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Aug. 27, 1859: Edwin Drake struck oil in Titusville, Pa., proving that sometimes the best things really do come from making a big mess and digging holes in your backyard.
While Drake was busy convincing skeptical neighbors, he was not just an elaborate lawn vandal, he accidentally launched America’s oil boom. Today, we are channeling the same “strike it rich or die trying” energy in the kitchen, because nothing says “commemorate industrial history,” like aggressively seasoning meat.
Picture those rugged 1860s oil riggers: bearded, perpetually dirty and sustained entirely by whatever did not crawl away from the campfire. They needed fuel-powered meals to match their fuel-powered dreams of not dying poor. Let us honor their legacy with dishes that would make a wildcatter weep tears of pure crude joy.
“Black Gold Rush” Bourbon-Coffee Braised Brisket
This is not your grandmother’s pot roast.
Ingredients
- 3 pounds beef brisket.
- ½ cup bourbon.
- 2 cups strong black coffee.
- 1 bottle of dark beer.
- 2 chipotle peppers in adobo, minced.
- 1 onion, roughly chopped.
- 4 cloves garlic, smashed.
- 2 tablespoons brown sugar.
- Salt, pepper and paprika.
Sear that brisket like you’re trying to brand it with your ambition. Deglaze with bourbon (resist drinking it – you’re not done cooking yet). Add everything else, cover, and braise low and slow for 4 hours until it’s more tender than an oil rigger’s feelings after his 47th dry well.
“Gusher” Loaded
Potato Volcano
These aren’t just potatoes – they’re edible geological formations that would make a petroleum engineer proud.
Ingredients
- 6 large russet potatoes.
- 4 large mushrooms sliced , sauteed in butter.
- 1 cup sharp cheddar, grated.
- ½ cup bacon bits.
- ¼ cup chives, chopped.
- 1 cup sour cream mixed with 2 tablespoons horseradish.
- Truffle oil for drizzling
bake potatoes until they’re ready to explode – literally. Split them open, fluff the insides like you’re aerating soil for drilling, then load them with enough toppings to feed a small army of hungry wildcatters. Drizzle with truffle oil because if you’re going to strike it rich, might as well eat like it.
“Wildcatter’s Gamble” Salted Caramel Apple Crumble Cheesecake
This dessert is riskier than investing your life savings in a hole in the ground, but infinitely more rewarding.
Ingredients
- 2 pounds cream cheese.
- 1 cup brown butter.
- 4 eggs, room temperature.
- ½ cup maple syrup.
- 2 teaspoons vanilla extract.
- Pinch of sea salt.
- 3 Granny Smith apples, caramelized with bourbon.
- Oat crumble topping spiked with cinnamon and more bourbon.
Instructions
Preheat oven to 325 degrees. Beat cream cheese until smooth. Slowly add brown butter, then eggs one at a time. Mix in maple syrup, vanilla and salt until combined – don’t overmix or you’ll end up with a dense disaster instead of creamy gold.
Pour into prepared springform pan over crust. Bake 55-60 minutes until center barely jiggles Cool completely, then top with caramelized apples and crumble. Chill overnight – good things come to those who wait.
Remember: in 1859, Drake’s neighbors thought he was certifiably insane for drilling holes looking for oil. Today, we think people are crazy for not putting bacon on everything. Progress is beautiful.
So, fire up those stoves, channel your inner wildcatter, and remember – every great fortune started with someone willing to dig deeper than everyone else thought was reasonable. In Drake’s case, it was 69 feet.
In your case, it’s however deep into your spice cabinet you’re willing to go.
Now get cooking.
Barry Cohen welcomes your thoughts, suggestions and feedback. For recipes or questions, email him at barrycohen210@gmail.com.