#AtoZChallenge 2016, A-Z Challenge, Challenges

{B}ourbon: #AtoZChallenge 2016

Hey Luv-lies

Day Two of the #AtoZChallenge. And yes, the party is heating up!   *Woot! Woot!*

So I’m watching one of my favorite food shows – you know,  the one with the hip young dyed-blonde haired chef that visits “Triple D’s” in a fire-engine red sports car.   Yep.  That show.  One of the Triple D’s that he dropped in on was serving up a plate of chicken that had me drooling! *grabbing a napkin*

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You know sometimes I wonder why I temp myself watching these shows.   All of the amazing food has me adding to a list of  ‘places to eat if I’m in _________ town’ *fill in the blank*. I just know that my list is going to come in handy….. I just know it! 

I wait,  pen in hand, for the segment where they name the ingredients and was surprised to learn that the secret ingredient of all of this deliciousness is {B}ourbon!  Who’d of thunk it!

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The smokey caramel & vanilla flavors enhances the distinct flavors of,  both,  sweet and savory dishes.  That makes it BFFs with sugar, pecans, chocolate *umm hmmm- chocolate*, mint,  peaches, apples and pork.  With so many flavor pairings, bourbon is great in marinades,  sauces, glazes, brines, cakes,  pies, cookies AND of course,  chicken!

Bourbon whiskey, which gets its name from Bourbon County, Kentucky, is distilled from a grain mash that’s at least 51% corn (but usually 65% to 80%) and may also contain barley, rye, and sometimes wheat (as in Maker’s Mark brand). The distilled liquor is then aged in new charred oak barrels from which it gets its color and smoky, caramel undertones.

Save the Top Shelf stuff (Blanton’s & Eagle Rare ) for sipping and toasting. For cooking up  bourbon-infused yumminess, the simple stuff (Jim Beam, Wild Turkey,  Old Crow,  or Heaven’s Hill) will do just fine.  *Wink* *Wink*

Have you used bourbon in any of your #Yumlicious dishes?

Do tell. …

Next….. the Letter {C}

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