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MATT JAMIE Founder of Bourbon Barrel Foods ew For o y rd b Che a w d fE ee L rd with Susan Nguyen

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CONTENT The Story 7 Foreword by Edward Lee 33 Breakfast Brunch 41 Apps Snacks 73 Soups Salads 123 Dinner Main Dishes 161 Sides 221 Baked Goods Sweets 249 Drinks 289 Pantry Staples 319 Design Illustrations by Karen Gahafer Buryn Acknowledgments 339 Photography by Chris Witzke Product Information 342 Index 345 Copyright 2017 by Matt Jamie All photographs copyright 2017 by Chris Witzke except pages 101 106 115 284 and 313 which are copyright 2017 by Karen Gahafer Buryn and 2017 by John Nation page 174 All rights reserved No part of this publication may be reproduced distributed or transmitted in any form or by any means including photocopying recording or other electronic or mechanical methods without the prior written permission of the publisher Published by Culinary Louisville Kentucky Publishing Printed in the United States of America Library of Congress Pending Contributions Food and Prop Styling by Susan Nguyen Interviews Writing by Josh Moss First Edition ISBN 978 1 889937 32 8 bourbonbarrelfoods com 3 4

CONTENT The Story 7 Foreword by Edward Lee 33 Breakfast Brunch 41 Apps Snacks 73 Soups Salads 123 Dinner Main Dishes 161 Sides 221 Baked Goods Sweets 249 Drinks 289 Pantry Staples 319 Design Illustrations by Karen Gahafer Buryn Acknowledgments 339 Photography by Chris Witzke Product Information 342 Index 345 Copyright 2017 by Matt Jamie All photographs copyright 2017 by Chris Witzke except pages 101 106 115 284 and 313 which are copyright 2017 by Karen Gahafer Buryn and 2017 by John Nation page 174 All rights reserved No part of this publication may be reproduced distributed or transmitted in any form or by any means including photocopying recording or other electronic or mechanical methods without the prior written permission of the publisher Published by Culinary Louisville Kentucky Publishing Printed in the United States of America Library of Congress Pending Contributions Food and Prop Styling by Susan Nguyen Interviews Writing by Josh Moss First Edition ISBN 978 1 889937 32 8 bourbonbarrelfoods com 3 4

FOREWORD By Chef Edward Lee I had been in Louisville for a short time when I heard about a guy making soy sauce in the Butchertown neighborhood I was curious to say the least As a newcomer to the Bluegrass State I was discovering a new culinary language of sorghum and country ham and bourbon Soy sauce was the last thing I would have expected to find But I secretly craved something to link this Kentucky world back to the Asian foods I love to cook and eat Soy sauce was that rare ingredient at once the ubiquitous condiment of Asia but also an everyday pantry item for indoctrinated American chefs But I had never heard of anyone brewing small batch soy sauce Then I saw an article in the local paper about Matt Jamie and I was astounded A white guy Making soy sauce I may have even rolled my eyes Tradition is a controversial thing It is part history and conservation all the things that make me who I am both as a person and as a chef Tradition is a necessary and worthy pursuit But it can also limit us into a belief system that is stifling and outdated I have always known that I was destined for something more than the traditional Korean food I grew up eating As much as I embraced my childhood I knew I would have to distance myself from it to find my own voice within the contemporary American landscape of food I live by the all things are possible mantra That same guiding principle that allows me to reinterpret the traditional foods of the American South also gives credence to a Kentucky native brewing small batch soy sauce in bourbon barrels Even before I tasted it Matt s soy sauce meant more to me than just another gourmet ingredient It was a symbol a metaphor of what is possible in America when limitless creativity replaces cultural inhibitions I was scared to try his soy sauce What if it was no good It is rare that a story lives up to its hype But life has a funny way of surprising you at just the right time 5 6

FOREWORD By Chef Edward Lee I had been in Louisville for a short time when I heard about a guy making soy sauce in the Butchertown neighborhood I was curious to say the least As a newcomer to the Bluegrass State I was discovering a new culinary language of sorghum and country ham and bourbon Soy sauce was the last thing I would have expected to find But I secretly craved something to link this Kentucky world back to the Asian foods I love to cook and eat Soy sauce was that rare ingredient at once the ubiquitous condiment of Asia but also an everyday pantry item for indoctrinated American chefs But I had never heard of anyone brewing small batch soy sauce Then I saw an article in the local paper about Matt Jamie and I was astounded A white guy Making soy sauce I may have even rolled my eyes Tradition is a controversial thing It is part history and conservation all the things that make me who I am both as a person and as a chef Tradition is a necessary and worthy pursuit But it can also limit us into a belief system that is stifling and outdated I have always known that I was destined for something more than the traditional Korean food I grew up eating As much as I embraced my childhood I knew I would have to distance myself from it to find my own voice within the contemporary American landscape of food I live by the all things are possible mantra That same guiding principle that allows me to reinterpret the traditional foods of the American South also gives credence to a Kentucky native brewing small batch soy sauce in bourbon barrels Even before I tasted it Matt s soy sauce meant more to me than just another gourmet ingredient It was a symbol a metaphor of what is possible in America when limitless creativity replaces cultural inhibitions I was scared to try his soy sauce What if it was no good It is rare that a story lives up to its hype But life has a funny way of surprising you at just the right time 5 6

Matt s soy sauce immediately identifies itself as something different Less salty than commercial soy sauce it has an umami flavor that is instantly recognizable almost broth like You wouldn t want to rinse your mouth with commercial soy sauce but this The mouthfeel is dense and savory a pleasant salinity that is deceptively mellow It adds a haunting depth to dishes that is not easily identifiable but once you get a feel for the soy sauce you definitely know it s there It captures you in an addictive umami spell Matt s soy sauce is the best soy sauce I have ever had 7 The culinary world is in flux Soy sauce is not purely an Asian ingredient anymore No more than Parmesan occupies a space called Italian As chefs look forward to a cuisine without strict borders we open our minds to accepting different sources of flavor Take sodium for example Occidental cuisines have historically added salinity to dishes in the form of sea salt That has been the backbone of its cuisine from the very beginning Only recently have chefs opened their world to the idea of combining salinity with umami in the form of soy sauce miso or fish sauce items that have been in the Asian lexicon for centuries And if the soy sauce has been mellowed by the tannins and toast of bourbon barrels well then all the better This soy sauce transcends the narrow categories that once defined ingredients that had an ethnic identity This soy sauce is as American as apple pie The first time I met Matt was on a road trip to Virginia Along the way we stopped off in Winchester Kentucky to meet up with Danny Ray Townsend who was making a prize winning sorghum syrup that Matt wanted to bottle He had this vision of bringing sorghum to the world It was on this trip that I realized how nuts Matt is Like most chefs Matt is a dreamer an innovator a salesman and a scholar It was on that trip that I found out he had once been a chef that he had yet to travel to Asia that he was like myself guided by a force that required us to throw a healthy amount of caution into the wind Naturally we got along just fine 8

Matt s soy sauce immediately identifies itself as something different Less salty than commercial soy sauce it has an umami flavor that is instantly recognizable almost broth like You wouldn t want to rinse your mouth with commercial soy sauce but this The mouthfeel is dense and savory a pleasant salinity that is deceptively mellow It adds a haunting depth to dishes that is not easily identifiable but once you get a feel for the soy sauce you definitely know it s there It captures you in an addictive umami spell Matt s soy sauce is the best soy sauce I have ever had 7 The culinary world is in flux Soy sauce is not purely an Asian ingredient anymore No more than Parmesan occupies a space called Italian As chefs look forward to a cuisine without strict borders we open our minds to accepting different sources of flavor Take sodium for example Occidental cuisines have historically added salinity to dishes in the form of sea salt That has been the backbone of its cuisine from the very beginning Only recently have chefs opened their world to the idea of combining salinity with umami in the form of soy sauce miso or fish sauce items that have been in the Asian lexicon for centuries And if the soy sauce has been mellowed by the tannins and toast of bourbon barrels well then all the better This soy sauce transcends the narrow categories that once defined ingredients that had an ethnic identity This soy sauce is as American as apple pie The first time I met Matt was on a road trip to Virginia Along the way we stopped off in Winchester Kentucky to meet up with Danny Ray Townsend who was making a prize winning sorghum syrup that Matt wanted to bottle He had this vision of bringing sorghum to the world It was on this trip that I realized how nuts Matt is Like most chefs Matt is a dreamer an innovator a salesman and a scholar It was on that trip that I found out he had once been a chef that he had yet to travel to Asia that he was like myself guided by a force that required us to throw a healthy amount of caution into the wind Naturally we got along just fine 8

