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When a whiskey disappoints, fix it in the kitchen


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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. Scissors-32x32.png

 

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. Scissors-32x32.png

 

BOURBON-PEANUT BARBECUE SAUCE

Start to finish: 20 minutes

Makes 2 cups Scissors-32x32.pnghttp://www.chron.com/living/article/When-a-whiskey-disappoints-fix-it-in-the-kitchen-5509821.php

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