| SAUCES, GLAZES AND MARINADES |
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Bourbon BBQ Sauce
- ¼ cup butter
- ¼ cup oil, preferably canola or corn
- 2 medium onions, minced
- ¾ cup Evan Williams Bourbon
- 2/3 cup ketchup
- ½ cup cider vinegar
- ½ cup fresh orange juice
- ½ cup pure maple syrup
- 1/3 cup unsulphured dark molasses
- 2 tbsp. Worcestershire sauce
- ½ tsp. fresh-ground black pepper
- ½ tsp. salt
In a saucepan, melt the butter with the oil over medium heat. Add the onions and saute for about 5 minutes or until they begin to turn golden. Mix in the remaining ingredients, reduce heat to low, and cook the mixture until it thickens, approximately 40 minutes. Stir frequently.
Serve the sauce warm. It keeps, refrigerated, for a couple of weeks.
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Rick House Steak Marinade
This recipe makes enough marinade for two thick steaks - cut of your choice.
- ½ cup Evan Williams Bourbon
- ¼ cup brown sugar
- ¼ cup soy sauce
- ¼ cup vegetable oil
- 2 tbsp. Worcestershire sauce
- juice of ½ lemon
- ½ tsp. minced garlic
Combine all ingredients. Place steaks in plastic bag. Pour marinade over steaks and seal bag. Refrigerate at least 1 hour. Remove steaks. Grill 5 minutes per side for medium rare.
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Amazing Glazing
- ½ orange marmalade
- ½ cup coarse mustard
- ¼ cup Evan Williams Bourbon
Combine ingredients in small bowl. Spread on ham in last 30 minutes of baking.
Makes ¾ cup glaze.
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Evan's Secret Sandwich Sauce
- 1 cup coarse mustard
- 1 cup mayo
- ¼ cup Evan Williams Bourbon
- ¼ honey
- 1 tbsp. hot pepper sauce
Blend all ingredients well in medium bowl. Refrigerate.
Makes 2 ½ cups
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Kickin' Relish
- 4 medium onions, coarsely chopped
- 2 tbsp. oil
- 1 tbsp. brown sugar
- 1 14.5 oz. can chopped tomatoes, drained
- ¼ cup Evan Williams Bourbon
- 2 tbsp. spicy brown mustard
- salt to taste
- 2 tbsp. chopped hot peppers
Heat oil in large skillet over medium heat. Add onions, stir occasionally until soft and lightly browned, about 10 minutes. Stir in sugar and cook until onions are golden brown. Stir in tomatoes, Evan and mustard. Bring to a boil. Reduce heat and simmer until thickened, about 10 minutes. Add hot peppers. Serve chilled or at room temperature.
Makes about 2 cups
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| APPETIZERS
AND SNACKS |
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Pecan Poppers
- 4 tbsp. butter
- 3 tbsp. sugar
- ¼ cup Evan Williams Bourbon
- 2 tbsp. hot pepper
sauce
- 1 ½ tsp. salt
- ½ tsp. garlic powder
- 4 cups pecan halves (about
1 lb.)
Preheat oven to 300 degrees.
Combine all ingredients except
pecans in large saucepan. Simmer
to blend, then bring to boil
over medium heat. Boil three
minutes stirring constantly.
Stir in pecans. Toss to coat
well. Spread nuts in single layer
in jelly roll pan. Bake 45 -
60 minutes until nuts are crisp.
Cool. Store in airtight container.
Makes 4 cups. |
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Williams Wings
- 1 stick butter
- ½ cup Evan Williams Bourbon
- ¼ cup ketchup
- 1/3 cup hot pepper sauce
- 2 dozen fried chicken wings
Combine all sauce ingredients in
small saucepan and bring to boil.
Pour sauce and wings in large bowl.
Coat wings. Serve with blue cheese
dressing and celery sticks.
Makes 6 to 8 servings. |
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Momma's Cheese Spread
- 2 8 oz. packages cream cheese,
softened
- ¼ cup chutney
- ¼ tsp. dry mustard
- 2 tbsp. Evan Williams
- 1 8 oz can crushed pineapple,
drained
- ½ cup toasted sliced almonds
Blend all ingredients in a small
bowl. Serve at room temperature with
crackers.