Over the years I have watched him grow his company from a small room with his dad into a full blown warehouse operation From his sorghum to bourbon smoked sugar to sassafras bitters he has tackled every new ingredient with the same fearlessness and obsession for perfection that got him started a decade ago Each new product line assures me of two things It will taste delicious and there will be an element of surprise Through his many television appearances and write ups in everything from the New York Times to Esquire I ve seen the gastronomic cognoscenti celebrate the gospel of his Bourbon Barrel Foods line I have witnessed hoards of Japanese foodies confounded by how delicious his soy sauce is And I have seen a barrelful of imitators the best form of flattery I am fortunate that he was in Louisville at the same time I was starting out I like to say that I knew him before he was famous I am also now happy to call him a friend His warehouse is not far from my restaurant and sometimes I ll stop by on a whim I like standing there in the heart of Butchertown with the faint smell of dead swine mixing with the bourbon aroma billowing from Matt s smokers As I get closer I pick up the waft of hundreds of barrels of sweet soy sauce The air is thick with the slow evaporation It is dizzying and intoxicating It is the smell of a pipe dream turned into a success story 9 10

Over the years I have watched him grow his company from a small room with his dad into a full blown warehouse operation From his sorghum to bourbon smoked sugar to sassafras bitters he has tackled every new ingredient with the same fearlessness and obsession for perfection that got him started a decade ago Each new product line assures me of two things It will taste delicious and there will be an element of surprise Through his many television appearances and write ups in everything from the New York Times to Esquire I ve seen the gastronomic cognoscenti celebrate the gospel of his Bourbon Barrel Foods line I have witnessed hoards of Japanese foodies confounded by how delicious his soy sauce is And I have seen a barrelful of imitators the best form of flattery I am fortunate that he was in Louisville at the same time I was starting out I like to say that I knew him before he was famous I am also now happy to call him a friend His warehouse is not far from my restaurant and sometimes I ll stop by on a whim I like standing there in the heart of Butchertown with the faint smell of dead swine mixing with the bourbon aroma billowing from Matt s smokers As I get closer I pick up the waft of hundreds of barrels of sweet soy sauce The air is thick with the slow evaporation It is dizzying and intoxicating It is the smell of a pipe dream turned into a success story 9 10

BREAKFAST BRUNCH 11 12

BREAKFAST BRUNCH 11 12

Who wouldn t want to be surprised with French toast in the morning 13 14

Who wouldn t want to be surprised with French toast in the morning 13 14

Madeline s Pancakes Makes 8 pancakes cup whole milk 2 tablespoons white vinegar 1 cup 125 grams all purpose flour There s nothing special about these other than my daughter Madeline and I like making them together Our secret ingredient is no secret my Bourbon Madagascar Vanilla Extract Honestly Madeline likes the batter in the bowl more than the actual pancakes These are cakelike If we ever forget something the recipe is always taped to the inside of a kitchen cabinet 1 2 tablespoons Bourbon Vanilla Sugar 1 teaspoon baking powder teaspoon baking soda teaspoon salt 1 egg slightly beaten 4 tablespoons butter melted and divided 1 tablespoon Bourbon Madagascar Vanilla Extract 2 Bourbon Barrel Aged Pure Cane Sorghum or maple syrup for serving Combine milk with vinegar and set aside for 5 minutes to sour Whisk together flour vanilla sugar baking powder baking soda and salt in a large bowl Add egg 2 tablespoons of the melted butter and vanilla into soured milk Pour the wet ingredients into the dry ingredients and whisk just until large lumps are gone Do not over mix or pancakes will be tough Heat a large skillet or griddle pan over medium high heat and brush lightly with melted butter Pour cup of batter for each pancake and cook until bubbles appear on the surface and edges seem dry Adjust heat as needed if the pan is too hot Flip with a spatula and cook until browned on the other side Repeat with remaining batter Serve immediately with sorghum or maple syrup Variations Blueberry or Blackberry Lemon Poppy Seed Pancakes Add 2 teaspoons of poppy seeds 1 teaspoon of lemon juice and the zest of 1 lemon to batter After pouring pancakes onto skillet dot each pancake with fresh or frozen blueberries or blackberries Proceed as directed Br l ed Banana Coconut Pancakes Add cup coarsely mashed banana and cup sweetened coconut flakes to batter Slice a large banana into slices and sprinkle with Bourbon Vanilla Sugar Using a blowtorch carefully br l e the banana slices until sugar is caramelized Garnish the finished pancakes with br l ed bananas and syrup 15 16

Madeline s Pancakes Makes 8 pancakes cup whole milk 2 tablespoons white vinegar 1 cup 125 grams all purpose flour There s nothing special about these other than my daughter Madeline and I like making them together Our secret ingredient is no secret my Bourbon Madagascar Vanilla Extract Honestly Madeline likes the batter in the bowl more than the actual pancakes These are cakelike If we ever forget something the recipe is always taped to the inside of a kitchen cabinet 1 2 tablespoons Bourbon Vanilla Sugar 1 teaspoon baking powder teaspoon baking soda teaspoon salt 1 egg slightly beaten 4 tablespoons butter melted and divided 1 tablespoon Bourbon Madagascar Vanilla Extract 2 Bourbon Barrel Aged Pure Cane Sorghum or maple syrup for serving Combine milk with vinegar and set aside for 5 minutes to sour Whisk together flour vanilla sugar baking powder baking soda and salt in a large bowl Add egg 2 tablespoons of the melted butter and vanilla into soured milk Pour the wet ingredients into the dry ingredients and whisk just until large lumps are gone Do not over mix or pancakes will be tough Heat a large skillet or griddle pan over medium high heat and brush lightly with melted butter Pour cup of batter for each pancake and cook until bubbles appear on the surface and edges seem dry Adjust heat as needed if the pan is too hot Flip with a spatula and cook until browned on the other side Repeat with remaining batter Serve immediately with sorghum or maple syrup Variations Blueberry or Blackberry Lemon Poppy Seed Pancakes Add 2 teaspoons of poppy seeds 1 teaspoon of lemon juice and the zest of 1 lemon to batter After pouring pancakes onto skillet dot each pancake with fresh or frozen blueberries or blackberries Proceed as directed Br l ed Banana Coconut Pancakes Add cup coarsely mashed banana and cup sweetened coconut flakes to batter Slice a large banana into slices and sprinkle with Bourbon Vanilla Sugar Using a blowtorch carefully br l e the banana slices until sugar is caramelized Garnish the finished pancakes with br l ed bananas and syrup 15 16

Sorghum and Pomegranate Molasses Granola Makes about 6 cups teaspoon fennel seeds teaspoon coriander seeds 2 cups rolled oats 1 cups coconut flakes cup Spanish peanuts with skin on cup Bourbon Smoked Sesame Seeds cup extra virgin olive oil Sorghum is one of the most popular chef ingredients of the last few years especially in Kentucky which is the leading producer of it There s a lot of romance to it You re taking something people were used to having generations ago and introducing it in a more modern way The breakfast table sweetener of the South is becoming more of a gourmet condiment Recipe by Chef Jenn Louis executive chef owner of Lincoln in Portland Oregon 1 2 cup Bourbon Barrel Aged Pure Cane Sorghum 2 tablespoons butter melted 1 tablespoon light brown sugar 2 teaspoons Bourbon Smoked Sugar 2 teaspoons Bourbon Smoked Sea Salt 1 tablespoon pomegranate molasses cup Bourbon Smoked Cacao Nibs 2 cups golden raisins 17 3 The products are so different than what I use in my region We don t have sorghum up here so that was a whole different world for me Chef Jenn Louis Preheat oven to 350 degrees Place fennel and coriander seeds in a small frying pan over medium heat Stirring constantly toast until seeds are fragrant When cool grind seeds finely in a spice grinder Set aside In a large bowl combine rolled oats coconut flakes Spanish peanuts and smoked sesame seeds In a small bowl combine ground spices olive oil sorghum melted butter brown sugar smoked sugar smoked salt and pomegranate molasses Whisk to combine Pour over oat mixture and stir to combine Spread in an even layer on a rimmed baking sheet Bake for 25 30 minutes stirring once or twice until granola is golden and toasted Remove from oven and add cacao nibs and golden raisins Stir to incorporate Allow to cool completely before storing in an airtight container for up to two weeks 18

