• Choose a category
• All
• Classic-Fiction

BOURBON SAUCE

Makes about 1½ cups

2 tablespoons canola oil

1 tablespoon unsalted butter plus 2 tablespoons, chilled, cut into pieces

1 large carrot, diced

1 medium onion, diced

1 stalk celery, diced

1 leek, white and light green parts, sliced and rinsed well

Kosher salt and freshly ground black pepper

1 cup plus 2 tablespoons bourbon

1 quart chicken stock, homemade or store-bought

4 sprigs fresh thyme, plus 2 teaspoons finely chopped for garnish

1. Heat the oil and 1 tablespoon butter in a medium saucepan over medium heat. Add the carrot, onion, celery, and leek, season with salt and pepper, and cook until soft, stirring occasionally, about 7 minutes.

2. Increase the heat to high, add 1 cup of the bourbon, and boil until completely evaporated, about 5 minutes. Add the stock and thyme sprigs and boil until reduced to a sauce consistency, about 1½ cups, 20 minutes.

3. Strain the sauce through a fine-mesh strainer into a bowl and return to the saucepan. Stir in the 2 tablespoons chilled butter, the remaining 2 tablespoons bourbon, and the chopped thyme. Season the sauce with salt and pepper to taste and keep warm.

Grilled Lamb Porterhouse Chops

GRILLED LAMB PORTERHOUSE CHOPS

MUSTARD BARBECUE SAUCE, CORN AND COLLARD GREEN TART

Many people think the term porterhouse refers to the size of the steak, but that is not the case. Porterhouse is an on-the-bone cut with a portion of the flavorful strip on one side of the bone and the tender filet on the other. With its lacquering of barbecue sauce and side of a corn–collard green tart, this dish is an ode to the South. The Carolinas are fanatical about mustard-based barbecue sauces. Mustard lends a tangy heat that is offset by dark, sweet molasses, and both are mellowed by mild honey and light rice wine vinegar. This barbecue sauce is as at home with lamb as it is with the smoked pork of the Carolinas. The tart’s savory filling is basically a corn pudding run through with strips of collard greens.

Serves 4

Corn and Collard Green Tart

1¼ cups all-purpose flour, plus more for rolling

½ teaspoon kosher salt

8 tablespoons (1 stick) unsalted butter, cut into pieces, chilled

4 to 6 tablespoons ice water

2 tablespoons canola oil

¾ cup fresh or frozen corn kernels

Kosher salt and freshly ground black pepper

3 large eggs

3 tablespoons cream cheese, at room temperature

1 cup heavy cream

½ recipe Smoked Chile Collard Greens, drained on paper towels and cooled

Lamb Porterhouse Chops

½ cup Dijon mustard

¼ cup ketchup

¼ cup molasses

¼ cup honey

2 tablespoons pure maple syrup

2 tablespoons rice wine vinegar

Kosher salt and freshly ground black pepper

4 (6- to 7-ounce) lamb porterhouse chops

Parsley Oil (optional), for garnish

1. To make the tart, combine the flour and salt in a food processor and pulse a few times to combine. Scatter the butter over the top of the flour and pulse until the mixture resembles coarse meal, 6 to 8 pulses.

2. With the machine running, add 4 tablespoons ice water in a slow, steady stream through the feed tube. Pulse until the dough holds together without being wet or sticky. To test, squeeze a small amount together: If it holds together, it is ready. If it is crumbly, add up to 2 tablespoons more ice water, 1 tablespoon at a time. Form the dough into a flat disk, cover with plastic wrap, and refrigerate until cold, at least 1 hour and up to 24 hours.

3. Roll out the dough to a 12-inch round on a floured surface. Transfer to a 9-inch tart pan with a removable bottom. Trim the dough overhang to 1 inch. Fold the overhang in and press, forming a double-thick high-standing side. Pierce the crust all over with a fork. Freeze the crust for 30 minutes and up to 1 month.

4. Position a rack in center of oven and preheat the oven to 400°F.

5. Bake the crust on a baking sheet, piercing with a fork if the crust bubbles in places, until light golden brown, about 20 minutes. Remove from the oven, keeping the crust on the baking sheet, and let cool slightly. Reduce the oven temperature to 350