BOLD FLAVORS Look inside for WINE AND PAIRINGSCIGAR from Churchill’s CHURCHILLSBR.COM | 225.927.4211
6 strips of bacon
Churchill LATE HOUR SERIES
2 tablespoons honey
1/4 teaspoon allspice
1 tablespoon red wine, optional In pan over medium heat, cook bacon with lid on, flipping and pouring out, but reserving, rendered fat as you go, until Removecrunchy.bacon from pan and chop into small pieces. Put bacon back in pan and add 1 table spoon of reserved fat and honey. Over medium heat, stir briskly to mix bacon and honey. Add herbes de Provence, allspice and wine and cook for 2 minutes, stirring constantly. We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.
Leftovers, if there are any, can be stored in a clean, airtight jar in the refrigerator.
TORO Intense flavors of sweet coffee, dark chocolate, and vintage leather provide for a bold palate and robust aroma.
Bacon Jelly. Let that just sink in for a moment. Sweet jelly flavored by that most wonderful of meats — bacon. This recipe only makes a half cup so you might want to double it.
1/4 teaspoon herbes de Provence
Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.
pepperancedandCranberries,VALLEYWILLAMETTEPinotSiduriNoirboysenberries,blackcherriesarebalwithbayleafandblackinthisrich,juicypinot. WinstonDavidoff
BACON
JELLY Makes 1/2 cup. PAIR WITH: CHURCHILLSBR.COM CHURCHILLSBR.COM
1 teaspoon thyme 1 cup plain breadcrumbs
1 medium onion, minced 4 shallots, minced 3 tablespoons flour
1 teaspoon thyme
1 small can tomatoes Salt and red pepper to taste
CHURCHILLSBR.COM CHURCHILLSBR.COM
BISQUE:
CRAWFISH
1 egg, lightly beaten
Making crawfish bisque the traditional way takes a lot of time and effort. You have to clean and stuff the heads to make it and then dig all that goodness out of the heads to eat it. Even if you’re home with time on your hands, trust us, you’ll want to give this “headless” bisque a try. Instead of stuffed crawfish shells, this bisque has crawfish balls that are baked in the oven then steeped in that delicious roux-based gravy. This recipe is easy to put together and oh-so-delicious. You can thank us later.
1 tablespoon chopped celery leaves
SauvignonHonig Blanc NAPA VALLEY
3 tablespoons vegetable oil
1 tablespoon minced parsley
Add tomatoes and simmer for 5 minutes. Add crawfish tails and rest of seasonings. Add 4 cups water and let simmer while making crawfish balls. Saute onion in butter until tender.
We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.
CRAWFISH BALLS:
Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.
2 bay leaves
1 clove garlic
Using a food processor, chop crawfish tails coarsely. In a separate bowl, combine crawfish with cooked onions. Mix together breadcrumbs and parsley. Add to crawfish mix ture with egg, salt and red pepper. Form into small balls and place on greased baking sheet. Dot each ball with butter. Bake at 350 F for about 10 minutes (until lightly browned). Add balls to bisque and simmer for an additional 30 minutes.
1/2 pound peeled crawfish tails Salt and red pepper to taste
1 tablespoon butter
BISQUE Makes 4-6 servings PAIR WITH:
A layered blend of leather, sweet cream, cinnamon, and copper make for this flavorful, dense cigar from Davidoff.
1 medium onion, chopped 2 tablespoons chopped fresh parsley
A bright, medium-body wine packed with fruit flavors and aromas like grapefruit, lemon, and green apple create this beautifully crafted Sauvignon Blanc.
1 tablespoon vegetable oil
1/2 pound crawfish tails
Serve over rice. Recipe adapted by Jay Martin from recipe by his mom, Pat Martin. Saute onion and shallots in vegetable oil. Make a roux with flour and oil (over a medium-high heat, stir constantly until dark brown). Add onion mixture to roux.
