Posts Tagged ‘whiskey’
Red Stag Beef Short Ribs
Beef & Lamb • Tags: beef short ribs, Red Stag, slow cooked, whiskey
Jim Beam makes a black cherry flavored whiskey called Red Stag, and whether mixed or straight up, it is “the business,” off the chains, awesomesauce, superlicious, or whatever exclamation comes to mind. It’s simply delightful in a Manhattan Cocktail as well. This sweet whiskey packs plenty of bold flavor. The good news is, if you’re a fan of the Beam, don’t worry about this version being subtle or weak. The better news? If you’re not a lover of whiskey, the addition of black cherry may convince you to form a new opinion.
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Catdaddy Ginger Splash
Drinks • Tags: Catdaddy, cocktails, ginger beer, Midnight Moonshine, Piedmont Distillers, whiskey
We’re always down to try something new. When the opportunity arises to test taste a product, we pounce on it without hesitation. It’s exciting to see what is on the market, especially when it’s fare you have not encountered in the local area. California has no end of locally produced, interesting items, but there is an entire world out there of new ingredients. Not too long ago, a big, brown box arrived on the stoop. Inside were two bottles–bottles we’ve never seen before. They were both a variety of North Carolina moonshine. Now this was something that needed our attention.
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Minty Melonballs, Port Walnuts and Goat Cheese on Endive Leaves, Sausage Stuffed Cremini Mushrooms, Warm Brie with Blackberry Wine Sauce, Mixed Greens with Pancetta, Manchego and Citrus Vodka Dressing, Apricot Grand Marnier Shrimp, Smokey BBQ Steaks, Parmesan Mashed Potatoes and Celeriac, Grilled Asparagus, Brown Basmati Rice with Cranberries and Pine Nuts, Rosemary and Dill Butters, Chocolate Pecan Mint Roll, Sweet Potato Cake with Spiced Pecan Buttercream
Special Events • Tags: asparagus, blackberries, brie, buttercream, celeriac, chocolate, cranberries, dijon, dill, Foodbuzz, goat cheese, Grand Marnier, manchego cheese, Midori, mint, mushrooms, pancetta, pecan, pine nuts, port wine, red wine, rosemary, shrimp, steak, sweet potato, thyme, vodka, whiskey, white wine
When the call went out to Foodbuzzers that it was time for the February 24, 24, 24 event, the idea for our proposal came to mind immediately. Just by looking at the picture above, maybe you can guess what it was. Now don’t get scared. We did more than just whip up drink concoctions by the gallon. No, we did much more. There are great applications for spirits, but of course the ones we are most interested in are cooking and baking. Hence, “A Tipsy Dinner Party” was born.
The world of spirits–liquor, not ghostly apparitions–spans from dark to clear, bitter to sweet, full bodied to light. They are excellent additions to a number of meals. No need to worry about truly being tipsy after a meal peppered with alcohol. Good for us, most if not all the actual alcohol burns off during the cooking process, leaving nothing but flavor.
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