Kentucky Bourbon Ball
- 2 cups pecan halves
- 2 cups shortbread cookies, crushed into crumbs (about 10 oz.)
- ½ cup plus 2 tablespoons heavy cream
- 4 tablespoons light corn syrup
- 2 tablespoons honey
- 9 ounces bittersweet chocolate, finely chopped
- 2 tablespoon, plus 1 teaspoon bourbon
- 1 vanilla bean
- ¼ cup sugar
- Place pecans on a baking sheet and toast in the oven for 10 minutes at 350 degrees until fragrant. Set these aside and allow to cool.
- Chop one cup of the pecans into small pieces and add to the shortbread crumbs in a large bowl. Set aside.
- In a small saucepan, heat together the cream, light corn syrup, and honey. Bring to a boil and pour over the chopped chocolate in a bowl. Let stand for one minute and mix to combine. Pour this mixture over the shortbread and pecans, and add the bourbon. Mix thoroughly.
- Chill mixture for one hour in the refrigerator.
- While mixture chills, slice a vanilla bean in half and scrape out the vanilla inside. Add to the sugar and mix together. Chop the remaining pecans finely and add to the vanilla-sugar. Set aside.
- Form the chilled crumb mixture into small balls with a teaspoon and roll them through the pecan-vanilla-sugar. Enjoy immediately or store in a sealed container for up to 5 days.
- 4 avocados, seed and skin removed
- 1 ounces lime juice
- ¾ ounces lemon juice
- ¼ ounces buttermilk
- ¼ ounces raw garlic
- 1 jalapeno, seeded
- 6 ounces cheddar cheese
- 4 ounces Dukes mayonnaise or aioli
- 12 ounces canned pimientos, drained
- ¼ ounces hot sauce
- ¼ ounces Worcestershire
- 4 ounces cream cheese
- 2 cups panko
- 2 cups cornmeal
- ¼ cup ranch dressing powder
- 2 cups buttermilk
- 5 eggs
- 5 green tomatoes
- Canola oil
- 1 pound pork belly
- ¼ pound of kosher salt
- ¼ pound brown sugar
- For the avocado dressing: blend the avocados, lime juice, lemon juice, buttermilk, garlic, jalapeños, and salt in a food processor.
- For the pimiento cheese: place the cheese, mayonnaise, pimientos, hot sauce, Worcestershire sauce and cream cheese into a mixing bowl over a simmering pot of water to make a double boiler.
- As the cheese starts to melt, whisk all ingredients together.
- Transfer to a container to cool.
- For the fried tomatoes: Whisk buttermilk and whole eggs together and set aside.
- Dry mix the panko, 1 ¼ cup of the cornmeal and ranch powder together and reserve.
- Punch circles or any desired shape out of the green tomato slices.
- Place all of the green tomato in the remaining cornmeal, then continue to bread the tomatoes with buttermilk first and finish with the ranch breading.
- Deep fry in canola oil at 350 degrees for 3 minutes or until crispy.
- For the pork belly: mix the salt and sugar together and completely cover the pork belly on all sides.
- Let the pork cure for 24 hours under refrigeration, then rinse thoroughly.
- Place the belly in a vacuum seal bag and cook sous vide for 48 hours at 67.5 degrees C.
- Cool in the fridge overnight.
- Sear the pork in a cast iron skillet.
- Grill pieces of sourdough.
- To plate, place a dollop of avocado dressing, then place the grilled sourdough and a smear of the pimiento cheese over it.
- Place the pork belly on top of the grilled bread.
- 2 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon kosher salt (see note)
- 1½ sticks (6 ounces or ¾ cup) unsalted butter, cold, cut into ½ inch dice, plus a little more melted butter for brushing
- 1 ½ cups buttermilk, cold
- Preheat the oven to 475°F.
- In a large bowl, using a whisk, combine the flour, baking powder, baking soda, and salt.
- Add the cold butter to the bowl, and using a pastry blender, two forks, or your fingertips cut the butter into the dry ingredients until the butter is the size of peas.
- Add the cold buttermilk and use a rubber spatula or both hands to mix the dough until everything is just combined. Do not over mix.
- Scrape the dough out onto a lightly floured work surface and knead 4 or 5 times, just until you have a smooth surface area on top.
- Use your hands to shape the dough into a rough rectangle, then use a rolling pin to roll out the dough to a rectangle with a ¾ inch thickness.
- Use a knife or metal bench knife to cut the rectangle into 2½ inch squares.
- You should get about 10 to 12 biscuits.
- Place the biscuits on parchment lined baking sheets, spacing them about an inch apart. Brush the tops of the biscuits with melted butter.
- Put the biscuits in the oven and bake until golden brown, about 13 to 14 minutes, rotating the pan halfway through the baking time.
- Remove the pan from the oven and cool on a wire rack for a few minutes. Serve the biscuits warm.
Benedictine Two Finger Sandwich
- One cucumber
- 8 ounces of cream cheese
- 2 tablespoon mayonnaise
- 1 ½ tablespoon diced onion
- Green food coloring
- White bread
- Salt and pepper
- Grate one seeded and peeled cucumber through the larger holes of a cheese grater.
- Squeeze it in a paper towel to remove excess liquid.
- Combine with the cream cheese and mayo.
- Mix in the diced onion.
- Season with salt and white pepper.
- Add 2 drops green food coloring and mix until smooth and color blended.
- Spread onto soft white bread, cut crusts off and cut into fours.