Après Ski, An Old Fashioned Variation

 

Ingredients

• 1 1⁄4 OZ. PECAN-INFUSED BOURBON (MCLUEN USES BUFFALO TRACE)
• 1⁄2 OZ. AMARO NONINO
• 1⁄4 OZ. BLENDED SCOTCH WHISKY
• 1⁄4 OZ. RICH DEMERARA SYRUP (2:1)
• 3 DASHES ANGOSTURA BITTERS

Preparation

Stir all of the ingredients with ice, strain into a rocks glass over a single large ice cube, then garnish.

Pecan-Infused Bourbon: In a small skillet over medium heat, toast 150 grams of pecans until lightly golden, about 5 minutes. Combine the nuts with one 750 ml. bottle of bourbon (McLuen uses Buffalo Trace) in a sealable, non- reactive container, such as a glass jar. Store in a dark, cool place for 1 week, then strain through a fine mesh strainer or cheesecloth. If any particles remain, strain again through a coffee filter. The infused bourbon will keep at room temperature for 1 month. To make the infusion by sous vide, set the temperature on the immersion circulator to 145 degrees F. Combine the toasted pecans and bourbon in a sealable, heatproof bag and place in the water bath for 2 hours. Transfer the bag to an ice bath and cool to room temperature, then strain and bottle for use.

Savory Oatmeal with Cheddar and Fried Egg

This savory oatmeal is a great way to switch up your breakfast routine. If you don't want to bother with frying up an egg in another pan, you can also crack the egg into the oatmeal when it is nearly done cooking. 

Prep Time2 mins

Cook Time8 mins

Total Time10 mins

Ingredients

• 1/4 cup dry quick-cooking steel cut oats
• 3/4 cup water
• salt and pepper
• 2 tablespoons shredded white cheddar cheese add more if you like
• 1 tsp coconut oil divided
• 1/4 cup diced red pepper
• 2 tablespoons finely chopped onions
• 1 large egg
• Optional Toppings
• chopped walnuts
• sliced green onions
• za'atar

Instructions

Stovetop Method

Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper.

Microwave Method

Place oats and water in a microwave-safe bowl. Line microwave dish with paper towels to catch any spills. Microwave at a high setting (but not the highest, about 8/10 power setting) at one-minute intervals for a total of 3 minutes. (See note 1) If you want a softer texture, continue microwaving at 30-second intervals. Give the oats a little stir between intervals. When the oatmeal is done, stir in shredded cheese, a small pinch of salt, and pepper.

Cook Vegetables & Egg

1. Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
2. Add remaining 1/2 teaspoon of oil and fry egg. Cook until the whites are no longer translucent and serve over oatmeal.
3. Top with chopped walnuts, green onions, and za'atar, if you like.

Notes

• Different brands of oatmeal may have different cooking times for the microwave method. Check the packaging for instructions
• If you want an even lighter meal, use coconut oil spray instead of coconut oil.
• If you have any leftover cooked vegetables from the day before, just warm them up and add them to your oatmeal.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 18g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 201mg | Sodium: 178mg | Fiber: 3g | Sugar: 3g