Easter Entrées and Side Dishes

BOURBON SMOKED Paprika Shrimp

Serves 8 as an appetizer or Entrée

Ingredients:

• 1 pound (21/30) shrimp, peeled and deveined
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon Bourbon Smoked Paprika
• ½ teaspoon Bourbon Smoked Salt
• ¼ teaspoon Bourbon Smoked Pepper
• ½ lemon, juiced and zested
• 2 tablespoons fresh parsley, chopped

Method:

1. Heat olive oil in a large skillet over high heat. Add the shrimp in an even layer and cook for 2 minutes, lowering heat to medium high. Flip the shrimp and cook for 1 minute. Add the garlic, smoked paprika, and smoked salt and pepper. Cook for one minute more, tossing shrimp.

2. Remove from heat and squeeze in the lemon juice. Stir in the lemon zest and fresh parsley. Serve immediately, with crusty bread, if desired.

BOURBON SMOKED CHEF’S BLEND SHEET PAN SALMON AND VEGETABLES
Serves 4

Ingredients:

For the Spiced Lemon Aioli:
1/3 cup mayo
½ Tbsp lemon juice
¼ tsp Bourbon Smoked Chef’s Blend
1 scallion, green part only, thinly sliced

for the Salmon:
4 (4-6 ounce) filets of salmon
1 pound asparagus, woody ends trimmed
3 Tbsp olive oil
1½ Tbsp Bourbon Smoked Chef’s Blend
½ tsp Bourbon Smoked Salt

Method:
1. In a small bowl, whisk together the ingredients for the aioli. Set aside. Preheat the
oven to 425 degrees.

2. Cover a large, rimmed sheet pan with parchment or aluminum foil. Lay the
salmon filets on the pan and drizzle with olive oil and season each fillet with ¼
teaspoon of Chef’s Blend and a pinch of smoked salt. Place the asparagus on the
sheet pan and drizzle with about 1 tablespoon of olive oil, ½ teaspoon Chef’s Blend
and ¼ teaspoon smoked salt. Toss to evenly coat. Spread asparagus in a single layer
next to the salmon.

3. Place pan in the oven and roast for 12-15 minutes (cooking time will vary based
on the thickness of salmon). Remove from oven and serve immediately.

Mint Julep Lamb With Garlic Blistered Stone Fruit

LAMB
2 racks of lamb ( about 2 pounds total ) or 2 pounds of boneless leg of lamb, score the fat with a sharp knife on either piece of meat and set aside
3 T. Bourbon Smoked Mint Julep Sugar
1 T. Bourbon Smoked Salt
1 T. Bourbon Smoked Pepper

PAN SAUCE
1/4 cup olive oil
12 cloves of garlic cleaned
12 Woodford Reserve® Bourbon Cherries, with the stem removed OR 4 T. of Black Raspberry Jam
Bourbon Smoked Salt and Bourbon Smoked Pepper to taste

DEGLAZE
Deglazing is a cooking technique for removing and dissolving browned food residue from a pan to flavor sauces, soups, and gravies
1/4 c. red wine, 1 T. bourbon OR 1/4 cranberry juice

Method:

1. In a large bowl, coat the lamb with Mint Julep Sugar, Bourbon Smoked Salt, and Bourbon Smoked Pepper until the meat is evenly coated. Marinate the lamb in the dry rub under refrigeration for at least an hour and upwards to 24 hours. The longer the dry rub has time to permit the meat the better. This delicious dry rub will permeate the meat and add deep flavors to every bite!
2. While the lamb is marinating heat a small saucepan over med-low heat with 1/4 cup olive oil.
3. Add the garlic cloves to the pan and allow them to slowly become golden brown. This takes about 10-15 minutes. Once a nice golden brown color is achieved, turn off the heat source and carefully remove the cloves from the oil with a fork. Set the garlic cloves aside in a small bowl. Do not throw away the oil.
4. In a medium-sized skillet sear the lamb on all sides with a few spoonfuls of the garlic oil, until cooked to medium-rare or your preference. This takes about 4-5 minutes for the rack of lamb and 5-7 for a boneless leg of lamb. Use the lid of the pan to shorten the cooking time and to keep the lambs luscious fat from coating the stove top. Once you have cooked your tasty lamb to perfection, set aside so that it may rest and retain all its buttery juices. Cook lamb to 130-135 F.
5. Make the pan sauce. This only takes a few moments. Carefully add the deglazing liquid of your choice over med-low heat with the remaining garlic oil. Use a flat bottomed wooden spoon to help the liquid remove all those browned yummy bits off the pan, in the process, the alcohol will cook out as it reduces and caramelizes.
6. Add the roasted garlic and stone fruit ( either the cherries or the jam) until the pan sauce has the texture of honey. Season with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper. Remove from the heat.
7. Assemble the dish. Portion the racks of lamb by cutting in between the bones with a sharp knife or cut the leg of lamb into steaks. Pour the sauce on top of the lamb and enjoy!
8. Store cooked lamb for up to three days under refrigeration. Any leftover sauce can be stored in an airtight container for up to a week. This is a great recipe to make in advance to be reheated and served for your next celebration.

