Sesame Crusted Pan Seared Verlasso Salmon With Bluegrass Maple Glaze
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 Minutes
Ingredients for Salmon:
- 1 T. High heat cooking oil, like avocado oil
- 2 T. Butter
- 4, 6-ounce Verlasso Salmon filets, score skin side, pat dry
- 1/4 c. Bourbon Smoked Sesame Seeds
- 1 T. Bourbon Smoked Garlic Salt plus extra for seasoning
Method of Prep:
- Preheat oven to 350 degrees Fahrenheit.
- Spread Bourbon Smoked Sesame Seeds and Bourbon Smoked Garlic Salt in a shallow dish.
- Pat Salmon filets dry with a paper towel and lightly season with Bourbon Smoked Garlic Salt, then press flesh sides of filets into the Bourbon Smoked Sesame Seed/Bourbon Smoked Garlic Salt mixture to coat.
- Using an oven-safe pan, heat 1 Tablespoon of oil on high until hot, about 3 minutes.
- Add the crusted side of the salmon to the pan. Reduce heat to medium-high; continue to cook until the crusted side starts to brown and the bottom half of filets turn opaque, about 4-minutes. Add butter and cook for an additional 2-minutes.
- Gently turn filets skin side down and finish in the oven for 5-10 minutes, or until lightly browned and to your specification of doneness. Remove from heat.
Bluegrass Maple Glaze
Ingredients Bluegrass Maple Glaze:
- 1/4 c. Bourbon Barrel Aged Maple Syrup
- 1/4 c. Bluegrass Soy Sauce
- 1 T. Fresh Garlic, cut into thin slivers
- pinch of red chili flakes (optional)
- 1/4 c. thinly sliced scallions
- 1/4 c. thinly sliced sweet peppers
- 1 lime, cut into wedges
Method of Prep:
- In a small saucepan, add Bourbon Barrel Aged Maple Syrup, Bluegrass Soy Sauce, and freshly sliced garlic and chili flakes (if desired).
- Bring the sauce to a simmer stirring slowly with a heat-safe spoon.
- Cook for 5-minutes or until the garlic is tender.
- Remove from heat.
- Let cool for 10 minutes and pour into a small glass container.
Good for 2-weeks in the refrigerator.
FREEDOM RUN FARM LAMB CHOPS
Rub lamb chops down with oil and season generously with herb and seasoning. Let sit at room temperature for ten minutes.
Over high heat, heat two tablespoons of vegetable oil in pan. When pan is hot add lamb chops and cook until golden, about 2-3 minutes. Repeat process on the other side then remove from pan.
Put lamb chops on a pan in a 400-degree oven and cook until internal temperature is as desired.
(140 -145 degrees-medium rare suggested)
FREEDOM RUN FARM LAMBWICH
1 pound ground lamb
½ cup green pepper (small dice)
4 cloves minced garlic
2 tablespoons dried shallot or onion flakes
2 tablespoons Bourbon Smoked Garlic Salt
2 tablespoons Bourbon Smoked Pepper
1 teaspoon Bourbon Smoked Chili Powder
2 tablespoons Bourbon Barrel Aged Worcestershire Sauce
1 teaspoon celery seed
1 tablespoon mustard powder
8 oz tomato sauce
1 cup ketchup
In a large skillet over medium heat, add oil and cook green peppers until soft (5-minutes)
Add garlic and then ground lamb. Cook until no longer pink, roughly 5-minutes. Add all dry seasonings, tomato sauce and ketchup and let simmer until it reduces to a nice thick consistency (about 10 minutes).
In a skillet, with 2 tablespoons butter, toast buns over medium heat until golden.
Build Lambwich sandwich and enjoy!
Henry Bain’s Steak Crostini with Horseradish Cream
Makes 18 crostini
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
1. 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 refrigerator.
2. 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 oven for 5 minutes for med-rare. Remove and rest steak for 5 minutes.
3. Place a dollop of horseradish cream sauce on each crostini. Slice the steak thinly
and toss 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.
Ultimate Worcestershire Burgers with Roasted Onions
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 jalapenos (optional)
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 jalapeno slices, lettuce, tomato and your favorite condiments.
