4 minutes reading time (891 words)

Bitters. Opposites attract.

b2ap3_thumbnail_imgres_20140806-193714_1.jpg   Opposites attract.b2ap3_thumbnail_imgres-1_20140806-193746_1.jpg


The reason why ice cream and bitters works is because opposites attract.

Ever cooked with Bitters? If you haven’t you are missing out on one of the best ingredients for your next meal! Want to add a little heat to your Spanish dish? Try Bittermens Hellfire, or maybe want a citrus flavor to your lemon cake? Add Bittermens Hopped Grapefruit, and I promise you, bitters won’t just be for cocktails anymore!

Bitterness is a large part of taste in humans, but our bitter taste buds are underdeveloped. Most of us have overdeveloped our tastes for sweet and salt, and sometimes sour, and we use very little bitter. By adding bitter tastes to a dish, your palate will be better balanced. This will give you new taste sensations, broaden your palate, as well as give you a new awareness of flavor.


Below are two recipes that we found that not only use the type of bitters we have in our shop, they also look and sound to die for! Check them out and try them for yourself!


From whiskedfoodie.com we found this recipe and I think this will get all the guy's attention!!

Bacon-Wrapped Chestnuts With Peychaud’s Bitter-Sweet Glaze



  • 1 pound bacon
  • 3 to 4 small cans water packed whole water chestnuts
  • 1 cup ketchup (Heinz brand)
  • ¾ cup brown sugar
  • 2 tablespoons Gochujang
  • 8 to 9 dashes Peychaud’s Bitters
  • 3 dashes Worcestershire


  1. Preheat the oven to 375 F.
  2. Cut the pound of bacon into thirds so that each slice is approximately 3 inches long.
  3. Drain the chestnuts, carefully wrap each portioned piece of bacon around each chestnut, and secure with a toothpick. Place onto a foil-lined baking sheet.
  4. Continue until you run out of bacon or chestnuts, whichever happens first.
  5. Put the chestnuts in the oven, and cook for approximately 15 minutes until they are starting to brown and to render off some of the fat.
  6. Remove from the oven, flip each piece over so that they crisp evenly on both sides, and return to the oven for 10 more minutes (keep an eye on them so they don’t burn.)
  7. Meanwhile, make the sauce. Combine all sauce ingredients in a saucepan, and bring up to a simmer. Cook for 20 minutes, stirring every 5 minutes so that it doesn’t burn. It will take on a dark color, and it will get thick.

*Sometimes the sauce splatters as it bubbles, so it’s a good idea to partially cover the pot with a lid (not completely, otherwise it won’t reduce properly.)

  1. When the bacon and chestnuts are starting to crisp on the second side, take the sauce, and with a pasty brush, generously slather the sauce on each bite. Return to the oven to let the sauce caramelize.
  2. Cook for 5 to 8 more minutes, then remove from the oven to cool slightly.
  3. Serve with lots of napkins, and watch for happy guests going back for seconds, thirds, and fourths.

 Wine Pairing: From the rockstar lady winemaker in Sicily Gaetana Jacono: Valle dell'Acate Il Frappato 


From Nola Cuisine:


 A Louisiana Courtbouillon (COO-be-yahn) is completely different than the French Court-bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Courtbouillon, which is most definately a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors. There is a Creole style Courtbouillon as well, which is Whole Fish, usually Redfish, stuffed with aromatics, topped with lemon slices, then braised in Creole Sauce (future post). Here is my recipe for the Cajun Catfish Courtbouillon which is just pure, down home goodness:

Cajun Catfish Courtbouillon Recipe:
1 lb of Catfish Fillets cut into 2 inch pieces
2 Tbsp Creole Seasoning
2 Tbsp Bacon drippings or vegetable oil
1 Medium Onion, Julienned
2 Stalks Celery, Julienned
1 small Bell Pepper, Julienned
1 Tablespoon Garlic, minced
1 Can Diced Tomatoes (14 1/2 oz.) or Same amount fresh from the garden if in season
Fish Stock, Seafood Stock or water to cover, about 2-3 cups
2 Fresh Bay Leaves
2 Tbsp Fresh Thyme leaves
1/4 Cup Dark Roux
Kosher Salt, Black Pepper, Cayenne to taste
3-4 dashes Peychaud Bitters (optional)
1 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce (I use Crystal)
3 Lemon Slices
2 Tbsp. Flat Leaf Parsley, Chopped
1/4 Cup Thinly sliced Green Onions
1 Recipe Creole Boiled Rice

Toss the Catfish with the Creole Seasoning and keep in the refrigerator.
Heat the bacon drippings over medium heat, add the trinity (onions, celery, bell pepper) and sauté until slightly wilted. Add the tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add bay leaves, thyme, garlic and a small amount of seasonings, bring to a boil; Add the Dark Roux, cook stirring constantly for 2 minutes. Lower to a simmer, simmer about 20 minutes. Stir in the hot sauce, Worcestershire, Peychaud’s, parsley, 1/2 of the green onions, Catfish and the lemon slices. Simmer for 30-45 minutes. If the Courtbouillon gets a little too thick add a touch of stock or water, the consistency should be stew like, not watery. Be careful when stirring the pot not to break up the Catfish.
Adjust the seasonings if necessary; remove the bay leaf and lemon slices. Serve over boiled rice and top with the remaining green onions.

Wine Pairing: From our Lady Ms. Arianna Occhipinti SP68 Bianco Sicilia


Features Wines!
Le Ringue 2011 Bordeaux