Makes 3 cups |
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Evan's Blue Dipping Sauce
- 1 cup mayo
- ½ cup sour cream
- 1 cup crumbled blue cheese
- ¼ tsp. garlic powder
- 1 tsp. Worcestershire
sauce
- 2 tbsp. Evan Williams
- 1 tbsp. Tabasco sauce
Combine all ingredients blending
well. Refrigerate.
Makes about 2 ½ cups. |
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| MAIN
COURSES |
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Bourbon Chicken
- 3 Chicken breast, halved
and skinned
- 1/3 cup Evan Williams Bourbon
- 1/3 cup vegetable oil
- ¼ cup Soy sauce
Place chicken in baking dish, meat
side down. Mix ingredients and pour
mixture over chicken . Cover and
refrigerate overnight. Bake at 350
degrees for 50 minutes or until chicken
registers 180 degrees on meat thermometer.
Serve over rice.
Makes 6 servings
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Bourbon Beef Tenderloin
- 1 cup Evan Williams Bourbon
- 1 cup brown sugar
- 2/3 cup soy sauce
- 1 bunch cilantro, chopped
- ½ cup lemon juice
- 1 tbsp. Worcestershire
sauce
- 2 cups water
- 3 to 4 sprigs fresh thyme,
chopped
- 1 beef tenderloin, silver
connective tissue removed
(about 5 pounds)
- oil for grill
Prepare marinade by combining Bourbon,
brown sugar, soy sauce, cilantro,
lemon juice, Worcestershire sauce,
water, and thyme. Be sure tenderloin
is completely trimmed of any fat
and connective tissue. Fold the tail
end of the beef back underneath itself
so that it is of uniform thickness.
Secure with butcher's string. Pour
marinade over meat, cover, and refrigerate
8 to 12 hours. Turn meat over several
times during that time. Prepare grill
for cooking (or preheat oven to 350°).
When fire is ready, place meat on
oiled grill, reserving marinade [use
to baste]. Cook over high heat with
lid closed, turning often; occasionally
baste. Cooks rare in about 30 to
45 minutes in the oven. Serve with
Horseradish Cream on the side.
Serves 8 to 10. |
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Really Good Chili
In a soup kettle, brown 2 ½ lbs. ground beef with ¼ diced yellow onion.
Add:
- 1 ½ lb. crushed tomatoes
- 1 ½ lb. pinto beans
- 2 tbsp. dark chili powder
- 1 tbsp. cayenne pepper
- 1 tbsp. paprika
- ½ tbsp. onion powder
- ¼ tbsp. cumin seeds
- 1 tbsp. salt
- ¼ tsp. garlic powder
- ½ tsp. chili flakes
- 2 tbsp. Evan Williams
Simmer for at least 30 minutes. |
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Bourbon Shrimp
- ½ cup fish stock
- 2 tbsp. shallots (minced)
- 2 tbsp. garlic (minced)
- 2 tbsp. roasted almonds (chopped)
- 3 tbsp. butter
- 1 pound bay shrimp (peeled
and cleaned)
- 1 oz. Bourbon
- 2 cups cream
- 2 tbsp. butter
- pinch cayenne pepper
- salt and black pepper
- dash Tabasco
Boil stock for 15 minutes to reduce. In large skillet, saute shallots and
garlic in butter on high heat until clear. Stir in shrimp then immediately add bourbon. Stir briefly to mix. Add stock, salt, black pepper, cayenne and Tabasco. Add cream and almonds
last, then simmer for 2-3 minutes until all ingredients are heated through. Do not boil. |
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Horseradish Cream:
Whip 1 cup of heavy cream until stiff. Stir in ¼ cup of drained horseradish.
Mix well.
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| SIDES |
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Onions on the Side
- 2 tbsp. butter
- 2 tbsp. oil
- 6 medium onions cut in thin wedges
- 2 tbsp. granulated sugar
- ¼ cup Evan Williams Bourbon
- salt and pepper to taste
Heat butter and oil in large skillet over medium heat. Add onions and cook until transparent. Reduce heat. Stir in sugar and cook until onions are golden brown, about 20-25 minutes. Stir in Evan Williams and cook about 3 minutes or until liquid has evaporated. Salt and pepper to taste. Serve warm.
