingredients and mix until well combined. Form mixture into 6 large meatballs and bake in a casserole dish until internal temperature is 160 degrees, about 25 minutes.
Curry, Coconut, Tomato Soup / Broth
A symphony of robust flavors and textures awaits those who dare to savor this unique recipe.
INGREDIENTS:
- 2 tablespoons oil
- 6 tablespoons butter, divided
- 1 white onion, chopped
- 3 celery stalks, chopped
- 3 garlic cloves, minced
- 10 tomatoes, chopped
- 1 teaspoon red pepper flakes
- ⅔ cup dry white wine
- 5 cans coconut milk
- 3 tablespoons Bourbon Barrel Aged Sorghum
- 3½ tablespoons Bourbon Smoked Curry
- 2 teaspoons Bourbon Smoked Garlic Salt
- 2 teaspoons Bourbon Smoked Pepper
- ½ cup heavy cream
- Cilantro and lime juice for serving
Method:
- In a stockpot over medium heat, add oil and 3 tablespoons of butter. Add onion and celery and cook until softened. Add garlic, tomatoes, red pepper flakes, and remaining 3 tablespoons of butter. Cook 20 minutes.
- Add white wine and cook 5 minutes. Mix in coconut milk and sorghum and allow to simmer for 5 minutes, then puree with an immersion blender.
- Season with curry, garlic salt, and smoked pepper. Finish with heavy cream, fresh cilantro, and lime juice. Enjoy as a soup or use as a broth over meatballs, rice, chicken thighs, roasted potatoes or any roasted veggies.
Roasted Broccoli with Bourbon Smoked Curry Spiced Yogurt
If you’re on the lookout for a vegetarian recipe that is both easy and flavorful, look no further than Matt Jamie’s Bourbon Smoked Curry spiced yogurt with roasted broccoli.
For the Broccoli
INGREDIENTS:
- 2 small heads broccoli
- 2 tablespoons avocado oil
- 2 garlic cloves, microplaned
- Bourbon Smoked Salt, to taste
- Bourbon Smoked Pepper, to taste
Method:
Preheat oven to 425 degrees. Wash, dry and trim broccoli into florets. In a medium bowl, add broccoli florets, oil, garlic and salt and pepper. Toss until each piece is coated. Place broccoli on a parchment lined baking sheet. Be sure not to over crowd the sheet. Back for 20-minutes or until broccoli is tender with crispy edges.
For the Yogurt
INGREDIENTS:
- 2 cups Cocojune pure coconut yogurt
- 3 tablespoons Bourbon Smoked Curry
- ½ lemon, zested and juiced
- 1 teaspoon Bluegrass Soy Sauce
- Bourbon Smoked Salt, to taste
- Bourbon Smoked Pepper, to taste
- ¼ cup chives, chopped
Method:
In a pan over medium heat, add Bourbon Smoked Curry Powder and warm until the curry becomes aromatic, about 2 minutes. To a bowl, add toasted curry powder, coconut yogurt, lemon zest, salt and pepper. Mix until fully incorporated. Add lemon juice and mix again. Serve with roasted broccoli and garnish with chopped chives and lemon zest.
Matt’s Spicy Peanut Butter Ramen Noodles
When I first saw this recipe on social media I knew I had to try it. It uses so many products that we make and that I have at my home at all times. The first time I prepared this I followed the recipe. Now, I’ve made it so many times that I just eyeball it. The Bluegrass Soy Sauce creates the umami, but what really shines is the Bourbon Smoked Salt and Pepper Peanuts and Bourbon Smoked Sesame Seeds–plus a ton of garlic and chili crisp. This recipe is quick, easy, and full of flavor–perfect for a busy weeknight.
INGREDIENTS:
For The Noodles:
- 1 pre portioned package of ramen noodles
- 2 tablespoons smooth peanut butter
- 1 tablespoon Bluegrass Soy Sauce
- 1⁄2 tablespoon rice vinegar
- 3 garlic cloves, minced (fresh is always best)
- 1 teaspoon Bourbon Smoked Sesame Seeds
- 1 teaspoon chili crisp (more if you like it spicy)
- 1⁄2 teaspoon sesame oil
- 1 green onion, chopped (chives work well, too)
- 1 tablespoon Bourbon Smoked Salt and Pepper Peanuts,
- finely chopped
- 1⁄2 teaspoon Bourbon Smoked Sesame Seeds
- 1⁄2 teaspoon Bourbon Smoked Togarashi
- 1 teaspoon chili crisp
Method:
Cook noodles according to package instructions. (Matt used the fresh stuff, the fancy dried stuff, and the $.99 noodles without the flavor packet and all worked the same way.) Reserve 2 or more tablespoons of the cooking water and drain additional water.
Stir together peanut butter, Bluegrass Soy Sauce, rice wine vinegar, minced garlic, Bourbon Smoked Sesame Seeds, chili crisp, and sesame oil in a bowl, then add 2 tablespoons of the hot noodle water to melt everything together. (Use more or less depending on the type of
peanut butter. Matt likes the fresh organic stuff and use more hot water than with the major brand.) Mix your noodles in, top with the garnishes, and serve immediately
