Both are Southern staples and both bring great pleasure to the palate …. so why not bring the two together?
Across the country, books are being written, classes are being taught, and tasting events are being planned.
I asked Jackie Sparks-Davila, event manager for this weekend’s Bacon & Bourbon Festival, to share some light on why this combo works so well.
“Bacon and Bourbon go together like peas and carrots! Because of freshly charred oak barrels, most bourbons have a deep layer of vanilla and a signature sweetness. So the smoky heaviness of bacon dishes can be elevated by bourbon’s inherent sweetness.”
Most think of the combo for savory foods, but these two together are super versatile and also make some great sweets in addition to some scrumptious main course dishes and sides.
“Sweet and salty goes hand in hand and bacon and bourbon go well together with brown sugar and maple so you can use those things to make bacon and bourbon donuts and cupcakes or you can make Brussels sprouts and baked beans.”
The Memphis Flyer Bacon & Bourbon Festival will take place downtown at the Memphis Farmers Market this Saturday evening.
“So there are going to be different tables set up throughout the Farmers Market and each table will be designated for a restaurant or bourbon. So you can go to one table and try something from Bar Dog and then go to the next table and sample Bulleit Rye.”
Bourbon-glazed beef and bacon skewers is a dish Jackie said that Southland Greyhound Park is bringing. Sounds delicious … plus something I am going to try making at home.
This is Jennifer Chandler with The Weekly Dish. Cheers!
For more information about this event, visit www.memphisbaconandbourbon.com.
Bourbon-Glazed Beef And Bacon Skewers
- 2 tablespoons bourbon
- 1 tablespoon teriyaki sauce
- 1 tablespoon frozen orange juice concentrate (thawed)
- ¼ cup firmly packed light brown sugar
- Dash of crushed red pepper flakes
- ½ pound beef boneless top sirloin, cut into 1 1/2-inch cubes
- 8 pieces (1 1/2-inch) red onion
- 8 fresh whole button mushrooms, rinsed and trimmed
- 8 pieces (1 1/2-inch) red bell pepper
- 1teaspoon olive or vegetable oil
- Kosher salt and freshly ground pepper to taste
- 8 slices of bacon, each cut into thirds
Pre-heat a gas or charcoal grill to medium-high.
In medium saucepan, mix 1 tablespoon of the bourbon, the teriyaki sauce, orange juice concentrate, brown sugar and crushed red pepper. Bring to a boil medium; reduce heat to low. Simmer 5 minutes, stirring occasionally. Remove from the heat. Stir in the remaining 1 tablespoon bourbon. Reserve 2 tablespoons of the glaze.
In medium non-reactive bowl, place the beef, onion, mushrooms and bell pepper. Drizzle with the oil and toss to coat. Season with salt and pepper to taste.
Thread beef, 3 pieces of bacon, onion, mushrooms and bell pepper on skewers alternately, leaving 1/4-inch space between each piece.
Place the kabobs on the prepared grill and cook until beef is desired doneness and vegetables are tender, about 8 to 10 minutes, turning once and brushing with glaze during the last 3 minutes.
Just before serving, generously brush the kabobs with reserved 2 tablespoons of glaze.
Serves 2.
