Okay kids, it’s officially here. GRILL SEASON IS ON BABY!!!!!! Now out here in the great Pacific Northwest it’s the mid 50’s with steady rain, but no reason not to grill though, right? So with grill season in mind, I bring to you a recipe from the good folks at Maker’s Mark bourbon. You guys know I’m a bourbon lover, and that my favorite is Maker’s Mark. There is a quality to this bourbon that is head and tails above the rest. It may be because they use water from an onsite limestone spring fed lake. It could also be the corn and grains. It may also be the fact they use a small number of barrels per batch. Personally, I think it’s just the fact that the company is run by folks who give a damn about producing a quality, uniquely American product and it shows. Now, on with the grilling!
Okay, I’ve been off on a bit of a rant lately, so I figured it’s time to get back to the core of what this blog should be about. Not to mention that Valentine’s Day is soon upon us, and this works great as an easy dinner for 2. So today I give you another way to prepare pacific cod. I used cod for this, but any firm white fish, like halibut would do just as well.
I thought it might be fun to take a break from the recipes and reviews and just dig a little deeper into that uniquely American adult beverage, bourbon. We’ll go back in history a bit, figure out just what makes a bourbon, “Bourbon” and maybe even go over a couple of way to enjoy it. So sit back, pour a couple of fingers in a glass and enjoy the ride.