← Older posts

Baked Stuffed Shrimp with Scallop Stuffing


Posted on by Katie Yurashak

 

Best In Show Winner for Spirited Potluck 2018!  Congratulations to Frank Todaro who brought us this delicious concoction.

Main Ingredients:

  • 10 Jumbo shrimp
  • 10 Sea Scallops
  • 1 Tablespoon melted butter

Stuffing Ingredients:

  • 1 teaspoon Old Bay Seasoning
  • 1 Tablespoon butter
  • 1/4 cup onion, minced
  • 1⁄8 cup celery, minced
  • 1⁄8 cup green bell pepper, minced
  • 1⁄8 cup red bell pepper, minced
  • 1⁄8 cup fresh parsley, chopped
  • 1 Tablespoon garlic, minced
  • 1 Tablespoon mayonnaise
  • 1 egg, beaten (only need ¼ of an egg)
  • 1 Tablespoon fresh lime juice
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon hot sauce (ex. Tabasco)
  • 1 cup buttery cracker, crushed (ex. Ritz)
  • 1⁄2 teaspoon salt
  • 1⁄4 teaspoon fresh ground black pepper

Instructions:

  1. Defrost 10 shrimp and remove shells including from the tail section.
  2. Defrost 10 scallops and slice scallops in half across the grain.
  3. Dice half of the scallop slices into ¼ to 3/8 inch cubes and place in a small bowl.
  4. Sprinkle the diced scallops with the Old Bay Seafood seasoning, salt and pepper.
  5. Mix to coat and place into refrigerator.
  6. Preheat the oven to 375 degrees.
  7. In frying pan, melt 4 tablespoons butter over medium-high heat.
  8. Add the onions, celery, and bell peppers and cook, stirring, until softened, about 4 minutes.
  9. Add the parsley and the garlic, and cook, stirring, for 1 minute.
  10. Remove from heat and let cool.
  11. Add the cooled vegetables to the diced scallops and toss to combine.
  12. Add the mayonnaise, egg, lime juice, Worcestershire and hot sauce.
  13. Brush rimmed cookie sheet with melted butter.
  14. Place the shrimp, evenly spaced, on the cookie sheet on their sides.
  15. Place each scallop half on the sheet, nestled inside the curve of each shrimp.
  16. Spoon the stuffing on top of each shrimp/scallop combo.
  17. Bake until golden, about 20 minutes.
  18. While baking, prepare sauce (see below)
  19. Place cooked shrimp on plates and spoon sauce on top.

Sauce Ingredients:

  • 5 oz petite diced tomatoes
  • ¼ cup heavy cream
  • 1 Tablespoon Anselmo Gin
  • 1 Tablespoon butter
  • 1 teaspoon minced garlic
  • 1 teaspoon lime juice

Sauce Instructions:

  1. Melt butter in medium saucepan.
  2. Saute garlic over low heat until just starting to brown.
  3. Add tomatoes and cook for about 5 minutes until the tomatoes start to break down.
  4. Use immersion blender to puree the tomatoes.
  5. Stir in Anselmo Gin and lime juice.
  6. Slowly add the cream while blending.

 

Huckleberry Bourbon Boston Butt


Posted on by Julia Bryant

Summer is here and it’s time to barbecue! This month, Headframe Spirits visited our friends at Bad Betty’s Barbecue in Helena, Montana for the ultimate barbecue collaboration. Bad Betty’s Owner, Calvin Richards combined Montana huckleberry jam, our Neversweat Bourbon Whiskey, and spicy pepper for a melt-in-your mouth smoked meat that is truly UNFORGETTABLE.

So, here’s what you’ll need to bring a bit of Bad Betty’s & Headframe Spirits to your neck of the woods:

1 cup Neversweat Bourbon Whiskey

1 cup huckleberry jam, melted

¾ cup local honey

2 tablespoons ground black pepper

1 (8- to 10-pound) bone-in Boston butt pork shoulder

1 cup Bad Betty’s Barbecue rub (or favorite rub)

1 cup firmly packed dark brown sugar

Mix Neversweat Bourbon Whiskey, jam, honey, and pepper in a blender.

Using a meat injector, inject into the pork butt on all sides.  space injections every inch to get thorough coverage.  Mix rub and brown sugar in a bowl and coat the outside of the butt liberally with mixture.

Cover the pork butt in plastic wrap, and refrigerate for 2 to 4 hours.

