Winter Walk Old Fashioned & Short Rib Mac & Cheese
Winter Walk Old Fashioned
1.5 oz Bulleit Bourbon
1⁄4 oz Rich (2:1) Vanilla-Cardamom Syrup
3 dashes Hella Mexican Chocolate Bitters
Sugared & Torched Rosemary Sprig with 2 Cranberries speared
Combine ingredients in mixing glass, stir with ice to chill
Strain and serve over 2x2 ice cube.
Garnish & enjoy!
Short Rib Mac & Cheese
2 tbsp cacao (60%+)
1 bunch fresh parsley
1 cup beef stock
1 tbsp kosher salt
1 tsp black pepper
1⁄2 an onion, julienned
3 oz Bulleit
Rub short ribs liberally with salt and pepper. In a heavy-bottomed sauté pan on medium-high heat, sear every side of the short rib, achieving a golden brown, crusted skin on each side.
Fill your sink with water and place all ingredients in a gallon-sized Ziplock bag. Before zipping the bag, submerge 2/3 of the bag, keeping the opening out of the water. The water pressure will allow you to remove as much air from the bag as possible without using a vacuum sealer. While 2/3 of the bag is submerged, pinch up the exposed part of the bag and seal.
Fill a deep saucepot halfway up with water, and place a Ziplock bag with ingredients inside it. Put saucepot on the stove on low heat. Using a candy thermometer, monitor the water temperature, adjust heat as necessary until the water temperature is consistently around 145 degrees. Place a ceramic plate or bowl on top of the Ziplock bag that is inside the water and cook as long as possible.
After 8-48 hours, remove the Ziplock bag and refrigerate.
Remove bone from short rib- it should fall right out. Slice cartilage off the bottom of the rib, then slice the rib.
1 Spanish onion, julienned
10 cloves garlic, smashed
½ pound of butter
½ pound All Purpose Flour
Juice and zest of 1 lemon
1-pound sharp cheddar cheese
½ pound smoked gouda
½ pound goat cheese
1 gallon of milk
Kosher salt and black pepper to taste
(use your favorite noodle, we prefer Rotelle)
In a heavy-bottomed saucepot on medium-high heat, melt butter, then sweet onion and garlic until translucent, being careful not to burn the garlic. Add flour and stir, being sure flour and butter are fully incorporated.
Increase heat to high and add 1 quart of milk. Do not walk away from the pot. Stir until you are at a boil. You will notice your mixture coming together and getting very thick.
Transfer mixture to a blender, and make sure it is thoroughly blended. If you have to add more milk to keep it moving and blending, it is okay to do so at this time.
Place back in the saucepot, on medium heat, add another quart of milk. Bring contents to a boil, then cut heat to medium-low, and add, in order: American cheese, cheddar, goat cheese, and gouda, allowing each cheese to melt and incorporate before adding the next cheese entirely.
Add more milk, ensuring your cheese sauce is brought back to a boil until you achieve your desired cheese sauce consistency. Add kosher salt and black pepper to taste.