Sorghum and Pomegranate Molasses Granola Makes about 6 cups teaspoon fennel seeds teaspoon coriander seeds 2 cups rolled oats 1 cups coconut flakes cup Spanish peanuts with skin on cup Bourbon Smoked Sesame Seeds cup extra virgin olive oil Sorghum is one of the most popular chef ingredients of the last few years especially in Kentucky which is the leading producer of it There s a lot of romance to it You re taking something people were used to having generations ago and introducing it in a more modern way The breakfast table sweetener of the South is becoming more of a gourmet condiment Recipe by Chef Jenn Louis executive chef owner of Lincoln in Portland Oregon 1 2 cup Bourbon Barrel Aged Pure Cane Sorghum 2 tablespoons butter melted 1 tablespoon light brown sugar 2 teaspoons Bourbon Smoked Sugar 2 teaspoons Bourbon Smoked Sea Salt 1 tablespoon pomegranate molasses cup Bourbon Smoked Cacao Nibs 2 cups golden raisins 17 3 The products are so different than what I use in my region We don t have sorghum up here so that was a whole different world for me Chef Jenn Louis Preheat oven to 350 degrees Place fennel and coriander seeds in a small frying pan over medium heat Stirring constantly toast until seeds are fragrant When cool grind seeds finely in a spice grinder Set aside In a large bowl combine rolled oats coconut flakes Spanish peanuts and smoked sesame seeds In a small bowl combine ground spices olive oil sorghum melted butter brown sugar smoked sugar smoked salt and pomegranate molasses Whisk to combine Pour over oat mixture and stir to combine Spread in an even layer on a rimmed baking sheet Bake for 25 30 minutes stirring once or twice until granola is golden and toasted Remove from oven and add cacao nibs and golden raisins Stir to incorporate Allow to cool completely before storing in an airtight container for up to two weeks 18

APPS SNACKS 19 20

APPS SNACKS 19 20

Bluegrass Soy Steamed Mussels Serves 4 1 cup water cup Bluegrass Soy Sauce 2 tablespoons fresh ginger grated on a microplane 2 tablespoons sesame oil 1 2 tablespoons Chef Edward Lee s Sambal Hot Sauce to taste 2 garlic cloves chopped Juice of 4 limes 1 tablespoon vegetable oil One of Louisville s best chefs Anthony Lamas cooks Latino food with Southern ingredients and his place is packed night after night It s probably the busiest most consistent restaurant in town Last time I was in there Bluegrass Soy Sauce was an ingredient in so many dishes that the menu looked like the side of a racecar I had sponsored and I felt honored Recipe by Chef Anthony Lamas of Seviche A Latin Restaurant Louisville Kentucky 1 2 Whisk together the water soy sauce ginger sesame oil sambal hot sauce garlic and lime juice Set aside Heat an 8 quart pot over medium high heat with the vegetable oil until smoking Remove pot from heat and add mussels Cover and put back on heat for 1 minute Carefully add the soy mixture to the pot Cover and bring to a boil Steam mussels until they are fully open and meat is exposed about 2 4 minutes Divide mussels and broth between 4 bowls and top with cilantro and lime wedges Serve with grilled bread 2 pounds fresh black mussels scrubbed beards removed 1 small bunch cilantro chopped for garnish 1 lime cut into wedges for serving Crusty bread grilled for serving 21 22

Bluegrass Soy Steamed Mussels Serves 4 1 cup water cup Bluegrass Soy Sauce 2 tablespoons fresh ginger grated on a microplane 2 tablespoons sesame oil 1 2 tablespoons Chef Edward Lee s Sambal Hot Sauce to taste 2 garlic cloves chopped Juice of 4 limes 1 tablespoon vegetable oil One of Louisville s best chefs Anthony Lamas cooks Latino food with Southern ingredients and his place is packed night after night It s probably the busiest most consistent restaurant in town Last time I was in there Bluegrass Soy Sauce was an ingredient in so many dishes that the menu looked like the side of a racecar I had sponsored and I felt honored Recipe by Chef Anthony Lamas of Seviche A Latin Restaurant Louisville Kentucky 1 2 Whisk together the water soy sauce ginger sesame oil sambal hot sauce garlic and lime juice Set aside Heat an 8 quart pot over medium high heat with the vegetable oil until smoking Remove pot from heat and add mussels Cover and put back on heat for 1 minute Carefully add the soy mixture to the pot Cover and bring to a boil Steam mussels until they are fully open and meat is exposed about 2 4 minutes Divide mussels and broth between 4 bowls and top with cilantro and lime wedges Serve with grilled bread 2 pounds fresh black mussels scrubbed beards removed 1 small bunch cilantro chopped for garnish 1 lime cut into wedges for serving Crusty bread grilled for serving 21 22

Sometimes soy sauce can be too salty too soy if that s possible Matt s is more balanced I can take a teaspoon and sip it Chef Anthony Lamas Chef Anthony Lamas with Matt J I ve done a lot of TV interviews and Andrew Zimmern was the most affable TV host ever I ran into him in New York and he was like Hey Matt I said I gotta tell ya man I feel like I m pretty forgettable so it means the world to me you remember my name Anthony Lamas Matt 23 24

Sometimes soy sauce can be too salty too soy if that s possible Matt s is more balanced I can take a teaspoon and sip it Chef Anthony Lamas Chef Anthony Lamas with Matt J I ve done a lot of TV interviews and Andrew Zimmern was the most affable TV host ever I ran into him in New York and he was like Hey Matt I said I gotta tell ya man I feel like I m pretty forgettable so it means the world to me you remember my name Anthony Lamas Matt 23 24

MilkWood Wings with White Barbecue Sauce These were amazing Anything Edward Lee does has such a unique flavor which is probably something I ll say a bunch throughout this book It just amazes me what he does Ed is not only one of the best chefs I know but just one of the smartest guys I go to him for advice all the time I asked him Hey you think anybody would get mad at me if I started calling my sesame seeds benne seeds instead He sends me a long well researched response about the difference between benne and sesame seeds continents of origin different strains I said So that s a Yeah they d get offended Recipe by Chefs Edward Lee and Chef Glenn Dougan of MilkWood Restaurant Louisville Kentucky Makes about 30 wings For the White Barbecue Sauce For the Dry Rub 1 cup mayonnaise Non stick cooking spray or vegetable oil for brushing 2 cloves garlic minced cup Bourbon Smoked Sugar cup light brown sugar cup Bourbon Smoked Paprika cup apple cider vinegar 2 tablespoons cr me fra che or sour cream 1 teaspoon Bourbon Barrel Aged Worcestershire Sauce 3 tablespoons Bourbon Smoked Sea Salt 1 teaspoon horseradish 1 tablespoons onion powder 1 teaspoon Dijon mustard 1 tablespoons cayenne 1 teaspoon Bourbon Smoked Smoked Salt 1 tablespoons garlic powder teaspoon Bourbon Smoked Pepper 2 teaspoons dry mustard powder teaspoon celery seeds 2 teaspoons coriander ground teaspoon Bourbon Smoked Paprika 2 teaspoons cumin ground 5 pounds chicken wings cut between the joints For the Honey Chili Lime Glaze cup Bluegrass Soy Sauce 2 garlic cloves minced 2 limes zested cup For the Garnish 2 scallions green parts only thinly sliced 2 tablespoons Bourbon Smoked Sesame Seeds 1 red chili thinly sliced optional continued next page honey 3 tablespoons fish sauce 2 tablespoons fresh lime juice 1 tablespoon red pepper flakes 25 26

