Hancock's President's Reserve

[**DONOTDELETE**]

Well, I do have to admit that "recipe" was not technically tested on actual human beings :-))

Although when I had the flu recently, a bowl of hot soup, a <u>HAM</u> and mayo sandwich, and a double shot of David Nicholson sure was mighty fine treatment.

=John=
http://w3.one.net/~jeffelle/whiskey

[RyanStotz]

Omar:

> How 'bout fish, fresh or saltwater

How 'bout 'em, indeed. Catfish is my preference. In a small saucepan, for each decent size filet (8 - 10 oz.) combine one clove minced garlic, 1 tsp. sugar/maple syrup/honey and 2 tbsp. butter (preferably european-style low moisture butter) and cook over medium heat until garlic just starts to carmelize. Add 1/3 cup (more or less to taste) of bourbon of your choice (stand back, too, because unless you used the eurobutter, that sumbitch is going to spatter like you wouldn't believe) and one tbsp. finely chopped pecans and cook uncovered on low until it's thickened somewhat. Cover and set aside. Meanwhile, pan sear or fry the fish as normal until just underdone, then pour the bourbon mixture over the fish and turn frequently until the filets are coated and the sauce is cooked to the pan. Deglaze the pan with bourbon or even some good apple juice if you want, pour over the fish and you're done. It can take one or two tries to master making this, but the effort is worth it.

Stotz

[**DONOTDELETE**]

Shark - now that's good eatin'! Grab a charter boat out of the Chesapeak Bay at Rudee's Inlet at Virgina Beach or a little further south at Nags Head in North Carolina go out into the Gulf Stream and hook one of those big bastards!
Reel 'em in. Drink some Hancock's Presidents Reserve while you fillet him out. Head for shore. Crank up the grill and smoke 'em good. Eat and enjoy. Indulge in a nude beach bunny desert. Tell your wife a fish tale.


Linn Spencer

Have Shotglass. Will Travel.

[**DONOTDELETE**]

John,
This sounds good. Is this going to be your contribution to the tailgate party at the Bourbon Festival next year?
Mike Veach

[Ken Weber]

You guys don't know how good it makes me feel reading about your preference for Hancock's, Weller, etc. It makes a brand manager feel important. Just wanted to add one additional comment about recipes. If you know someone at a distillery, you may be able to get some char after the barrels have been dumped. In addition, the bungs sometime fall into the dump trough and get saturated with bourbon. If these are added to hot coals on the grill and the steaks, chicken, or what ever are then smoked, you will have to fight the neighbors off with a whip and chair. The resulting taste is unlike anything you have ever tasted.

Ken
PS. DO NOT put the char and/or bungs on an open fire. This could prove very unpleasant!

[**DONOTDELETE**]

I have done this and Ken is right. The char is an excellent addition to the charcoal in the grill. So Ken, should we put you down for some char at our tailgate party next year at the Bourbon Festival?
Mike Veach

[brendaj]

Mike and Ken,
OK Mike, now my feelings are hurt. I gave you a bag of cut-up barrelheads. Did you try those? I've been trying to market that very thing...
I'm also in the process of putting together a Bourbon recipe database. Here's one for starters. I can't take the credit for this one. It's Emeril's:

VANILLA AND BOURBON MARINATED PORK LOIN WITH SOUR CREAM MASHED SWEET
POTATOES AND PECAN GRAVY
Recipe courtesy Emeril Lagasse, 2000
2 vanilla beans, split and scraped
1 teaspoon orange zest
1 teaspoon cracked black pepper
1 cup brown sugar
1 cup cider vinegar
2 bay leaves
2 cups bourbon
1 pork loin, trimmed and cleaned (about 6 pounds)

In a small saucepan, combine vanilla beans, orange zest, black pepper,
brown sugar, cider vinegar and bay leaves and cook over medium heat
until sugar is melted and flavors have begun to meld, about 10 minutes.
Remove from heat and add bourbon. Cool marinade completely before
pouring over pork loin in a glass casserole or bowl. Refrigerate for 48
hours, turning every 12 hours.

Preheat oven to 350 degrees F. Remove pork from marinade and pat dry.
Transfer marinade to a saucepan and reduce volume by 1/3. Reserve to use
in the pecan gravy. Place pork on a rack on a baking sheet and bake for
45 minutes, or until a thermometer reads 155 degrees F. Let rest 5
minutes before slicing. Serve with Pecan Gravy and Sour Cream Mashed
Sweet Potatoes.

For the Pecan Gravy:
1 cup chopped pecans
1/4 cup butter
1 cup chopped trinity (equal amounts onion, celery, green pepper, finely
diced
1/2 tablespoon chopped garlic
1/8 teaspoon cayenne pepper
3 tablespoons flour
1 cup pork marinating liquid
1 quart chicken stock

In a saucepan cook pecans in butter until you get a pleasant pecan
aroma. Add trinity and cook for 2 minutes. Add garlic, cayenne pepper
and cook for 2 minutes. Add flour, cook for 2 minutes, then add
marinating liquid and chicken stock. Continue to cook until sauce has
thickened enough to coat the back of a spoon. Season to taste with salt
and pepper.

For the Sweet Potatoes:
8 large sweet potatoes, peeled and cut into chunks
1 cup sour cream
1/4 cup bourbon
1/4 cup brown sugar
1/4 cup Steen's cane syrup
Salt and white pepper

In a large saucepan, boil sweet potatoes until fork tender, about 15 to
20 minutes. Pour off all of the water and put potatoes through a food
mill or ricer. Using a large plastic spatula, fold in sour cream,
bourbon, brown sugar, and cane syrup. Taste and add salt and white
pepper to taste. Serve immediately or put in a casserole dish and reheat
when ready to serve.

Yield: 12 servings

Merry Christmas Everyone!
Bj

Blowin' smoke in Bardstown

[Ken Weber]

I believe I know where some char can be obtained. I will be happy to provide some.

Ken

[**DONOTDELETE**]

My My BJ that does sound good! Are you cooking this for our party next year?

Linn Spencer

Have Shotglass. Will Travel.

[**DONOTDELETE**]

Brenda,
I am sorry!!! You are right but since you gave me those chips I have not had a chance to use them at a proper cookout. Of course we would be happy to use your barrel chips at our tailgate party, but I feel that there may be enough cooking going on that we might need you and Ken's barrel charcoal to feed our fires.
Mike Veach