Preheat smoker to 225 to 250.  Use apple chips or chunks for smoke.  Place the pork butt on the smoker, fat side up directly on the grill.  Or, put the pork butt in  an aluminum pan if you want to retain the juices.  place a remote thermometer in the thickest part of the pork butt and set alarm to 190 degrees.  Cook at 225 for 8 to 10 hours until the internal temp reaches 190 degrees.  Remove from the smoker and allow to rest for at least 30 minutes.  Shred the pork using two large forks, or hands (be careful its HOT!).  Discard the fat and bone.  If you saved the juices in a pan, separate the fat and mix into the shredded pork.  Serve on a bun with slaw, pickles, onion, and Bad Betty’s Barbecue Sauce.

Mmmm…. Damn Good!

Bourbon Chicken & Waffle Bites


Posted on by Julia Bryant

 

It’s Derby Time! If you are getting out the wide-brimmed hats and getting ready for the races, it’s surely for the Kentucky Derby. We’ve made a go-to appetizer that transforms the classic comfort food, Chicken & Waffles, into a boozy hors d’oeuvres your guests will love.

Our homemade Neversweat Cinnamon-Apple Waffles are the perfect base for these spicy chicken tenders especially when finished with Brown Sugar- Bourbon syrup. Mmmmmm…

Here’s what you’ll need:

Waffles –  Follow this recipe (makes 4 waffles).

Toothpicks

 

Chicken-

Frozen Chicken Strips

1/4 C. Red Hot Sauce

1/8 C. Olive Oil

1 tsp. Cajun Seasoning

1/8 C. Real Maple Syrup

 

Syrup-

1 Cinnamon Stick

1/2  C. Neversweat Bourbon Whiskey

1/2  C. Brown Sugar

1/4 C. Water

 

Follow directions on Chicken Tender package and preheat oven to directed temperature. In a shallow bowl place Red Hot Sauce, Olive Oil, and Maple Syrup. Whisk. Place chicken tenders into the bowl and cover them with the sauce then, place on a tray. Sprinkle Cajun seasoning over all the chicken pieces.  Place the tray in the oven.

While the chicken is baking, make your waffles. The recipe should make 4 waffles. Cut your waffles into small bite-sized pieces ( around 64 pieces ). Once your chicken is done, cut into small bite-sized pieces ( you’ll want 32 ).  Then make your layered bites ( waffle, chicken, waffle) and use a toothpick to hold it all together.

Take a small saucepan and add your cinnamon stick, whiskey, brown sugar, and water to the pan. Stir continuously on high until it boils. Lower heat to low and continue to stir until the mixture thickens.

You can reheat your chicken and waffle bites in the oven at 350 until warm. Serve with a side of your syrup so guests can dip! And enjoy the 2-minute race.

Neversweat Cinnamon-Apple Waffles


Posted on by Julia Bryant

Sweet Cinnamon-Apple Waffles, spiked with our Neversweat Bourbon Whiskey, now that’s worth waking up for!

Here’s what you’ll need: (Make 4 round waffles)

1 1/2 Cup Kodiak Cakes Protein Waffle Mix

1/4 Cup Neversweat Bourbon Whiskey

1/4 Cup Applesauce

1 T.  Cinnamon

1 T. Vanilla

1/4 Cup Pure Maple Syrup

1 T. oil (melted coconut or canola)

1 Egg

 

In a large bowl mix all of the above ingredients. Heat waffle iron (we used a round iron, but all work). Spray the iron with cooking spray or wipe with butter then place your batter into the middle and close it up until golden brown!

Serve with real maple syrup ( you can spike it with a shot of Neversweat too) and sweet cream salted butter! MMmmmmmm… nothing compares.

Jalapeno Angelrita Watermelon Slices


Posted on by Julia Bryant

JALAPENO ANGELRITA WATERMELON SLICES

Cinco de Mayo is only a few weeks away and we’ve got the best recipe to celebrate with — Jalapeno Angelrita Watermelon Slices!

Nothing says, “Hello Summer,” like watermelon and with the weather we’ve been having here in Montana, we could use a little nudge for sunshine. These babies are packed full of flavor, and of course, booze. Lucky us, Cinco de Mayo is on Saturday this year!

We’ve combined our Jalapeno infused Destroying Angel Whiskey with all the goods for Headframe Spirits’ version of a margarita, “The Angelrita,” and let it soak for 12 hours into freshly-cut watermelon. THIS will be the life the party!