GRILLED ASPARAGUS WITH BOURBON SMOKED PAPRIKA
1 pound asparagus, ends trimmed
1 tablespoon vegetable oil
1 teaspoon garlic, minced
1 teaspoon Bourbon Smoked Paprika
2 teaspoons Bourbon Smoked Sea Salt, plus more to taste
1/2 teaspoon Bourbon Smoked Pepper, plus more to taste
Heat a grill or grill pan over high heat. Mix all of the ingredients, except the asparagus, in a large bowl. Add the asparagus and toss the coat well. Grill the asparagus for 3-5 minutes or until cooked and slightly charred. Season with more smoked salt and pepper, if desired. Serve immediately.
SMOKED PAPRIKA SHRIMP & GRITS
For the grits:
4 cups water
1 tsp Bourbon Smoked Salt
1 cup finely ground grits or cornmeal (also called “instant grits or polenta”)
2 Tbsp butter
1 cup sharp cheddar cheese, grated
1 tsp Bourbon Smoked Pepper
For the shrimp:
1 Tbsp butter
1 Tbsp olive oil
4 scallions, sliced, white and greens separated
2 garlic cloves, minced
1 lb shrimp, peeled and deveined
2 tsp Bourbon Smoked Paprika
1 tsp Bourbon Smoked Salt
½ tsp Bourbon Citrus Pepper
Juice from half a lemon
¼ cup parsley, chopped, for garnish
1 In a large pot, bring water and salt to a boil. Pour grits in slowly, whisking vigorously, to combine. Once simmering, lower heat to a gentle bubble and cook grits for 10-12 minutes, stirring occasionally. Remove from heat and stir in butter, cheddar cheese and smoked pepper. Cover pot with a lid to keep warm.
2 Heat a large skillet over high heat. Add butter and olive oil to pan. Once melted, add the scallion whites and sauté for 1 minute. Add the garlic and shrimp and cook until shrimp turn pink and opaque, about 2 minutes. Season with smoked paprika, salt and citrus pepper. Toss and cook for another minute. Off heat, add the lemon juice, scallion greens and parsley. Stir to combine.
3 Spoon grits into a serving bowl. Pour shrimp on top. Serve immediately.
Bourbon Barrel Barbecued Chicken Legs
3 cups cold water
6 chicken drumsticks, trimmed of excess fat
6 chicken thighs, trimmed of excess fat
- In a large bowl or container, add the smoked salt, pepper and 1 cup boiling water. Stir until dissolved. Add the cold water and stir. Drop in the chicken pieces and place into the refrigerator. Leave the chicken to brine for 1-2 hours or overnight.
- Heat a grill for indirect grilling. Light charcoals, burn until ash gray and dump them all on one side of the grill. Alternately, turn on just one side of a gas grill. Once the grill is hot, clean and oil the grate. Remove chicken from brine and onto paper towels to dry. Place chicken, skin side down, on the cool side of the grill, away from coals. Cover with a lid. Cook for 20-25 minutes or until chicken starts to brown, turning once or twice.
- Move chicken closer to coals (the hot side) but not directly over them. Cook and begin to flip chicken often, brushing liberally with the barbecue sauce every 5 minutes until sticky, for about 10-15 minutes more. Remove from grill and rest for 5 minutes before serving.
Tennessee Rye Old Fashioned
INGREDIENTS OZ | ML
2 oz Jack Daniel’s Tennessee Rye®
1/2 oz Simple syrup
Combine simple syrup, orange slice and bitters into rocks glass and muddle Add Jack Rye, 1/2 fill with ice and stir for 20-30 seconds Garnish with orange slice.
OLD FORESTER’S BOURBON ALEXANDER
1 ounce Woodford Reserve® Distiller’s Select Bourbon
porter beer, to fill
simple syrup, to taste
In a pint glass, add Woodford Reserve® and bitters. Top with porter beer. Depending upon the brand of porter beer, a touch of simple syrup rounds off the flavors.
Makes 1 Cocktail
Rinse the inside of a cocktail or coupe glass with mezcal. In a mixing glass, add bourbon, bitters, vermouth and ice. Stir and strain into cocktail/coupe glass. Garnish with a bourbon cherry.