Gazpacho- rough chop 2 lbs tomatoes, 1/2 green bell pepper, 1/2 red onion, 2 cloves garlic, 1 Serrano pepper, and add 1.5 tsp kosher salt in mixing bowl and let sit an hr. Then precisely dice 1/4 inch dices of 1/2 green bell pepper, 1/2 seedless cucumber , 1/2 red onion, and 1 pound tomatoes and mix with 1/2 tsp kosher salt. Let sit in a strainer over a bowl to extract water for 1 hr. After an hr add 1 piece of white bread to the strained liquid and put the bread in a blender with half the roughly chopped vegetables. Blend together and slowly drizzle in 1/2 cup EVOO. Then repeat with other half. Strain through a strainer and add half the finely diced vegetables into the strained purée. Add 2 tbsp sherry vinegar and 2 tbsp of chopped parsley and refrigerate for 2 hrs. Garnish with parsley, sour cream, and finely diced vegetables and EVOO and sherry vinegar...adapted from season 11 ATK
French Chicken in a Pot with Homemade Pork Sausage and a Pickle Shallot Miustard Relish
Coconut cream pie- crust- in food processor combine ten sheets graham crackers with 4 tbsp toasted coconut flakes for 15 seconds. Then add 5 tbsp melted butter and combine and add 2 tbsp sugar. Mold into a pie plate and bake at 325 lower rack for 30 minutes then let rest on wire rack. Filling- in pot combine 1 can of coconut milk, 1 cup whole milk, 1/2 cup coconut shreds, 1/3 cup sugar and a 1/4 tsp salt and bring to a simmer. In a separate bowl combine 1/4 cup corn starch, 5 egg yolks, 1/3 cup sugar. Temper the hot mixture into this bowl and then combine and cook 1 minute at a simmer then off heat add 2 tbsp butter and 1.5 tsp vanilla. Add filling to crust and refrigerate for 3 hrs. Whipped topping- in stand mixer whip 1.5 cups heavy cream, 1.5 tbsp sugar, 1/2 tsp vanilla. Spread on top of pie and garnish with toasted coconut shreds. Adapted season 4 ATK
Chinese lettuce wraps: take 1 lb chicken thighs and process in food processor for ten pulses. Create a marinade with 2 tsp corn starch, 2 tsp sesame oil, 2 tsp rice wine vinegar, 2 tsp soy sauce and coat chicken and put in fridge for 15 minutes. Stir fry in skillet the chicken then set aside and stir fry 6 ounces shiitake mushrooms, 2 diced celery ribs, 1/2 cup water chestnuts, 2 scallions diced, 2 minced garlic cloves. Add to chicken and create a sauce of 3 tbsp oyster sauce, 1 tbsp rice wine vinegar, 2 tsp sesame oil, 2 tsp soy sauce, 1/4 tsp red pepper flakes and combine with stir fry and cook one more minute in skillet. Serve in Bibb lettuce wraps with scallion garnish. Adapted season 13 ATK
Barrel Bourbon
Cask Strength
Tasting Notes
Straight Bourbon Whiskey
122.4 Proof
Aged 5 years
70% Corn, 25% Rye, and 5% Malted Barley
Distilled in Tennessee and Barrelled in Kentucky
Color: Burnished
Nose: Oak, Spice, Caramel, and Floral
Taste: Honey at the front of the palate with Toasted Nuts and Toffee on the mid palate followed by Citrus and Leather on the sides of the tongue and hind palate.
Finish: Classic bourbon cinnamon burn with a nice mint finish
Body: Medium
Personality: Dennis Reynolds
Impression: We think that Barrel Bourbon is and excellent bourbon. We bought a bottle from Liquor Barn that was specifically bottled for that store (aged 8 years). We found that the Liquor Barn bottle had a much richer taste, with a predominant raisin on the nose and a longer finish and burn. We think that Liquor Barn found the right age for their bottling and have a better product. Limestone branch water tamps down the astringency of the leather and helps carry the mint throughout the entire gustatory experience.