MilkWood Wings with White Barbecue Sauce These were amazing Anything Edward Lee does has such a unique flavor which is probably something I ll say a bunch throughout this book It just amazes me what he does Ed is not only one of the best chefs I know but just one of the smartest guys I go to him for advice all the time I asked him Hey you think anybody would get mad at me if I started calling my sesame seeds benne seeds instead He sends me a long well researched response about the difference between benne and sesame seeds continents of origin different strains I said So that s a Yeah they d get offended Recipe by Chefs Edward Lee and Chef Glenn Dougan of MilkWood Restaurant Louisville Kentucky Makes about 30 wings For the White Barbecue Sauce For the Dry Rub 1 cup mayonnaise Non stick cooking spray or vegetable oil for brushing 2 cloves garlic minced cup Bourbon Smoked Sugar cup light brown sugar cup Bourbon Smoked Paprika cup apple cider vinegar 2 tablespoons cr me fra che or sour cream 1 teaspoon Bourbon Barrel Aged Worcestershire Sauce 3 tablespoons Bourbon Smoked Sea Salt 1 teaspoon horseradish 1 tablespoons onion powder 1 teaspoon Dijon mustard 1 tablespoons cayenne 1 teaspoon Bourbon Smoked Smoked Salt 1 tablespoons garlic powder teaspoon Bourbon Smoked Pepper 2 teaspoons dry mustard powder teaspoon celery seeds 2 teaspoons coriander ground teaspoon Bourbon Smoked Paprika 2 teaspoons cumin ground 5 pounds chicken wings cut between the joints For the Honey Chili Lime Glaze cup Bluegrass Soy Sauce 2 garlic cloves minced 2 limes zested cup For the Garnish 2 scallions green parts only thinly sliced 2 tablespoons Bourbon Smoked Sesame Seeds 1 red chili thinly sliced optional continued next page honey 3 tablespoons fish sauce 2 tablespoons fresh lime juice 1 tablespoon red pepper flakes 25 26

SOUPS SALADS 27 28

SOUPS SALADS 27 28

Chicken and Smoked Pepper Dumplings Serves 6 8 For the Stew 1 tablespoon olive or vegetable oil 4 carrots diced 1 3 stalk celery diced 1 large onion diced 2 tablespoons fresh thyme leaves or 2 teaspoons dried 2 garlic cloves chopped 1 2 3 pound chicken cut into parts including the backbone you can ask your butcher to do this 2 bay leaves 2 1 tablespoon Bourbon Smoked Salt 2 teaspoons Bourbon Smoked Pepper cup all purpose flour 1 cup frozen peas For the Dumplings 2 cups all purpose flour 1 tablespoon baking powder teaspoon baking soda 1 teaspoon Bourbon Smoked Salt teaspoon Bourbon Smoked Pepper 3 I didn t know what I was doing the first time I made dumplings but it was fun watching them float to the top You re essentially cooking biscuits in your stock I love thicker soups and a good dumpling makes this one Heat oil in a 5 6 quart dutch oven or pot on high heat Add the carrots celery onion thyme and garlic to the pot stirring until vegetables begin to soften about 5 7 minutes Add the chicken along with the bay leaves smoked salt smoked pepper and 10 cups of water Bring to a boil cover and reduce heat to low Simmer for 1 hour Discard the bay leaves and transfer chicken to a plate let cool Pull meat off the bones shredding chicken Set aside In a medium bowl whisk together the flour and 2 cups of the cooking liquid Slowly pour this mixture into the pot whisking continuously until fully incorporated Return the chicken back into the pot Simmer until slightly thickened about 10 15 minutes Taste soup and adjust seasoning as needed While the soup is simmering make the dumplings In a medium bowl whisk together the flour baking powder baking soda smoked salt and smoked pepper Add the melted butter buttermilk and parsley Stir with a large spoon to form dough With the broth at a slow simmer drop a scant tablespoon of dough at a time into the soup Once all the dough is in the soup cover and simmer gently until dumplings are firm about 12 15 minutes Add the peas for the last 2 minutes of cooking Garnish with chopped parsley and serve 6 tablespoons butter melted cup buttermilk 2 tablespoons parsley chopped plus extra for garnishing 29 30

Chicken and Smoked Pepper Dumplings Serves 6 8 For the Stew 1 tablespoon olive or vegetable oil 4 carrots diced 1 3 stalk celery diced 1 large onion diced 2 tablespoons fresh thyme leaves or 2 teaspoons dried 2 garlic cloves chopped 1 2 3 pound chicken cut into parts including the backbone you can ask your butcher to do this 2 bay leaves 2 1 tablespoon Bourbon Smoked Salt 2 teaspoons Bourbon Smoked Pepper cup all purpose flour 1 cup frozen peas For the Dumplings 2 cups all purpose flour 1 tablespoon baking powder teaspoon baking soda 1 teaspoon Bourbon Smoked Salt teaspoon Bourbon Smoked Pepper 3 I didn t know what I was doing the first time I made dumplings but it was fun watching them float to the top You re essentially cooking biscuits in your stock I love thicker soups and a good dumpling makes this one Heat oil in a 5 6 quart dutch oven or pot on high heat Add the carrots celery onion thyme and garlic to the pot stirring until vegetables begin to soften about 5 7 minutes Add the chicken along with the bay leaves smoked salt smoked pepper and 10 cups of water Bring to a boil cover and reduce heat to low Simmer for 1 hour Discard the bay leaves and transfer chicken to a plate let cool Pull meat off the bones shredding chicken Set aside In a medium bowl whisk together the flour and 2 cups of the cooking liquid Slowly pour this mixture into the pot whisking continuously until fully incorporated Return the chicken back into the pot Simmer until slightly thickened about 10 15 minutes Taste soup and adjust seasoning as needed While the soup is simmering make the dumplings In a medium bowl whisk together the flour baking powder baking soda smoked salt and smoked pepper Add the melted butter buttermilk and parsley Stir with a large spoon to form dough With the broth at a slow simmer drop a scant tablespoon of dough at a time into the soup Once all the dough is in the soup cover and simmer gently until dumplings are firm about 12 15 minutes Add the peas for the last 2 minutes of cooking Garnish with chopped parsley and serve 6 tablespoons butter melted cup buttermilk 2 tablespoons parsley chopped plus extra for garnishing 29 30

Toshio saw how the drill I was using to stir the mash was actually a cement mixer Too violent he said Now we use what looks like a stainless steel oar 31 32

Toshio saw how the drill I was using to stir the mash was actually a cement mixer Too violent he said Now we use what looks like a stainless steel oar 31 32

DINNER MAIN DISHES 33 34

DINNER MAIN DISHES 33 34

Charcoal Grilled Baby Back Ribs with Kentuckyaki Glaze Serves 4 For the Brine 8 cups water cup kosher salt 1 tablespoon Bourbon Barrel Pure Cane Sorghum For the Ribs 2 full racks pork baby back ribs Bourbon Barrel Smoked Salt to taste Bourbon Barrel Smoked Pepper to taste Bourbon Smoked Sesame Seeds for garnish cup cilantro coarsely chopped for garnish For the Glaze 1 cups Kentuckyaki Sauce cup orange juice freshly squeezed cup lime juice freshly squeezed 1 tablespoon ginger minced 1 tablespoon garlic minced 2 teaspoons Bourbon Barrel Smoked Salt 2 tablespoons cornstarch 2 tablespoons water Equipment Weber kettle grill Weber charcoal chimney and enough hardwood charcoal to fill up a starter 1 pack of Bourbon Barrel Grill Wood 35 This is from Sean Brock a chef in Charleston South Carolina best known for his restaurant Husk He s one of my oldest restaurant customers When he opened Husk he was buying our sorghum sweetened Kentuckyaki retail bottles which are glass From working as a chef I knew that it s not always the best thing to have glass bottles in the kitchen He was buying so much of it I said If you continue to buy this I ll put it in gallon jugs We ve been putting it in gallon jugs ever since Now we can tell when chefs cycle through one of his kitchens because they ll start buying the Kentuckyaki gallons Recipe by Chef Sean Brock of Husk Husk Bar and McCrady s in Charleston SC 1 2 3 The night before grilling the ribs combine the ingredients for the brine I prefer to brine the ribs using a good quality plastic bag that the rib tips can t puncture You use a lot less brine this way Place the ribs in the brine and toss to cover well Refrigerate overnight Soak the grill wood in water overnight Make the glaze Place all of the ingredients except the cornstarch and water into a medium size pot and place over high heat Bring to a simmer Turn off the heat and allow to steep for 20 minutes Mix the water and the cornstarch to make a slurry Bring back to a simmer and whisk in the slurry Bring to a boil and remove from the heat Recipe continued on next page 36

