David Domine's "A Splash of Bourbon" Recipes

Cold Brown Salad with Bourbon Buttermilk Dressing
Another take on the famous open-faced sandwich from Louisville’s celebrated Brown Hotel, this salad incorporates all the main ingredients of the original, but adds the crisp crunch of iceberg lettuce and the tangy zing of bourbon and buttermilk in the dressing. For that extra punch, try Rebel Yell, a no-nonsense whiskey from Louisville. With every bottle sold, a contribution is made to the Civil War Preservation Trust.

1 head iceberg lettuce
1 cup buttermilk
1 cup mayonnaise
3 tablespoons apple cider vinegar
3 tablespoons bourbon
½ teaspoon kosher salt
¼ teaspoon ground white pepper
2 large tomatoes, sliced
1 small turkey breast, cooked and chopped (about 2 cups)
6-8 slices cooked bacon, broken in half
Asiago cheese
Toast points

Wash the lettuce and cut into 6-8 wedges. Prepare the dressing by whisking together the buttermilk, mayonnaise, vinegar, bourbon, salt and pepper. Assemble individual salads by laying several slices of tomato over each wedge of lettuce and drizzling with buttermilk dressing. Top with chopped turkey and bacon and garnish with slivers of Asiago cheese and toast points.

Stuffed Mustard Greens
If you don’t like turnip greens, try this uncomplicated recipe with turnip greens or Swiss chard instead. A great party good, these flavorful bundles work as both an appetizer and main course. Try a good bourbon like Booker’s or Wild Turkey Rare Breed in the recipe, and then enjoy a tumbler of it with the stuffed mustard greens.

1 pound lean ground beef
½ pound country sausage
2 large eggs
2 cups cooked white rice
1 cup grated Parmesan cheese
½ cup grated yellow squash
½ cup grated zucchini
¼ cup chopped green onion
¼ cup chopped fresh parsley
2 tablespoons Worcestershire sauce
2 tablespoons chili sauce
1 teaspoon kosher salt
½ teaspoon ground black pepper
24-30 large turnip greens
1 cup bourbon

Preheat the oven to 375 degrees. In a large bowl, combine the ground beef, sausage, eggs, rice, cheese, squash, zucchini, green onion, parsley, Worcestershire sauce, chili sauce, salt and pepper and mix well. Clean and trim the frilly ends from the mustard greens and heat the bourbon in a small saucepan over medium heat until tiny bubbles start to form around the edge of the pan. Place the greens in a large shallow dish and wilt by pouring the hot bourbon over them. Remove from the bourbon and let cool. Once the leaves are cool enough to handle, place about 2 tablespoons of the meat filling in the center of each green, fold in the sides and roll up to form a small cylindrical shape. Lay the stuffed greens in a single layer in a large baking dish with the bourbon used to wilt the greens and cook, covered, for about 40 minutes in a 350-degree oven. For a hearty and satisfying dinner, serve stuffed mustard greens with steamed rice and slices of yellow squash. Make a tasty sauce made by puréeing 4 cups chopped tomatoes with the leftover bourbon, trimmed edges from the greens and ½ cup sour cream. This sauce will need to be seasoned and is especially good when cooked and reduced by a third.

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