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Kentucky Bourbon Ball

Ingredients:

  • 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

Directions:

  • 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. 
Adam Larkey

Southern B.L.T.

Ingredients:

  • 4 avocados, seed and skin removed
  • 1 ounces lime juice
  • ¾ ounces lemon juice
  • ¼ ounces buttermilk
  • ¼ ounces raw garlic
  • 1 jalapeno, seeded
  • Salt
  • 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

Directions:

  • 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.
Courtesy of Tom Douglas Restaurants

Serious Biscuits

Ingredients:

  • 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

Directions:

  • 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.
David Kukin/Thrillist

Benedictine Two Finger Sandwich

Ingredients:

  • One cucumber
  • 8 ounces of cream cheese
  • 2 tablespoon mayonnaise
  • 1 ½ tablespoon diced onion
  • Green food coloring
  • White bread
  • Salt and pepper

Directions:

  • 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.

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