Here’s what you’ll need:

1 Cup Jalapeno infused Destroying Angel (takes 1 week to make)

1 Baby Seedless Watermelon

1/4 Cup Simple Syrup (add more if your watermelon is not sweet)

1/2 Cup Triple Sec

3 Juiced Limes + 1 Lime for Garnish

Margarita Salt

 

In a large bowl combine: Whiskey, Simple Syrup, Triple Sec, and Lime Juice. Whisk. Cut your watermelon into small triangles, and place them in a single layer on a cookie sheet. If your watermelon is not sweet, add more simple syrup to your recipe (2 Tb. more). Take your boozy mixture and pour it onto your watermelon slices. Cover your cookie sheets with plastic wrap and place in the fridge for 6 hours. After 6 hours turn slices over and place back into the fridge for an additional 6 hours. Leave in the fridge for a maximum of 24 hours – they will be ready to serve after 12 hours.

Serve watermelon very cold! It’s important for the taste and texture. You can throw them into the freezer for 20 minutes if you will be taking them outside. Dip a small amount of the watermelon into the margarita salt or sprinkle some onto each piece then garnish with slices of lime. MMmmmmm… Enjoy!

Jalapeno Infused Destroying Angel Whiskey


Posted on by Julia Bryant

JALAPENO INFUSED DESTROYING ANGEL WHISKEY

You can not go wrong with this spicy infused whiskey. Add a bit of spice to your Angelrita or add a shot of this to your ribeye steak just before you take it out of the pan. This infused flavor is so versatile, which is why we decided to make this our first official infused spirits.

Here’s what you’ll need:

1 bottle of Destroying Angel Whiskey

1 Jalapeno (Washed)

Cheesecloth

Take your washed Jalapeno and cut off the stem, then slice the pepper in vertical stripes keeping the seeds in place. Fill your bottle of Destroying Angel Whiskey with the pepper slices and leave the bottle be for 7 days. After 7 days taste your whiskey and make sure it has the perfect level of HEAT you need. If it still isn’t as spicy as you were hoping let the jalapenos infuse into the whiskey for a few more days. Keep taste testing until it is where you want it.

Once your whiskey is to a fiery perfection, take your cheesecloth and a bowl, then cover the bowl with your cloth. Pour your whiskey into the bowl. Some of the jalapenos will come out, as well as some seeds. If you have a few jalapeno slices left in your bottle you can use a chopstick or a wire to remove.

Use your new jalapeno whiskey in this Jalapeno-Guava Angelrita!

Here’s what you’ll need:

1.5 oz Jalapeno-infused Destroying Angel

3/4 oz Triple Sec

Juice 1/2 of a Lime

Guava Juice

1/2 oz Simple Syrup

1Tb Course Salt

1 Tb Sugar

Optional: Lime wedge, Slice of Jalapeno

In a shaker add, whiskey, triple sec, lime juice, simple syrup and guava juice. Shake! Strain into a salt/sugar rimmed glass with a few ice cubes. Garnish with a lime wedge and a slice of jalapeno. Mmmmmm… Enjoy!

Angelrita JELLO Shots


Posted on by Julia Bryant

ANGELRITA JELLO SHOTS

Cinco de Mayo is right around the corner and we have the perfect recipe to make your party the talk of the town — Angelrita JELLO Shots!

Here’s what you’ll need:
3/4 C. Destroying Angel Whiskey
3 Tb. Triple Sec
1 C. Limeade
2 Envelopes Plain Gelatin
12 Whole Limes or 48 Strawberries
Kosher Salt

Cut your limes in half and hollow out the inside. If you are using Strawberries take a teaspoon and scoop out the inside of the strawberry. Use a knife and cut a flat end on the strawberry so it sits up on its own. Dry off both with a paper towel.

In a saucepan, combine limeade with gelatin. let sit for 2 minutes. Heat on low and whisk until the gelatin is completely dissolved. Remove from heat.

Stir in your Destroying Angel Whiskey and Triple Sec. Pour your mixture into the Lime halves or strawberries. Refrigerate for at least 4 hours.

Once set, cut your lime into two slices and sprinkle with salt. Mmmmm…

Best served with Tacos. Lots of Tacos!

*Recipe for 21 and over

Orphan Girl Nutella Mousse


Posted on by Julia Bryant

ORPHAN GIRL-NUTELLA MOUSSE FILLED EASTER EGGS

These boozy little treats will brighten up *anyone’s Easter holiday. Rich, dense mousse that takes 5 minutes to make; what could be better?!

