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Jim Beam

This was a somewhat recent post on the site Foodbeast:

Jack Daniel’s Leathers, 31, was named in order to inflict as much distress on his grandparents as possible, but baby Jim Beam is simply the product of a running joke.

Leathers and his wife Lydia, 23, apparently talked about the baby name on their first date (given Leathers’ unusual name, I’ll put my red flag back in my pocket). Instead of remaining drunken fodder of a young relationship, they eventually took their love for each other—and whiskey—to the next level by getting married by Judge Johnny Walker.

Jim Bean Leathers came barreling into the world on November 14 at Terrebonne General Medical Center in Houma, LA. His future siblings can reportedly look forward to the names Evan Williams and Sherry.

Porkchops with mushroom bourbon cream sauce

Photo Jun 16, 6 03 27 PM - Featured Size

My father was a Jim Beam aficionado. Lucky my mom was around or who knows what I would have been named!

Photo Jun 16, 5 19 54 PMYou can see that bottle of Jim Beam sitting in the back of the picture.

Photo Jun 16, 5 37 26 PMSaute the shrooms.

Photo Jun 16, 5 51 12 PMFry the chops.

Photo Jun 16, 5 51 49 PMTime to make the sauce.

Photo Jun 16, 6 03 18 PMAll together on the plate.

Photo Jun 16, 6 03 39 PM

Delicious!

Porkchops with mushroom bourbon cream sauce

Ingredients:

2 Tbsp olive oil
1 pound sliced button or cremini mushrooms
1/4 cup chopped onions
2 large garlic cloves, chopped
1/2 cup dry white wine (e.g. Sauvignon Blanc)
1 cup chicken stock
1/2 cup heavy cream
1/4 cup bourbon whiskey
Salt and pepper
1 large egg
2 Tbsp water
4 6-7 oz center-cut pork chops
All purpose flour
2 cups fresh bread crumbs
3 Tbsp olive oil or grapeseed oil
2 Tbsp minced fresh basil

Directions:

1 Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned – about 10-15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens.

2 Whisk an egg and 2 Tbsp of water in a shallow baking dish. Sprinkle both sides of pork chops with salt and pepper. Dip chops into the flour, then egg mixture, then breadcrumbs, coating completely. Heat olive or grapeseed oil in a large skillet over medium-high heat. Add the pork chops and cook until brown, about 4 minutes per side. Turn the chops one more time, lower the heat to low, cover, and cook an additional 5 minutes. Alternatively you can put the chops in a pre-heated oven at 400°F for 5-8 more minutes.

3 When about to serve the pork, bring the sauce to a simmer and add the chopped basil to it. Season to taste with salt and freshly ground black pepper.

Serves 4.

Source: http://simplyrecipes.com/recipes/porkchops_with_mushroom_bourbon_cream_sauce/

 

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Categories: Alcohol, Fried, Low Carb, Main Dish 3, Pork2, Recipes, Vegetable4, Wine

Author:The Ranting Chef

Check out the best recipes at rantingchef.com

One Comment on “Jim Beam”

  1. August 9, 2015 at 3:46 pm #

    Now this is definitely good eating!

    Like

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