Charcoal Grilled Baby Back Ribs with Kentuckyaki Glaze Serves 4 For the Brine 8 cups water cup kosher salt 1 tablespoon Bourbon Barrel Pure Cane Sorghum For the Ribs 2 full racks pork baby back ribs Bourbon Barrel Smoked Salt to taste Bourbon Barrel Smoked Pepper to taste Bourbon Smoked Sesame Seeds for garnish cup cilantro coarsely chopped for garnish For the Glaze 1 cups Kentuckyaki Sauce cup orange juice freshly squeezed cup lime juice freshly squeezed 1 tablespoon ginger minced 1 tablespoon garlic minced 2 teaspoons Bourbon Barrel Smoked Salt 2 tablespoons cornstarch 2 tablespoons water Equipment Weber kettle grill Weber charcoal chimney and enough hardwood charcoal to fill up a starter 1 pack of Bourbon Barrel Grill Wood 35 This is from Sean Brock a chef in Charleston South Carolina best known for his restaurant Husk He s one of my oldest restaurant customers When he opened Husk he was buying our sorghum sweetened Kentuckyaki retail bottles which are glass From working as a chef I knew that it s not always the best thing to have glass bottles in the kitchen He was buying so much of it I said If you continue to buy this I ll put it in gallon jugs We ve been putting it in gallon jugs ever since Now we can tell when chefs cycle through one of his kitchens because they ll start buying the Kentuckyaki gallons Recipe by Chef Sean Brock of Husk Husk Bar and McCrady s in Charleston SC 1 2 3 The night before grilling the ribs combine the ingredients for the brine I prefer to brine the ribs using a good quality plastic bag that the rib tips can t puncture You use a lot less brine this way Place the ribs in the brine and toss to cover well Refrigerate overnight Soak the grill wood in water overnight Make the glaze Place all of the ingredients except the cornstarch and water into a medium size pot and place over high heat Bring to a simmer Turn off the heat and allow to steep for 20 minutes Mix the water and the cornstarch to make a slurry Bring back to a simmer and whisk in the slurry Bring to a boil and remove from the heat Recipe continued on next page 36

1 2 3 4 37 Grilling the Ribs Fill the Weber chimney with charcoal Ignite the charcoal and allow it to burn until the coals are evenly lit and glowing Place the coals in an even layer in the bottom of the kettle grill Place the rack of the grill as close to the coals as possible This stuff tastes great on everything Sean Brock talking about our Kentuckyaki Drain the ribs Discard the brine Dry the ribs with a paper towel Season the ribs with the smoked salt and smoked pepper Place the ribs on the grill over the hot coals in a single even layer Char the ribs over the hot fire for 5 minutes on each side Remove the ribs and hold them at room temperature Lift the rack from the grill and push the coals to one side Place the barrel staves on the coals Replace the rack After about 2 minutes place the ribs in a single layer on the side of the grill where there are no coals Place the lid on the grill with the vents slightly open Smoke the ribs for 30 45 minutes It s important to monitor the airflow of the grill Keeping the vents slightly open will allow a nice steady flow of subtle smoke Remove the ribs from the grill Allow the ribs to rest for 3 5 minutes Cut them into individual bones Toss them in the sauce and place them on a platter Sprinkle with the smoked sesame seeds and chopped cilantro 38

1 2 3 4 37 Grilling the Ribs Fill the Weber chimney with charcoal Ignite the charcoal and allow it to burn until the coals are evenly lit and glowing Place the coals in an even layer in the bottom of the kettle grill Place the rack of the grill as close to the coals as possible This stuff tastes great on everything Sean Brock talking about our Kentuckyaki Drain the ribs Discard the brine Dry the ribs with a paper towel Season the ribs with the smoked salt and smoked pepper Place the ribs on the grill over the hot coals in a single even layer Char the ribs over the hot fire for 5 minutes on each side Remove the ribs and hold them at room temperature Lift the rack from the grill and push the coals to one side Place the barrel staves on the coals Replace the rack After about 2 minutes place the ribs in a single layer on the side of the grill where there are no coals Place the lid on the grill with the vents slightly open Smoke the ribs for 30 45 minutes It s important to monitor the airflow of the grill Keeping the vents slightly open will allow a nice steady flow of subtle smoke Remove the ribs from the grill Allow the ribs to rest for 3 5 minutes Cut them into individual bones Toss them in the sauce and place them on a platter Sprinkle with the smoked sesame seeds and chopped cilantro 38

Max s Chicken Fingers with SorghumMustard Dipping Sauce Serves 3 4 For the Dipping Sauce makes cup cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon Bourbon Barrel Aged Pure Cane Sorghum teaspoon Bourbon Smoked Sea Salt For the Chicken Fingers 2 cups all purpose flour 1 tablespoon Bourbon Smoked Garlic Salt plus extra for seasoning 1 tablespoon Bourbon Smoked Paprika 1 2 3 1 teaspoons Bourbon Smoked Pepper plus extra for seasoning 1 teaspoon mustard powder 2 eggs 1 tablespoon Bourbon Barrel Aged Worcestershire Sauce 2 tablespoons milk or water 1 cups panko breadcrumbs Vegetable or canola oil for pan frying 1 pound chicken tenderloins 39 4 My son Max likes anything deep fried For these chicken fingers remember You ve gotta be careful because the salt and pepper is heavier than the flour To prevent the salt and pepper from falling to the bottom stir it really well We give measurements but it s really to taste You re not gonna mess these up Combine all the ingredients for the dipping sauce in a small bowl Set aside in the refrigerator until needed Make the breading In a small shallow bowl or pie pan combine the flour smoked garlic salt smoked paprika smoked pepper and mustard powder In another bowl beat the eggs and whisk in the Worcestershire sauce and milk or water In a third bowl add the panko breadcrumbs Place a large skillet over medium high heat Add about inch of vegetable or canola oil to the skillet Season the chicken with a little smoked garlic salt and smoked pepper if desired Lightly coat one tenderloin in the seasoned flour shaking off excess Dredge in the egg wash letting excess drip off then coat in panko breadcrumbs Repeat with remaining chicken Test the oil temperature by dropping a breadcrumb into the oil It should sizzle quickly Lay the chicken fingers in the oil but don t overcrowd the pan Adjust heat to maintain a steady oil temperature Cook for 2 3 minutes or until golden brown on one side then flip Cook until golden brown on the other side Remove from oil and drain on a wire rack or paper towel lined tray Repeat with remaining chicken fingers Serve immediately with the sorghum mustard dipping sauce 40

Max s Chicken Fingers with SorghumMustard Dipping Sauce Serves 3 4 For the Dipping Sauce makes cup cup mayonnaise 1 tablespoon Dijon mustard 1 tablespoon Bourbon Barrel Aged Pure Cane Sorghum teaspoon Bourbon Smoked Sea Salt For the Chicken Fingers 2 cups all purpose flour 1 tablespoon Bourbon Smoked Garlic Salt plus extra for seasoning 1 tablespoon Bourbon Smoked Paprika 1 2 3 1 teaspoons Bourbon Smoked Pepper plus extra for seasoning 1 teaspoon mustard powder 2 eggs 1 tablespoon Bourbon Barrel Aged Worcestershire Sauce 2 tablespoons milk or water 1 cups panko breadcrumbs Vegetable or canola oil for pan frying 1 pound chicken tenderloins 39 4 My son Max likes anything deep fried For these chicken fingers remember You ve gotta be careful because the salt and pepper is heavier than the flour To prevent the salt and pepper from falling to the bottom stir it really well We give measurements but it s really to taste You re not gonna mess these up Combine all the ingredients for the dipping sauce in a small bowl Set aside in the refrigerator until needed Make the breading In a small shallow bowl or pie pan combine the flour smoked garlic salt smoked paprika smoked pepper and mustard powder In another bowl beat the eggs and whisk in the Worcestershire sauce and milk or water In a third bowl add the panko breadcrumbs Place a large skillet over medium high heat Add about inch of vegetable or canola oil to the skillet Season the chicken with a little smoked garlic salt and smoked pepper if desired Lightly coat one tenderloin in the seasoned flour shaking off excess Dredge in the egg wash letting excess drip off then coat in panko breadcrumbs Repeat with remaining chicken Test the oil temperature by dropping a breadcrumb into the oil It should sizzle quickly Lay the chicken fingers in the oil but don t overcrowd the pan Adjust heat to maintain a steady oil temperature Cook for 2 3 minutes or until golden brown on one side then flip Cook until golden brown on the other side Remove from oil and drain on a wire rack or paper towel lined tray Repeat with remaining chicken fingers Serve immediately with the sorghum mustard dipping sauce 40

