3 c. leftover mashed potatoes 3 slices bacon, cooked and crumbled 2/3 c. shredded cheddar cheese 2 tbsp. thinly sliced chives 1/2 tsp. garlic powder Kosher salt, Freshly ground black pepper, J&D's Bacon Salt Hickory, 2 egg, beaten 1 1/3 c. panko bread crumbs Vegetable oil, for frying
In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt ,pepper and J&D's Bacon Salt Hickory. Stir until all ingredients are incorporated.Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used. Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt.
3 tablespoons olive oil 1 1/2 pounds medium white button mushrooms, quartered Kosher salt and freshly ground black pepper 3 cloves garlic, finely chopped 4 ounces cream cheese, cut into pieces 1/2 cup shredded mozzarella 1 cup panko breadcrumbs 1/2 cup grated Parmesan 1/4 cup fresh parsley, chopped 2 tablespoons unsalted butter, melted 2 tablespoons Tabasco Cayenne Garlic Hot Sauce
Preheat the oven to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the mushrooms are softened and have released most of their liquid, 7 to 8 minutes. Add the garlic and cook, stirring occasionally, until soft and fragrant, about 1 minute. Stir in the cream cheese and cook until melted and evenly coating the mushrooms. Stir in the mozzarella, 1/2 cup of the panko and 1/4 cup of the Parmesan until combined. Transfer to an 8-inch square baking dish. Combine the parsley, butter and remaining 1/2 cup panko and 1/4 cup Parmesan in a medium bowl. Sprinkle over top of the mushrooms and bake until the breadcrumbs are light golden brown, 25 to 30 minutes. Drizzle or mix in Tabasco Cayenne Garlic Hot Sauce with the casserole
1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core 4 ounces pancetta, 1/4-inch-diced 1/4 cup good olive oil Kosher salt and freshly ground black pepper1 tablespoon Lynchburg Tennessee Whiskey Balsamic BBQ Sauce & Glaze
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the Lynchburg Tennessee Whiskey Balsamic BBQ Sauce & Glaze and toss again. Taste for seasonings, and serve hot.