Reata Deviled Eggs
10 eggs boiled and peeled cut in half ( yolks removed)
¼ cup of mayo
2 tbls pickled onions
2 tbls pickles (your choice)
2 tbls pickled jalapenos
6 pieces of bacon cooked and chopped
Paprika as garnish
Salt and pepper to taste
Place a pot of water on high heat and boil water. Drop your eggs one at a time, making sure not to break them. Boil eggs for 12 minutes and let stand for 3 minutes. Remove from water and place in ice water.
Peel eggshells. Cut eggs lengthwise and remove the cooked yolk and place in a mixing bowl. Repeat step until all eggs have been peeled and yolk removed. Add mayo, pickled onions, pickles, pickled jalapenos, bacon to the yolk mixture. Add salt and pepper to taste. Mix all of the ingredients until well blended. Place mixture into a piping bag with tip and squeeze onto halved egg. Sprinkle paprika and chopped bacon on top for garnish.
GRACE Mint Julep
Leaves from 4 mint sprigs
2 sugar cubes
2 oz bourbon
Mint sprig for garnish
Prep: Place mint and sugar in a Collins glass. Muddle until sugar is dissolved. Add bourbon Fill glass with crushed ice and stir. Top with mint sprig.
Bonnell's Chocolate F&R Whiskey Pecan Pie with Mint Julep Cream
For the Filling:
1 cup white sugar
4 tablespoons flour
2 tablespoons butter, melted
1 1/4 cup light corn syrup
4 large eggs
1 heavy pinch salt
3 ounces Firestone and Robertson TX Blended Whiskey
1 cup chopped pecan pieces
6 ounces semisweet chocolate morsels
1 9-inch tart shell
Fill the tart shell with the pecan pieces and chocolate morsels. Combine all other ingredients in a mixing bowl and whisk together until well incorporated. Pour the contents into the tart shell over the pecans and chocolate. Bake at 325 degrees (do not use the convection setting) for 50 minutes, then allow to cool to room temperature before slicing. Cut into slices and serve with a heavy dollop of mint julep cream. Garnish with fresh mint leaves.
For the Cream:
1 1/2 cups heavy whipping cream
1/2 ounces Firestone and Robertson TX Blended Whiskey
1/4 cup powdered sugar
1/2 ounce crème de menthe (white, not green)
Mix all ingredients together. Be sure the cream is very cold before whipping (I even freeze the mixing bowl first). Begin whipping the cream mixture in a stand mixer on low. Slowly increase the speed as the cream thickens until it gets to the highest speed. Whip until the cream forms stiff peaks, then serve over the pecan bourbon chocolate pie. I prefer to use a pastry bag for presentation, but it isn't necessary.
Reata Corn Muffins (Makes about 40 small muffins)
2 cups dry cornmeal
2 cups all-purpose flour
2 cups fresh buttermilk
8 teaspoons baking powder
2 eggs
1/2 cup unsalted butter, melted
½ cup sugar
1 cup prepared pico de gallo
Preheat oven to 350 degrees F. Butter mini-muffin tins, or use a well-seasoned cast-iron skillet or corn cake pan. Using an electric mixer, combine all the ingredients well to form a batter. Pour into the muffin tins and bake until the tops begin to turn golden brown, about 15 minutes. If baking in a skillet or pan, the corn cake is done when golden brown with some crust cracks across the top.