Tonkatsu Crispy Breaded Pork Cutlets Makes 4 Cutlets 4 small boneless inch thick pork chops Bourbon Barrel Smoked Salt to taste Bourbon Barrel Smoked Pepper to taste cup all purpose flour 2 large eggs beaten 1 cup panko Japanese bread crumbs Canola or vegetable oil for frying small head of green cabbage sliced very thinly 1 2 3 The Original Henry Bain s Famous Sauce for serving 4 I had tonkatsu for the first time in Tokyo Station toward the end of my second trip to Japan It was probably the most Western thing I had to eat when I was there The enormous pork chop looked daunting They cut it for you then shred pretty much an entire head of napa cabbage onto it And you don t think you re gonna eat the whole thing but then you do Plus a 22 ounce beer Using a meat mallet or small frying pan pound the pork chops between two sheets of plastic wrap to a inch thickness Using the tip of a knife make small cuts all over each pork chop This prevents the chops from curling up while cooking Season each chop on both sides with smoked salt and pepper Place the flour in a shallow bowl or pan In another shallow bowl beat the eggs In one more shallow bowl add the panko Bread the pork chops Coat lightly in flour then dip in egg allow excess to drip off Dip into panko coating evenly on all sides Set aside on a sheet pan Repeat with remaining chops Fill a medium to large frying pan with oil to come up to about inch Heat over medium high heat When oil begins to ripple about 350 degrees carefully lay the cutlets into the oil and fry until golden brown about 2 minutes on each side Transfer to a paper towel lined plate to drain Fry in two batches if using a smaller pan avoid overcrowding the pan Season with a little more smoked salt if desired Serve each cutlet sliced with a mound of shredded cabbage and a drizzle of Henry Bain s sauce Note For very thinly shredded cabbage a sharp vegetable peeler does an excellent job making nice thin shreds 41 42

Tonkatsu Crispy Breaded Pork Cutlets Makes 4 Cutlets 4 small boneless inch thick pork chops Bourbon Barrel Smoked Salt to taste Bourbon Barrel Smoked Pepper to taste cup all purpose flour 2 large eggs beaten 1 cup panko Japanese bread crumbs Canola or vegetable oil for frying small head of green cabbage sliced very thinly 1 2 3 The Original Henry Bain s Famous Sauce for serving 4 I had tonkatsu for the first time in Tokyo Station toward the end of my second trip to Japan It was probably the most Western thing I had to eat when I was there The enormous pork chop looked daunting They cut it for you then shred pretty much an entire head of napa cabbage onto it And you don t think you re gonna eat the whole thing but then you do Plus a 22 ounce beer Using a meat mallet or small frying pan pound the pork chops between two sheets of plastic wrap to a inch thickness Using the tip of a knife make small cuts all over each pork chop This prevents the chops from curling up while cooking Season each chop on both sides with smoked salt and pepper Place the flour in a shallow bowl or pan In another shallow bowl beat the eggs In one more shallow bowl add the panko Bread the pork chops Coat lightly in flour then dip in egg allow excess to drip off Dip into panko coating evenly on all sides Set aside on a sheet pan Repeat with remaining chops Fill a medium to large frying pan with oil to come up to about inch Heat over medium high heat When oil begins to ripple about 350 degrees carefully lay the cutlets into the oil and fry until golden brown about 2 minutes on each side Transfer to a paper towel lined plate to drain Fry in two batches if using a smaller pan avoid overcrowding the pan Season with a little more smoked salt if desired Serve each cutlet sliced with a mound of shredded cabbage and a drizzle of Henry Bain s sauce Note For very thinly shredded cabbage a sharp vegetable peeler does an excellent job making nice thin shreds 41 42

SIDES 43 44

SIDES 43 44

Grilled Corn Mexican Style Makes 4 5 servings cup mayonnaise cup Mexican crema or sour cream cup Cotija or feta cheese finely crumbled teaspoon Bourbon Smoked Chili Powder plus extra for garnish 1 garlic clove finely minced cup cilantro chopped plus extra for garnishing teaspoon Bourbon Smoked Sea Salt I have this great photo from when my daughter Maddie was five years old She would smear the cheese butter and paprika all over her corn on the cob and go to town She took a big ol bite smiled at me and looked like the Joker with a big clown mouth 1 2 Preheat a grill or grill pan for high heat grilling While the grill is heating combine all the ingredients in a medium bowl except the corn and lime Stir well Grill corn rotating frequently until cooked and charred on all sides about 8 minutes total Using a large spoon or brush coat cheese mixture evenly on all sides of the grilled corn Dust with more smoked chili powder and garnish with chopped cilantro Serve immediately with lime wedges teaspoon Bourbon Smoked Pepper 4 5 ears corn shucked 1 lime cut into wedges 45 46

Grilled Corn Mexican Style Makes 4 5 servings cup mayonnaise cup Mexican crema or sour cream cup Cotija or feta cheese finely crumbled teaspoon Bourbon Smoked Chili Powder plus extra for garnish 1 garlic clove finely minced cup cilantro chopped plus extra for garnishing teaspoon Bourbon Smoked Sea Salt I have this great photo from when my daughter Maddie was five years old She would smear the cheese butter and paprika all over her corn on the cob and go to town She took a big ol bite smiled at me and looked like the Joker with a big clown mouth 1 2 Preheat a grill or grill pan for high heat grilling While the grill is heating combine all the ingredients in a medium bowl except the corn and lime Stir well Grill corn rotating frequently until cooked and charred on all sides about 8 minutes total Using a large spoon or brush coat cheese mixture evenly on all sides of the grilled corn Dust with more smoked chili powder and garnish with chopped cilantro Serve immediately with lime wedges teaspoon Bourbon Smoked Pepper 4 5 ears corn shucked 1 lime cut into wedges 45 46

Baked Sweet Potatoes with Kalbi Butter This recipe makes a good portion of kalbi butter which can be used for many other purposes cooking shrimp slathering on cornbread putting it on top of grilled steak You can roll extra butter into logs in parchment paper and store in the freezer until needed Recipe by Chef Edward Lee 610 Magnolia and MilkWood Restaurants Louisville Kentucky Makes 4 servings plus extra butter For the Sweet Potatoes 4 sweet potatoes washed and scrubbed cup corn oil Bourbon Smoked Sea Salt 2 scallions chopped for garnish For the Kalbi Butter cup Bluegrass Soy Sauce 3 tablespoons Bourbon Smoked Sugar 1 tablespoon toasted sesame oil 3 garlic cloves roughly chopped 2 tablespoons ginger grated 2 scallions roughly chopped 1 2 3 1 teaspoon Korean chili flakes 1 pound unsalted butter softened 4 47 Brush potatoes with corn oil Roll in smoked salt and let sit at room temperature for an hour Meanwhile preheat oven to 375 degrees Bake on a rimmed baking sheet for 1 1 hours or until soft when pierced with a knife Make kalbi butter while potatoes are roasting In a small saucepan combine the soy sauce smoked sugar and sesame oil Bring to a boil and simmer for 5 minutes Let cool until just slightly warm In a food processor add the garlic ginger scallion and chili flakes Pulse until fully blended Add the softened butter and pulse to combine Drizzle in the warm soy sauce and process to incorporate Divide the butter between two sheets of parchment or foil and form into 1 inch wide logs Twist ends of parchment or foil to seal Chill logs until firm before using When potatoes are cooked remove from the oven and split the middle of the potato Add a generous portion of the kalbi butter Garnish with the chopped scallions and serve immediately 48

