BOURBON-BACON SLAW
This fresh and easy Bourbon-Bacon Slaw is layered with flavors for a side dish you'll want to make again and again! It's a great side dish for any occasion!
Provided by Julie Kotzbach
Categories Side Dish
Time 2h15m
Number Of Ingredients 10
Steps:
- While the bacon cooks, prep the cabbage and place it in a large mixing bowl.
- In a small bowl, whisk together the mayonnaise, bourbon, lime juice, brown sugar, mustard, chili powder, and garlic powder until well combined. Add salt and pepper to your taste.
- Pour the dressing over the cabbage and mix until all of the cabbage is evenly coated in the dressing.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 2 hours.
- Once you're ready to serve the slaw, heat a large skillet over medium-high heat. Cook the bacon in the skillet until crispy, flipping once, about 7 to 10 minutes. Remove to a paper towel-lined plate to drain.
- Chop the bacon and add half to the cabbage, stir to combine. Transfer the slaw to a serving bowl, and then sprinkle the remaining bacon over the top. Serve immediately.
Nutrition Facts : Calories 121 kcal, Carbohydrate 5 g, Protein 2 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 145 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
HONEY-BOURBON GLAZED BACON
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Combine the honey and bourbon in a small saucepan and bring to a boil over high heat. Remove from heat and let cool slightly.
- Lay the bacon on the prepared baking sheet and roast for 10 minutes. Brush with some of the honey-bourbon syrup. Continue roasting until deeply caramelized and crispy, another 10 to 15 minutes--the bacon will really crisp as it cools. Sprinkle with 1/4 teaspoon pepper and serve.
FOOTLONG WEST VIRGINIA-STYLE HOT DOGS WITH BOURBON-BACON SLAW
Steps:
- Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout.
- Place each hot dog in a bun, then top with a generous amount of the Chili, Bourbon-Bacon Slaw and yellow mustard.
- In a stockpot or Dutch oven, combine the beef (do not brown first), chili powder, sugar, salt, pepper, garlic salt, tomato sauce, tomato paste, onion and 2 cups water. Mix until combined, then add the bay leaves. Bring to a simmer, lower the heat to medium low, cover and simmer for about 2 hours.
- Stir in the vinegar and simmer another 30 minutes.
- In a small bowl, combine the mayonnaise, brown sugar, bourbon, mustard, chili powder, garlic powder, salt, pepper and lime juice. Pour the dressing over the coleslaw mix in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.
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