recipes of the day 05/05/ with booze.

Discussion in 'Recipes' started by snorton938, May 4, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    since LSU has been one of the top party schools for the past few years......let's do what we know best...... :D

    we'll start with dessert....

    Chambord Brownie Bites Recipe


    For the Brownies:
    3 ounces cream cheese, at room temperature
    6 Tbsp butter, at room temperature
    1 egg
    1 pkg (21.2 ounces) brownie mix (tested with Betty Crocker Triple Chunk)

    For the Filling:
    2 pkg (3 ounces each) raspberry-flavored gelatin
    1/2 cup boiling water
    1/4 cup Chambord (raspberry liqueur)

    For the Topping:
    2 cups mini-marshmallows
    8 ounces semi-sweet chocolate bar, chopped
    3 Tbsp heavy cream

    Preheat oven to 350 degrees F. Line a 9 x 12-inch baking pan with non-stick foil.

    Cream butter and cream cheese together; add egg and mix until smooth. Combine creamed mixture with dry brownie mix, stirring by hand. Mixture will be thick. Spread evenly in foil-lined pan and bake for 30 minutes. Cool completely. Using a wooden skewer, poke holes at 1-inch intervals halfway down into brownies.

    Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to room temperature. Add Chambord. Pour cooled Chambord gelatin mixture over top of cooled brownies. Top evenly with marshmallows. Refrigerate for two hours.

    Cut brownies into squares and place on glossy side of freezer paper, parchment paper, or foil, spreading each square slightly apart to allow topping to dribble down sides.

    Melt chocolate and heavy cream slowly in microwave or double boiler, stirring until smooth and creamy. Cool to room temperature, but still liquid enough to drip. Scatter-drip chocolate over cooled brownies. (Re-warm chocolate slightly as necessary.) Refrigerate to harden chocolate topping. Serve. Refrigerate any leftovers.

    Yield: 24 to 36 pieces

    Drunken Chocolate Cake Recipe


    Chocolate Cake:
    6 ounces bittersweet chocolate, coarsely chopped
    5 ounces (1-1/4 sticks) unsalted butter
    2/3 cup dark rum
    4 large eggs, separated
    1-1/4 cups sugar
    1 cup flour
    Pinch salt

    Chocolate Glaze:
    1 cup heavy whipping cream
    8 ounces bittersweet chocolate

    Chantilly cream:
    1/2 cup plus 1 Tbsp heavy whipping cream
    1/4 tsp vanilla extract
    3/4 tsp sugar or to taste
    Small pinch salt


    To make cake:
    Preheat oven to 350 degrees F. Line the bottom of a greased 9-inch-round cake pan with parchment paper. Combine the chocolate, butter and rum in the top half of a double boiler over gently boiling water. When all is melted, set it aside to cool to lukewarm.

    Meanwhile, combine the egg yolks and 1/2 cup plus 3 Tbsp sugar in the bowl of an electric mixer. With beaters at high speed, whip the egg mixture 3 minutes until thick. Decrease speed to medium-low and beat in the chocolate mixture. Stir in the flour and salt.

    Put the egg white in a separate mixing bowl. With clean beaters, whip them on medium speed until frothy. Increase the speed to high and whip until soft peaks form. Add the remaining sugar and continue beating until stiff. Fold a third of the egg whites into the chocolate batter. When they are almost completely incorporated, gently fold in the remaining whites. Pour the batter into the prepared pan.

    Bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean. Set pan on wire rack to cool.

    To make glaze:
    Meanwhile, put the cream in a heavey-bottomed saucepan and bring to a boil over high heat. Remove the cream from the heat and whisk in the chocolate until smooth. Cool the glaze to room temperature.

    To make cream:
    Put all ingredients in a large stainless steel bowl. Whisk the cream just until it holds its shape. Refrigerate until ready to use. Use within 1 hour or you may need to rewhip it slightly.

    To serve:
    Unmold the cake and use glaze to frost the side and top of the cake. Allow the cake to rest at least 1 hour before cutting. Cut with a hot dry knife (dip the knife in hot water and then dry off). Serve with Chantilly Cream.

    Ozark Pudding Recipe


    1/3 cup all-purpose flour
    1-1/4 teaspoons baking powder
    1/8 teaspoon salt
    1 large egg
    3/4 cup sugar
    1 teaspoon pure vanilla extract
    1/2 cup chopped apples (Granny Smiths work well)
    1/2 cup chopped pecans or walnuts
    1 cup heavy cream, whipped, or 1 cup heavy cream (see Note)
    1/4 cup dark rum


    Preheat oven to 325 degrees F. Grease and flour a 1-quart baking dish. In a large bowl, whisk together flour, baking powder and salt. Transfer to a piece of wax paper. In same bowl, beat egg well on medium speed of an electric mixer. Add sugar and beat until light and lemony looking. Stir in vanilla. Add dry ingredients and mix well. Fold in apples and nuts. Pour mixture into prepared baking dish and bake in center of oven 30 minutes or until just set. Top with whipped cream with rum beaten in, or cream with rum added, just before serving. Best served slightly warm.

