Whatcha Got Cooking?
In this section, Cool Springs’ staff members make recommendations for kitchen concoctions you can try at home. Some recipes contain wine or spirits. Some are just paired with wine or spirits. In all cases, we promise palate-pleasing dishes that will (hopefully) inspire you to share it with others. Let us know what you think...
Philip's Basic Barbeque Dry Rub Recipe
½ Cup Brown Sugar
¼ Cup Paprika
¼ Cup Salt
3 Tblsp Black Pepper, coarsely ground
½ Tblsp Onion Powder
½ Tblsp Garlic Powder
1. Pour all ingredients into a large, non-reactive mixing bowl.
2. Use your hands to combine all ingredients, especially eliminating all clumps of Brown Sugar.
3. Store in large, air-tight container in cool, dry, dark space. Dry rub will keep for several months.
4. Do not transfer rub from one meat to another, instead, use additional rub. Wash hands thoroughly when switching to another type of meat.
5. Rule of thumb for use as a directly applied rub for meats – use 1 to 2 tablespoons of rub for every one pound of meat.
6. Use this as a base to make any fusion type of rub, with various spirits for a mop or finishing sauce. Try this basic dry rub with bourbon or rum on chicken or pork.
Triple Sec and Hosin Barbeque Sauce
½ cup Hoisin Sauce *
½ Cup Triple Sec liqueur
2 Tblsp Sambal Oelek chili paste *
1 Tblsp Rice Wine vinegar
2 tsp Fresh ginger, peeled and grated
1 clove Garlic, large, peeled and crushed
1 tsp Chinese Five Spice Powder *
*Available in the international food aisle of most grocery stores
1. Combine all ingredients in a non-reactive saucepan and slowly bring to boil over medium heat. At boil, reduce heat and gently simmer the sauce until thick and richly flavored, about 5-7 minutes. Transfer the sauce to a clean and sterile air-tight jar.
2. Store in refrigerator after use. Sauce will keep for several months in the refrigerator.
3. Apply as a finishing sauce near the end of grilling chicken, pork or beef. Also, can be used as marinade by thinning sauce with more Triple Sec.
Basic Bourbon Barbeque Sauce
1 Cup Apple Cider vinegar
1 Cup Bourbon whiskey
½ Tblsp Salt
1 tsp Black Pepper, finely ground
1 tsp Cayenne Pepper, finely ground
1. Place all ingredients in a non-reactive bowl and whisk until salt dissolves. Taste for seasoning.
2. Brush or mop onto chicken, pork or beef once the outside of the meat is cooked (Mop sauce can be made several hours in advance but use it the same day).
3. Safety Note – do not use brushed or mopped sauces on uncooked meats. Wait until outside of meat is cooked. Otherwise, you run the risk of bacterial contamination.