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Superbowl recipes using our great products!

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Super Bowl Game Day Menu
Serves 24
3 cups Corn Chex
3 cups Rice Chex
3 cups Wheat Chex
1 cup garlic or everything avored bagel chips
2 cups mini pretzels
1 ½ cups mixed nuts
½ cup butter, melted
3 Tbsp Bourbon Barrel Aged Worcestershire
1 Tbsp Bourbon Smoked Paprika
1 Tbsp garlic powder
2 tsps onion powder
2 tsps Bourbon Smoked Salt
1 tsp cayenne pepper (optional)
¼ cup Bourbon Smoked Togarashi
1. Preheat oven to 250 degrees. In a very large bowl,
combine the cereals, bagel chips, pretzels and nuts. Set
aside. In a small bowl, combine the melted butter with
the worcestershire, smoked paprika, garlic powder, onion
powder, salt and cayenne, if using. Pour over cereal
mixture and toss to combine. Sprinkle over the togarashi
and toss again.
2. Pour mixture into a large roasting pan or 2 rimmed baking
sheets. Bake for 45 minutes, stirring every 15 minutes. Cool
for 15 minutes before serving. Store leftovers in an airtight
Game Day
Makes 12 servings
1 (32 ounce) package frozen potato nuggets
(such as Tater Tots
1 pound lean ground beef
2 ½ Tbsp Bourbon Barrel Smoked Chili Powder
1 tsp Bourbon Barrel Smoked Paprika
1 tsp Bourbon Smoked Pepper
1 tsp Bourbon Smoked Salt
½ tsp onion powder
½ cup water
2 cups Mexican cheese blend, shredded
½ cup sour cream
½ lime, juiced
2 plum tomatoes, diced
½ cup black olives, chopped
½ cup pickled jalapeno pepper slices
¼ cup chopped scallions, for garnish
¼ cup chopped cilantro, for garnish
1. Preheat oven to 400 degrees. Spread potato
nuggets out onto a baking sheet. Bake until
nuggets are golden brown and crisp, about 25
2. Heat a large skillet over medium-high heat. Cook
and stir beef in the hot skillet until browned and
crumbly, 7-8 minutes. Add chili powder, smoked
paprika, pepper, salt and onion powder and
cook for 2 minutes more. Add water, bring to a
boil, reduce heat to low and simmer until liquid
reduces, about 5 minutes.
3. Set oven rack to highest position and turn broiler on to high.
Arrange potato nuggets on an oven-proof platter and top
with ground beef. Scatter shredded Mexican cheese over
the top.
4. Cook potato nuggets under the broiler until cheese melts,
1 to 3 minutes. Whisk sour cream and lime juice together in a
bowl. Garnish totchos with tomatoes, black olives, jalapenos,
avocado, sour cream mixture, scallions, and cilantro. Serve
Makes 6 cups
¼ cup parmesan cheese, nely grated
2 tsps Bourbon Smoked Paprika
¼ tsp garlic powder
¼ tsp Bourbon Smoked Sea Salt
6 cups popcorn, freshly popped and still warm
3 Tbsp butter, melted
1. In a small bowl, combine the parmesan, smoked paprika,
garlic powder and sea salt.
2. In a large mixing bowl, add warm popcorn and drizzle
over the melted butter. Toss. Sprinkle over the cheese
mixture and toss again to combine. Serve.
Makes 5-6 servings
For the wings:
2 Tbsp baking powder
1 Tbsp Bourbon Smoked Sea Salt
1 tsp Bourbon Smoked Black Pepper
1 tsp Bourbon Smoked Paprika
2 ½ pounds chicken wing sections
1 tsp Bourbon Smoked Sesame Seeds
2 Tbsp cilantro, chopped, for garnish
For the glaze:
cup Bourbon Barrel Aged Sorghum
¼ - cup sriracha sauce (more or less to suit your taste)
1 lime, zested and juiced
1 Tbsp toasted sesame oil
1. Preheat oven to 425 degrees. Line a rimmed
baking sheet with aluminum foil and place a
wire rack over the foil.
2. Whisk baking powder, smoked salt, pepper,
and paprika together in a small bowl. Place
chicken wings in a large bowl. Sprinkle half of
the baking powder mixture over wings and
toss to coat. Sprinkle remaining baking powder
mixture over wings and toss to coat again.
3. Place wings onto the rack of the prepared
baking sheet. Bake for 20 minutes. Turn
w i n g s a n d c o n t i n u e b a k i n g f o r 2 0 m i n u t e s .
Turn wings again and bake until wings are browned and
crispy, about 15 minutes more.
4. Whisk sorghum, sriracha, lime zest and juice and sesame
oil together in a large bowl until glaze is smooth. Add
wings to bowl and toss to coat completely. Arrange wings
on a serving platter and garnish with sesame seeds and
chopped cilantro. Serve immediately with any excess
glaze in a small bowl for dipping.
Makes 2 cheese balls
8 ounces cream cheese, softened
1 cup cheddar, grated
1 cup extra sharp cheddar, grated
1 cup pepper jack cheese, grated
¼ tsp onion powder
¼ tsp garlic powder
2 Tbsp mayonnaise
2 Tbsp Bourbon Barrel
Worcestershire Sauce
2 Tbsp Bourbon Smoked Paprika
2 Tbsp Bourbon Smoked Pepper
Crackers or bread, to serve
Mix all ingredients in a large bowl, except the
smoked paprika and pepper. Refrigerate for
about an hour.
Sprinkle smoked paprika and smoked black
pepper, separately, on two plates. Divide
cheese mixture in half. Roll into two cheese
balls. Roll one ball in smoked paprika and the
other in smoked pepper. Place on a platter
with crackers or bread and serve.
Makes 36 mini sausages
12 ounces bacon
1 (14 ounce) package Lit’l Smokies
¼ cup Bourbon Smoked Sugar
1 tsp Bourbon Smoked Pepper
The Original Henry Bain’s Famous Sauce
1. Preheat oven to 325 degrees. Line a rimmed
baking sheet with foil or parchment paper. Cut
bacon into thirds and wrap each strip around
a sausage. Secure with a toothpick.
2. Arrange the sausages on the baking sheet and
sprinkle them liberally with smoked pepper
and then the sugar. Bake for 40 minutes or
until browned and crispy. Cool for 5 minutes.
To serve and keep warm, place sausages in a
slow cooker set on low.
3. Serve with The Original Henry Bain’s Famous
Makes 30 (4 ounce) servings
64 ounces black tea, warm, fresh brewed
30 ounces Bourbon Smoked Sugar
16 ounces lemon juice, freshly squeezed
48 ounces Kentucky Bourbon
4 lemons, thinly sliced, plus extra for garnish ice
1. In a 5 quart container, combine the warm
tea and sugar. Stir until sugar completely
dissolves. Add the lemon juice and bourbon
and stir. Chill for at least 1 hour.
2. Pour the punch into a punch bowl or serving
pitcher. Add the lemon slices. To serve, pour
into ice-lled glasses, garnished with more
Game Day