CREAM CHEESE CHEESE DEVILED EGGS
1 dozen eggs
2 T. baking soda
5 ounces of cream cheese, softened
3 T. Dijon mustard ( or any mustard of your choice )
1 T. vinegar
1 t. Bourbon Smoked Pepper
1 t. Bourbon Smoked Salt
Bourbon Smoked Paprika for garnish
2 T. fresh-cut scallions or chives
2 pieces of Bourbon Smoked Pepper Bacon
Place the eggs in a medium-size saucepan and then cover them with water. Use a lid if you have one. It will help the eggs cook faster. Sprinkle some baking soda into the pot. Place the pot full of water, eggs, and baking soda on the stove and let it come to a rolling boil on medium/high heat.
This will take between 7-10 minutes, depending on the type of stove you have.
Let the eggs come to a rolling boil for two minutes, remove the pan from the heat and gently set it in the sink.
Remove the lid and let the cold water from your sink bathe the eggs until they become cool to the touch.
Pro chef tip: You can also add some ice to this process and create your own ‘ice bath.’
Once the eggs are cool to the touch, remove the water from the pan. Give the eggs in the pan a gentle shaking motion. I like to start to crack my eggs in the pan by rolling them around. This gentle motion of rocking the eggs back and forth gives you a jump start on the de-shelling process.
Discard the shells after this process is complete.
Using a small knife – dip the knife in clean water every time before you cut the eggs in half. This will aid in the egg not breaking and will result in a clean look. You can cut the eggs vertically ( like in the photo) or horizontally. Remove the cooked egg yolk and set it aside for filling.
Add Bourbon Smoked Sea Salt, Bourbon Smoked Pepper, mustard, and vinegar to a medium-sized bowl.
With a hand mixer, mix the softened cream cheese in the same bowl. Add cooked egg yolk to the mixture.
Mix on high for about 2 minutes, scrape the bowl halfway through.
Fill eggs with the mixture.
Chef’s Tip: Grab two spoons and dollop the mixture into the eggs.
Use one spoon to collect and drop the creamy mixture and the other spoon to push it into the eggs into the hole –– about 1/2 T. into each egg.
Garnish the eggs with Bourbon Smoked Paprika and greens, onions, chives, or cooked bacon.
Option: For garnish, bake your bacon on a foil or parchment paper-lined sheet tray in an oven for 5-7 minutes at 350 degrees. Carefully remove once it has been cooked to a ‘beef jerky’ texture. Once it’s cool, cut it into small bite pieces that will fit on top of each egg.
Bourbon Barrel Aged Sorghum and Bourbon Smoked Pepper Goat Cheese
- 4 ounces goat cheese
- 1 Tbsp Bourbon Smoked Pepper
- 2 Tbsp Bourbon Barrel Aged Sorghum
Sprinkle the Bourbon Smoked Pepper on the goat cheese. Drizzle the Pure Cane Sorghum on top and serve with crackers! Fast, easy and delicious appetizer to make.
EDAMAME AND SHIITAKE SALAD
Serves 8-10 as a side dish
8 ounces shiitake mushrooms, stems removed, sliced
2 tablespoons vegetable oil
1 pound shelled edamame, frozen
1 tablespoon Bourbon Smoked Sea Salt
4 large radishes, julienned
1 bunch green onions, thinly sliced
2 tablespoons Bluegrass Soy Sauce
1 tablespoon rice vinegar
½ tablespoon Bourbon Smoked Togarashi
2 teaspoons toasted sesame oil
Heat a large skillet over high heat. Add the vegetable oil and sauté mushrooms for 8-10 minutes or until browned and crispy. Remove from pan, place on a paper towel-lined plate, and allow to cool.
Fill a medium saucepan with water and bring to a boil. Add Bourbon Smoked Sea Salt and edamame. Blanch for 2-3 minutes. Drain in a colander and rinse with cold water to stop the cooking.
Combine edamame, radishes, mushrooms, and green onions in a large bowl and toss with Bluegrass Soy Sauce, rice vinegar, Bourbon Smoked Togarashi, and roasted sesame oil. Serve immediately.
HENRY BAIN’S STEAK CROSTINI WITH HORSERADISH CREAM
Makes 18 crostini
For the Horseradish Cream Sauce:
1 cup sour cream
¼ cup horseradish, grated
2 tsp Dijon mustard
1 tsp lemon juice
½ tsp Bourbon Smoked Salt
¼ tsp Bourbon Smoked Pepper
For the Crostini:
18 French baguette slices, ½” thick cut on a bias
olive oil for drizzling
¾ pounds sirloin steak
¼ tsp Bourbon Smoked Salt
1/8 tsp Bourbon Smoked Pepper
3 Tbsp Henry Bain’s Sauce
1 scallion, green part only, thinly sliced
Preheat the oven to 375 degrees. Arrange the baguette slices on a baking sheet.