    Yield: 8 servings

    Note: Instead of whipping the cream, you can mix the liquid cream with the rum to serve as a sauce.
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    now i'm going to get serious. when cooking with alcohol (anykind) on a skillet over an open flame be careful. it will flame up, and if you are leaning over it, so will you !!!!!!

    now, here is a very italian dish. prawns and sambuca (tastes like licorice and the 3 coffee beans mean something that i can't remember)....

    Prawns Sambuca Recipe


    4 ounces olive oil
    1 Tbsp fresh garlic, chopped
    1 Tbsp fresh shallots, chopped
    16 fresh Monterey Bay prawns
    3 ounces Chardonnay or dry white wine
    2 ounces Sambuca liqueur
    1/4 cup fresh tomato, diced
    1 Tbsp fresh tarragon, finely chopped
    2 tsp salt and pepper
    4 ounces sweet butter
    16 ounces angel hair pasta, cooked
    Fresh tarragon leaves
    2 chives

    Heat oil in saute pan, add garlic, shallots and prawns. Cook for 1 or 2 minutes. Add wine and Sambuca. Flambé.

    Add tomatoes, tarragon, salt and pepper, and cook for 2 more minutes. Add butter and reduce.

    Place over individual servings of pasta. Garnish with tarragon leaves and chives.

    Yield: 4 servings

    this one is a little safer.....and please remember when cooking with either goose or duck to use a pan with very high sides. they have alot of fat that will run over on a low sided pan. i almost ruined an oven this way.

    Roast Goose with Chestnuts, Prunes and Armagnac Recipe


    1 (16-ounce) package pitted prunes
    3 cups beef stock or canned beef broth
    1-3/4 cups dry red wine
    1-1/4 cups prune juice
    1 (12- to 13-pound) goose
    1 orange, quartered
    1 tablespoon salt
    1 tablespoon ground pepper
    1 large onion, cut into 8 pieces
    4 bay leaves
    6 tablespoons Armagnac, Cognac or other brandy
    1 tablespoon butter, room temperature
    1 tablespoon all purpose flour
    1 (7 2/5-ounce) jar steamed or roasted chestnuts
    Chopped fresh parsley


    Combine prunes, stock, 1-1/2 cups wine and 1 cup prune juice in heavy medium saucepan. Simmer 10 minutes. Remove mixture from heat. Transfer 12 prunes to small bowl, using slotted spoon.

    Preheat oven to 375 degrees F. Pat goose dry. Pull out fat from cavity. Rub inside and out with cut side of orange. Combine salt and pepper and rub inside and outside goose. Place orange, onion, bay leaves and 12 drained prunes in goose cavity. Tie legs together. Place goose on rack in roasting pan. Pierce all over with small metal skewer or toothpick.

    Roast goose 15 minutes. Reduce temperature to 350 degrees F and roast 30 minutes longer. Remove fat from roasting pan. Combine remaining 1/4 cup wine and 1/4 cup prune juice and brush some over goose. Continue roasting goose until juices run clear when pierced in thickest part of thigh, basting goose with wine mixture and removing fat from pan occasionally, about 2 hours.

    Transfer goose to platter and tent with foil. Let stand 20 minutes.

    Strain prune poaching liquid, reserving prunes. Degrease roasting juices. Add 1/2 cup poaching liquid to roasting pan and bring to boil, scraping up any browned bits. Transfer to heavy medium saucepan. Add Armagnac, remaining poaching liquid and degreased roasting juices. Boil until flavors are intense, about 15 minutes. Knead butter and flour together. Whisk into sauce in small bits and simmer until thick, about 8 minutes. Add poached prunes and chestnuts and heat through. Sprinkle with parsley.

    Carve goose into thin slices. Spoon sauce, chestnuts and prunes over.

    Yield: 8 servings
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    amaretto is so wonderful when making desserts.......and you won't set yourself on fire.

    Almond Amaretto Bars Recipe


    1 cup (2 sticks) butter
    1/4 tsp salt
    1/2 cup powdered sugar
    2-1/4 cups flour, divided
    4 eggs, slightly beaten
    2 cups granulated sugar
    5 Tbsp amaretto liqueur
    1 cup sliced almonds


    Combine butter, salt, 1/2 cup powdered sugar and 2 cups flour to make a soft dough. Press evenly in ungreased 9 x 13-inch pan. Bake at 350 degrees F., 15 to 20 minutes until golden.

    Meanwhile mix until smooth: eggs, amaretto, sugar and 1/4 cup of flour. Pour over baked crust. Sprinkle with almonds. Reduce heat to 325 degrees F. Bake 25 minutes, until firm. Cool before serving.

    Amaretto Brownies Recipe

    1 cup shortening
    2 cups sugar
    2 Tbsp amaretto
    1/2 tsp salt
    4 (1 ounce) squares unsweetened chocolate
    4 eggs, beaten
    1-1/2 cups flour
    Amaretto Icing (see below)


    Combine shortening and chocolate in a saucepan; place over low heat, stirring until melted. Add sugar and stir. Remove from heat and cool. Stir in eggs and amaretto. Combine flour and salt, add to mixture, stirring well. Pour batter into 13 x 9 x 2-inch pan. Bake at 400 degrees F. for 20 minutes. Cool.

