Food Recipes - Fighting Cock Kentucky Straight Bourbon Whiskey

Bourbon Chocolate Pecan Pie
1 cup sugar
1 cup light corn syrup
1/2 cup butter or margarine
4 eggs, lightly beaten
1/4 cup Fighting Cock Bourbon
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup pecan pieces
1 unbaked pastry shell fitted into a 9" deep-dish pie plate

Preheat overn 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, Fighting Cock 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.

Bake for 50 - 55 mimutes or until set. Server warm or chilled.

Bourbon BBQ Sauce
1/4 cup butter
1/4 cup oil, preferably canola or corn
2 medium onions, minced
3/4 cup bourbon
2/3 cup ketchup
1/2 cup cider vinegar
1/2 cup fresh orange juice
1/2 cup pure maple syrup
1/3 cup unsulphured dark molasses
2 tablespoons Worcestershire sauce
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon salt

In a saucepan, melt the butter with the oil over medium heat. Add the onions and sauté 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.

Bourbon Beef Tenderloin
1 cup bourbon
1 cup brown sugar
2/3 cup soy sauce
1 bunch cilantro, chopped
1/2 cup lemon juice
1 tablespoon 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.

Horseradish Cream:
Whip 1 cup of heavy cream until stiff. Stir in 1/4 cup of drained horseradish. Mix well.

Kentucky Bourbon Pie
4 teaspoons gelatin
2 tablespoons cold water
1/4 cup sugar
7 large egg yolks
3 tablespoons boiling water
grated zest of 1 lemon
3 tablespoons fresh lemon juice
1/2 cup best-quality Kentucky bourbon
1 1/2 cups heavy or whipping cream
4 large egg whites
1 teaspoon 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 1/2 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 1/4 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.

Bourbon Chicken
3 Chicken breast, halved and skinned
1/3 cup Bourbon
1/3 C up vegetable oil
1/4 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

Bourbon Shrimp
1/2 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 jigger bourbon
2 cups cream
2 Tbsp butter
pinch cayenne pepper
salt and black pepper
dash Tabasco

Reduce stock boiling in pot for 15 minutes. Saute' shallots and
garlic in butter until clear on high heat. Add shrimp and saute'
for 20 seconds. Add bourbon and saute' for 20 seconds. Add stock
and saute' for 20 seconds. Add salt, black pepper, cayenne pepper,
Tabasco and saute' for 10 seconds. Add cream and almonds and simmer for 3 1/2 minutes.

Pork Tenderloin in Spiced Bourbon Sauce
1/4 cup Kentucky Bourbon
1/4 cup soy sauce
1/4 cup brown sugar
3 cloves garlic, minced
1/4 cup Dijon mustard
1 teaspoon fresh ginger root, minced
OR 1/4 teaspoon powdered ginger
1 teaspoon Worcestershire sauce
1/4 cup vegetable oil
2 (1-lb each) pork tenderloins

Combine all ingredients, except pork with a whisk or in processor. Place tenderloin and marinade in a ziploc bag in the refrigerator overnight. Cook 4 inches from a hot charcoal fire for 15 to 25 minutes or until the pork has reached 165 degrees F. internally and has just lost its pinkness. Baste while cooking. Do not overcook or it will be dry. (The meat may also be broiled 6 inches from the heat for 16 to 18 minutes.) Baste often. Slice in 1/2-inch thick slices to serve as a main course or slice in 1/4-inch slices to put on top of French bread for a picnic.

Serves 6.