It’s the U.S. Army’s 237th anniversary, and what better way to celebrate than with food?
Admittedly, the military and gourmet chow don’t go hand in hand. Hard to imagine partygoers munching on MREs, hardtack and cream chipped beef on toast (known to some as “#$%@ on a shingle”).
Welcome to round eleven of Spouse vs. Spouse, a series in which a couple of married food freaks, CNN’s Brandon and Kristy Griggs, square off in their Atlanta kitchen for culinary bragging rights – and invite you to weigh in, too.
In each installment, Kristy and Brandon each make a creative variation on the same ingredient or dish – everything from pasta to seafood to cocktails to desserts. We serve both versions anonymously to our friends, who then judge which one they like better and why. We walk you through our kitchen process, bring the husband-and-wife smack talk and, of course, keep score. We also share our recipes here so that you can try them for yourself.
Our theme: Father's Day brunch
If Burger King's new 510 calorie, bacon-studded sundae is any indication, people aren't going to stop putting pork in desserts anytime soon. I can't say I necessarily endorse that, though I've certainly contributed to the glut, myself, with a recipe for Bacon-Bourbon Brownies with Pecans in Food & Wine magazine last year.
As it turns out, today is National Bourbon Day as well. June 14 is the 223rd anniversary of the day that the Rev. Elijah Craig first distilled whiskey from corn in Bourbon County, Kentucky. (Elijah Craig’s name lives on as a premium bourbon brand from Heaven Hill.) In 1964, Congress declared that “bourbon whiskey is a distinctive product of the United States.” Any day is worth celebrating America’s native spirit.
To be sold in the US, bourbon has to be, by law, made up of at least 51% corn in the “mash bill” or recipe - it’s often much higher, and the rest is made up of wheat, rye, and/or malted barley. Mash bills tend to be closely guarded secrets, and they have to be aged in new charred American oak barrels.
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