    Frost with amaretto icing (below).

    Amaretto Icing

    1/4 cup butter
    2 Tbsp half and half
    Dash salt
    1 (1 ounce) square unsweetened chocolate
    2 cups sifted powdered sugar
    2 Tbsp amaretto
    Sliced almonds

    Combine butter and chocolate in saucepan, place over low heat, and stir until melted. Add half and half. Add powdered sugar, salt and Amaretto, blend well. Frost brownies, sprinkle with sliced almonds, cut into squares.

    Amaretto Butter Cookies Recipe


    8 ounces butter, softened
    1 cup sugar
    1/4 teaspoon salt
    1 egg, separated
    1-1/2 tablespoons amaretto
    2 teaspoons orange rind, finely grated
    2 cups flour
    3/4 cup almonds, sliced


    Preheat oven to 300 degrees F. and get out a 10 x 15-inch jelly roll pan. Combine butter and sugar in a mixing bowl and beat until smooth. Add the salt, egg yolk, Amaretto, and orange rind, and beat until blended. Stir in the flour and blend thoroughly. Spread and pat the dough evenly over the bottom of the ungreased pan.

    Beat the egg white just until foamy, spread it evenly over the dough, then sprinkle the almonds over all. Bake for about 45 minutes or until lightly golden. Remove from oven and cut into 2-inch squares while still warm.

    Yield: about 40 square cookies
  4. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    here are some main dishes using amaretto:

    Amaretto Almond Encrusted Lamb Disaronno


    Rind from one whole orange
    2 cups water
    1/3 cups crushed almonds
    2 Tbsp Amaretto
    1/3 cup bread crumbs
    1 small bunch parsley
    1/2 cup sugar
    16 to 20-ounce rack of lamb (ask butcher to dress rack and trim all fat from ribs)
    Butter, at room temperature

    Preheat oven to 400 degrees F.

    Boil orange rind in small saucepan with water and sugar. Cook for 15 minutes; drain well. Chop parsley finely; dry well.

    Place parsley, almonds, breadcrumbs and amaretto in a food processor and blend well; set aside.

    Put rack of lamb in a roasting pan on middle rack of oven. Roast 15 minutes for medium rare; 20 minutes for medium; 28 minutes to well done. Remove from oven and let cool 5 minutes. Separate the lamb ribs. Rub butter around the edges of each. Roll edges in mixture of dry ingredients and amaretto. Set ribs on platter. Garnish with orange rind.

    Yield: 2 servings

    Amaretto Shrimp Recipe


    1/2 cup butter
    1 medium white onion, finely minced
    1 pound large shrimp, butterflied, peeled, leave tail on
    1/2 to 1 cup amaretto liqueur
    1 cup blanched almonds; sliced
    1/2 tsp salt
    Chopped parsley

    Melt butter in skillet until golden brown. Add onions. Saute until transparent. Add shrimp and stir-fry 5 minutes until pink. Add amaretto, almonds and salt. cook 1-1/2 minutes until bubbly. Serve in a scallop shell or ramekin with a sprinkle of chopped parsley.

    Yield: 4 servings

    Chicken Amaretto Recipe


    5 boned chicken breasts
    1 Tbsp vegetable oil
    3 Tbsp flour
    3 Tbsp butter
    1-1/2 tsp salt
    1-1/2 Tbsp Dijon mustard
    1-1/2 tsp ground pepper
    1 can (6-1/4 ounces) frozen orange juice concentrate
    2 tsp paprika
    1 cup amaretto liqueur


    Mix the can of frozen orange juice with a half can of water.

    Preheat oven to 350 degrees F.

    Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet drippings, add mustard, orange juice and amaretto. Increase heat and boil, stirring constantly, until thick.

    Pour sauce over chicken and bake, covered, for 45 minutes.

    This dish can be frozen and reheated later.

    Yield: 8 to 10 servings

    Amaretto Carrots Recipe


    1 pound fresh carrots
    1/2 stick butter
    1/2 cup almonds
    1/4 cup amaretto or 2 tsp almond extract
    Salt and pepper to taste


    Slice carrots 1/8-inch thick. Chop almonds. Saute carrots in butter until cooked but not mushy. Add almonds and amaretto. Heat and season with salt and pepper.

    Yield: 6 servings
  5. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    ok......let's do beer......... :D :D :D :D :D :D

    Basic Beer-Can Chicken
    The author says: "If you've never made beer-can chicken before, start here, and once you've mastered the basic procedure, there's no limit to its variations." --Steven Raichlen

    1 can (12 ounces) beer
    1 chicken (31/2 to 4 pounds)
    2 tablespoons All-Purpose Barbecue Rub or your favorite commercial rub 2 teaspoons vegetable oil

    You'll also need: 2 cups wood chips or chunks (preferably hickory or cherry), soaked for 1 hour in water and/or beer to cover, then drained.

    Pop the tab off the beer can. Pour half of the beer (3/4 cup) over the soaking wood chips or chunks, or reserve for another use. If cooking the chicken on the can, using a church key-style can opener, make 2 additional holes in its top. Set the can of beer aside.

    Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water and then drain and blot dry, inside and out, with paper towels. Sprinkle 1 teaspoon of the rub inside the body cavity and 1/2 teaspoon inside the neck cavity of the chicken. Drizzle the oil over the outside of the bird and rub or brush it all over the skin. Sprinkle the outside of the bird with 1 tablespoon of rub and rub it all over the skin. Spoon the remaining 1-1/2 teaspoons of rub into the beer through a hole in the top of the can. Don't worry if the beer foams up: This is normal.

    Hold the bird upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity. Pull the chicken legs forward to form a sort of tripod, so the bird stands upright. The rear leg of the tripod is the beer can.

    Tuck the tips of the wings behind the chicken's back. Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips or chunks in the smoker box or in a smoker pouch and preheat on high until you see smoke, then reduce the heat to medium.

    When ready to cook, if using a charcoal grill, toss all of the wood chips or chunks on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked through (about 180 degrees F. on an instant-read meat thermometer inserted in the thickest part of a thigh, but not touching the bone), 1-1/4 to 1-1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour. If the chicken skin starts to brown too much, loosely tent the bird with aluminum foil.

    Using tongs, hold the bird by the can and carefully transfer it in an upright position to a platter.

    Present the bird to your guests. Let the chicken rest for 5 minutes, then carefully lift it off its support. Take care not to spill the hot beer or otherwise burn yourself. Halve, quarter, or carve the chicken and serve.

    Yield: 2 to 4 servings

    snort's note: i've made beer butt chicken in the oven (need to lower the rack for this one). drink 1/3 to 1/2 the can of beer. have the chicken smeared with butter and the rub. shove the chicken's a** on top of the beer can and put it in the oven on 375 degrees (tent with foil). cook it 2 hours (maybe a little longer if it is a big bird). uncover and cook 10-15 minutes more until browned (the beer evaporation really makes some nice juicy texture and adds flavor). also, be sure to butter and season under the skin as well as on top.

    All-Purpose Barbecue Rub

    1/4 cup coarse salt (kosher or sea)
    1/4 cup dark brown sugar
    1/4 cup sweet paprika
    2 tablespoons freshly ground black pepper

    Put the salt, brown sugar, paprika and pepper in a small bowl and stir to mix. (Your fingers actually work better for mixing the rub than a spoon or whisk does.)

    Store the rub in an airtight jar away from heat and light; it will keep for at least 6 months.

    Yield: about 3/4 cup
  6. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    more beer........

    Beef in Beer and Onions


    2 pounds chuck or round, cut into 6 to 8 slices
    salt and freshly ground black pepper to taste
    2 tablespoons butter
    2 tablespoons oil
    5 to 6 medium onions, peeled and thinly sliced
    1-1/2 tablespoons flour
    2 cups dark beer
    2 to 3 sprigs fresh thyme (or 1 teaspoon dried)
    1 bay leaf, crumpled


    Season the beef with salt and pepper. In an oven-proof covered casserole, melt the butter and oil. Brown the meat in the fat over high heat and remove. Add the onions, lower heat, and cook slowly until soft, stirring frequently. Add the flour and stir to blend. Keep stirring over moderately high heat until flour begins to brown.

    Pour in the beer. Stir until thickened and simmering. Return the browned beef to the pan, add thyme and bay leaf. Cover and cook over low heat until beef is very tender, about 2-1/2 hours. Check often to make sure that there is enough liquid to cover the meat. Add more beer or water as needed.

    Correct the seasoning with salt and pepper. Serve very hot with rice or buttered noodles.

    Beef Stew with Newcastle Brown Ale and Dumplings Recipe

    2 pounds, 3 ounces shin of beef (or use flank or neck), chopped into chunks
    3 tablespoons flour
    Olive oil
    3 red onions, peeled, halved and roughly sliced
    1-3/4 ounces pancetta or bacon, chopped
    3 sticks of celery, chopped
    1 small handful of rosemary, leaves picked from stem
    5 cups Newcastle Brown ale or other dark ale
    2 parsnips, peeled and roughly chopped
    2 carrots, peeled and roughly chopped
    4 potatoes, peeled and roughly chopped
    Sea salt and freshly ground pepper

    1-3/4 cups self-rising flour
    1/2 cup butter
    A good pinch of salt and pepper
    2 sprigs of rosemary, chopped


    Season the beef, sprinkle with the flour and toss around until well coated. Heat up a frying pan until it is good and hot, add a little olive oil and fry the beef in 2 batches until nice and brown. Transfer the meat to a big casserole -- one that is suitable to go on a stovetop burner -- mixing in the flour that was left on the plate after coating it. Put the casserole on a medium heat, add the onions and pancetta, and cook until the onions are translucent and the pancetta has a bit of color. Add your celery and rosemary. Now you can pour in your ale and 1-1/4 cups of water, adding your parsnips, carrots and potatoes. (Feel free to add whatever veg you like at this stage.) Bring to the boil, put a lid on, turn down the heat and leave it to simmer while you make the dumplings -- which are choice.

    Blitz the dumpling ingredients in a blender or rub between your fingers till you have a breadcrumb consistency, then add just enough water to make a dough that isn't sticky. Divide it into ping-pong-ball-sized dumplings and put these into the stew, dunking them under. Put the lid back on and leave it to cook for 2 hours. Taste it, season it as you like, and then serve the stew with some greens and loads of bread to mop up the juices.

