Cooking with Jack : The New Jack Daniel's Cookbook

by Tolley, Lynne

• ISBN13: 9781588181190
• ISBN10: 1588181197
• Format: Paperback
• Copyright: 2006-11-28
• Publisher: Natl Book Network

Summary

Deep in Tennessee's tiniest county (Moore County) rests the internationally acclaimed Jack Daniel's Distillery. Each year, over 250.000 vistiors find their war there from across the world. Many end up sitting down for dinner (known outside the South as "lunch") at Miss Mary Bobo's Boarding House, welcomed by the hospitality of Lynne Tolley. In Cooking With Jack, Tolley and Merrell share over 120 time-honored family recipes (most include Jack Daniel's), many nevre before shared with the legions of fans of her Great-Grand Uncle Jack and his Old No. 7 that Made Lychburg famous.

Table of Contents

Introduction	vi
Jack Hour Cocktails	1	(24)
Jack Hour Bites	25	(20)
Breads & Breakfast	45	(18)
Salads & Soups	63	(20)
Vegtables & Sides	83	(20)
Dinner	103	(18)
Supper Outside	121	(22)
Sweets	143	(28)
Relishes & Little Extras	171	(8)
Recipe Index	179	(2)
Index	181	(3)
About the Authors	184

Excerpts

Jimmy Bedford's Country Ham Glaze 3/4 cup brown sugar 1/4 cup Jack Daniel's Tennessee Whiskey 1/2 cup coarse-grained mustard Follow the manufacturer's directions for cooking your ham. Rub the cooked ham with the glaze after you've cut off the skin and fat. Bake at 400 F about 20 minutes or until the glaze caramelizes on the ham. We serve country ham at room temperature very thinly sliced. An electric knife makes the neatest slices. We carve up such a storm at Miss Mary's that our electric knives just burn out from exhaustion several times a year. how to bake a Tennessee Country Ham in a bag or on a rack in a roaster Scrub all mold off the ham. Soak overnight in cold water. Saw off the hock, if you like. Place ham (skin-side up so it will baste itself) in an oven cooking bag. Pour in about 1 quart of water. Tie the bag tightly around the ham so that the water will rise up about halfway up the ham.* Place in a shallow roasting pan that the ham will comfortably fit in--not too big or too small. Roast 20 minutes per pound at 325 F. The internal temperature should be 160 F when the ham is done and the bone will feel loose. Jerk out the bone and save it for a pot of beans. Cool slightly. Cut skin and fat off the ham, if desired. Coat with Jimmy Bedford's Country Ham Glaze and bake at 400 F about 20 minutes or until the glaze caramelizes on the ham. Wrap securely in foil. Store in the refrigerator. * Or, place the trimmed ham fat-side up on a rack in a roasting pan with 2 inches of water. Cover tightly with foil. Bake as directed above.