Bourbon Blue holds a very special place in my heart. This Philadelphia restaurant first crossed my path when I was planning our buddy Romeo’s 40th many moons ago. Trying to find a spot to wrangle a bunch of DOA/DPUSA Alum is always an adventure but the Bourbon Blue crew were kind enough to open their doors and the event was a rousing success.
It was because of the Bourbon Blue and that event that exposed me to the area that I would now call home. I remember telling Meowmix that I knew I would settle in the Manayunk area. Manyunk is chic yet cozy, the people are friendly and the energy is electric. Whenever I would fly up to Philly from Florida, there were always dinner plans made for the Bourbon and, whenever Meowmix visits town – yup, you guessed it – we head to the Bourbon. I also tend to drag a number of my friends there when they are looking for a killer dinner spot with excellent service, a delectable menu and divine cocktails. There’s nothing better than dinner on the deck at the Bourbon Blue in the spring and summer.
The first time we had dinner at the Bourbon, at the table was a small dish of Creole Butter along with a divine home-baked cornbread. Meowmix’s comments were something along the lines of “I don’t want to know the calories – this is so sinful!” Back in Orlando, I tried to replicate it a number of times, but, looking back, my efforts were a sad interpretation of the whipped concoction. Thankfully, the owner took pity on this gal and kindly gave me the recipe that, whenever I’m feeling super stressed and need a little comfort, I channel my inner Paula, fire up the mixer and whip a little Bourbon Blue heaven.
This recipe keeps well in the fridge and makes A LOT. If you want to halve it, go ahead but may I make a suggestion? Whip up a batch of cornbread, take some of this delightful Creole butter and gift a neighbor or friend. They will absolutely adore you for it. I also tend to use less Cayenne pepper because, well, while I like some spice, I find that 1/2 teaspoon works well for me. If you like things spicy, definitely use a full teaspoon.
Many thanks to Brendan, Melissa, Stephen and the crew at the Bourbon Blue for being one of my favorite spots for culinary inspiration!
- 1/2 lb. softened unsalted butter (about 2 sticks)
- 1/2 lb. softened margarine (about 2 sticks)
- 1 tablespoon brown sugar
- 1 tablespoon confectioner sugar
- 1 tablespoon Creole or Cajun Seasoning
- 1/2 teaspoon Cayenne Pepper
- 1 ounce of Honey
- 1/4 ounce of Worcestershire Sauce
- Salt & Pepper to taste
- In a mixer with a paddle attachment, combine all the ingredients.
- Make sure to scrape the sides of the bowl to ensure that all the ingredients are incorporated and get mixed thoroughly.
- Whip on low speed until it is light and fluffy (about 10 minutes or so).
- Serve with cornbread and enjoy!
Recipe courtesy of the Bourbon Blue (www.bourbonblue.com)
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