Mondays are always hard, but now you can look forward to making these delicious meals from last year’s September food issue!
Ingredients:
Chicken:
- Garlic
- Thyme
- Whole chicken
- Fresh dill, chopped
- Rotisserie chicken seasoning
- Salt & pepper
- 1 tsp Jameson Irish Whiskey
Sauce:
- 3 oz Jameson Irish Whiskey
- 4 oz honey
- 2 oz heavy cream
- 1 tbs butter
- Bring Jameson, honey and heavy cream to a boil, then swirl in the butter.
- Reduce to simmer and continue to stir until sauce thickens.
- Split the whole chicken in half and remove all bones except wing and drumstick. Lay chicken on tray skin side up.
- Marinate chicken for 1.5 hours with 1 tsp Jameson, salt, pepper, garlic, thyme, rotisserie chicken seasoning and dill.
- Roast in oven for 1.5 hours.
- Pour sauce over entire chicken and enjoy.
Ram’s Head Bar & Grill — Bacon Me Crazy Burger:
Ingredients:
Burgers:
- 1.5 lbs uncooked bacon
- 1 lb ground beef
- Maple bacon mayo
- 1 loaf sourdough bread
- Choice of cheese
Maple Bacon Aioli:
- 4 tbs of mayo
- 1 tbs of chilled bacon fat
- 1/2 tbs of maple syrup
- Dash of liquid smoke
- Mix together aioli ingredients and refrigerate at least one hour.
- Rough-cut 1lb of bacon and spread evenly on a lightly-greased sheet tray.
- Place bacon in 350F pre-heated oven and lightly cook. Bacon should be soft.
- Promptly drain bacon fat into a separate bowl and allow to cool.
- Once cool, run bacon through food processor.
- In a large bowl, combine bacon and ground beef.
- Separate mixture into four even patties.
- Grill patties to desired temperature, and cook remaining bacon until crisp.
- Place patty on toasted sourdough, top with cheese, bacon and aioli.
To learn more about how you can be a part of our September Food issue, our most anticipated issue of the year, contact nick@thewcpress.com.