Cooking with Bourbon

Though international in scope, Cafe Drake's deepest roots formed in soil firmly below the Mason-Dixon line, and that Southern identity can never be too far from the surface. While we're putting back our Confederate dollars for a rainy day, try two recipes below featuring our libation of choice down South - bourbon whiskey. From Mother's bourbon balls at Christmas, to Whisky Sours and Mint Juleps on Derby Day, Cafe Drake remembers and proudly carries on the tradition of proudly serving this surprisingly adaptable liquor. And while it's no doubt fun to have a bottle in the kitchen while cooking, do be careful around flames and try to keep most of the spirits in the food. We too love watching drunken buffon videos on YouTube, but you don't want to end up in one.

SWEET BOURBON CHICKEN

Best with hot salty grits made rich with butter and a side of okra and tomatoes. Yankees will love it alongside mashed potatoes and pan-fried cabbage.

1 pound chicken thighs (you will probably need to remove skin, thought they are sometimes sold skinless and boneless - try Trader Joe's) / 4 ounces soy sauce /1/2 cup brown sugar /1 chopped garlic clove /1 teaspoon powdered ginger /1/2 small onion, minced /1/2 cup bourbon (no need to use the most expensive variety) /2 tablespoons white wine

1. Mix all the marinade ingredients and pour over chicken pieces in a bowl. Cover and refrigerate (stirring from time to time) for several hours (best overnight).
2. Bake chicken at 350 degrees for 1 hour in a single layer, basting every 10 minutes.
3. Remove chicken. Scrape pan juices with all the brown bits into a frying pan. Heat, and add white wine.
4. Stir and add chicken.
5. Cook for 5 minutes and serve.

SHRIMP IN BOURBON CREAM SAUCE

This is based on a recipe we found in Gourmet magazine years ago. The original was needlessly complicated in preparation and ingredients; the streamlined version is equally delicious and incredibly quick and easy when you're not in the mood to cook.

1 pound shrimp, peeled and deveined /2 tablespoons unsalted butter /1/2 cup bourbon /2 tablespoons + 1 teaspoon tomato paste /1 cup heavy cream /1 tablespoon minced fresh dill /kosher salt /black pepper

1. Saute cleaned shrimp in butter. Remove shrimp and set aside.
2. Add bourbon and saute on high until liquid is reduced to a few tablespoons.
3. Add tomato paste and cream. Simmer to reduce sauce by half.
4. Return shrimp and add dill.