Kentuckyaki Salmon and Vegetables

Serves: 2/ Prep: 10 min/ Cook: 10 min

Ingredients:

• 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 couscous mix, any flavor

Method:

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 fillet 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 couscous 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 couscous.

BACON-WRAPPED FILETS & BLACK RASPBERRY BOURBON CHUTNEY

Ingredients:
8 slices of thick-cut Bourbon Smoked Pepper Bacon
2 whole pork tenderloins or 4, 6-8 ounce beef tenderloin filets
2 T. Bourbon Barrel Smoked Garlic Salt
2 T. Bourbon Barrel Smoked Citrus Pepper

Pan Sauce:
2 cups fresh fruit such as peaches, apples, or blueberries (can substitute frozen)
2 T. Bourbon
2 T. Apple Cider Vinegar
1/4 c. Bourbon Barrel Aged Pure Cane Sorghum
1/4 c. Bourbon Barrel Black Raspberry Jam OR Blueberry Bourbon & Cardamom Jam

Method:
Preheat oven to 350 degrees Fahrenheit.

• Par-cook bacon for 15 minutes at 350 F degrees or until slightly brown.
• Reserve bacon fat.
• Cut the whole pork tenderloins into four equal pieces, about 2 – 3 inches thick.
• Take the par-cooked bacon and wrap the pork tenderloin with them. Secure the bacon with a toothpick.
• Mix the Bourbon Smoked Garlic Salt and the Bourbon Smoked Citrus Pepper in a small bowl.
• Lightly dip both the top and the bottom of the bacon-wrapped filets in the spice mixture, shake off any excess.
• Take a medium-sized oven-safe pan ( like a cast iron ) and place it on medium-high heat.
• Add a small spoonful of the rendered bacon fat to the pan. Allow the pan to come to medium-high heat and carefully place one side of all of the bacon-wrapped filets down onto the hot pan. Let each filet get a nice sear in the hot pan, which will take about 3-4 minutes. Once you flip all the golden brown filets, set the pan into the preheated oven and let them roast for 15-20 minutes or until they reach an internal temperature of 160 degrees Fahrenheit.
• Carefully remove the hot pan from the oven and place it back on the stovetop.
• Remove the cooked bacon-wrapped filets and place them on the serving dish to rest.

Pan Sauce:

• Add the bourbon, apple cider vinegar, and fresh fruit to the hot pan that the filets were just cooking in.
• With a wooden spoon, slowly agitate sauce until it reduces by half on medium heat, which takes 4-5 minutes, making sure to dissolve the brown pan drippings into the flavorful sauce.
• Turn off the heat and add the Bourbon Barrel Aged Pure Cane Sorghum and Jam, and stir the chutney for 3 minutes until incorporated.
• With a spoon, pour a few tablespoons of the chutney onto the tops of all the bacon-wrapped filets and serve immediately.

BOURBON SMOKED CHEF’S BLEND CRISPY SMASHED POTATOES WITH PARMESAN, ROSEMARY AND CHIVES

Ingredients:
1 tablespoon salt
2 pounds Potatoes – Baby Yukon Gold or Baby Reds
3 tablespoons melted butter
4 cloves garlic, crushed
1 tablespoon fresh rosemary, chopped
2 tablespoon fresh chives, chopped
2 tablespoons Bourbon Smoked Chef’s Blend
Bourbon Smoked Sea Salt & Bourbon Smoked Pepper, to taste
4 tablespoons Parmesan Cheese

Method:
• Preheat broiler to medium-high heat.

Prepare the Potatoes:
• In a large pot, place potatoes and salt and bring to a boil.
• Cook, covered for 30-35 minutes or until just fork-tender.
Drain well.

