Bourbon Root Beer Food

ROOT BEER FLOATS

Steps:

• Place a few scoops of vanilla ice cream into 2 tall float glasses. Pour the root beer and bourbon, if using, over the ice cream and top with a dollop of whipped cream.

SPICY ROOT BEER AND BOURBON GLAZED BABY BACK RIBS

Steps:

• To make the glaze, place all of the ingredients for the glaze in a 6-quart pot or larger, and cook over medium-high heat.
• Bring the contents of the pot to a boil, stirring often to dissolve the sugar.
• Once the mixture has come to a boil, reduce the heat to medium and allow the mixture to reduce to a glaze consistency, about 25 to 30 minutes longer.
• Remove the glaze from the stove and strain though a fine mesh strainer.
• Reserve and keep warm, until ready to use.
• Preheat the oven to 275 degrees F.
• Place the ribs on a sheet pan or baking sheet.
• In a small mixing bowl, combine the kosher salt, paprika, garlic powder, onion powder, black pepper and cayenne pepper.
• Stir well to incorporate, and use 1 tablespoon of the spice rub to cover each of the ribs.
• Rub the mixture into the meat and allow it to sit undisturbed for at least 20 minutes.
• Pour the chicken stock into the sheet pan, and cover the pan with aluminum foil, making a tight seal.
• Place the sheet pan in the oven and bake for 1 1/2 to 2 hours, or until the ribs are very tender.
• Remove the ribs from the oven, discard the foil and the fat and oil from the sheet pan, and allow the ribs to cool for 15 to 20 minutes.
• Adjust the oven to the broil setting and position the oven rack to the lowest rung.
• Brush the ribs with a generous coating of the glaze, about 3 tablespoons of the glaze per set of ribs.
• Place the sheet pan back in the oven, and broil until the ribs are browned and caramelized, about 5 minutes.
• Remove the ribs from the oven and lay on a cutting board meaty side down.
• Use a sharp knife to cut the ribs apart.
• Serve the ribs with some of the leftover glaze on the side, if desired.

ROOT BEER GLAZED PORK CHOPS WITH BOURBON-MASHED SWEET POTATOES AND CARAMELIZED ONIONS

Steps:

• To make the glaze, combine the root beer and stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
• Preheat a grill to medium-high. Preheat the oven to 425 degrees F.
• Season each chop on both sides with 1 teaspoon of the Essence. Grill for 3 minutes. Turn each chop 1/4 turn to make grill marks and cook an additional 2 minutes. Turn and cook on the second side for 5 minutes.
• Transfer to a baking sheet. Drizzle 1 teaspoon of the olive oil over each chop. Roast until cooked through and an instant-read thermometer inserted into the center reaches 150 degrees F, 12 to 15 minutes.
• Place the chops on 4 serving plates and drizzle with the glaze. Spoon the Bourbon-Mashed Sweet Potatoes and Caramelized Onions onto the plates, garnish with parsley leaves, and serve.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
• Preheat the oven to 350 degrees F.
• Place the potatoes on a foil-lined baking sheet. Bake until tender and starting to ooze sugary syrup, about 1 hour and 15 minutes, depending on their size. Remove from the oven and let sit until cool enough to handle.
• Cut a slit down each potato and scoop the flesh into a large bowl. Discard the skins. Add the cream, bourbon, brown sugar, molasses, and salt and beat on high speed with an electric mixer until smooth. Cover to keep warm, or gently reheat before serving.
• Melt the butter in a large skillet over medium-high heat. Add the onions, reduce the heat to medium-low, and cook slowly, stirring occasionally, until golden brown and caramelized, 45 minutes to 1 hour. Remove from the heat and serve hot.