I tried this recipe this past weekend for my sister, the bourbon drinker. You can find it here.
First of all, I cut the bourbon recipe in half so it was 1 stick of butter and a half bottle of bourbon. I used 8 TBS of the butter (the whole batch) and doubled the veggies. It made way more, but then I didn't have leftover butter or wasted bourbon. It says you can reuse the butter-infusede bourbon but ew. I thought it was a weird mix with the cauliflower, but it mixed well with the sweet corn. My sister and I think it would be better with corn and maybe onions or red bell peppers, veggies that take to the sweet better. It's all about the butter though.
Corn and Cauliflower Sauteed in Bourbon Butter
- 4 tablespoons Bourbon-Infused Butter, recipe follows
- 1/2 head cauliflower, cored and cut into bite-sized florets
- 2 ears corn, kernels cut off the cob
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh flat-leaf parsley, chopped
- One 750-milliliter bottle good-quality bourbon
- 2 sticks (16 tablespoons) unsalted butter
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