Pepper and 2 shots of Jim Beam Red Stag Bourbon.
Pour
Beat egg yolks and sugar in medium saucepan.
Slowly beat in two (2) cups of the milk.
Cook over medium heat, stirring frequently, until thermometer registers 150\u00b0F. or mixture coats the back of a metal spoon.
Remove from heat;
strain into pitcher.
Stir in remaining milk, Jim Beam Bourbon, vanilla and nutmeg.
Cover and chill at least 8 hours or overnight.
Sprinkle with additional nutmeg.
In medium sauce pan combine ingredients.
Bring to a boil over high heat stirring often.
Reduce heat to low simmer for 20 minutes.
Stirring occasionally until thickened.
Let cool down to room temperature before putting in a bottle and putting in refrigerator.
Bring cream to a boil in a small saucepan over medium-high heat. Remove from heat and stir in bourbon and vanilla.
Sprinkle chocolate over cream and allow to set without stirring for 5-6 minutes.
Meanwhile, pulse the pecans in a food processor until coarsely chopped. Add pound cake cubes and pulse until pecans and cake are finely chopped.
Stir the chocolate and cream until smooth. Pour the chocolate over the pound cake mixture in the food processor and pulse until combined. Transfer mixture to a medium bowl and refrigerate, stirring ...
Soak raisins in bourbon overnight.
Cream butter and sugar. Gradually add eggs, one at a time, beating after each addition. Add flour which has been sifted with baking powder and salt.
Add raisins and pecans, mixing well.
Pour batter into greased and lined tube pan or greased and floured bundt pan.
Bake at 325\u00b0F. for 1 1/2 hours or until cake is done.
Cool cake on rack.
After cooling, wrap in towel soaked with bourbon and place airtight container.
Preheat grill. Using a fork, prick chicken skin several times. Combine sugar, cumin and salt then rub over chicken. Let stand for 5 mins.
For the nam jim, combine all ingredients in a food processor and process until smooth. Set aside.
Grill chicken over low heat, covered, for about 20 mins, or until cooked through.
Meanwhile, place remaining ingredients in a large serving bowl and toss with 2 tbsp nam jim.
Serve chicken with salad and remaining nam jim.
Preheat grill. Cut 2 deep slashes through skin and flesh of each piece of chicken. Whisk together sugar, cumin and salt then rub into chicken. Set aside for 10 mins to marinate.
Meanwhile, to make the nam jim, combine garlic, chilies, cilantro roots, fish sauce, palm sugar, shallots and lime juice in a blender or food processor. Puree until smooth. Set aside.
Grill chicken, skin-side down, for 5-6 mins. Flip over and cover with foil. Cook until chicken is cooked through.
Serve chicken on a bed of mint and basil with nam jim.
br>Meanwhile, make the nam jim: Place the garlic, chili herbs
Preheat grill. Coat steak with oil. Season. Grill until browned on both sides and cooked to your liking. Set aside, cover and let rest for 10 mins. Slice thinly.
Arrange greens, cucumbers, shallots and cashews on a serving platter. Set aside.
To make the nam jim dressing, blend or process all ingredients until smooth. Drizzle over vegetables then arrange sliced steak over top. Garnish with cilantro leaves.
Preheat a grill on medium. In a bowl, combine shrimp, scallops, oil, lemongrass and garlic. Season to taste. Thread 2 shrimp and 2 scallops alternately onto skewers.
For the Nam Jim sauce, crush chili pepper, coriander root and garlic with a mortar and pestle, 3-4 mins, into a paste. Add lime juice, brown sugar and fish sauce, stirring until sugar dissolves.
Grill seafood skewers 1-2 mins each side, until lightly browned and shrimp are just cooked through. Serve skewers with sweet and sour sauce for dipping.
Add sugar & salt to 1.5 cup of bourbon take HALF of the herbs,1 apple, 1 orange and orange rind, peppercorns,1 garlic head, and 1 onion in saucepan bring to a low boil dissolving the sugar & salt. Remove from heat.
Take a potato masher and gently press down the ingredients in the saucepan so all the flavors can release into the bourbon. Add 1 cup of ice to cool down.
Line large bucket or pot with brining bag add the OTHER HALF of the herbs, fruit, peppercorns, orange rind, garlic & onion.
Place turkey in bag, add 1 cup of bourbon to ...
nack. Try substituting quinoa in recipes that call for rice, couscous
hiskey, etc . Makers Mark and Jim Beam are wonderful bourbons. . I prefer
Heat water and sugar on medium heat to dissolve sugar.
Add the mint, crushing it as you go to release the oils.
Bring the syrup and mint to a boil.
Remove the pan from the heat and cover it.
Let the mixture steep for 1 hour.
Strain out the mint and squeeze it dry to remove all the syrup.
Add the bourbon and stir gently.
Pour into a clean bottle and chill at least 1 month.
Serve over crushed ice with a sprig of mint for a garnish.
Combine ingredients.
24 hours to set up. Stir every 4 hours.
Can serve with 7up or Sprite.
Melt butter over med. med. high heat in large pot. Add meat one at a time starting with ground beef. add salt, pepper onion and jalepeno cook until all meat is browned. season with chili powder cayenne and cumin. Next stir in tomatoes, tomato sauce, garlic and boullion followed by bourbon and beer. Bring to a boil stir and reduce heat to med.-low. cover and simmer for about an hour.
Mix at medium speed the cake mix, pudding, eggs, 1 1/2 sticks oleo and 1/2 cup whiskey for 2 minutes.
Stir in butterscotch chips and walnuts.
Bake in tube pan.
Cool 10 minutes in pan.
Remove and poke holes in cake with toothpick.
Fry Bacon.
Reserve the grease.
Eat the bacon!
Saute the onions and Bell peppers in the bacon grease with 1/2 of the minced garlic.
Grill the meat to rare/ medium rare and cut into bite-size chunks.
Pour the beer and whiskey into the LARGE pot and turn heat to medium high.
Dump in the onions and peppers that you sauteed, tomato sauce, Jalapeno, 3/4 of the cumin, the Worcestershire sauce, the Kidney Beans, crushed red pepper,& the Tabasco sauce.
When it begins to boil reduce heat to Medium and add all other ingredients ...
Dice up the salt pork and saute until brown.
Remove the pork and put into the crock pot, leaving the grease in the pan.
Saute the onions and garlic in the pork fat until brown.
Remove the onions and garlic to the crock pot.
Brown the sausage and add it to the crock pot.
Add the rest of the ingredients to the crock pot.
Cook on low for at least 12 hours, but I prefer 24 hours.
Mix steak seasoning sauce, 6 tablespoons brown sugar, bourbon, and scallions together in a large bowl to make marinade.
Toss salmon cubes in marinade. Cover with plastic wrap and let sit in the refrigerator, 4 to 6 hours.
Wrap each salmon cube with bacon; use a toothpick to hold bacon in place. Sprinkle remaining 2 tablespoons brown sugar on top.
Preheat an outdoor grill for medium heat and lightly oil the grate.
Grill bacon-wrapped salmon, turning frequently, until bacon begins to crisp, about 5 minutes.