    Yield: 6 to 8 servings

    now this next one is really cool...... :cool:

    Beer Puffs

    1 cup beer
    1/4 pound butter
    1 cup sifted flour
    1/2 teaspoon salt
    4 eggs
    1 7-ounce can crabmeat

    Bring beer and butter to boil. When butter melts, add flour and salt all at once. Cook over low heat, stirring until mixture leaves sides of pan. Remove from heat; beat in 1 egg at a time until dough is shiny. Drop by teaspoonfuls 1 inch apart on buttered baking sheet. Bake 10 minutes at 450 degrees F. Reduce to 350 degrees F.; bake 10 minutes longer, until browned and free from moisture. Cool, split, and fill with crabmeat or other desired filling.

    Yield: 60 to 80 small puffs

    Peanut Butter Chicken Wings

    50 chicken wings
    2 (12-ounce) bottles beer
    1 cup molasses
    1/2 cup creamy peanut butter
    1/2 cup fresh lemon juice
    1/2 cup Worcestershire sauce
    1/4 cup prepared mustard
    1 teaspoon salt
    2 tablespoons chili powder
    1/4 cup chopped fresh parsley, for garnish
    1-2 lemons, sliced thin, for garnish

    Preheat oven to 450 degrees F. Remove and discard tips from wings and cut each wing in half at joint. Combine remaining ingredients except parsley and lemon slices in a large saucepan. Cook over low heat for about 15 minutes, until reduced and thickened to the consistency of thick gravy. Place wings in a large roasting pan and cover with sauce. Turn until each wing is well coated. Bake for 15-20 minutes. Serve on large platter. Garnish with parsley and lemon slices.

    Yield: 15-20 servings

    London Broil Stewed in Stout


    1 2-pound piece of London broil, cut at least 1 inch thick
    1/2 teaspoon coarse salt
    1 teaspoon freshly ground black pepper
    3 tablespoons cornstarch
    1/4 teaspoon dried thyme
    1/4 strip breakfast bacon, cut into 1/4-inch pieces
    1 plump clove garlic, peeled and cut lengthwise into small spikes
    1 bay leaf
    1 large onion, sliced 1/4 inch thick
    1 cup stout or dark ale
    1 tablespoon honey
    2 tablespoons red wine vinegar
    1 tablespoon Worcestershire sauce

    Preheat the oven to 275 degrees F. To prevent the meat from curling, trim off and discard the integument that surrounds it. Pat the meat dry with paper towels and sprinkle it all over with half the salt and pepper. Dredge with the cornstarch, patting it well into the meat. Pierce the beef through in half a dozen places. Press the thyme leaves into the bacon pieces and force a piece of bacon and a garlic spike into each of the holes in the meat.

    Lightly oil a heavy-bottomed braising pan. Place the bay leaf in the center of the pan and the meat on top of it. Pile the onion slices on top of the meat. . Mix the stout, honey, vinegar, and Worcestershire sauce and pour over the onions. Sprinkle on the rest of the salt and pepper.

    Cover the mound of meat and onions with a sheet of waxed paper. Seal the pot with two thicknesses of foil and press the lid down firmly . Put the pot in the oven and bake, undisturbed, for 3 hours. Serve the beef hot, with the thin sauce poured over it. Carve it at the table.

    Author's Note:
    The natural sauce from the beef will be full-bodied but thin. I sometimes "finish" it by adding 2 tablespoons of tomato sauce and a thickening of 3 tablespoons of cornstarch dissolved in 3 tablespoons of cold water. When the sauce has cooked and thickened sufficiently, salt it to taste and pour it over the meat. Jane Grigson suggested that the best accompaniment to this dish is creamy mashed potatoes. I agree. Other fine complements are pureed turnips or buttered noodles.

    Yield: 4-5 servings

    Not Your Mother's Pot Roast Recipe


    1/4 pound bacon
    5 pounds chuck roast (have butcher cut into 1-pound portions and net or tie with butcher's twine)
    1/4 cup vegetable oil
    1 cup chopped onion
    1-1/2 cups chopped carrot
    2 stalks celery, chopped
    5 cloves garlic, chopped
    1 quart water
    2 (12-ounce) bottles Guinness Stout
    2 (12-ounce) bottles high quality lager (such as Beck's or Samuel Adams)
    1/8 cup beef bouillon granules or paste
    1/2 cup Dijon mustard
    3/4 cup molasses
    6 sprigs fresh sage
    6 sprigs fresh thyme
    4 sprigs fresh parsley

    Blanching Vegetables:
    1-1/2 pounds turnips, cut in large dice
    1-1/2 pounds carrots, cut in large dice
    1-1/2 pounds rutabagas, cut in large dice
    2 pounds potatoes, peeled and cut into large dice

    Garnish: Fresh rosemary, thyme and sage sprigs

    Cook bacon over medium heat in large oven-proof pot until fat has rendered, 3 to 5 minutes. Remove bacon, chop and set aside. In a separate pan, brown roast on all sides in the vegetable oil. To the rendered bacon fat in the pan add onion, carrot, celery and garlic. Cook until wilted and lightly browned. To the cooked vegetables, add water, beers, bouillon, mustard, molasses, sage, thyme and parsley. Bring to a boil and place meat in pot with vegetables. Cut a piece of parchment paper to fit over the pot and place it on top of mixture. Cover pan tightly with foil. Roast in oven at 375 degrees F. for 1-1/2 to 2 hours. Allow to cool then skim fat. Remove roast and set aside. Simmer vegetables in cooking liquid until crisp tender.