Here’s what you’ll need:

1/2 Cup Orphan Girl Bourbon Cream Liqueur

18 Chocolate Hollowed Eggs

1 1/2 Cups Heavy Cream

1/8 Cup Sugar

1/2 Cup Nutella

In a KitchenAid, add heavy cream and Orphan Girl.  Mix until mixture starts to incorporate then add sugar. Whip until very stiff peaks begin to form- at least 5 minutes. Fold the Nutella into the mousse using a rubber spatula. Consistency should feel like a thick frosting. Cut the tops off of your hollowed chocolate eggs. Place mousse into a piping bag and pipe into hollowed chocolate eggs. Chill in the fridge until ready to serve. (serves 18)

Mmmmm… Enjoy!

*This dessert is for 21 and over only.

The History of Butte Irish


Posted on by Julia Bryant

Photo by Donnie Sexton

In Butte, Montana, St. Patrick’s Day is a Big Damn Deal. I don’t know if you’ve heard, but we are pretty famous for our St. Patrick’s Day Parade. The reason? Butte has a long Irish history – nearly 200 years – and we are known for having the largest Irish population per capita in the United States. If you can’t tell, we are very proud of our heritage.

So, how did this heritage start? The story goes, in the late 1800s following the discovery of copper in our quaint mountain town, hundreds of Irish men and women emigrated to Butte. There was a lot of wealth in the mines; some offered the highest paying wages in the United States.

Marcus Daly, one of the three “Copper Kings,” had a special connection to Ireland — he was born in Cavan and spoke Gaelic. When he saw the potential for demand in copper he surrounded himself with fellow Irishmen. The Irish culture prevailed and was integrated throughout the community.

‘By 1900 one-fourth of the Butte population was Irish, a bigger percentage than any city in the United States including Boston. Of the 1700 people who emigrated to America from the parish of Eyeries in County Cork between 1870 and 1915, 1138 ended up in Butte. About 77 different Sullivan families came from Castletownbere, Cork; by the early twentieth century, there were 1200 Sullivans in Butte.'(Irish Genealogical Society International).

The descendants of Sullivans, Shannons, Harringtons, O’Neills, Lynchs, Sheas, Driscolls, Dolans, Duggans, and O’Briens are still an integral part of our community to this day. Butte is committed to keeping the tradition of our Irish heritage alive and teaching the next generation Butte Irish.

Sláinte!

Photo by Walter Hinick – Montana Standard

References: http://www.butteamerica.com/birish.htm; http://irishamerica.com/2010/08/montanas-mining-town/ ; https://www.irishecho.com/2017/01/trip-to-u-s-s-most-irish-town/; https://www.co.silverbow.mt.us/481/History-Culture; http://blog.irishgenealogical.org/?p=3142

Orphan Girl Shamrock Brownies


Posted on by Julia Bryant


ORPHAN GIRL SHAMROCK BROWNIES

You are in for a treat with this St. Patrick’s Day boozy dessert. Rich, cake brownies layered between mint, Orphan Girl cream. Think Shamrock Shake meets brownie poke cake. Yasssss!

Here’s what you’ll need:
Box of Brownie Mix (we used Betty Crocker)
2/3 Cup Canola Oil
1/4 Cup Water
3 Eggs 
1/8 Cup Orphan Girl Bourbon Cream Liqueur
Trifle Bowl (we used mini trifle dishes)
Lucky Charms Marshmallows

Cream:
2 Cups Heavy Whipped Cream
1/3 Cup Orphan Girl Bourbon Cream Liqueur
1/4 Cup Sugar
2 tsp. Mint Flavoring
5 Drops Green Food Coloring (or however many it takes to get the right color)

Make brownies with the cake recipe described on the box. Cook & let cool completely. Poke holes into the brownies with a shishkabob stick or fork and pour Orphan Girl on top. Depending on your chosen bowl, cut the brownies into the shape of the dish. At least two. 

With a kitchen-aid whip your cream until soft and voluminous. add sugar, mint and Orphan Girl. Continue to whip until peaks form. 

In your Trifle dish, layer your brownie and cream until the container is full. Top with a dollop of cream and some Lucky Charms Marshmallows. Mmmmm… Enjoy!

← Older posts

When you're in Butte swing by the Distillery and introduce yourself. We love getting to know the folks who share our passion. Cheers, John & Courtney.

Social Responsibility