GLWhiskeyKitchen

The archive

Recipes

Everything I've made and thought was worth writing down. Search by a dish, or by the thing in the fridge that needs using up.

24 recipes

  • Dinner
    A whole roast chicken on a board, skin golden and glossy with a sprig of rosemary tied across the breast

    Oberon-Brined Roast Chicken

    A whole chicken brined in Bell's Oberon and fresh thyme, then roasted under a butter-soaked cheesecloth so the meat stays juicy and the skin browns on schedule.

    6 hr 5 min · Medium

  • Grilling
    A smoked chicken with lacquered mahogany skin resting on a wire rack

    Oberon-Brined Smoked Chicken

    A whole chicken brined in Bell's Oberon and fresh thyme, then smoked low and slow over fruitwood until the skin goes mahogany.

    7 hr 15 min · Medium

  • Baking
    Cinnamon rolls in a glass baking dish, tight swirls glossy with melted cream cheese icing

    Strawberry Bourbon Cinnamon Rolls

    Soft, gooey cinnamon rolls baked in a pour of heavy cream, then spread with a strawberry bourbon cream cheese icing while they are still warm.

    3 hr 45 min · Medium

  • Grilling
    A grilled steak topped with bright green chimichurri in a white bowl, with roasted sweet potato rounds and mushrooms

    The Signature Ribeye

    A thick 16 oz ribeye cooked the Fallow way: low heat first, a hard sear last, pulled at medium, and finished under a coin of garlic, rosemary and thyme butter.

    1 hr · Medium

  • Dinner
    The supreme pizza still in its cast iron skillet, the cheese charred at the edges and loaded with pepperoni, salami, mushrooms and peppers

    Ore Dock Supreme Pizza

    Cast iron pan pizza on a long-fermented IPA and parmesan crust, loaded with every supreme topping and baked at 550°F until the edges char and the bottom fries.

    8 hr 10 min · Medium

  • Sauces
    Chimichurri in a black stone molcajete with a spoon, a pile of fresh parsley and the pestle on a wooden board

    Citrus-Kissed Chimichurri

    Hand-chopped parsley and oregano, garlic softened in red wine vinegar, and just enough lemon to brighten it. Good enough for a ribeye, gentle enough for fish.

    40 min · Easy

  • Dessert
    A whole Gascon apple pie with a tall crown of scrunched, golden filo, on a wooden board by the kitchen sink

    Gascon Bourbon Apple Pie

    Bourbon and cinnamon apples under a ruffled crown of buttered filo, finished with a spiced Grand Teton bourbon caramel that pools in every crisp fold.

    1 hr 30 min · Medium

  • Bread
    A golden round of honey cornbread, fresh from the oven in a cast iron skillet

    Honey Cast Iron Cornbread

    Sweetened with raw honey and baked in a screaming-hot skillet of lard for a crisp, golden crust.

    35 min · Easy

  • Soups
    A crock of French onion soup under a bubbling, browned cheese crust, a glass of beer behind it

    Bourdain-Inspired French Onion Soup

    Anthony Bourdain's Les Halles onion soup, made heartier with dark beef stock, bacon and a little flour, finished with bourbon and cold butter whisked in at the end.

    2 hr 10 min · Medium

  • Soups
    A pot of thick red venison chili with kidney beans and diced tomatoes, a wooden spatula resting in it

    The Buckeye Woodsman's Fire-Roasted Deer Chili

    My signature fall chili: ground venison seared in bacon fat, three rounds of jalapeño, an Ohio amber ale, and a touch of maple syrup to cut the gaminess.

    6 hr 50 min · Easy

  • Bread
    A thick wedge of golden cornbread on a china plate with a fork, a bite already taken

    Jalapeño Cheddar Skillet Cornbread

    Sharp cheddar and two kinds of jalapeño in a buttermilk cornbread, baked in a screaming-hot buttered skillet. Made to go with the Buckeye Woodsman deer chili.

    42 min · Easy

  • Dessert
    A hand holding a cream puff broken open to show the vanilla cream, over a board of powdered-sugar-dusted puffs

    The Signature High-Rise Cream Puff

    Tall, hollow choux puffs baked on a silicone mat and packed with an extra-vanilla crème légère made with my own Grand Teton bourbon vanilla.

    2 hr 55 min · Medium

  • Grilling
    Whole baby bellas with sliced onion, chopped garlic and cracked pepper packed into a dish, bacon-wrapped steaks waiting behind

    Smoked Burgundy-Style Baby Bellas

    Whole baby bellas smoked in a cast iron skillet with red wine, butter, garlic and onion, then reduced to a glossy mahogany glaze. The ultimate ribeye steak topper.

    1 hr 35 min · Easy

  • Dinner
    Beef bourguignon with carrots and glossy red wine sauce in a well of creamy mashed potatoes, topped with parsley

    The “Bourdain Refined” Beef Bourguignon

    Anthony Bourdain’s rustic Les Halles bourguignon with my upgrades: beef seared in bacon fat, my own roasted beef bone demi-glace, sweet jammy shallots and a cold-butter finish.

    3 hr 20 min · Medium

  • Dinner
    A white bowl of silky, swirled potato purée scattered with chives

    Bone-Stock Sifted Potato Purée

    Yukon Golds boiled in beef stock, pushed through a fine sifter and whipped with butter at a 2:1 ratio and a splash of cream. Made to sit under my beef bourguignon.

    55 min · Medium

  • Sauces
    Roasted beef bones with rosemary in a dark metal roasting dish, cheesecloth beside it

    The 5-Star French Restaurant Demi-Glace

    The classical two-day method: roasted marrow bones simmered 24 hours into a brown stock, built into an Espagnole with a dark roux, then reduced with Madeira to a mirror-like mahogany glaze.

    36 hr · A project

  • Grilling
    Split baked potatoes with fluffy insides on a dark wooden board, a pile of coarse sea salt and a fork beside them

    The Ultimate Smoked Spud

    The steakhouse butter-bomb: russets or sweet potatoes cut into a deep canyon, packed with butter and olive oil, crusted in coarse sea salt and smoked in foil for 3 to 4 hours.

    3 hr 20 min · Easy

  • Dessert
    The bananas foster roll from the cut end, showing the cream spiral under caramel bananas, piped cream and chopped candied pecans on a powdered-sugar board

    Bananas Foster and Candied Pecan Roll

    My extra-vanilla French sponge roll, filled with mashed bananas foster and spiced Madagascar vanilla cream, then crowned with more caramel bananas and chopped candied pecans.

    2 hr 55 min · A project

  • Grilling
    A tray packed with finished chicken lollipops, glazed deep mahogany red and standing upright on their bones

    Cherry-Brined Chicken Lollipops

    Bacon-wrapped, cherry-smoked, and lacquered in a bourbon glaze. A project, and worth every hour of it.

    6 hr 45 min · A project

  • Drinks
    Two cream cups of hot chocolate, piled high with whipped cream, on a dark marble counter

    Velvet Truffle Hot Chocolate

    Whole milk, cream, Lindor truffles and 65% dark chocolate. Rich and velvety without being heavy — with a splash of Baileys for the adults.

    7 min · Easy

  • Dessert
    A sponge roll under a heavy dusting of powdered sugar and toasted coconut, topped with four cream rosettes each crowned with half a strawberry

    Fresh Strawberry and Toasted Coconut Roll

    A classic French sponge roll with double vanilla, warm cinnamon, fresh strawberry jam and toasted coconut. A project, and it looks like one.

    3 hr · A project