    Serve with horseradish sauce.

    Yield: 5 servings
  7. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    let's move on to bourbon....

    Apple Bourbon Baked Ham Recipe

    7 to 8 pounds fully cooked bone in smoked ham
    1/2 cup bourbon
    1 1/2 cups water
    1/2 cup light brown sugar, packed
    1 cup apple cider
    1/4 cup Dijon mustard
    1 teaspoon ground pepper

    Place unwrapped ham on rack in large roasting pan. Let stand at room temperature about 1 hour. Preheat oven to 325 degrees F. Skin ham; trim fat to 1/4-inch. Score fat in diamond pattern. Cover top of ham with foil. Pour 1/4 cup of the bourbon and all the water into roasting pan. Bake 30 minutes.

    Meanwhile, in small saucepan, combine remaining bourbon, the sugar, and 1/2 cup of the apple cider. Cook, stirring over medium heat until sugar is dissolved. Remove from heat. Stir in mustard and pepper. After ham has baked 30 minutes, remove foil and baste with 1/4 of the glaze (add water to pan if needed).

    Bake 1 1/2 hours longer, basting 3 times with remaining glaze, or until internal temperature registers 140 degrees F. on meat thermometer. Transfer ham to platter; tent with foil. Let stand 15 minutes. Pour drippings from pan into glass measure; skim and discard fat. Place same roasting pan across 2 stove top burners over med-high heat. Add remaining apple cider, scraping up any browned bits from bottom of pan. Add reserved drippings and any juices from ham on platter. Simmer 5 minutes. Serve pan juices with ham.

    Yield: 8 servings

    you could also use the next one as a marinade.....

    Bourbon Barbecue Sauce


    1 tablespoon butter
    1 tablespoon olive oil
    2 cups finely chopped onion
    2 cloves garlic, crushed
    1/2 cup molasses
    1 cup ketchup
    1/4 cup red wine vinegar
    1 teaspoon dry mustard
    1/4 teaspoon freshly ground black pepper
    2 tablespoons lemon juice
    1/2 teaspoon grated lemon zest
    1 tablespoon soy sauce
    1 tablespoon Hungarian paprika
    1/3 cup bourbon whiskey

    In a large, heavy saucepan, melt the butter with the oil. Saute the onions until tender. Add the garlic and cook 2 minutes longer.

    Combine the molasses, ketchup, vinegar, mustard, pepper, lemon juice, zest, soy sauce, paprika, and bourbon. Stir into onion mixture.

    Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally. Cool and refrigerate in a covered container.

    Yield: 2-1/2 cups

    Bourbon Corn Chowder


    4 tablespoons (60 g) unsalted butter
    1 small onion, cut into 1/2 inch (1-cm) dice
    2-1/2 cups (675 ml) canned creamed corn
    1/4 cup (65 ml) Bourbon
    1/4 teaspoon freshly grated nutmeg
    1 teaspoon kosher salt
    Freshly ground black pepper; to taste
    2 to 3 drops hot red pepper sauce
    1/2 cup (125 ml) basic chicken stock
    or commercial chicken broth
    1/2 cup (125 ml) heavy cream

    In a small saucepan, melt the butter over medium heat. Stir in the onion and cook, stirring, for 5 minutes. Stir in the corn.

    In a small saucepan, heat the Bourbon. Ignite it and let it flame for 1 minute. Pour the Bourbon, still flaming, over the corn mixture. Stir in the remaining ingredients. Heat through.

    Yield: About 4 cups

    Bourbon Pecan Pie
    The author says: "Pecans and bourbon are a natural match. Good bourbon has a sweet, rich, mellow flavor that is excellent in many dishes, especially good with sweet potatoes and pecans." --Shirley Corriher

    1 cup pecan pieces
    2 tablespoons and 4 tablespoons and 3 tablespoons lightly salted butter (9 tablespoons total)
    1/8 teaspoon and 1/8 teaspoon and 1/8 teaspoon salt (scant 1/2 teaspoon total)
    1 cup and 2 tablespoons light corn syrup (1-1/8 cups total)
    3/4 cup and 1/2 cup light brown sugar, packed (1-1/4 cups total)
    2 tablespoons arrowroot
    2 tablespoons water at room temperature
    2 tablespoons bourbon
    2 teaspoons and 1/2 teaspoon pure vanilla extract (2-1/2 teaspoons total)
    3 large eggs at room temperature
    3 large egg yolks at room temperature
    1 recipe Orange Crust variation of Pie Crust for Longer Cooking Times, prebaked in a 9-inch shiny or light-colored removable bottom tart pan (see Note)
    1-1/3 cups pecan halves

    Preheat the oven to 350 degrees F (177 degrees C).