702DavidoffSERIES ENTREACTO
Kosher salt and freshly ground black pepper, to taste
16FISH:smallcorn tortillas, warmed Hot sauce, avocado slices, chopped cilantro, sliced jalapeño and lime wedges, for serving
TACOS:
To make slaw, separate stems and leaves from cilantro; coarsely chop leaves. In large bowl, toss cilantro with cabbages, scallions, lime zest and lime juice. Season to taste with salt and pepper and set aside. For salsa, combine mango, onion, jalapeño, lime juice and cilantro in a bowl; stir to combine. Taste, adding more salt and lime juice as desired. Cut fish fillets on the diagonal into 1-inch strips. Whisk all-purpose flour, rice flour and salt in a medium bowl. Gradually whisk in club soda until no lumps remain; adjust with more club soda or rice flour as needed to make it the consistency of thin pancake batter—it should be pourable, but thick enough to coat the fish. Heat 2 inches oil in a large pan over medium-high heat to 350 F. Working in batches, coat fish in batter, letting excess drip off, then carefully place in oil (to avoid splattering, lower fish into oil pointing away from you). Be careful not to overcrowd the pot or the oil tempera ture will drop, and fish might stick together. Fry fish, turning occasionally with a slotted spoon, until crust is crispy and golden brown, about 5 minutes. Transfer to a wire rack set inside a rimmed baking sheet; season immediately with salt. While fish is frying, use tongs to heat tortillas one at a time in a hot pan, until slightly charred and puffed in spots, about 1 minute per side. Transfer to plate; cover with a clean kitchen towel to keep warm or wrap a stack of tortillas in a sheet of foil and keep warm in a 350 F oven. Top tortillas with fried fish, slaw and salsa. Serve with hot sauce, avocado slices, chopped cilantro, sliced jalapeño and lime wedges.
2 teaspoons kosher salt 2 cups club soda Vegetable oil for frying
2 tablespoons finely chopped cilantro
WHITEMontecristoSERIES GRANDEROBUSTO
1 bunch cilantro, chopped 1/4 small head of green cabbage, very thinly sliced 1/4 small head of red cabbage, very thinly sliced 4 scallions, sliced 1 teaspoon finely grated lime zest 3 tablespoons fresh lime juice
An aficionado favorite for a reason! This cigar is complete with smooth, creamy flavors and a hint of pepper. We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.
Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.
1 cup all-purpose flour
smoothfull,withLightFRANCEAngelWhisperingD’EsclansChateauRoséfruitflavorsaccompaniedfloralnotesbuildthisyetdryrose’withaclean,finish.
BAJA-STYLE FISH TACOS WITH MANGO SALSA Makes 8 servings PAIR WITH: CHURCHILLSBR.COM CHURCHILLSBR.COM
1 cupwhite rice flour
1 jalapeño, minced 2 tablespoons fresh lime juice
2SALSA:poundscod or other mild white fish fillets
2SLAW:mangoes, peeled, pitted and diced
1/2 small red onion, finely diced
BATON ROUGE’S PRESTIGIOUSANDOLDESTMOST CIGAR LOUNGE & SPIRITS RETAILER CIGARS • WINE CELLAR • LIVE MUSIC 2561 Citiplace Dr., Baton Rouge, LA 70808 CHURCHILLSBR.COM | 225-927-4211
1 cup sliced fresh mushrooms
Hot French bread 1 1/2 cups quick grits
Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.
1 teaspoon pepper
1/4 cup olive oil
CAJUN PEPPERED SHRIMP & GRITS Makes 6-8 servings PAIR WITH: CHURCHILLSBR.COM CHURCHILLSBR.COM
1/4 teaspoon cayenne
Recipe is from “Kay Ewing’s Cooking School Cookbook: The Final Course.”
2 ounces pepper jack cheese, cut up
GRITS:SHRIMP:
3 pounds medium shrimp, peeled 1 clove garlic, pressed 1 cup chopped green onions
1/2 teaspoon salt
AVENETO,PinotPaladinGrigioITALYmildlyacidic,crispwine with notes of mushroom, citrus, and pear crafted from Northern Italy.
2 cups water
Put water, broth and milk in a large saucepan over medium-high heat and bring to a boil. Stir constantly while adding salt and grits. Lower heat to medium, cover loosely and cook until grits thicken (3-4 minutes), stirring occasionally to keep from sticking. Turn heat to low. Add butter and cheeses and cook until cheese melts. For shrimp, melt butter and oil in a large saucepan over medium-high heat. Add shrimp and sauté just until pink. Stir in rest of ingredients, ex cept French bread. Lower heat, cover and cook 10 minutes. Mixture will be very thin. Spoon grits into a shallow bowls and top with shrimp and sauce. Serve with hot French bread for dipping.
1 tablespoon fresh lemon juice
2 tablespoons butter 2 cups shredded cheddar cheese
1/2 cup chopped fresh parsley
2 cups chicken broth
1/2 cup butter
2 cups milk
We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.
NicaraguaCohiba TORO A smooth smoke with rich and spicy flavors of white pepper and cumin, fol lowed by sweet fruits, bring a balanced profile to this highly-rated cigar.
