Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Darin Nesbit’s dinner appendix combines bourbon-brined pork belly, pepper-coriander coating, wrapped shrimp, toasted ancho-chili grits, candied lemon, and bourbon pepper jelly. It identifies separate subrecipes and an assembly stage rather than one simple shrimp formula.
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 172–176 (Appendix — bacon pastrami-wrapped shrimp).
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 172–176 (Appendix — bacon pastrami-wrapped shrimp).
PDF 176
PDF 172
Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 172–176 (Appendix — bacon pastrami-wrapped shrimp).
Appendix — bacon pastrami-wrapped shrimp
Locator and paraphrase checked against text and page images. Ready for faithful attribution only; this is not independent claim validation. The pork belly is not given a weight, so brine ratios cannot be generalized from the listed liquids. The smoking schedule is not independently safety-validated. Assembly mentions sauce before the pepper-jelly subrecipe; preserve the original organization instead of inventing an extra sauce. Dinner-for-four framing does not mean every subrecipe yields exactly four portions.
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Source and locator
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Supplied PDF screens 172–176; Appendix — bacon pastrami-wrapped shrimp.
Formatted outputs
Albert W. A. Schmid, The Kentucky Bourbon Cookbook (Lexington: University Press of Kentucky, 2010), supplied PDF screens 172–176 (Appendix — bacon pastrami-wrapped shrimp).
Short: Schmid, Kentucky Bourbon Cookbook, supplied PDF screens 172–176 (Appendix — bacon pastrami-wrapped shrimp).
Bibliography: Schmid, Albert W. A. The Kentucky Bourbon Cookbook. Foreword by Dean Fearing. Lexington: University Press of Kentucky, 2010.
Usage map
Supports attribution of this source's account: Darin Nesbit’s dinner appendix combines bourbon-brined pork belly, pepper-coriander coating, wrapped shrimp, toasted ancho-chili grits, candied lemon, and bourbon pepper jelly. It identifies separate subrecipes and an assembly stage rather than one simple shrimp formula.
The pork belly is not given a weight, so brine ratios cannot be generalized from the listed liquids. The smoking schedule is not independently safety-validated. Assembly mentions sauce before the pepper-jelly subrecipe; preserve the original organization instead of inventing an extra sauce. Dinner-for-four framing does not mean every subrecipe yields exactly four portions.
No public History, Claim or manuscript placement has been made. Empty usage relations are intentional.
Verification checklist
Status: Ready. Locator and paraphrase checked against text and page images. Ready for faithful attribution only; this is not independent claim validation. The pork belly is not given a weight, so brine ratios cannot be generalized from the listed liquids. The smoking schedule is not independently safety-validated. Assembly mentions sauce before the pepper-jelly subrecipe; preserve the original organization instead of inventing an extra sauce. Dinner-for-four framing does not mean every subrecipe yields exactly four portions.