Baked Sweet Potatoes with Kalbi Butter This recipe makes a good portion of kalbi butter which can be used for many other purposes cooking shrimp slathering on cornbread putting it on top of grilled steak You can roll extra butter into logs in parchment paper and store in the freezer until needed Recipe by Chef Edward Lee 610 Magnolia and MilkWood Restaurants Louisville Kentucky Makes 4 servings plus extra butter For the Sweet Potatoes 4 sweet potatoes washed and scrubbed cup corn oil Bourbon Smoked Sea Salt 2 scallions chopped for garnish For the Kalbi Butter cup Bluegrass Soy Sauce 3 tablespoons Bourbon Smoked Sugar 1 tablespoon toasted sesame oil 3 garlic cloves roughly chopped 2 tablespoons ginger grated 2 scallions roughly chopped 1 2 3 1 teaspoon Korean chili flakes 1 pound unsalted butter softened 4 47 Brush potatoes with corn oil Roll in smoked salt and let sit at room temperature for an hour Meanwhile preheat oven to 375 degrees Bake on a rimmed baking sheet for 1 1 hours or until soft when pierced with a knife Make kalbi butter while potatoes are roasting In a small saucepan combine the soy sauce smoked sugar and sesame oil Bring to a boil and simmer for 5 minutes Let cool until just slightly warm In a food processor add the garlic ginger scallion and chili flakes Pulse until fully blended Add the softened butter and pulse to combine Drizzle in the warm soy sauce and process to incorporate Divide the butter between two sheets of parchment or foil and form into 1 inch wide logs Twist ends of parchment or foil to seal Chill logs until firm before using When potatoes are cooked remove from the oven and split the middle of the potato Add a generous portion of the kalbi butter Garnish with the chopped scallions and serve immediately 48

BAKED GOODS SWEETS 49 50

BAKED GOODS SWEETS 49 50

Blackberry Cobbler with Johnnycake Makes 6 7 servings For the Fruit Filling 3 tablespoons butter 6 cups 5 pints blackberries divided Baking is chemistry Cooking is more of a creative process So I ve said before that it s easy to mess up baked desserts Unless you re making cobbler This is one of my favorite things to make I had a friend in Florida who would always say Matt when are you gonna make me your cobbler again Essentially you re just taking the best fruit you can find toss it in some sugar maybe add a little bourbon and put it in a bowl then put biscuit dough on top of the fruit and bake it A Johnnycake is like a drop biscuit You can tell it s done when the filling starts to come out the edges 1 cup Bourbon Smoked Sugar 1 tablespoon cornstarch 2 tablespoons water For the Dough 1 190 grams cups all purpose flour cup 70 grams cornmeal finely ground 3 tablespoons Bourbon Vanilla Sugar 1 tablespoon baking powder teaspoon baking soda teaspoon Bourbon Smoked Sea Salt plus extra for sprinkling 4 tablespoons stick cold unsalted butter cut into pieces 1 cups heavy cream cold 2 3 For the Bourbon Whipped Cream 1 cup heavy cream cold 1 tablespoon Bourbon Vanilla Sugar 1 tablespoon Kentucky bourbon 1 teaspoon Bourbon Madagascar Vanilla Extract 51 4 Preheat oven to 400 degrees Melt butter in a large saucepan over medium heat Add twothirds of the blackberries and enough sugar to achieve the desired sweetness Stir to dissolve sugar Bring to a boil Simmer gently to soften fruit and to cook down some of the juices about 10 minutes Dissolve the cornstarch and water together to make a slurry Add the remaining blackberries and more sugar if necessary and stir While the mixture is bubbling pour in the cornstarch slurry and stir to combine Remove from heat once mixture has thickened Set aside In a food processor combine the flour cornmeal vanilla sugar baking powder baking soda and smoked salt Pulse to combine Add the pieces of cold butter and pulse 6 7 times Pour in the heavy cream and pulse just until a dough ball forms Divide the fruit mixture between six or seven standard sized ramekins filling about halfway full Mound the dough on top of the fruit It will seem like a lot of dough Sprinkle each cobbler with a pinch of smoked salt and place on a parchment or foil lined baking sheet Place baking sheet on the center rack of the oven and bake for 14 15 minutes or until the tops are nicely browned Cool for 10 minutes To make whipped cream add all the ingredients into a bowl Whisk using a hand mixer or stand mixer until soft peaks form Serve cobblers warm with a dollop of whipped cream 52

Blackberry Cobbler with Johnnycake Makes 6 7 servings For the Fruit Filling 3 tablespoons butter 6 cups 5 pints blackberries divided Baking is chemistry Cooking is more of a creative process So I ve said before that it s easy to mess up baked desserts Unless you re making cobbler This is one of my favorite things to make I had a friend in Florida who would always say Matt when are you gonna make me your cobbler again Essentially you re just taking the best fruit you can find toss it in some sugar maybe add a little bourbon and put it in a bowl then put biscuit dough on top of the fruit and bake it A Johnnycake is like a drop biscuit You can tell it s done when the filling starts to come out the edges 1 cup Bourbon Smoked Sugar 1 tablespoon cornstarch 2 tablespoons water For the Dough 1 190 grams cups all purpose flour cup 70 grams cornmeal finely ground 3 tablespoons Bourbon Vanilla Sugar 1 tablespoon baking powder teaspoon baking soda teaspoon Bourbon Smoked Sea Salt plus extra for sprinkling 4 tablespoons stick cold unsalted butter cut into pieces 1 cups heavy cream cold 2 3 For the Bourbon Whipped Cream 1 cup heavy cream cold 1 tablespoon Bourbon Vanilla Sugar 1 tablespoon Kentucky bourbon 1 teaspoon Bourbon Madagascar Vanilla Extract 51 4 Preheat oven to 400 degrees Melt butter in a large saucepan over medium heat Add twothirds of the blackberries and enough sugar to achieve the desired sweetness Stir to dissolve sugar Bring to a boil Simmer gently to soften fruit and to cook down some of the juices about 10 minutes Dissolve the cornstarch and water together to make a slurry Add the remaining blackberries and more sugar if necessary and stir While the mixture is bubbling pour in the cornstarch slurry and stir to combine Remove from heat once mixture has thickened Set aside In a food processor combine the flour cornmeal vanilla sugar baking powder baking soda and smoked salt Pulse to combine Add the pieces of cold butter and pulse 6 7 times Pour in the heavy cream and pulse just until a dough ball forms Divide the fruit mixture between six or seven standard sized ramekins filling about halfway full Mound the dough on top of the fruit It will seem like a lot of dough Sprinkle each cobbler with a pinch of smoked salt and place on a parchment or foil lined baking sheet Place baking sheet on the center rack of the oven and bake for 14 15 minutes or until the tops are nicely browned Cool for 10 minutes To make whipped cream add all the ingredients into a bowl Whisk using a hand mixer or stand mixer until soft peaks form Serve cobblers warm with a dollop of whipped cream 52

Soft Pretzels with Bourbon Smoked Sea Salt Makes 8 large pretzels 1 cups warm water 1 tablespoon Bourbon Smoked Sugar 1 2 teaspoons kosher salt 1 package 7 grams active dry yeast 4 cups 560 grams allpurpose flour 4 tablespoons 2 ounces unsalted butter melted Vegetable oil or cooking spray for bowl and pan 10 cups water for boiling cup 165 grams baking soda 2 1 large egg yolk beaten with 1 tablespoon water Bourbon Smoked Sea Salt for topping 3 There s a part in here that is not gonna be optional You need to boil the dough Boiling the dough will give it that crust on the outside Combine the warm water sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top Stir and allow to sit for 5 minutes or until the mixture begins to foam Add the flour and butter Using the dough hook attachment mix on low speed until well combined Increase to medium speed and knead until the dough is smooth and pulls away from the side of the bowl approximately 4 to 5 minutes Remove the dough from the bowl and oil the bowl well with vegetable oil Return the dough to the bowl cover with plastic wrap and leave in a warm place for approximately 1 hour or until the dough has doubled in size Preheat the oven to 450 F Line two half sheet pans with parchment paper or silicone mats and generously brush or spray with vegetable oil Set aside Bring water and the baking soda to a rolling boil in an 8 quart saucepan or a large roasting pan In the meantime turn the dough out onto a work surface and divide into eight equal pieces Roll out each piece of dough into a 24 inch rope Make a U shape with the rope Holding the ends of the rope cross them over each other and then press ends into the bottom of the U in order to form the shape of a pretzel Carefully transfer pretzel onto the lined sheet pan Place the pretzels into the boiling water one by one for 30 seconds using a large spoon to gently push the pretzels down into the water Remove them from the water using a large flat spatula or spider Place onto the half sheet pan brush the top of each pretzel with the egg wash and generously sprinkle with the smoked salt Bake until dark golden brown in color approximately 13 to 15 minutes Transfer to a cooling rack for at least 5 minutes before serving Step by step guide on page 255 53 54

