The Kentucky Bourbon Cookbook: A Cookbook for All Seasons

The Kentucky Bourbon Cookbook by Albert Schmid

The Spring is finally here, after one of the coldest Winters the country has experienced in years. If you’re anything like us, you’ll be looking for a way to ring in the beautiful weather. (And if you’re a cold weather fan (crazy, or not) this post is still for you!)

Albert W. A. Schmid’s The Kentucky Bourbon Cookbook, is a perfect place to look for plenty of great recipes for the Spring. The book is categorized by season, detailing the best recipes for whatever season it may be. (Or, you can cheat and disregard the season because the other recipes are too appealing to ignore.)

KY bourbon


Here are a few of our favorite Spring recipes, out of the many delicious choices that can be found in The Kentucky Bourbon Cookbook.


Spring - Bourbon

1) Grilled Sirloin in Kentucky Bourbon Marinade

This steak dish benefits from a bourbon marinade that helps break down the connective tissue of the meat, making the meat very tender. It is best when served with a baked potato. The recipe comes from Splendor in the Bluegrass, a book compiled by the Junior League of Louisville.

6 servings
1 cup beef stock
1⁄3 cup Kentucky bourbon
1⁄8 cup soy sauce
3 garlic cloves, minced
3 green onions, diced
Freshly ground pepper
2½ pounds sirloin steak

Combine the beef stock, bourbon, soy sauce, garlic, green onions, and pepper (to taste) in a bowl. Pour these ingredients over the steak and allow it to marinate for 4 hours in the refrigerator; after 2 hours turn the steak over in the marinade. During the last 2 hours, start your grill, if you are using coal. Lightly oil the grill rack. Drain the marinade off the steak and place the steak on the rack over the hot coals. Grill the steak to the desired doneness.


2) Kentucky Bourbon Prawns

Although shrimp would not have been served at the inaugural Kentucky Derby, shrimp can now be brought from distant sites to serve. Furthermore, many farmers in Kentucky have turned to producing freshwater prawns. So here we have a combination of bourbon and freshwater prawns that could easily be featured at a modern Derby party and would both be grown in Kentucky.

6 servings
6 tablespoons plus 6 tablespoons cold butter
2 cups brown sugar
¾ teaspoon minced garlic
1½ teaspoons minced shallots
Juice of 1½ lemons
¼ cup and 2 tablespoons white wine
¾ cup Worcestershire sauce
1½ teaspoons Tabasco
¼ cup and 2 tablespoons Kentucky bourbon
1½ pounds Kentucky freshwater prawns, peeled and deveined

In a sauté pan melt 6 tablespoons of the butter. Add the brown sugar, garlic, and shallots and cook on high heat until the shallots become translucent. Deglaze the pan with the lemon juice and white wine. Boil until the liquid has been reduced by one-third. Add the Worcestershire sauce, Tabasco, bourbon, and prawns to the pan. Reduce heat to a simmer and turn the prawns to cook them on both sides until pink. Finish the dish with the remaining cold butter.


3) Kentucky Bourbon Burgers

Burgers are best in the late spring or early summer, when the weather is not too cold and not yet too hot. An outdoor grill with charcoal or gas flame is also preferred to a stove and a pan. The smoke of the grill complements and accentuates the bourbon in the burger—remember that the bourbon was aged in a charred barrel.

4 to 8 servings
2 pounds 80% lean ground chuck
½ teaspoon salt
½ teaspoon freshly ground pepper
2 cloves garlic, minced
½ cup Kentucky bourbon
1 cup bread crumbs
4 to 8 hamburger buns
4 to 8 thin onion slices

1 Mix the ground chuck with the salt, pepper, and garlic. Add the bourbon and bread crumbs and mix well. Separate the mixture into 4 to 8 patties and refrigerate.

2 Start the grill, and when it is hot, place the burgers on the grill. When blood begins to appear on the burgers, flip them and grill until done. Generally speaking, burgers should be cooked to medium well, which means there will be a little pink inside the burger.

3 Place the burgers on buns and dress with the onion slices and condiments.

Note: If you are using coals, be sure to start the grill at least 1 hour before you want to grill the meat.

If you like the recipes from this post, or are interested in purchasing The Kentucky Bourbon Cookbook, you can find all of the information on our site.


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About University Press of Kentucky

The University Press of Kentucky has a dual mission—the publication of books of high scholarly merit in a variety of fields for a largely academic audience and the publication of books about the history and culture of Kentucky, the Ohio Valley region, the Upper South, and Appalachia. The Press is the statewide mandated nonprofit scholarly publisher for the Commonwealth of Kentucky, operated as an agency of the University of Kentucky and serving all state institutions of higher learning, plus five private colleges and Kentucky's two major historical societies.

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