By Fred Thompson
Bourbon’s acceptance derives from its folklore approximately up to from its taste. Fred Thompson is a nutrition author who adores this venerable drink, and his Bourbon: 50 Rousing Recipes for a vintage American Spirit lays all of it out—the background, the legends, the recipes, plus necessary suggestions and tips, all observed through lovely four-color pictures. Recipes comprise classics (Manhattan, Ward 8), new favorites (Lynchburg Lemonade, Bourbon Chocolate Martini), sizzling or cool concoctions (Hot Chocolate “Nog,” Lemon Cooler), and beverages for a crowd (Whiskey bitter Punch, Mint Julep Sparkler). There’s even a bankruptcy that includes scrumptious how you can cook dinner with bourbon, with dishes reminiscent of Salmon with Bourbon Glaze and Fred’s Bourbon Balls. directly up, jumbled in a cocktail, poured in a punch, or whipped right into a recipe—however you get pleasure from it, bourbon is an outdated favourite that’s new back.
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Additional resources for Bourbon: 50 Rousing Recipes for a Classic American Spirit
Remove the tomatillos from the pan and place them on a cutting board to cool. Place the roasting pan over two burners on high heat. Pour in the tequila and use a wooden spoon to stir up any brown bits from the bottom of the pan. Bring the tequila to a boil and cook for 1 minute to burn off the alcohol, and then pour it into a large bowl. 1⁄8 cup tequila 1 small red onion, chopped 2 large tomatoes, chopped 1 jalapeño pepper, ﬁnely chopped (with seeds) 3 garlic cloves, minced ¼ teaspoon ground cumin ¼ teaspoon cayenne pepper Juice from 1½ limes (about 3 tablespoons) When the tomatillos are cool enough to handle, coarsely chop them and place them in the bowl with the tequila.
It’s salty, greasy transcendence for those times when after you’ve drunk your weight in Scotch while playing blackjack. Not that we would know anything about that. Cook the hot dogs by your preferred method. Heat the chili by dumping it in a bowl and microwaving it for a couple of minutes, or dumping it into a saucepan and warming it on the stovetop. Place the hot dogs in the rolls and top each with chili, bacon bits, Velveeta, and fried onion rings. Crack open an Old Milwaukee and enjoy! 46 WGW_int_Layout 1 1/21/14 12:35 PM Page 47 WGW_int_Layout 1 1/21/14 12:36 PM Page 48 WGW_int_Layout 1 1/21/14 12:36 PM Page 49 Sloppy Dog 1¼ pounds ground beef (we like 90% lean for this, since you’re throwing most of the fat away, anyway) ¼ large onion, ﬁnely chopped ½ green pepper, seeded and ﬁnely chopped, divided 2 garlic cloves, minced ¾ cup ketchup (page 23 or store-bought) 1 tablespoon packed light brown sugar 1 teaspoon chili powder ½ teaspoon mustard powder 1 tablespoon tomato paste (we buy the stuff in a tube so you don’t have to open a can just for one little tablespoon) ½ teaspoon Worcestershire sauce ¼ to ½ teaspoon red pepper ﬂakes (the larger amount makes for a spicy Sloppy Joe, so use the smaller amount if you don’t like heat) ¼ teaspoon salt Freshly ground black pepper 8 potato sub rolls or hot dog buns (page 15 or store-bought) 8 hot dogs 8 ounces Muenster cheese, grated (recipe continues) 49 WGW_int_Layout 1 1/21/14 12:36 PM Page 50 We know you had Sloppy Joes in your school cafeteria.
Repeat with the other beef portions and dogs. 2 cups shredded sharp cheddar cheese Grilled Tomato-Chile Relish (recipe follows) Reserved green scallion pieces from Grilled Tomato-Chile Relish recipe Heat a skillet over medium-high heat. Add the beef-wrapped dogs, being careful not to crowd the pan. ) Sear the dogs all over, then lower the heat to medium-low and cover the pan to cook the meat all the way through. Add 1 or 2 tablespoons of water to the pan if it seems dry. (recipe continues) 51 WGW_int_Layout 1 1/21/14 12:36 PM Page 52 Cook the dogs for about 8 to 10 minutes.
Bourbon: 50 Rousing Recipes for a Classic American Spirit by Fred Thompson