Cozy up to these hearty recipes from Bourbon Barrel Foods Founder and Owner, Matt Jamie.
Whether you're looking for something meaty and hearty, or something warm and comforting, these recipes are sure to hit the spot on a cold winter day.
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 Benne 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
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.
Roasted Oyster Mushrooms with Bourbon Smoked Togarashi
Servings: 2-4 | Prep Time: 10 mins | Cook Time: 25 mins
INGREDIENTS
- 1 lb oyster mushrooms, torn into bite-sized pieces
- 2 tbsp olive oil (or melted butter for a richer flavor)
- 1 tsp Bourbon Smoked Togarashi
- ½ tsp sea salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp soy sauce (optional, for extra umami)
- ½ tsp sesame oil (optional, for nuttiness)
- 1 tbsp chopped fresh cilantro or green onions (for garnish)
- ½ tsp toasted sesame seeds (optional, for crunch)
Method
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Prepare the mushrooms by gently tearing them into strips, mimicking a meaty texture. Pat dry to remove excess moisture.
- Season the mushrooms: In a large bowl, toss them with olive oil (or melted butter), Bourbon Smoked Togarashi, sea salt, black pepper, and soy sauce (if using). Ensure they are evenly coated.
- Spread on baking sheet in a single layer to ensure crispiness. Avoid overcrowding.
- Roast for 20-25 minutes, flipping halfway through, until they are golden brown and crispy around the edges.
- Finish with sesame oil for extra depth (if using), then garnish with fresh cilantro or green onions and sesame seeds.
- Serve immediately as a side dish, topping for rice or noodles, or even as a snack.
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
Roasted Acorn Squash with Bourbon Smoked Togarashi Compound Butter
Servings: 2-4 | Prep Time: 15 mins | Cook Time: 35-40 mins
INGREDIENTS
For the Squash:
- 1 medium acorn squash, halved and seeds removed
- 1 tbsp olive oil
- ½ tsp sea salt
- ¼ tsp black pepper
For the Bourbon Smoked Togarashi Compound Butter:
- 4 tbsp unsalted butter, softened
- 1 tsp Bourbon Smoked Togarashi
- ½ tsp Bourbon Barrel Aged Maple Syrup
- ½ tsp Bluegrass Soy Sauce (for umami depth)
- ½ tsp lemon zest (for brightness)
- 1 small garlic clove, finely minced
- 1 tbsp chopped fresh chives or parsley (for garnish)
Method:
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the squash: Cut the acorn squash into half-moon slices or leave it halved. Brush with olive oil, then season with salt and black pepper.
- Roast: Place the squash cut-side down on the baking sheet. Roast for 35-40 minutes, flipping halfway through, until fork-tender and golden brown.
- Make the compound butter: In a small bowl, mix the softened butter with Bourbon Smoked Togarashi, maple syrup, soy sauce, lemon zest, and minced garlic. Stir until fully combined.
- Melt and drizzle: Once the squash is roasted, spread or drizzle the compound butter over the hot squash, letting it melt into the crevices.
- Garnish & serve: Sprinkle with chopped chives or parsley and enjoy warm!
Simplified 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.
