Saying "good-bye" to the grill this Labor Day Weekend? Try these mouth-watering recipes!
Each recipe is infused with either rum, beer or maple flavored whisky. Giving the meal extra depth of flavor while the meat becomes super tender.
BBQ Chicken Bacon Bites
Recipe and Photo Courtesy of Georgia Johnson, The Comfort of Cooking
Nonstick cooking spray
2 boneless, skinless chicken breasts, cut into 1-inch cubes
8 oz. (half pound) bacon, cut into thirds
1/2 cup Spicy Sweet BBQ Sauce (recipe below)
Preheat oven to 300 degrees. Line a large baking sheet with aluminum foil. Spray lightly with cooking spray. Wrap each chicken piece with a small strip of bacon. Secure with a toothpick and place on the baking sheet. Brush with BBQ sauce. Bake for 15 minutes. Remove pan from oven, brush bites with more BBQ sauce, and return to oven. Bake for 15 more minutes. Serve warm.
Spicy Sweet BBQ Sauce
1 1/2 cups brown sugar
1/2 cup chile sauce
1/2 cup Captain Morgan® Original Spiced Rum
1/4 cup low-sodium soy sauce
1/4 cup ketchup
1/4 cup Worcestershire sauce
2 garlic cloves, crushed
1 teaspoon ground dry mustard
Ground black pepper, to taste
Combine all ingredients in a medium saucepan over low heat. Bring to a boil. Reduce heat and simmer 30 minutes, or until thickened as desired. Stir occasionally. Use immediately as you wish, or store in refrigerator until ready to use.
Bohemia Pork Tinga Tacos with Potatoes, Avocado and Fresh Cheese
Serves 4 to 6
1 ½ pounds lean, boneless pork shoulder, trimmed and cut into 1 ½ inch cubes
1 tablespoon vegetable or olive oil
½ cup Bohemia Beer
1 pound (about 5 medium) red-skinned potatoes, quartered
1 large white onion, sliced ¼ inch thick
1 can (28 ounces) diced tomatoes with their juices (preferably fire-roasted)
1 cup chipotle salsa
1 teaspoon Worcestershire Sauce
½ cup crumbled Mexican queso fresco or farmers cheese
1 ripe avocado, pitted, flesh scooped from skin and diced
Warm corn tortillas
Pat pork dry with paper toweling. Heat the oil in a large, nonstick skillet until hot. Add the pork in a single, uncrowded layer. Cook, turning until brown on all sides, about 6 to 8 minutes. Remove pork to a plate as it browns. Pour Bohemia into pan and boil gently while scraping up all the browned bits from the pan.
Put browned pork and pan juices into a slow-cooker. Add the potatoes.
Combine the onion, tomatoes, salsa, Worcestershire and ½ teaspoon salt in large bowl. Mix well. Scrape the mixture into the slow cooker and stir to mix thoroughly.
Cook for 6 hours at the highest temperature. After 6 hours, gently stir the tinga. If it seems really thick, add a little water. Taste and season with salt.
Serve the pork tinga in a large bowl, sprinkled with fresh cheese and diced avocado. Pass warm tortillas for making tacos.
Brats with “Maple-ized” Onions
Photo Courtesy of hirejoejohnson
2 large onions
1 1/2 tablespoons butter
1 tablespoon olive oil
3 oz. cup Crown Royal® Maple Finished Whisky
Pinch of Salt
Grill bratwursts over medium heat, turning them every three minutes until they turn golden brown or the internal temperature reaches 160 degrees Fahrenheit.
Meanwhile, melt butter and oil in skillet on medium-high heat. Thinly slice the onions and stir them in and add a pinch of salt frequently, until the onions begin to brown, about 5-10 minutes. Add Crown Royal® Maple Finished Whisky to the skillet and continue to cook onions, stirring occasionally, until well “maple-ized.” Simmer until there is very little moisture left in the pan. Place brats on buns and top with generous amount of onions.