    Roast the pecan pieces on a baking sheet in the center of the oven for 8 minutes only. While the pecans are hot, stir in 2 tablespoons butter and 1/8 teaspoon salt.

    Raise the oven temperature to 400 degrees F (204 degrees C).

    Boil 1 cup corn syrup, 3/4 cup brown sugar, 4 tablespoons butter, and 1/8 teaspoon salt in a medium size, heavy saucepan on medium heat for 3 minutes. Remove from the heat and let cool for 2 minutes. Stir together the arrowroot and water in a small bowl. Stir in the bourbon and 2 teaspoons vanilla. Stir this mixture well into the hot syrup. Stir the eggs and egg yolks together in a large bowl, then stir the hot syrup in a little at a time. Sprinkle pecan pieces over prebaked crust. Pour the filling over the pecans and bake in the lower third of the oven for 35 minutes. If the crust edge is getting too brown, cover just the edge with foil.

    While the pie is baking, stir together and boil 3 tablespoons butter, 1/8 teaspoon salt, 2 tablespoons corn syrup, and 1/2 cup brown sugar in a medium-size, heavy saucepan for 1 minute. Remove from the heat and stir in pecan halves and 1/2 teaspoon vanilla.

    Pile or arrange coated pecan halves on top of pie and return to the oven for 10 minutes.

    Bourbon Three-Bean Bake
    The author says: "Don't worry about the bourbon -- all the alcohol cooks off, leaving just the rich, sweet flavor."


    2 strips bacon
    1 large onion, chopped (1 cup)
    1 large sweet green pepper, chopped
    1 can (16-ounces) diced tomatoes
    1/2 cup molasses
    6 tablespoons tomato paste
    1/3 cup bourbon
    1/4 cup firmly packed light brown sugar
    2 tablespoons Dijon mustard
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    1 can (19 ounces) black beans, drained and rinsed
    1 can (19 ounces) red kidney beans, drained and rinsed
    1 can (19 ounces) white kidney beans, drained and rinsed

    Heat oven to 350 degrees F. Cook bacon in a large skillet over medium heat until crisp. Remove to paper toweling to drain. Pour off all but 2 tablespoons fat from skillet.

    Add onion and green pepper to skillet; saute 8 to 10 minutes or until tender. Stir in tomatoes, molasses, tomato past, bourbon, brown sugar, mustard, salt and black pepper. Bring to boiling; cook, stirring occasionally, 3 to 5 minutes.

    Crumble bacon. Add to sauce along with black beans, red kidney beans and white kidney beans. Pour into a shallow 2-quart baking dish. Bake in heated 350-degree F. oven 45 minutes or until hot and bubbly.

    Yield: 8 servings

    Wild Turkey Wild Turkey

    1 wild turkey breast
    1/2 cup honey
    2 tablespoons Worcestershire sauce
    3 tablespoons hot Dijon mustard
    2 cups Wild Turkey bourbon

    all-purpose flour
    Cajun seasoning to taste
    Canola oil for frying
    1 cup (8 ounces) grated cheddar cheese
    1/2 cup chopped onion

    Slice turkey lengthwise into 2-inch wide strips, removing skin; wash and drain. Microwave honey at high for 1-1/2 minutes. Add Worcestershire sauce, mustard and bourbon to make marinade. Marinate turkey in mixture in refrigerator 2 to 4 hours.

    Remove turkey from marinade, shaking to remove excess liquid. Combine flour and seasoning in bag. Add turkey strips and shake to coat. Fry in canola oil till golden brown. Place on serving dish and sprinkle with cheese and onions. Microwave until cheese is melted. Serve as hors d'oeuvres or with wild rice.

    Drunken Spareribs Recipe


    4 pounds spareribs
    1/4 cup bourbon
    1/4 cup soy sauce
    1/4 cup brown sugar
    1 Tbsp Dijon mustard

    Place ribs on rack in roasting pan. Mix remaining ingredients and spread thickly over both sides of ribs. Roast in 350-degree F oven until brown and crisp (1-1/4 to 1-1/2 hours), turning once and basting frequently with sauce.

    Yield: 4 servings

    here's another ham one (bourbon goes very well with ham)....

    Bourbon and Mustard Glazed Country Ham


    1 good-quality smoky ham (not an actual Smithfield country ham, but a brine-cured "city" ham), about 15 pounds, brought to room temperature
    1/2 cup whole-grain mustard
    1/2 cup packed golden-brown sugar
    1/3 cup honey
    1 teaspoon Tabasco Pepper Sauce
    1-1/2 cups bourbon

    Position a rack in the lower third of the oven and preheat to 325 degrees F. If the ham has a rind, pull it away with your fingers. With a thin, sharp knife, slice away all but 1/4 inch of any fat on the upper surface. Score a diamond pattern about 1/8 inch deep into the upper surface of the ham. Set the ham, scored side up, on a rack in a shallow roasting pan just large enough to hold it. Add 3 cups water to the pan. Set the pan in the oven and bake the ham for 1-1/2 hours.

    Meanwhile, in a small bowl, stir together the mustard, brown sugar, honey and Tabasco.

