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COOKING AT HOME: Holiday Cooking with Four Roses Bourbon

Four Roses Bourbon
Four Roses Bourbon

Linda Carmical, of DoFoodBetter.com and President of Atlanta Food Bloggers Society, hooked us up with Four Roses Bourbon for some holiday cooking and we had a wonderful time. I got a call from Melanie one afternoon, “There’s a box that came and its got a bottle of booze in it. Is there something we need to talk about?”. Ha ha… “Yes, my dear – recipes!”.

We’ve all seen those cooking shows where people are challenged with ingredients and we wonder as we are watching “how in the world are they going to use that?”. With bourbon, that question may never enter your mind.

Four Roses Bourbon El Dragon Verde

No holiday gets started without breakfast. I’m an early riser while Melanie isn’t, so I carefully and quietly make my way to the kitchen for a proper breakfast. On the weekends, I enjoy eggs in the morning with a little kick. This morning, the kick was just going to be a little harder!

Sauté diced sausage and jalapeños
Sauté diced sausage and jalapeños

I start with an empty cup and break a whole egg into it. Then I add a half a cup of Egg Beaters and stir. I put two Delia’s Chicken Sausage patties into a skillet on medium heat. I like chicken sausage over pork because the fat content and calories are lower and it tastes better than turkey. Once the sausage is almost done, I remove the patties, place them on a plate and dice them finely.

Four Roses Bourbon El Dragon Verde
Four Roses Bourbon El Dragon Verde

I said I like a little kick in the morning and no, I’m not talking about the bourbon – yet. Get two tablespoons of pickled jalapeños and dice them. Then add the sausage and jalapeños back into the skillet and pour just a little of the juice from the jar of pickled jalapeños into the skillet. Once this looks likes it’s started to cook off, add a 1/2 shot of Four Roses Bourbon to the mix and swish it all around really well. Just before it’s cooked off, remove from heat.

Next add the egg mixture from the cup along with a handful of Hoffman Sharp Cheddar Cheese. This morning I couldn’t locate my cheese grater so I just diced it up into small chunks. Let that cook along with the eggs and in a minute or two… you have breakfast nirvana!

Four Roses Bourbon Baked Beans with Beef

Baked Beans is a staple at our holiday gatherings. Our family recipe is a well-guarded secret. I have to warn you – please don’t let this information fall into the wrong hands. If the Chinese or the Russians were to obtain this recipe, it could end western civilization as we know it. This recipe is hands-down THE BEST EVER baked beans you will eat in your life anywhere – period.

Four Roses Bourbon Baked Beans with Beef
Four Roses Bourbon Baked Beans with Beef

Begin with 3/4 cup of Kraft Sweet Brown Sugar BBQ Sauce and mix that with 1/4 cup of teriyaki marinade. Add a full shot of Four Roses Bourbon and 3 16oz cans of Bush Vegetarian Baked Beans then stir the mix into a 9×9″ casserole dish. Dice a half a green pepper, a half an onion then sauté with one pound of ground beef in a skillet. Add salt, pepper and garlic powder to your liking. Once the beef mixture is cooked, pour that into the casserole dish of beans and stir thoroughly. Cook uncovered at 350° for 30 minutes.

This recipe is the same recipe that Melanie has refused to give out before, but we’ve never done it with the bourbon in it. It ends up, the Four Roses Bourbon was the secret ingredient that was missing. We had other people over at the house that night and everyone raved about them.

Four Roses Bourbon BBQ Baked Chicken

A House Divided - Sweet Traditional BBQ Sauce vs. Carolina Gold
A House Divided – Sweet Traditional BBQ Sauce vs. Carolina Gold

Although we are married and we enjoy writing the blog together, Melanie and my tastes come from completely different ends of the spectrum. She cannot stand hot things, while I like my food spicy. She likes things that taste sweet where I prefer something with a bite. Maybe that’s why we get along so well and maybe that’s why our blog seems to resonate with so many others because we have that culinary diversity.

We couldn’t be farther apart when it comes to BBQ sauce. Melanie loves the sweet traditional barbecue sauce and I normally go for something with fire but here lately I’ve been leaning towards a Carolina style vinegar and mustard-based sauce. When I was at the grocery store picking up the ingredients for our meal, I spotted Carolina Gold and just had to try it.

