Super Bowl Party Recipes with Monk's Road Bourbon
The Los Angeles Rams take on the Cincinnati Bengals this Sunday for Super Bowl LVI. Chef David Danielson is no rookie when it comes to Super Bowl snacks. No matter who you’re cheering for we’re sure these three recipes will have you and your guests doing a victory dance. The best part is they all include Monk’s Road Bourbon.
Bourbon Old Fashioned Glazed Pecans
Yield: makes 2 cups of glazed pecans
- Active time:15 minutes
- Total time:45 minutes
- 1/4 cup Monks Road bourbon
- 1/4 cup dried cherries
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1/ 4 teaspoon freshly ground black pepper
- 1/8 to 1/4 teaspoon cayenne pepper
- 2 cups raw pecan halves
- 2 tablespoons unsalted butter
- 1 tablespoon zest from 1 small orange
- Combine the bourbon and the dried cherries in a small bowl and set aside to soak for 30 minutes. In another small bowl, combine the brown sugar, salt, black pepper, and cayenne pepper and stir until well-combined. Set aside.
- Place the pecans in a large non-stick skillet over medium heat. Cook, stirring frequently, until they just start to brown, and smell toasted, 3 to 4 minutes. Add the butter to the pan and stir until the butter is completely melted and the pecans are coated.
- Add the sugar and spice mixture to the pan and stir to combine. Turn off the heat and immediately pour in the cherries and bourbon. Stir for 1-2 minutes more, off heat, until everything is well incorporated.
- Return the pan to medium heat and continue to stir everything in the pan until the liquid thickens and a glaze form on the pecans, 1 to 2 minutes longer. Transfer the pecans to a parchment-lined rimmed baking sheet.
- Using a spatula or wooden spoon, separate the pecans and spread them into an even layer on the parchment paper. Allow the pecans to cool completely. Once the pecans have cooled, zest the orange over the pecans. Transfer the pecans to a large bowl and serve
Brown Butter–Bourbon Crispy Treats
- Prep time: 1 hrs. 5 min
- Cook time: 15 min
- 2 sticks (1 cup) salted butter, plus more for greasing
- 3 (12-ounce) bags mini marshmallows, divided
- 1/4 cup Monks Road bourbon
- 1 tablespoon vanilla extract
- 1/4 teaspoon kosher salt
- 10 cups (one 12-ounce box) rice cereal, such as Rice Krispies
- Flaky sea salt, to garnish
- Grease a 9×13-inch baking pan with butter. Set aside.
- In a very large pot set over medium-high heat, melt butter, stirring constantly, until the milk solids at the bottom of the pan start to brown and the butter smells nutty and darkens in color. This will take about 5 minutes. Do not walk away or leave unattended.
- As soon as the butter has browned, add two bags of marshmallows, the bourbon, vanilla, and salt. Cook for 5 to 6 minutes, stirring constantly, until the mixture is golden, smells like caramel, and is smooth and glossy.
- Turn off the heat, add the remaining bag of marshmallows, and stir just until melted. Add the rice cereal and quickly stir to coat them with the marshmallow mixture. (If your pot is not big enough, quickly transfer the mixture into the largest mixing bowl you have.)
- Transfer into the prepared baking pan and gently press into an even layer. If the mixture is too sticky, coat your hands in butter or oil to make it easier to work with. Garnish with flaky salt. Let cool completely and cut into squares
Bourbon Honey Glazed Chicken Wings
Serves 8-10 people
- ¾ C Smoked Paprika
- 1 C Salt
- ¼ C Blk. Pepper
- ¼ C Brown Sugar
- ½ C Onion Powder
- ¼ C Garlic Powder
- 1 C Canola Oil
- Whole Bone-In Chicken Wings
- Bourbon honey pan sauce (recipe below)
- Parsley; chopped
- preheat grill medium-high heat, preheat oven to 400 degrees
- In a medium mixing bowl combine all dry ingredients and mix thoroughly
- In a large pan or mixing bowl place wings and coat with oil, once wings are coated season generously with spice mix, let rest for 1-3 hours in the refrigerator
- Place chicken wing wings in a single layer on a hot grill, cook for 4 minutes on each side (wings should have nice color) remove from grill, place on a baking pan
- Place pan of chicken in a pre-heated oven cook about 12- 17 minutes until internal temp of 165 degrees
- Wings should be golden brown and crispy
- Transfer wings to a large clean mixing bowl drizzle with pan sauce and toss
- Transfer to a serving platter and garnish with chopped parsley
Bourbon pan sauce
- 2 C Monks Road Bourbon
- 2 tbsp. butter
- 1/2 C honey
- Pinch Salt
- In a medium saucepan over low to medium heat, add honey and reduce by half, add bourbon and again reduce by half.
- Remove pan from heat and slowly whisk in butter, add salt.