Kentucky Sour Mash Bourbon Whiskey cocktails are a classic choice with dinner at a an old fashioned American steakhouse restaurant. Good bourbon simply tastes good with beef!
Many folks prefer good Kentucky Bourbon or Tennessee Whiskey over Irish Whiskey or Scotch Whisky. There is a major difference in flavor. Irish Moss or Peat Moss is used to roast foreign whiskey barrels. Peat roasted barrel whisky has a flavor that one either likes or avoids. As far as cooking goes, a whisky with a strong peat flavor does not do well in most recipes.
Bourbon has a hardwood charcoal roasted oak barrel aged corn whiskey flavor. Corn Whiskey has much more body than wheat or rye grain whiskey. Most bourbon is made with about 81% corn sour mash. About 15% of every batch of bourbon is flavored with a combination of wheat and rye. As one can imagine, the flavor of a bourbon is deeper and richer than a wheat grain whiskey from the start. The hardwood charcoal roasted oak barrel flavor is perfect for many savory and sweet recipes. This is why bourbon is almost always preferred for cooking by chefs.
When selecting a bourbon for cooking, never used a pricy top shelf bottle, because that is a waste of hard earned money and top notch bourbon. It is best to look for a good dark rich tasting Kentucky Sour Mash Bourbon that is in the $10 per bottle range.
One of the best bourbons for recipe cooking that I have found also happens to be fairly underrated. Evan Williams Black Label Straight Kentucky Sour Mash Bourbon is aged in dark roasted oak barrels, it is full bodied and it has a classic rich bourbon flavor. In Las Vegas, this bourbon runs for about $10 per bottle so it is economical enough to use in recipes.
Peppers and bourbon go well together. A mixture of red bell pepper and green jalapeño was used to make the Kentucky Bourbon Garden Pepper Glace Viande. Bourbon reacts with peppers in a unique way. Bourbon balances the flavor of mildly spicy chile peppers and sweet red ripe peppers. This sauce is genuinely perfect for a good steak!
Follow this link to the recipe in this website:
• Glacé Viande
Kentucky Bourbon Garden Pepper Glace Viande:
This recipe yields a little less than 1/2 cup or 1 generous portion.
Step 1: Heat a small sauce pot over medium/medium low heat.
Add 1 tablespoon of unsalted butter.
Add 1/4 teaspoon minced garlic.
Sauté till the garlic starts to turn a golden color.
Step 2: Add 1/2 tablespoon of minced onion.
Add 1 brunoise diced seeded jalapeño pepper. (brunoise = 1/8" dice)
Add 3 tablespoons of brunoise diced red bell pepper.
Sauté till the peppers are tender, but not browned.
Step 3: Add 1/2 cup of Kentucky Sour Mash Bourbon Whiskey.
Add 1/2 cup of thin glace viande.
Add 1 small pinch of ground sage.
Add sea salt and black pepper.
Add 1 small pinch of cayenne pepper.
Add 1 small pinch of Spanish Paprika.
Step 4: Simmer and reduce, till the sauce is able to glaze the back of a spoon.
Keep the sauce warm over very low heat. Add beef stock if the sauce gets too thick.
New York Strip Steak:
Step 1: Heat a chargrill or cast iron ribbed griddle to a medium/medium high temperature.
Step 2: Brush a 14 ounce New York Strip Steak with a small amount of melted unsalted butter.
Season the steak with sea salt and black pepper.
Step 3: Chargrill the steak evenly and try to create cross check pattern, so the steak looks nice.
Cook the steak to the preferred finish temperature. (The steak in the photos was cooked very rare.)
Set the steak on a wire screen roasting rack over a drip pan and let it rest for about 1 minute.
New York Strip Steak with Kentucky Bourbon Garden Pepper Glace Viande:
Place the char grilled NY strip steak on a plate.
Place vegetables and a potato of your choice on the plate.
*The vegetables in the photos are boiled buttered purple potato and carrots seasoned with white pepper and sea salt. A baked tomato that was seasoned with olive oil, bread crumbs oregano, black pepper and sea salt was also placed on the plate.
Spoon and cascade the Kentucky Bourbon Garden Pepper Glace Viande over the front edge of the steak and onto the plate.
Garnish the plate with an Italian Parsley sprig.
This sauce is great with a good steak!