![]() You only need 1/2 cup bourbon for the recipe, so if you don’t have a bottle on hand and don’t feel like buying one, pick up a couple of those little bottles they have near the cash register in the alcohol department of your grocery store. There’s nothing that man likes more than sipping a room temperature glass late at night while listening to hip hop music. Oh, and bourbon, of course! Ben’s a bourbon guy. You’ll need ketchup, Worcestershire sauce, soy sauce or gluten-free Tamari, apple cider vinegar, red pepper flakes, pepper, brown sugar, dijon mustard, molasses, and garlic and onion powders. ![]() This may look like a TON of ingredients, which it kind of is, I guess, but I had every single one already on hand. Start by getting the homemade bourbon-BBQ sauce ready, which cooks the chicken to tender, saucy perfection. I am in love with these tart & tangy topped, smokey bourbon chicken sandwiches. When they’re used to create a summery dish like this, dripping with smoked gouda cheese (!) all the better. And made right in the crock pot!Ĭrock pot recipes seem to slow down in the warmer months, but this is actually the best time of year to bust your crock put out as they don’t heat up the house like cooking with the oven or stove. And I’m dying over them!!Ĭhicken breasts are slow cooked in a homemade bourbon-BBQ sauce then shredded and topped with smoky gouda cheese, and tart, Crunchy Apple Slaw. Take these Crock Pot Bourbon Chicken Sammies with Crunchy Apple Slaw, inspired by a menu item at The Westside Local, for instance. I was this close to ordering ’em for dinner when I decided it would be more fun to recreate at home. That being said, the menus at the eclectic restaurants Ben and I visited last weekend provided me with tons of foodie inspiration, and left me brimming with new and creative recipes ideas. Sometimes when you do the same thing day in and day out – no matter the field – a once free-flowing faucet of fresh ideas can occasionally slow to a mere trickle. But as it is now, this is one basement bistro you might want to pass up.I’m feeling quite refreshed in the culinary department after our trip to KCMO (which I’m now realizing is how all the cool kids refer to Kansas City, Missouri!) In short, Halal, Bourbon Chicken, Homestyle Chili, or whatever you call this restaurant, really could use some simple things to make itself a more attractive looking place, and maybe even some of that food would be worth it for the convenience. And all of that might be contributing to the branding issue. In fact, it really didn’t seem like the kind of restaurant where you’d want to sit down. It’s essentially unmarked, next to no images or decoration around the booths which are all different designs and together sort of dated. The restaurant interior needs some serious work. Cajun spices (heavy on black pepper and paprika) make it addictive and it’s great when it comes with another Creole classic, dirty rice.
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