Draggingtree Posted June 2, 2014 Share Posted June 2, 2014 When a whiskey disappoints, fix it in the kitchen By J.M. HIRSCH, AP Food Editor | May 28, 2014 In case you haven't noticed, there is a serious whiskey boom going on. And for those of us who enjoy whiskey in any of its iterations — rye, bourbon and scotch, among others, are all close relatives of the whiskey family — it has triggered a sometimes overwhelming wealth of choice when shopping. SMOKY SCOTCH-DATE BARBECUE ROASTED POTATOES This sauce also would be delicious on grilled meats, such as flank steak or baby back ribs. Start to finish: 40 minutes (15 minutes active) Servings: 8 1/2 cup chopped dates 2 cloves garlic 1 tablespoon minced fresh rosemary 1/4 cup Scotch Whisky (a particularly peaty variety is good) 1/2 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/4 cup balsamic vinegar 2 tablespoons melted butter 2 pounds small potatoes, quartered 2 tablespoons chopped fresh mint 3 scallions, thinly sliced 1/4 cup crumbled blue cheese Heat the oven to 450 F. Line a rimmed baking sheet with foil and coat it with cooking spray. In a blender, combine the dates, garlic, rosemary, whiskey, salt, pepper, vinegar and melted butter. Puree until completely smooth. In a large bowl, combine the sauce and potatoes and mix until completely coated. Spread onto the prepared baking sheet. Bake until browned and tender, 25 to 35 minutes. Transfer to a serving dish. Sprinkle with the mint, scallions, and blue cheese. BOURBON-PEANUT BARBECUE SAUCE Start to finish: 20 minutes Makes 2 cups http://www.chron.com/living/article/When-a-whiskey-disappoints-fix-it-in-the-kitchen-5509821.php Link to comment Share on other sites More sharing options...
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