2 teaspoons salt, or to taste
1/4 teaspoon basil, thyme & oregano
1/2 teaspoon paprika
1 tablespoon fresh mint, minced 1 tablespoon fresh oregano, minced
1/4 teaspoon black pepper
6 ounces plain Greek yogurt
1/4 teaspoon black pepper
The distinctive taste of this slightly sweet and nutty cigar provide a well-balanced blend of this mel low-to-medium-bodied cigar.
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon fresh mint leaves, minced 1/4 teaspoon salt
1/4 teaspoon garlic powder
1 teaspoon ground cumin
1 tablespoon mayonnaise
1 tablespoon black pepper
LAMB CHOPS: CUCUMBER MINT SAUCE: Makes 6-8 servings Makes 1 cup FOR
PAIR WITH:
CHURCHILLSBR.COM CHURCHILLSBR.COM
Arturo Fuente FUENTECHATEAU
Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.
1 tablespoon brown sugar
We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.
Allow lamb chops to come to room temperature. Preheat oven to 375 F. Make slits in the fat on the side of each chop to prevent curling. In a small bowl, whisk together the spices and sugar to make a rub. Pat the lamb chops dry then season with the rub. In a large Dutch oven, heat the oil and butter over medium-high heat. Brown the lamb chops for about two minutes on each side. Place the pot and chops in the oven. Cover and smother for 15-20 minutes or until the chops are tender. Let the chops rest for 5 minutes before serving.
1 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/2 cucumber, peeled and seeded, chopped
2 pounds of lamb chops
THEMAKELAMBTHECHOPS:SAUCE:
1/4 teaspoon lime juice
Churchill’s retail is open Monday through Saturday 10:00am – 10:00pm and Sunday Noon – 10:00pm for all your cigar, wine, and spirit needs.
Season with oregano, thyme and basil and salt, black pepper and cayenne. Add eggs, breadcrumbs and half of the tomato sauce. Mix gently with a fork until well combined, then use your hands to be sure all is well mixed. Turn out onto piece of prepared paper or foil. Using your fingertips, pat meat to an even thickness making a 10-to-16-inch rectangle (that will be smaller than the piece of paper you cut) Lay pepperoni slices over surface of meat, leaving 1/2-inch edge free. Sprinkle mozzarella cheese over the top. Begin on the long side, tightly rolling the meat over the pepperoni and cheese; lifting the paper to help you roll the meat and place it into the prepared pan, sealed side down. Gently pinch edges of meat together to seal cheese inside. Discard the paper. Bake for 1 hour. Pour remaining half of tomato sauce over the top of the meatloaf and bake an additional 10 minutes or until internal temperature of the meat is at least 160 F on an instant-read thermometer. Slice and serve while hot.
Recipe is from Corinne Cook. Preheat oven to 350 F. Spray large, rimmed baking area with nonstick coating and cut a piece of foil, waxed paper or parchment paper about 12 inches by 20 inches. Set aside. In large mixing bowl, add meat, chopped onion, bell pepper and celery.
2 pounds lean ground beef
Meatloaf? Meh. Meatloaf stuffed with moz zarella cheese and pepperoni? Oh yeah. Corinne Cook infused a ho-hum meatloaf with delicious Italian flair. Pat the meat out on a piece of waxed paper, parchment paper or foil and use it to help you roll the meat over the filling before you put it in the baking dish.
STUFFED ITALIAN MEATLOAF Makes 8 servings PAIR WITH: CHURCHILLSBR.COM CHURCHILLSBR.COM
1/4 cup finely chopped bell pepper
1 cup Italian-style breadcrumbs
1 cup plain breadcrumbs
1/4 cup finely chopped onion
Davidoff ESCURIO PERFECTOGRAN Sweet and spicy notes of pepper, chocolate, and liquorice give this cigar its adventurous flavor. We also offer and extensive selection of Rum, Tequila, Japanese Whiskey, Liqueurs, Port, and much more. Our retail store offers two humidors stocked with a great selection of premium cigars, and hard to find scotches and bourbons. We have the city’s only walk in wine cellar which is stocked with an array of everyday and collectible wines.
1 small rib of celery, finely chopped Generous pinch of oregano, thyme and basil Salt, black pepper and cayenne to taste 2 eggs, lightly beaten
1 (8-ounce) can tomato sauce, divided 1 (3.5 ounce) package pepperoni slices (about 50 thin slices) 1 cup grated mozzarella cheese or enough to lightly cover top of meat
Red scarletthisBlackNAPACabernetStitchSauvignonVALLEYfruits,oak,tobaccoandvanillagiveboldwineitsfullbodyflavoranddeepcolor.
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