Woodford Reserve Chef Ouita Michel's Valentine Recipes - Cincinnati News, FOX19-WXIX TV

Woodford Reserve Chef Ouita Michel's Valentine Recipes

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Woodford Reserve Distillery's White Chocolate Champagne Vinaigrette
1/3 cup freshly squeezed orange juice
1/3 cup champagne vinegar
1/3 cup white chocolate chips
1/4 cup olive oil
salt and pepper to taste
In a small saucepan over medium heat, combine orange juice and vinegar.  Heat until warm to the touch and just beginning to simmer.
Remove from heat, whisk in white chocolate pieces until melted and smooth.  Whisk in olive oil, then season with salt and pepper to taste.
Serve with your favorite lettuces, julienne dried apricots, baby tomatoes and toasted black walnuts.
Yield:  1 1/4 cups vinaigrette
 
Woodford Reserve Distillery's Chocolate Chipotle Spice Marinade
3/4 cup Kentucky sorghum
1/4 cup soy sauce
2 tablespoons Woodford Reserve Bourbon
1 tablespoon minced chipotle in adobo
1 tablespoon minced fresh ginger
1 garlic clove, minced
3 tablespoons bittersweet chocolate chips or chunks
Blend sorghum, soy sauce, Woodford Reserve Bourbon, chipotle, ginger and garlic in a small saucepan over medium heat until mixture just begins to simmer.
Remove from heat and whisk in bittersweet chocolate.  Blend until chocolate melts and mixture is smooth.  Cool to room temperature.
Yield: 1 1/2 cups
For beef skewers:
1 pound beef tenderloin or prime rib
Cut raw beef tenderloin or prime rib in 1-inch cubes and toss in Chocolate Chipotle Spice Marinade until completely moistened.  Marinate in the refrigerator for 3 hours.
Preheat oven to 425 degrees F.
Lift the beef cubes from the marinade and place on a roasting rack.  Roast for 10 - 15 minutes, until the beef is cooked to medium or medium well.  Remove from oven, serve warm on skewers.
Serves 4 to 6 as an appetizer

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