Maple Bourbon Potatoes with Green Peppercorns, Olives, and Scallions

bourbon-maple-potatoes

Maple Bourbon Glazed BBQ Pork Chops with Maple Bourbon Potatoes with Green Peppercorns, Olives, and Scallions

Ingredients:
4-6 medium sized “new potatoes”, Red Pontiac, Melody, or Russet, cut in bite size pieces
6-8 large pimento-stuffed Manzanilla Olives, sliced in thirds perpendicular to the pit (optional)
4 Scallions, cut in 2-3mm pieces, white separated from the greens
1 Tbsp Green Peppercorns
1/4 cup Bourbon
1/8 cup Maple Syrup
1 tsp Olive Oil
1/2 tsp Cumin
1/2 tsp Smoked Paprika
1/2 tsp Ground Chipotle Pepper
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/2 tsp Light Brown Sugar
1/2 tsp Salt
1/4 tsp Black Pepper
1/4 tsp White Pepper
Salt & Pepper to Taste

Directions:

  • In a small bowl, toss the Cumin, paprika, Chipotle, Garlic powder, Onion powder, Brown Sugar, Salt, and Black & White Pepper. Use a fork to mix well.
  • In a saute pan, on medium heat, add the Potatoes and cook until browned, about 7 minutes–you want a crust on them.
  • Toss in the white portion of the Scallions, Olives, Green Peppercorns, and Spice mixture, and stir while it cooks for 1 minute.
  • Remove the pan from the stove, and pour in the Bourbon. Replace the pan to the heat, mindful that the alcohol may flare up. To avoid injury, keep your body away from the pan, and do not have your face near it.
  • Drizzle in the Maple Syrup and adjust the seasonings. Let cook for 1 more minute, allowing the maple syrup to glaze over everything.
  • Plate, and garnish with the green portion of the Scallions.

Makes about: 4-6 servings

Notes: I cannot emphasize enough the need for caution when adding the Bourbon to the hot pan. The risk of flare up is decreased by removing the pan from the heat. I recommend you have a lid ready, just in case, and of course a working fire extinguisher. In general, if you remove from the heat to add the alcohol, the likelihood of it flaring up is much reduced, verses if you were to just add it while over the flames, the vapors could ignite like flash paper.

The Olives are optional–but I recommend trying it with them because they offer a flavor contrast to the spicy and sweet bbq glaze.

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Chipotle Mesquite Salmon

Ingredients
1 lb Salmon filet, boneless, skinn-on, cut into 2 to 4 pieces
1/4 tsp ground Pepper
1/4 tsp Salt
1/4 tsp Cumin
1/4 tsp ground dried Chipotle Pepper
1/4 cup BBQ flavored Potato Chips
1/4 cup Honey
Olive Oil for drizzling
Avocado for Garnish

  • Preheat Oven to 400°F.
  • Pat the Salmon dry, and remove any bones.
  • In a bowl, combine the Spices and Potato Chips.
  • Sprinkle liberally over the Salmon fillets, and press. Do not worry as much about the sides, and disregard the skin-side altogether.
  • Place aluminum foil on a baking sheet, and lightly drizzle the olive oil.
  • Place the Salmon fillets skin down onto the baking sheet.
  • Drizzle the Honey over the fillets.
  • Bake for 7-10 minutes, depending on how done you want the Salmon.
  • While cooking, slice the Avocado in half, remove the pit, and then carefully peal the skin. Set aside until Salmon is done.
  • Plate the Salmon. Slice the Avocado length-wise and thinly. Place a half of Avocado on each Salmon piece.

Makes 2-4 Servings.

NOTES: So this may be a flashback recipe from my poorer youth–but seriously the barbecue chips really add to the recipe. You can choose to use panco breadcrumbs instead, but you’ll want to add some mesquite seasonings, and really unless you have a pre-made mix, it is a pain in the butt.

Smoky Baked Beans

Ingredients:
2 cups Haricot/Navy Beans
6-8 cups Water for Soaking
1/2 lb thick-cut Bacon, diced
1 Yellow Onion, diced
3 cloves Garlic, minced
1/3 cup Jack Daniel’s Tennessee Whiskey
3 Tbsp Honey
1/2 tsp Liquid Smoke
1/2 cup Tomato Paste
1 Tbsp Dijon Mustard
2 tsp Salt
1 tsp Black Pepper
2 Tbsp Worcestershire Sauce
1/2 tsp dried Chipotle Pepper, minced
2 Tbsp Brown Sugar

Directions:

  • In a large bowl, soak the Beans in the Water overnight.
  • Drain the Beans, reserving the liquid.
  • Preheat the Oven to 325F
  • In a large Pot brown the Bacon.
  • Add the Onion and Garlic and cook for 2-3 minutes, stirring well.
  • Add 1 cup of the Reserved Water, and all other ingredients EXCEPT the beans, and heat for 5 minutes, until bubbly.
  • Mix with the Beans and place in a Dutch Oven.
  • Bake for 30 minutes, covered.
  • Stir well and bake for an additional 15-20 minutes uncovered.

NOTES: I was a Boy Scout in my younger days. On camp outs I took joy in being on the kitchen patrol and cooking. Then we’d cook them in a cast-iron Dutch Oven over the campfire. Over time my Baked Beans became a request of the troop, though back then I didn’t get to use Jack Daniel’s.

So with regards to Baked Beans, there are a variety of “styles”. In Boston Style, Beans and Salt Pork are stewed with tomato paste and molasses. Southern Style incorporates Mustard and Bacon into the mix. In Vermont north through Quebec the sweetener is Maple Syrup. Cowboy Beans incorporate BBQ Sauce and Ground Beef. My beans are sort of a hybrid of baked beans with a very smoky flavor that is reminiscent of a campfire stove.

Chili con Carne

Ingredients:Vegan Vegetarian Variation
2 cloves Garlic
1 Bay Leaf
2 Tbsp Chili Powder
1 Tbsp Cumin Powder
4 Jalapeño Peppers, diced (remove ribs and seeds)
2 Poblano Peppers, chopped (remove ribs and seeds)
1 Red Bell Pepper, chopped (remove seeds)
1 Yellow Bell Pepper, chopped (remove seeds)
2 cans Red Kidney Beans, strained
1 can diced Tomatoes
4 cups Tomato Juice
1 lb. Ground Beef
2 Chipotle Peppers, dried, diced
1 lg Onion, chopped
1 cup (1 can) Corn
2 cups Tortilla Chips, crushed (like a powder)
2 Tbsp unsweetened Cocoa powder

Directions

  • Combine Ground Beef, Garlic, Onions, and all fresh Peppers into a large sauce pan. Drain grease when meat is brown.
  • Add Tomatoes, Tomato Juice, Beans, Bay Leaf and all dried ingredients (except Coco Powder) to the mixture, and cook on low heat for 30 minutes.
  • Add Coco powder, and cook for another 15 minutes.
  • Serve.

Variations:
Instead of using Ground Beef, use Turkey or Chicken.

M›Ṽ/Ɣ – Omit the Meat, using instead 1 cup Bulgar Wheat. Put the Bulgar Wheat into the sauce at the beginning so that it can dehydrate and absorb the spices.