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.
QUICK SHOP
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
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.