Makes 6 servings
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Classic Bourbon Baked Beans
- 2 tbsp. oil
- 1 small onion, chopped
- 2 tbsp. brown sugar
- ½ cup Evan Williams Bourbon
- 2 15 oz. cans baked beans
- 1 tbsp. spicy brown mustard
- 2 tbsp. Worcestershire sauce
Heat oil over medium low heat in large saucepan. Stir in onion and brown sugar. Cook about 5 minutes until onion is golden brown, stirring frequently. Stir in remaining ingredients. Transfer to baking dish. Bake at 350 degrees for about 45 minutes.
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| DESSERTS |
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Kentucky Bourbon Pie
- 4 tsp. gelatin
- 2 tbsp. cold water
- ¼ cup sugar
- 7 large egg yolks
- 3 tbsp. boiling water
- grated zest of 1 lemon
- 3 tbsp. fresh lemon juice
- ½ cup best-quality Kentucky Bourbon
- 1 ½ cups heavy or whipping cream
- 4 large egg whites
- 1 tsp. pure vanilla extract
- 1 10-inch pie shell, baked
In a small bowl, stir the gelatin into the cold water. Set it aside to soften.
In a heavy saucepan, combine ½ cup of the sugar with the egg yolks and beat until the mixture is pale yellow and smooth. Place the pan over a medium heat and heat thoroughly; do not allow the mixture to boil. Remove the pan from the heat.
Stir the boiling water into the softened gelatin and mix thoroughly. Add the gelatin to the egg mixture, along with the lemon zest and juice. Add the Bourbon and mix well.
In a chilled bowl, whip the cream until it is stiff. Set aside one quarter of the whipped cream and fold the rest into the egg mixture.
In a separate bowl, beat the egg whites until they form stiff peaks. Gradually add the remaining ¼ cup of sugar, beating until the whites form a stiff meringue. Fold them gently into the egg mixture. Stir in the vanilla.
Spoon the filling evenly into the baked pie shell and refrigerate until firm, 2 to 3 hours.
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Bourbon Chocolate Pecan Pie
- 1 cup sugar
- 1 cup light corn syrup
- ½ cup butter or margarine
- 4 eggs, lightly beaten
- ¼ cup and Evan Williams Bourbon
- 1 tsp. vanilla extract
- ¼ tsp. salt
- 1 cup semi-sweet chocolate chips
- 1 cup pecan pieces
- 1 unbaked pastry shell fitted into a 9" deep-dish pie plate
Preheat oven to 325 degrees. Combine first 3 ingredients in a small saucepan and cook over medium heat stirring constantly until butter melts and sugar dissolves. Cool slightly. Beat eggs, Evan Williams Bourbon, vanilla and salt in a large bowl; gradually add sugar mixture beating well with a wire whisk. Stir in chocolate chips and pecans; pour into pastry shell.
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Bayou Fondue
- 1 stick butter
- 1 cup brown sugar
- ½ heavy cream
- ¼ cup Evan Williams Bourbon
- banana slices
In heavy saucepan, melt butter. Stir in sugar and cream. Bring to boil over medium heat stirring constantly. Remove from heat. Pour into bowl to cool. Whisk in Evan Williams. Serve warm or a room temperature.
Dip the banana slice fondue-style, or pour over them on dessert plates. Also makes a great ice cream topping.
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Chocolate Fondue
- 1 pound semi-sweet chocolate chips
- ¾ cup heavy cream
- ¼ cup Evan Williams Bourbon
Bring cream to a boil. Stir in chocolate until melted and smooth. Stir in Evan Williams. Serve warm with fresh fruit.
Makes about 4 cups.
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Evan's Doughboys
- 2 eggs, well beaten
- ½ cup vegetable oil
- 1 box devil's food cake mix
- 5 tbsp. Evan Williams
- confectioner's sugar
Preheat oven to 350 degrees.
Blend eggs and oil. Add cake mix and Evan Williams Bourbon. Mix well. Form into small balls and roll in confectioner's sugar before baking. Place cookie balls on ungreased cookie sheet. Bake 10 to 15 minutes. Be careful not to overtake. Cookies will be soft when taken from oven.
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