Four Roses Bourbon BBQ Chicken
Four Roses Bourbon BBQ Chicken

We started with boneless, skinless chicken breasts. These were fresh from the grocery store so they were already thawed. If you have frozen chicken and use the microwave to thaw it, be sure to trim any cooked areas of the chicken that you might have as a result of the dethawing process. We also like to trim any fat off of the chicken as well.

Four Roses Bourbon Carolina Chicken
Four Roses Bourbon Carolina Gold Chicken

We used two small 8×8 aluminum pans for each two pieces of chicken. Melanie seasoned each with salt, pepper and garlic powder. Then pour enough chicken broth (we like the low-sodium variety) into the pan to cover the bottom. I poured a shot of Four Roses Bourbon on top of my chicken and put both into the oven at 350° for 30 minutes.

Melanie started her sauce with 3/4 cup of Kraft Sweet Brown Sugar BBQ Sauce and mix that with 1/4 cup of teriyaki marinade. Add a full shot of Four Roses Bourbon and make sure to make some extra sauce for dipping. I just used a half a bottle of Carolina Gold with a full shot of Four Roses Bourbon. Once the chicken has cooked for 30 minutes, add your sauce to the chicken. I also hit mine with a touch of Mrs. Dash. Put it all back into the oven for another 30 minutes and you will have juicy, tender chicken that you will tell your grandchildren about.

Four Roses Bourbon Kicking Chicken Spinach Salad

Four Roses Bourbon Kicking Chicken Spinach Salad
Four Roses Bourbon Kicking Chicken Spinach Salad

I also like to cook chicken in strips for use in salads. This works out best when the chicken is baked, grilled or boiled beforehand; then sliced and put into a pan to finish it off. Add a dash of olive oil and Four Roses Bourbon then sauté to your liking. Take a 1/4 cup of Sweet Baby Ray’s Hot Wing Sauce and mix in 1/2 shot of Four Roses Bourbon. Pour the chicken into the bowl of sauce and mix around until the chicken is completely covered then pull it out and add it to your salad. It’s delicious and healthy – you’ll remember it, I guarantee you.

What a great day cooking with Four Roses Bourbon!

I have to confess that we don’t cook with liquor much. We’re used to sherry or cooking wine but this really expanded our horizons. We enjoyed the dishes and must say that the Four Roses Bourbon certainly made a difference in our enjoyment of each of these dishes. Guten appetit!

DISCLOSURE: Each participating member of the Atlanta Food Bloggers Society received a complimentary bottle of Four Roses Bourbon  contingent upon creating a recipe, article and social media post about our experience. The opinions expressed within the article are strictly our own. No further compensation is expected or implied.
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6 Comments

  1. […] Atlanta Food Critic | Four Roses Bourbon El Dragon Verde […]

  2. November 1, 2015 at 8:26 pm

    Other Four Roses Bourbon posts by Atlanta Food Blogger Society members:

    Shana Was Here | Four Roses Bourbon Apple Crisp

    Red Velvet Confection | Honey Bourbon Baked Salmon

    Beef and Chocolate | French Toast Stuffed Bourbon Mashed Bananas w/ Bourbon Maple Syrup

    Taste and Savor | Bourbon Sweet Potato Pecan and Quinoa Stuffed Mushrooms

  3. November 3, 2015 at 12:43 pm

    […] Cream Scallops – Front Porch Gourmet Bourbon Spiked Corn Pudding – The Cardigan Kitchen At Home with Four Roses Bourbon – Atlanta Food Critic Bourbon Apple Crisp – Shana Was Here Bourbon Honey Baked Salmon – Red Velvet Confections […]

  4. […] At Home with Four Roses Bourbon – Atlanta Food Critic […]

  5. […] At Home with Four Roses Bourbon – Atlanta Food Critic […]

  6. […] Randy & Melanie, the husband and wife duo of the Atlanta Food Critic went waaay over the top with Six (!) recipes. They take us from breakfast with eggs with a bourdon kick to Bourbon El Dragon Verde; Bourbon Baked Beans with Beef (the secret ingredient that was missing from family recipe was… you guessed it bourdon!); Two BBQ Baked Chicken recipes and a delightfully fresh Chicken Spinach Salad. Check the all out – At Home with Four Roses Bourbon – Atlanta Food Critic […]

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