Drizzle each slice with some olive oil. Bake for 5 minutes to lightly toast. Set aside
and allow to cool. In a small bowl, combine all the ingredients for the horseradish
cream. Set aside in the refrigerator.
Heat oven-proof skillet over med-high heat. Season steak with smoked salt and
pepper. Add a tablespoon of oil to the pan and sear the steak for 3 minutes on each
side. Roast in the oven for 5 minutes for med-rare. Remove and rest the steak for 5 minutes.
Place a dollop of horseradish cream sauce on each crostini. Slice the steak thinly
and toss the steak in a bowl with the Henry Bain’s sauce. Lay a few slices of steak on
each crostini. Garnish with sliced scallions and serve on a platter.
CHICKEN LIVER AND SPICED PECAN CROSTINI
2 ounces Kentucky Bourbon
In a small bowl, put the raisins to soak in the bourbon. Heat a large skillet over medium-high heat. Season the livers with Smoked Salt and pepper. Add the olive oil to the hot pan and arrange the livers in an even layer, along with the bay leaf, sliced onion, and garlic. Leave the livers to be brown on one side, undisturbed, for 1-2 minutes. Flip the livers and stir the onions. Reduce heat to medium. Add the bourbon and raisins to deglaze the pan, cooking for about 1 minute. Stir in the butter and cook for 1 minute more until livers are cooked but still a little pink in the center.
Remove pan from heat and allow to cool for a couple of minutes. Discard the bay leaf. Either place livers on a large chopping board and coarsely chop with a large knife, or place mixture in a food processor and pulse several times until roughly chopped.
Spread liver onto grilled or toasted bread. Garnish with chopped parsley, spiced pecans, a little squeeze of lemon juice, and a drizzle of sorghum. Season each crostini with a pinch of smoked salt and pepper, if desired.
MAPLE CANDIED BOURBON SMOKED PEPPER BACON
- 1 pound Bourbon Smoked Pepper Bacon
- 1/3 cup Bourbon Barrel Aged Maple Syrup
- 1/4 – 1/2 cup Bourbon Smoked Sugar (desired sweetness)
- Place Bourbon Smoked Bacon on a wire rack on a foil-lined baking pan, brush top of Bourbon Smoked Pepper Bacon with Bourbon Barrel Aged Maple Syrup and sprinkle on 1/2 Bourbon Smoked Sugar.
- Bake in a preheated 400 degrees oven for 15 minutes, flip the bacon, brush with maple syrup and sprinkle on the remainder Bourbon Smoked Sugar and bake for another 15 minutes or until it reaches the desired level of crispiness.
Henry Bain’s Meatballs
Makes about 40 meatballs
- 2 slices white bread, crusts removed, cut in small pieces
- ¼ cup milk
- ½ pound ground pork
- ½ pound ground beef
- ½ medium onion, finely diced
- ¼ cup fresh parsley, chopped
- 2 tablespoons Bourbon Barrel Aged Worcestershire Sauce
- 1¼ teaspoons Bourbon Barrel Garlic Salt
- ½ teaspoon Bourbon Barrel Citrus Pepper
- 1 large egg
- 2 tablespoons olive oil
- ¼ cup Henry Bain’s Sauce, plus more for serving
1. In a small bowl, combine bread and milk. In a large bowl, combine pork, beef, onion, parsley, worcestershire, garlic salt, and citrus pepper. Mash bread and milk to form a wet paste and add to meat mixture. Add egg and gently mix to combine. Cover and chill for at least 1 hour.
2. Preheat oven to 350 degrees. Using a small cookie scoop or tablespoon, scoop about 1 tablespoon of the mix and form mixture into meatballs. Heat a large skillet over medium heat with 1tablespoon olive oil. Add half the meatballs and cook until brown on all sides. Transfer to a foil lined, rimmed baking sheet. Repeat with remaining oil and meatballs. Bake meatballs for 15 minutes. Remove from oven.
3. Set broiler on high. Brush meatballs with the Henry Bain’s sauce. Broil for 3 minutes until burnished and glossy. Transfer to a serving bowl. Serve with extra Henry Bain’s sauce on the side.