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Q-Scene BBQTV - 2008 - Episode 10 "Life Begins at 40"
with John Hall of Kittling Ridge Estate Wines & Spirits

• Forty Creek Surf & Turf Pizza
• Forty Creek Burger with Whisky Onion and Pepper Rings
• Forty Creek Maple Chicken Drumsticks

Image of Murray Lloyd and John Hall


Forty Creek Surf & Turf Pizza

Image of Surf and Turf pizza

Forty Creek Shrimp Flambe (for Pizza)

1/4 C Forty Creek Whisky
1/4 C unsalted butter
1 Tbsp lemon juice
1/4 C minced chives
1 lb shrimp, peeled & deveined
Salt & pepper to taste

  1. In a sauté pan, melt butter and add shrimp.  Cook for 1 minute then add Forty Creek              
  2. Using a long-handled match, ignite the mixture and shake the pan until the flame dies down.
  3. Add lemon juice and chives.  Season with salt and pepper. Reserve for pizza topping.


Forty Creek Sirloin (for Pizza)

1/4 C Forty Creek Whisky
2 Tbsp soy sauce
1 Tbsp Olive Oil
2 cloves, crushed garlic
2 Tbsp  julienned ginger root
1 jalapeno pepper, chopped, with seeds
Salt and pepper to taste

  1. Marinate sirloin steak, grill, slice and use for pizza topping.
  2. Assemble pizza with tomato sauce, shrimp, steak, mushrooms, onions, peppers and mozzarella cheese.


Forty Creek Burger with Whisky Onion and Pepper Rings

image of burgers

Forty Creek Whisky Burgers

Ground Beef and Ground Veal
Minced pickles, onions, garlic and parsley
Dijon mustard
Worcestershire sauce
Forty Creek Whisky

  1. Form patties and grill. Serve with onion and pepper rings on a hamburger bun

Forty Creek Onion and Pepper Rings

1/4 C Forty Creek Whisky
1/4 C beef broth
2 Tbsp butter
2 Tbsp olive oil
1 tsp salt
4 Vidalia onions, sliced into thick rings
4 red and green peppers, sliced into thick rings
     

  1. Heat butter and olive oil in a skillet. 
  2. Add onion and sear, then add peppers and sear. 
  3. And salt, pepper, beef broth and Forty Creek.
  4. Reduce heat and simmer.
  5. Use to garnish Forty Creek burgers.

Forty Creek Maple Chicken Drumsticks

image of maple chicken drumsticks

Bone-in chicken drumsticks
1/4 C Forty Creek Whisky
1/4 C soy sauce
1/4 C Oh Canada Maple Whisky liqueur
cloves of crushed garlic
1/2 small onion, minced
1 Tbsp basil
1/4 Tsp hot sauce

  1. Combine all marinade ingredients in a Ziploc bag, and leave overnight.
  2. Drain marinade into a sauce pan and bring to boil for at least 7 minutes. Use boiled marinade for basting chicken.

Also - try this marinade on bone-in chicken breasts, turkey drumsticks, chicken skewers, or a whole chicken.