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Sunday, July 28, 2013

KNOB CREEK BOURBON meets "IronChef Michael Symon" for a Bourbon and Meat Showdown by Philip S. Kampe



KNOB CREEK Bourbon MEETS Celebrity Chef Michael Symons 

Recently I had the opportunity to meet Chef Michael Symons. Everyone should know Chef Symons from the ABC hit daytime cooking show, ‘The Chew’.
Others know him from his restaurant, ‘Roast’ or his new cookbook, ‘Carnivore’.
I know Chef Symon from ‘IRON CHEF’, where he has won 83% of his Final Showdowns.
Chef Symon is a ‘Pit Bull’, literally when he dons an apron and gets behind the grill.
His affinity with bourbon as his signature drink has helped create a new career for Chef Symon.
He has teamed up with Knob Creek, one of my favorite bourbons, as “The Chef Who Cooks With Knob Creek Bourbon”.
Chef Symon is known for his Knob Creek Cocktail Recipes, but, thought that was just the beginning. He uses Knob Creek when cooking, as well. Normally, I would think that using the bourbon in cooking would waste the bourbon.
I would rather drink it.
In reality, the bourbon enhances the meats used and creates another winner for the Iron Chef.
Not only can you drink Knob Creek, now you can eat Knob Creek, as well.
Ben Brodette, a friend of Chef Symon, and promoter of what Knob Creek can do for your cocktails and grill shared a few recipes with me.
All the recipes below were created by Chef Symon.
You can judge if he is the real IRON CHEF!!

Knob Creek Damn Great Drink
Ingredients:
1 ½ parts Knob Creek Single Barrel Reserve
¼ part Sweet Vermouth
¼ part Amaro
2 dashes Angostura Bitters
Method:
Add all ingredients in a shaker over ice.
Stir liquid and strain into cocktail glass over ice.

Knob Creek Spice of Life
Ingredients:
2 ½ parts Knob Creek Rye
½ part White Peach Nectar
1 part Ginger Beer
4-5 Fresh Mint Leaves
Method:
Muddle mint, white peach nectar and Knob Creek Rye.
Add ice and shake vigorously.
Strain over ice and top with ginger beer.

Knob Creek Bourbon Smokey, Salty & Spicy Grilled Chicken Thighs
Ingredients: (serves 4)
8 Chicken Thighs (bone-in and skin-on)
2 Tbs. Dijon Mustard
2 ounces Soy Sauce
4 Tbs. Sriracha
4 ounces Knob Creek Bourbon
2 ounces Olive Oil
2 ounces Honey
2 Limes cut into wedges for garnish
1 Bunch Cilantro for garnish
Preparation:
Whisk together mustard, soy sauce, honey, Knob Creek Bourbon, sriracha and olive oil.
Place the chicken thighs with the ingredients in a zip lock bag.
Marinate for at least two hours.
Place on grill and cook until you reach 160 degrees internal temperature.
Remove from grill and garnish with lime and cilantro.

To learn more about Chef Symon’s recipes, view his videos when you sign in to:
www.KnobCreek.com or www.KnobCreek.com/Brothers-of-Bourbon

Philip S. Kampe




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