Method for Texas Peach Salad:
In a mixing bowl combine peaches, greens, goats cheese, shaved onions and vinaigrette, season with salt and pepper and toss well. Divide into 4 plates; garnish each salad with a piece of brittle.
Method for Bulleit Bourbon Molasses Vinaigrette:
You can use a hand blender or a food processor. Blend the first 5 ingredients and season with salt and pepper. Slowly add in the oil until emulsified. Season with salt and pepper.
Method for Tabasco Peanut Brittle:
Cook sugar, syrup, pecans and Tabasco until mixture thickens and bubbles (about 230 degrees).Stir continuously and continue cooking until nuts begin to brown or start popping (290 degrees).
Remove from heat. Add soda and stir thoroughly. Pour quickly in several pieces on large buttered surface. Do not spread with knife or spoon. Allow to cool slightly. Stretch and pull with hands until very thin. (The thinner it is stretched, the more brittle it will be.)
When cooled and hardened, break into small pieces. Store in airtight container.
Texas Peach Salad (Yields 4 Orders)
4 each Texas peaches, sliced
8 oz mixed greens (baby arugula, frisée, lolo rosso)
4 oz Texas goat’s cheese
½ oz onion, shaved
¼ cup Bulleit Bourbon vinaigrette
2 oz Tabasco pecan brittle
Bulleit Bourbon Molasses Vinaigrette (Yield 4 Orders)
4 tablespoons shallots, diced
¾ cup balsamic vinegar
½ cup Dijon mustard
1 cup Texas peaches, peeled and diced
¼ cup Bulleit Bourbon
1 cup grapeseed oil
½ tablespoon salt
1 teaspoon black pepper, fresh ground
Tabasco Pecan Brittle (Yield 4 Orders)
¼ cup corn syrup
¼ cup granulated sugar
½ cup Texas pecans pieces
¼ teaspoon Tabasco sauce
¼ teaspoon Kosher salt
pinch pepper, fresh ground
¼ teaspoon baking soda
½ tablespoon butter