Saturday, May 2, 2015

Kentucky Day good they're worth repeating

These were posted last year and perhaps you've made note of them.  But, there may be some friends out there who never go back and reference recipes.  So, at the risk of boring those of you who do recall these they are again.

Bring out your best Kentucky  Bourbon, and start cooking!

                                                Bourbon Chocolate Pie

1/4 cup + 2 Tablespoons of Joe and Son's Organic Butter Olive Oil
3/4 cup white sugar
1/2 cup all-purpose flour
2 large eggs, slightly beaten
1 Tablespoon Bourbon
1 1/2 cup semi-sweet chocolate chips
1 cup chopped pecans
prepared pie crust...or homemade pecan crust*

Preheat the oven to 350 degrees.  Sprinkle the pecans into the pie crust and top with the chocolate chips.

In a bowl, mix the Butter Olive Oil and the sugar together until smooth. Mix in the flour until the consistency of cream.  Add the eggs and Bourbon and stir until all ingredients are combined.

Pour the filling into the crust which contains the nuts and chocolate chips.

Bake for about 30 minutes or until a knife inserted into the middle comes out clean.

*  Pecan crust:

1 1/2 cups pecan meal, or you can grind pecan pieces in a food processor
2 teaspoons white sugar
1 Tablespoon Joe and Son's Butter Olive Oil + a little more if mixture seems too dry

Combine the ingredients in a bowl and stir until they hold together.  Place this in an ungreased 8" pie plate and press to form a crust on the bottom and sides.


Bourbon Marinated Pork

Pork tenderloin weighing about 2- 2 ½ pounds

Marinade ingredients:

3/4 cup soy sauce
1/2 cup Bourbon
1/4 cup Worcestershire sauce
5 garlic cloves, finely diced
1/2 cup scallions, white and green parts, chopped
1/4 cup Joe and Son's Toasted Sesame Oil
1/2 cup Joe and Son's Honey Ginger Balsamic Vinegar
1/4 cup water
1/2 teaspoon ground ginger
3 tablespoons brown sugar
1 tablespoon ground black pepper
1/4 teaspoon red pepper flakes
1 teaspoon salt

Combine all of the ingredients EXCEPT the pork in a zip-lock bag.  Remove and reserve 1/2 cup of the marinade.

Place the pork in the bag with the marinade and refrigerate for 12-14 hours.

Grill or broil the pork tenderloin, turning once or twice, until a meat thermometer registers 155 degrees.

Cover with aluminum foil for about 5 minutes to let the juices settle.

Slice into serving pieces and drizzle the reserved marinade over the pork before serving. 

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