Posted in Main dish, Uncategorized on Dec 31st, 2008 No Comments »
Here’s how to make Kentucky champagne.
In a champagne flute, add one part of Maker’s Mark Bourbon, then add 3 parts chilled sparkling apple cider. Garnish with a maraschino cherry.
Posted in Uncategorized on Nov 11th, 2008 No Comments »
Red Lobster introduces wood-fire grilled dishes to its menu.
“This is the most comprehensive culinary and menu change in Red Lobster’s history,” Red Lobster President Kim Lopdrup said in a press release. “Wood-fire grilling introduces our guests to a whole new way to enjoy seafood.”
The new menu items, which are grilled over oak, include:
Wood-grilled lobster, shrimp [...]
Posted in Uncategorized on Oct 23rd, 2008 No Comments »
A few weeks ago, Herald-Leader designer Brian Simms introduced the newsroom to chocolate-covered bacon. He was inspired by a Food Network show and made a batch to share with his co-workers.
It appears chocolate-dipped bacon is a tremendous hit around the country and now the latest bacon craze is to make bourbon taste like bacon.
A [...]
Posted in Beer Cheese, Bourbon Barrel, Cooking classes, Critchfield Meats, Derby, Derby breakfast, Diane Gabhart, Farmington Historic Plantation, Garland Brown, Havana mojito, Historic Homes Foundation, Linville Puckett, Matt Jamie, Morris Fork Crafts, Phil Dunn, Sorghum, The Road to Good Food, Woodford Reserve, bourbon, mint julep on Apr 14th, 2008 No Comments »
With the addition of a little bourbon, sorghum has leapt from a farm table staple to a gourmet condiment.
Bourbon Barrel Foods of Louisville has added sorghum to its line-up of bourbon barrel-aged Worcestershire sauce and soy sauce. In addition to the classic sweet sorghum, the line includes two specialty flavors, blueberry and bourbon vanilla. Sorghum [...]
