Hat tip to Pork n Whiskey blog!
Bourbon, mustard, and pork…great combination! Oh look, the recipe says to flambé the bourbon. “I can do that”, I think to myself. “This will make a great photo for the blog”, I tell James. I set my phone on the butcher block, in camera mode. I want to be ready in case the flames are short-lived. I brown some pork tenderloin medallions in coconut oil. I sauté the shallots, then pour in the bourbon and deglaze the pan. The pan is carefully pulled back and tilted toward the flame. Whoosh! I grab the camera to take a couple of shots….I feel the heat. My eyes follow the flames up, up….becoming aware that the flames are high above the stove top, licking at the ventilator hood. The hood that is on, drawing in the heat. The hood that vents through our attic to the outdoors. The hood that I have neglected to clean for a while, with filters that are coated in grease. It takes a moment to register in my brain – GREAT BALLS OF FIRE (and holy — expletives deleted) – I’m about to set the house on fire! I grab the flaming pan and stand in the middle of the kitchen holding it away from the hood. James comes in to check on the commotion – he has a slightly panicked look. “It’s okay”, I say. “I got a great shot of the flambé.”
Okay, so I learned a couple of things about cooking with fire. 1) It’s probably a good idea to remove the pan from the heat source after setting it on fire. 2) BEFORE you set it on fire, make sure that you have a pan lid in a convenient place, in case it gets out of hand. A camera does not help with flame control – although the phone would be handy in case a call to 9-1-1 is necessary.
I didn’t get such a great photo of the finished product – I’m sure you’ll understand that the excitement got to me. Regardless, this sauce is rich with grainy Dijon mustard, butter, and subtle bourbon flavors, and VERY tasty with pork. I served the pork with a side of roasted cauliflower, which also paired really nicely with the sauce. Yum!
Ingredients for Bourbon Mustard Sauce:
- 1 tablespoon coconut oil or EVOO (or drippings from meat)
- 1 shallot (about 1/4 cup, chopped)
- 1 cup bourbon
- 1/4 cup apple cider vinegar
- 2 tablespoons whole grain mustard
- 2 tablespoons butter (from grass-fed cows)
- kosher salt, freshly ground pepper (to taste)
- Optional: a touch of heavy cream
Heat a tablespoon of oil in a sauté pan over medium-high heat. (If you have browned some pork chops or tenderloin, set the pork aside and use the same pan with about 1 tablespoon of the pan drippings.) Add the shallot and cook, stirring, for a few minutes until translucent and tender (do not brown). Add the bourbon carefully to the pan and stir, scraping up the fond from the bottom of the pan.
Make sure you have the lid to the pan close by. Now, very carefully, STAND BACK and pull the pan back across the flame and slightly tilt, so that the alcohol fumes ignite. (If you have an electric burner, then use a stick lighter.) Allow the flames to burn off the alcohol and die down. Use the lid to dampen the flame if it is out-of-hand.
When the flames are gone, put the pan back over medium heat and add the cider vinegar. Bring to a low boil and allow to reduce slightly. Whisk in the mustard and butter. [Optional: Whisk in some heavy cream, if a creamier sauce is desired.] Season to taste. Remove from heat. Return the meat to the pan and turn to coat. (Reheat over low heat if necessary – do not boil after adding the butter or the sauce might separate.) Serve hot and enjoy!
Somebody say “Great Balls of Fire”?! Well then you’re talking about The Killer, Jerry Lee Lewis! A true rock and roll creator, crazy as a bedbug, but he’s got more talent in his little finger that most that came after him. One of the highlights of our trip to Memphis was a tour of Sun Studios. To be in that room where Jerry, Elvis, Johnny Cash and U2 all created their art was magical! Here’s a collection of the Killer’s great Sun sides, 25 All Time Greatest Sun Recordings
And he’s still at it, as this 2006 release shows. Last Man Standing – The Duets
. Ray is a Texas songwriter, a little bit more rocking than most. He’s been around forever- he wrote the classic “Up Against The Wall, You Redneck Mother” in 1973- and his wordplay and musical instincts have rarely been sharper than on his new album. From “New Year’s Eve At The Gates Of Hell” to “Coochy Coochy” with Ringo Starr, this is fine waiting on the pork to cook music!
from the Carolina Chocolate Drops, a jug and old-time band from the Carolinas. They bring the old black string band music into the 21st century, and it’s intoxicating. 
. Acoustic and rowdy, they call his music “lounge noir”, but whatever it is, it’s mesmerizing. Armed with a poet’s touch and a innate sense of musicality, this is a another winner from Henry.
, the last truly great record by the Rolling Stones. From “Beast of Burden” to “Shattered”, I must own 3 or 4 copies of this, but this reissue, with a second disc featuring 12 songs left off the original, is a must have. Gonna be great listening to this while we have a food hangover from all these treats!
Although not as sweet as the ham, the new Paul Simon album, 
is nearly as tasty. Reunited with producer Phil Ramone, Simon sounds energized and tuneful as ever here, with standout cuts being “Getting Ready for Christmas Day” and “The Afterlife”.
The Boomtown Rats are one of the most memorable groups from back in the day, and 1978′s 
might be their best moment. Punchy, witty and sounds great on LP. Perfect soundtrack to sneaking bits of bacon jam when the cook isn’t lookin’!
