I love a good opportunity to hit a great liquor store like K&L in Los Angeles.
Yesterday I picked up a bottle of Nikka Japanese Whiskey, and bottles of mezcal and yellow chartreuse.
If you haven't tried this stellar drop, seek it out while its still very affordable.
1 lb raw cranberries
1/2 lb raw cherries
1/3 Cup Bourbon
1/2 Cup Orange Juice
1 teaspoon kosher salt
1/2 teaspoon ground Star Anise
1/2 teaspoon ground Grains of Paradise
1/4 teaspoon ground Clove
1/4 teaspoon ground Allspice
1/4 teaspoon ground szechuan peppercorns
1/4 teaspoon ground white pepper corns
1/4 teaspoon ground coriander seeds
Rough Chop cranberries in food processor. Add orane juice, bourbon,salt, and spices. Let macerate uncovered for 1-2 days in fridge.
It's Not Always Texas Barbecue because Sweetwater isn't the only company in the house. I cooked dinner for my (awesome) wife's boss and his (equally awesome) wife. I'm often put on kitchen detail and I'd have it no other way. I've steered this guy right before, both with Smoke City Market and Picca Peru, so the pressure was on. I went to Lindy & Grundy to get inspired. Selection was sparse but there was a beautiful cut of lamb, known as Noisette. A Noisette is a small round steak, cut from the rib or loin, of lamb or mutton. Here's the...
Puree 1.5 Vidalia onions
Saute in 2 tablespoons butter until they start to caramelize
Add 2 cups of Bourbon and 1/2 cup of apple cider vinegar, bring to boil
Add 1 20 oz can tomato puree
Add 1/2 cup Honey
Add 1 cup of 60% Dark Chocolate Chips
Add 2 cans of Chipotles in Adobo sauce
salt and pepper to taste
Cook 2 packet of bacon, draining off fat and liquid.
Puree 1.5 Vidalia onions - saute in bacon fat until onions start to caramelize
Add 1 cup Bourbon - bring to boil then add
20 oz yellow mustard
1/2 cup honey
Pepper to taste