Soft Pretzels with Bourbon Smoked Sea Salt Makes 8 large pretzels 1 cups warm water 1 tablespoon Bourbon Smoked Sugar 1 2 teaspoons kosher salt 1 package 7 grams active dry yeast 4 cups 560 grams allpurpose flour 4 tablespoons 2 ounces unsalted butter melted Vegetable oil or cooking spray for bowl and pan 10 cups water for boiling cup 165 grams baking soda 2 1 large egg yolk beaten with 1 tablespoon water Bourbon Smoked Sea Salt for topping 3 There s a part in here that is not gonna be optional You need to boil the dough Boiling the dough will give it that crust on the outside Combine the warm water sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top Stir and allow to sit for 5 minutes or until the mixture begins to foam Add the flour and butter Using the dough hook attachment mix on low speed until well combined Increase to medium speed and knead until the dough is smooth and pulls away from the side of the bowl approximately 4 to 5 minutes Remove the dough from the bowl and oil the bowl well with vegetable oil Return the dough to the bowl cover with plastic wrap and leave in a warm place for approximately 1 hour or until the dough has doubled in size Preheat the oven to 450 F Line two half sheet pans with parchment paper or silicone mats and generously brush or spray with vegetable oil Set aside Bring water and the baking soda to a rolling boil in an 8 quart saucepan or a large roasting pan In the meantime turn the dough out onto a work surface and divide into eight equal pieces Roll out each piece of dough into a 24 inch rope Make a U shape with the rope Holding the ends of the rope cross them over each other and then press ends into the bottom of the U in order to form the shape of a pretzel Carefully transfer pretzel onto the lined sheet pan Place the pretzels into the boiling water one by one for 30 seconds using a large spoon to gently push the pretzels down into the water Remove them from the water using a large flat spatula or spider Place onto the half sheet pan brush the top of each pretzel with the egg wash and generously sprinkle with the smoked salt Bake until dark golden brown in color approximately 13 to 15 minutes Transfer to a cooling rack for at least 5 minutes before serving Step by step guide on page 255 53 54

DRINKS 55 56

DRINKS 55 56

Bourbon Barrel Boulevardier Makes 1 serving 1 ounces Kentucky bourbon 1 ounce Campari 1 ounce sweet vermouth 1 It s a negroni minus the gin I can t drink gin responsibly so I m always subbing in bourbon or vodka Finding out that there was an actual name for what I was drinking was awesome I love the flavors of Campari and vermouth that anise flavor though I hate black licorice This cocktail transcends all seasons Refreshing in the summer warming in the winter And it s easy to make You don t have to put on your herringbone vest and get out your mixology tools You can eyeball it If you want more bourbon put more bourbon in it In a cocktail shaker add all the ingredients except the orange and cherry Stir well to combine Strain into a chilled cocktail glass Garnish with an orange slice and Maraschino cherry 1 dash bitters Ice Orange slice for garnish Maraschino cherry for garnish 57 58

Bourbon Barrel Boulevardier Makes 1 serving 1 ounces Kentucky bourbon 1 ounce Campari 1 ounce sweet vermouth 1 It s a negroni minus the gin I can t drink gin responsibly so I m always subbing in bourbon or vodka Finding out that there was an actual name for what I was drinking was awesome I love the flavors of Campari and vermouth that anise flavor though I hate black licorice This cocktail transcends all seasons Refreshing in the summer warming in the winter And it s easy to make You don t have to put on your herringbone vest and get out your mixology tools You can eyeball it If you want more bourbon put more bourbon in it In a cocktail shaker add all the ingredients except the orange and cherry Stir well to combine Strain into a chilled cocktail glass Garnish with an orange slice and Maraschino cherry 1 dash bitters Ice Orange slice for garnish Maraschino cherry for garnish 57 58

PANTRY STAPLES 59 60

PANTRY STAPLES 59 60

Bourbon Smoked Buttermilk Dressing Who doesn t like buttermilk dressing It s kind of like ranch dressing but ours tastes better because it has Bourbon Smoked Pepper Use it on raw vegetables salads chicken wings anything Some people put it on their pizza Bourbon Smoked Paprika Oil This is a great finishing oil Kentucky with a piquant bite of paprika You can dress pastas with it I d drizzle it on grilled steak Recipe by Chef Annie Pettry of Decca Restaurant Louisville Kentucky Makes 1 cup 2 tablespoons extra virgin olive oil plus 1 cup divided 2 garlic cloves Makes 1 cups 1 cup mayonnaise cup buttermilk 2 teaspoons Dijon mustard 1 tablespoon lemon juice teaspoon Bourbon Smoked Sea Salt teaspoon Bourbon Smoked Pepper 1 61 In a medium bowl whisk ingredients together Chill and serve Dressing keeps for 5 6 days in the refrigerator 4 tablespoons Bourbon Smoked Paprika 1 In a small frying pan add two tablespoons of olive oil and heat over medium heat Add the garlic cloves and toast for a couple of minutes until fragrant and lightly browned Remove from heat Add the remaining olive oil and smoked paprika and whisk to combine Leave to infuse for at least an hour Strain through a double layer of cheesecloth or coffee filter lined mesh strainer Store in an airtight container in the refrigerator for up to 2 weeks 62

Bourbon Smoked Buttermilk Dressing Who doesn t like buttermilk dressing It s kind of like ranch dressing but ours tastes better because it has Bourbon Smoked Pepper Use it on raw vegetables salads chicken wings anything Some people put it on their pizza Bourbon Smoked Paprika Oil This is a great finishing oil Kentucky with a piquant bite of paprika You can dress pastas with it I d drizzle it on grilled steak Recipe by Chef Annie Pettry of Decca Restaurant Louisville Kentucky Makes 1 cup 2 tablespoons extra virgin olive oil plus 1 cup divided 2 garlic cloves Makes 1 cups 1 cup mayonnaise cup buttermilk 2 teaspoons Dijon mustard 1 tablespoon lemon juice teaspoon Bourbon Smoked Sea Salt teaspoon Bourbon Smoked Pepper 1 61 In a medium bowl whisk ingredients together Chill and serve Dressing keeps for 5 6 days in the refrigerator 4 tablespoons Bourbon Smoked Paprika 1 In a small frying pan add two tablespoons of olive oil and heat over medium heat Add the garlic cloves and toast for a couple of minutes until fragrant and lightly browned Remove from heat Add the remaining olive oil and smoked paprika and whisk to combine Leave to infuse for at least an hour Strain through a double layer of cheesecloth or coffee filter lined mesh strainer Store in an airtight container in the refrigerator for up to 2 weeks 62

63 64

63 64

Bourbon Barrel Foods has become an important part of the city s celebration of great local food and bourbon which creates what we refer to as Bourbonism Matt s accomplishments as an entrepreneur is part of that and has brought a bright and positive light to Louisville s growing food scene Greg Fischer Mayor of Louisville Matt s soy sauce is the best soy sauce I have ever had Chef Edward Lee Matt has embraced the ancient art of soy making Chef Steven Satterfield Printed in U S A Como chef la salsa de soya es uno de mis ingredientes m s importantes y Bluegrass Soy Sauce es la mejor Chef Katsuji Tanabe Matt Jamie is the founder and owner of Bourbon Barrel Foods in Louisville Kentucky Established in 2006 as the U S s only soy sauce microbrewery Bourbon Barrel Foods has become a cornerstone in both the bourbon and gourmet foods industries Bourbon Barrel Foods is located in the historic Butchertown Market at 1201 Story Ave Ste 175 in Louisville Kentucky 40206 Bourbonbarrelfoods com