We start dreaming of chilly nights with Manhattans and Old Fashioneds by the fire, or crisp sunny days tailgating with friends and a BBQ. While tailgating has hit a big snag this year we can still get together with a few close friends or family members to celebrate all the things we have to be thankful for. With that in mind, Mark has a new Maple Soy Flank-Steak Glaze recipe to share (see recipe below). And don’t miss the recipe for our favorite Manhattan, shared with us by our dear friend Harvey Rosene, one of the founders of Pasta & Co. (see recipe below).
As always, we are so thankful for your support and friendship. Stay safe out there, and we hope to see you soon.
Mark & Jennifer
Maple Soy Flank Steak Glaze
¼ cup Soy Sauce
¼ cup J.P. Trodden Bourbon Barrel Aged Maple Syrup
¼ cup chopped green onion
¼ cup Rice Wine Vinegar
1 Tbsp Red Chili Paste
1 Tbsp Sesame Oil
Blend all ingredients in a bowl and pour into a gallon zip lock bag.
Add 1 ½ lbs Flank Steak and refrigerate for 6 hours.
Remove Steak from marinade and let it stand until it comes to room temperature. Grill steak on high heat to your desired doneness. Allow meat to rest for 5 to 10 minutes before slicing against the grain. Serves 4.
From our dear friend Harvey Rosene
2 ounces J.P. Trodden small batch Bourbon
½ ounce Guissepe Carpano Sweet Red Vermouth
3 dashes of Jack Rudy Bitters
2 each Jack Rudy Bourbon soaked Cocktail Cherries
Stir all ingredients and pour over one large ice cube into your favorite cocktail glass. Enjoy.