Tag Archives: potatoes

Whiskey-a-Go-Go Recipes!

Wow. What a fun night we had in Downtown Overland Park at 3rd Friday LOCAL LIFE!Local Life - Whiskey-a-Go-GoHere at The Culinary Center of Kansas City, we had fun, family-friendly activities and tastings going on out front under our tent and in our Kitchen Shop, plus a Whiskey-a-Go-Go theme in our Santa Fe kitchen with lots of great tastings (food, wine, beer & spirits), cooking demo, food and drinks for sale for dinner, plus live music by Whiskey for the Lady.

Don’t miss Local Life on the next 3rd Friday on August 18, 2017 – jot it down in your calendar now!

Here are some recipes that our chefs offered up for Local Life.
You’re going to want to make them at home…

Daniela’s Bourbon Roasted Sweet Potatoes

  • 3-4 large sweet potatoes, peeled and cut into even cubes
  • ½ cup Bourbon
  • ½ cup extra virgin olive oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon cayenne powder
  • ½ cup brown sugar, packed
  • 1 tablespoon ground cinnamon
  • 6 tablespoons butter, cubed

Preheat oven to 425 degrees.

Put cubed sweet potatoes on a large baking sheet and pour Bourbon over top. Toss well with your hands to evenly coat the potatoes.

Over the top of the potatoes, drizzle the olive oil and sprinkle salt, pepper, cayenne powder, brown sugar, and cinnamon. Toss again with your hands to coat.

Arrange potatoes in a single layer and evenly distribute the butter cubes over the top of the potatoes.

Place in the oven and bake for 30-45 minutes or until potatoes are golden and can be pierced with a fork.  Makes 6-8 servings.

 

The Wild Summer Whiskey SlushThe Wild Summer Whiskey Slush

  • 1 12-oz can frozen lemonade concentrate
  • 1 6-oz can frozen orange juice concentrate
  • 2 cups strong brewed black tea
  • 1 cup white sugar
  • 7 cups water
  • 2 cups whiskey
  • 1 liter ginger ale soda

Mix all ingredients except ginger ale.  Freeze.  Scoop some into a glass and top with some ginger ale.  Enjoy.

Makes about 18 drinks.

 

 

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Shepherd’s Pie To Feed Your Herd

Our take on Shepherd’s Pie is a comfort-food classic. All the hearty goodness of meatloaf and mashed potatoes at Grandma’s Sunday dinner in one delicious dish!

Shepherd's PieShepherd’s Pie

  • 3 large potatoes, peeled, quartered
  • 8 tablespoons butter, unsalted, divided
  • 1 ½ cups onion, chopped
  • 3 cloves garlic
  • 1-1/2 pounds ground round beef
  • Salt and freshly ground black pepper
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup beef broth
  • 1 to 2 cups carrots, corn & peas mixture, diced, cooked (optional) (see Cook’s Note)

Cover the potatoes with at least an inch of cold water in a medium pot. Bring to a boil, then reduce to a simmer, and cook for about 20 minutes or until tender.

While the potatoes are cooking, in a large sauté pan heat 4 tablespoons of the butter over medium heat. Add the onions and garlic and cook for 6 to 10 minutes or until tender, stirring constantly. Add beef to the pan and cook until no longer pink. Season with salt and pepper. Add the Worcestershire sauce and broth. Bring to a simmer; reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out.

Check if the potatoes are done by piercing with a fork. Remove them from the pot and place in a bowl with the remaining 4 tablespoons of butter. Mash with a fork or potato masher and season with salt and pepper to taste.

Preheat oven to 400 degrees.

Spread the beef mixture (and vegetables, if using) in an even layer in a large 8- x -13-inch casserole baking dish Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so peaks will get well browned. Place in the oven and cook for about 30 minutes or until browned and bubbling. If necessary, broil for the last few minutes to brown the surface of the mashed potatoes further. Serve warm. Makes 4 servings

COOK’S NOTE:  If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions and garlic because they take as long to cook as the onions do. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time.