Cooking with Jim Beam Bourbons

Burgers

• Clean and preheat grill to high (600°F). Season burgers as desired with Omaha Steaks All Natural Seasoning. Grill until internal temperature reads 160°F
• Lightly toast the Onion Buns
  
• Spread 1 Tbsp. of Bourbon Onion Mayonnaise on each half of buns.
• Place burgers on buns and top with green leaf and tomato slice.

Mayonnaise

• Heat oil over medium heat.
• Add butter and brown slightly.
• Add sliced onions and cook while stirring for about 10 minutes or until onions just begin to caramelize.
• Add Brown Sugar, Salt and Pepper. Stir well, reduce heat to medium low and continue cooking for 20-30 minutes.
• When onions are caramelized, add the Beef Au Jus and Jim Beam Black Bourbon
• Cook until onions have a nice brown color.
• Remove from heat and cool slightly.
• Place onions in food processor and pulse until smooth.
• Combine in mixing bowl with mayonnaise and mix until smooth.

• In a mixing bowl combine barbecue sauce, Jim Beam Black Bourbon, Worcestershire sauce, and honey. Mix Well.
• Put all but 1/2 cup of the marinade in a re-sealable bag with 8 Omaha Steaks boneless pork chops.
• Marinate pork over night or up to 2 days in refrigerator.
• Remove pork chops from bag and discard used marinade.
• Season pork chops with salt and pepper, then grill until 145°F internal temp, being careful not to burn.
• Brush pork chops with un-used marinade just before serving.

• Melt 2 Tbsp. of whole butter in a large stainless steal sauce pan over medium heat.
• Add onion, garlic, and bacon and cook while stirring for about 10-15 minutes or until onion and garlic are browned and bacon is crisp.
• Add bourbon to pan and scape the bottom of the pan while stirring.
• Simmer over medium heat for 5-10 minutes or until liquid has thickened and reduced by 3/4. Stir occasionally, taking care to let reduction go to far and burn.
• Add Omaha Steaks Demi Glace and let melt into the sauce.
• Transfer sauce to a blender add Sea Salt, Worchestershire, Kitchen Bouquet and Black Pepper.
• Blend until smooth then strain through a fine strainer using a rubber spatula to push the liquid through the strainer.
• Season and grill Omaha Steaks. Pour sauce over steaks when serving.

• Cut Sirloin Tips into 1? cubes and blot dry using clean paper towels.
  
• Dust sirloin tips with flour trying to coat as evenly as possible.
• Heat the canola oil on high in a heavy bottom round pot or the braiser if making a large batch.
• Add the beef and cook until brown (not too dark)
• Turn the heat down all the way to low, add Chile Powders and Cumin then cover and continue to simmer beef and chile powder until beef is cooked for 15-20 minutes stirring occasionally.
• Increase heat to medium high, add the onions, garlic, and cook while stirring until onions are transparent.
• Add the Jim Beam Bourbon and deglaze the pot and let cook for 5 minutes.
• Add the rest of the ingredients except the salt.
•  Stir and scrape the bottom of the pan well with rubber spatula to get all the flavor and color.
• Bring chili to a boil then reduce heat and simmer for about 1-2 hours covered stirring occasionally. This step can also be done in a crock pot or slow cooker.
• Add the salt a little at a time while tasting until seasoning level tastes just right.

• In a mixing bowl combine barbecue sauce, Jim Beam Honey Bourbon, Worcestershire sauce, and honey. Mix Well.
• Put all but 1/2 cup of the marinade in a re-sealable bag with 8 Omaha Steaks Chicken Breasts.
• Marinate Chicken over night or up to 2 days in refrigerator.
• Remove Chicken breasts from bag and discard used marinade.
• Season chicken breasts with salt and pepper, then grill 3-4 minutes on each side.
• Brush chicken breasts with un-used marinade just before serving.

• Preheat the oven to 400 F.
• Place the sweet potatoes on a foil lined baking sheet and roast for 45 minutes to 1 hour, until very soft to the touch.
• Remove from the oven, cool slightly and scrape out flesh using a large kitchen spoon into a mixing bowl.
• Mix using a paddle attachment until smooth. Add rest of ingredients and mix until smooth.

Bread Pudding:

• Heat milk, 1/3 of sugar, heavy cream and vanilla on medium heat. Mix well.
• Beat egg yolks and the rest of the sugar in a mixing bowl.
• When milk begins to boil (rise), quickly add a small amount of the hot cream mixture to egg yolk mixture to temper the yolks.
• Add the yolk mixture to the cream mixture, and mix well over low-medium heat.
• After about 5 minutes this should reach a thin custard consistency. Turn off heat.
• Add 2/3 of the white chocolate to this mixture and stir until it melts.
• Pour mixture on top of bread cubes in a large mixing bowl.
• Mash down bread and mix using a potato masher, or a heavy whip, until the pudding as the texture of mush. Fold in 1/2 of the Toffee Chunks.
• Spray pudding cups with food release spray.
• Fill 16 each 8-10 oz ramekins to top with mixture. Pack down well. Sprinkle with the remaining white chocolate and the Toffee Chunks
• Put cups in a large roasting pan and add water util it reachs 1/2 way up the cups.
• Cover pan and cups with foil.
• Place pan in a oven heated to 350 for 40 minutes.
• Remove foil and bake another 15 minutes, test middle for doneness.
• Let cool at room temp.
• Place in fridge overnight.
• Remove puddings from cups and reheat in microwave.

Bourbon Dessert Sauce:

• Melt butter in thick bottom sauce pan.
• Add sugar and mix well with butter.
• Heat until soft ball (do not burn or rapid boil)
• Whisk eggs and Cream with a whip and set aside.
• Carefully add the Jim Beam Honey Bourbon to sugar mixture while stirring. Cook 2 min. (you will start to see bubbles around the edge of the pan)
• Add 2 Tbsp of the hot mixture to the egg mixture and whip together.
• Add the egg mixture back to the bourbon mixture, whisking vigorously. Add Salt
• Strain through fine strainer
• Cool

• Cut 12-inch length extra-wide heavy-duty aluminum foil; fold edges back to form 7 1/2-inch width. With folded sides facing down, fit foil securely into bottom and up sides of 8-inch-square baking pan, allowing excess to overhang pan sides. Spray foil with nonstick cooking spray.
• Toss chocolates, baking soda, and salt in medium heatproof bowl until baking soda is evenly distributed. Stir in sweetened condensed milk and vanilla. Set bowl over 4-quart saucepan containing 2 cups simmering water. Stir with rubber spatula until chocolate is almost fully melted and few small pieces remain, 2 to 4 minutes.
• Remove bowl from heat and continue to stir until chocolate is fully melted and mixture is smooth, about 2 minutes. Stir in pecan. Transfer fudge to prepared pan and spread in even layer with spatula. Refrigerate until set, about 2 hours. Remove fudge from pan using foil and cut into squares.