Smash, Season and Broil:
• On a medium-large, greased sheet pan, arrange potatoes into a single layer.
• Using a potato masher or heavy-bottomed glass, flatten the potatoes. (not too hard or they will end up mashed)
• In a bowl, mix 3-tablespoons of melted butter, Bourbon Smoked Chef’s Blend, crushed garlic and rosemary.
• Pour the mixture over each potato.
• Sprinkle with Bourbon Smoked Sea Salt and Bourbon Smoked Pepper on the top of each potato.
• Broil on the middle rack until they are golden and crispy – approximately 10-15-minuets
• Remove from oven, sprinkle Parmesan Cheese over the potatoes and return to the oven until the Parmesan cheese is melted.

Finishing touches:
• Season with a little extra salt and chives and serve immediately.

SMASHED BRUSSELS SPROUTS WITH APPLE, PECANS AND BACON

Ingredients:
½ pound Bourbon Smoked Pepper Bacon
1 small apple – diced
2 pounds Brussels Sprouts – trimmed and cleaned
1 package Bourbon Smoked Spiced Pecans
4 tablespoons kosher salt
½ tablespoon Bourbon Smoked Sea Salt
2 tablespoons vegetable oil

Method:
• Prepare Apples: Dice apples into small pieces about 1/8 inch – set aside

• Preheat oven to 400-degrees F.

• Prepare Bacon: On a large sheet tray, spread out Bourbon Smoked Pepper Bacon. Cook bacon in oven until crisp. • • Remove from oven and drain access bacon fat into a heat-safe bowl. Save bacon fat. Dice bacon into small pieces, about 1/8 inch – set aside.

• Turn oven up to 450-degrees F.

• Prepare Brussels Sprouts: In a large pot of boiling water, add the kosher salt and the Brussels Sprouts, cook until just tender, approximately 5-minutes.
• Remove from water, drain and dry sprouts well.
• Smash Brussels Sprouts with a heavy-bottom pot and place in a large bowl.
• Toss with Bourbon Smoked Sea Salt, oil, apples and bacon fat, then spread out without overlapping on a sheet tray.

• Bake in a 450-degree F oven until crispy, approximately 15 minutes. Garnish with bacon and pecans and serve.

CHEF’S BLEND FRESH GREEN BEAN CASSEROLE

Ingredients:
For the Crispy Onion Topping:
2 medium onions, thinly sliced
1/4 cup all-purpose flour
2 tablespoons plus ½ cup panko bread crumbs divided
1 teaspoon kosher salt
Nonstick cooking spray

For green beans and sauce:
2 tablespoons plus 1 teaspoon kosher salt, divided
1 pound fresh green beans, rinsed, trimmed and halved
2 tablespoons unsalted butter
12 ounces mushrooms, trimmed and cut into 1/2-inch pieces
1/2 teaspoon Bourbon Smoked Citrus Pepper
1 teaspoon Bourbon Smoked Chef’s Blend
2 cloves garlic, minced
1/4 teaspoon freshly ground nutmeg
2 tablespoons all-purpose flour
2 cups whole milk

Method:

Prepare the Crispy Onion Toping:
• Preheat the oven to 475-degrees F.
• Combine the onions, flour, 1/2 cup panko and salt in a large mixing bowl.
• Toss to combine.
• Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.
• Place the pan on the middle rack of the oven.
• Toss the mixture 2 to 3 times during cooking.
• Bake until golden brown, approximately 30 minutes.
• Remove from the oven and set aside until ready to use.

• Turn the oven down to 400-degrees F.

Blanch the Green Beans:
• In an 8-quart sauce, bring 1-gallon of water and 2 tablespoons of the kosher salt to a boil.
• Add the beans and blanch for 5 minutes.
• Drain and immediately shock beans in a large bowl of ice water to stop the cooking.

*Drain and set aside.

Prepare the Casserole:

• In a 12-inch cast iron, melt 2-tablespoons of butter over medium-high heat.

• Add the 12-ounces of trimmed/cut mushrooms, 1-teaspoon kosher salt and Bourbon Smoked Citrus Pepper and cook, occasionally stirring, until the mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.

• Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
• Sprinkle the flour over the mixture and stir to combine — Cook for 1 minute.
• Whisk in 1-cup of whole milk and simmer for 1-minute. Decrease the heat to medium-low and add the other cup of whole milk.
• Continue to cook until the mixture thickens, occasionally stirring, approximately 6 to 8-minutes.
• Remove from the heat and stir in 1/4 of the onion topping and all of the green beans.
• Spread with the remaining onions topping and the remaining 2-tablespoons of panko on the top.
• Place the cast iron in the oven and bake until bubbly, approximately 15 minutes.
• Remove and serve immediately.