    Pour off the water from the pan. Spread the mustard mixture evenly over the upper surface of the ham, using it all. Add the bourbon to the pan. Bake the ham, basting every 10 minutes with the bourbon and the accumulated pan juices, until the ham is richly browned and thoroughly heated through, another 30 to 40 minutes. Transfer to a cutting board.

    Let the ham rest for at least 15 minutes before carving. Serve hot, warm or at room temperature.

    Yield: 12 servings with leftovers
  8. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    on to careful since some of these dishes will ignite.....

    Crab Pilaf (Pilaf de Crabe)


    6 strips of bacon, finely cut
    2 medium onions, finely chopped
    1 clove garlic, finely chopped
    1/2 pound smoked ham, cut in thin strips
    3 tablespoons tomato paste
    1 pound crabmeat
    1/3 cup dark rum
    1 cup white wine
    1 tablespoon chopped parsley
    Pinch of sugar
    1/4 cup heavy cream

    Let the bacon fry out in a large skillet. Add the onions and garlic and allow them to just color. Add the ham and heat through. Add the tomato paste and crabmeat; pour the rum over this and ignite. When it has flamed, add the wine, parsley, and sugar and let it all simmer for 15 minutes. Finally stir in the heavy cream. Serve with a rice pilaf.

    Garlic and Rum Roast Pork Recipe


    6 large cloves garlic, peeled
    2 small white onions, peeled and coarsely chopped
    1 small bunch parsley, bottom stems discarded (about 1/2 cup loosely packed)
    1 tablespoon fine sea salt
    1 tablespoon freshly ground black pepper
    1/4 cup dark rum
    1/2 cup light brown sugar
    1/4 cup freshly squeezed lime juice
    1/4 cup olive oil
    2 pounds fresh pork tenderloin, trimmed of any excess fat

    Put the garlic, onion, parsley, salt, pepper, rum, sugar, and lime juice in the bowl of a food processor fitted with the steel blade. Process until finely chopped, then drizzle in the oil, pulsing just to combine.Ê Transfer the mixture to a small bowl.

    Put the pork in a large bowl or on a platter big enough to hold it with the marinade.Ê Vigorously rub the pork with the marinade, cover, and let marinate in the refrigerator for at least 4 hours or, preferably, overnight.

    Place a skillet over medium heat. Season the pork with salt and pepper and placve into the skillet. Sear until golden, about 3 minutes, then turn the pork over to sear the other side, turning again to completely sear all sides, about 3 minutes per side until well browned. Turn the heat down to low, add the remaining marinade to the pan and partly cover with a pot cover to finish cooking, about 5-6 minutes more. Cook until the internal temperature, using an instant-read thermometer inserted to the thickest part of the pork reads 155 degrees F.

    Remove the pan from the oven, transfer the pork to a cutting board, and let it rest for 10 minutes. Carve the pork into 1/2 -inch-thick slices.

    Yield: 4 to 6 servings

    could use the next one as a marinade...

    Jamaica-Me-Krazy BBQ Sauce Recipe


    1/2 cup rum (Bacardi Superior recommended)
    1/4 cup loose-packed dark brown sugar
    1/2 cup orange juice concentrate
    1 cup water
    1 cup ketchup
    1/4 cup apple cider vinegar
    1/4 cup Dat'l Do-it brand hot sauce
    1/4 cup Kikkoman Lite Soy Sauce
    1 Tbsp plus 1 tsp ground allspice
    1/2 tsp ground cinnamon
    1 tsp salt
    1 rounded Tbsp fresh-grated ginger root
    2 bay leaves

    Combine rum and brown sugar in a nonreactive saucepan. Bring to boil and cook 3 to 5 minutes or until reduced by half. Add orange juice concentrate, water, ketchup, vinegar, hot sauce and soy sauce. Whisk in the remaining ingredients. Bring to a boil, reduce heat and simmer 20 minutes until reduced by half. Remove the bay leaves and strain the sauce. Allow to cool to room temperature. Best after 12 hours.

    Yield: 2-1/4 cups

    Malibu Rum Cake


    Nonstick vegetable cooking spray
    1 package (18.25-ounce) classic yellow cake mix
    1 cup Rum
    1/2 cup vegetable oil
    1 package (3.4-ounce) vanilla instant pudding and pie filling mix
    4 eggs

    1 cup (packed) golden brown sugar
    1/4 cup water
    1 stick butter
    1/4 cup Rum

    Cake Preparation:
    Position rack in center of oven and preheat to 325 degrees F.

    Spray a 10-inch (12-cup) bundt pan with nonstick spray. Using an electric mixer, beat all ingredients in a large bowl for 2 minutes. Transfer batter to prepared pan. Bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Cool cake in pan for 20 minutes. Invert cake onto platter, then carefully remove pan. Allow cake to cool completely.

    Rum Glaze Preparation:
    Meanwhile, stir sugar and water in a heavy medium saucepan over medium high heat until sugar dissolves. Add butter. Simmer until mixture thickens and is syrupy, stirring often, about 5 minutes. Remove saucepan from heat and whisk in rum. Cool glaze completely. Drizzle glaze evenly over cooled cake and serve.

    Yield: 1 large bundt cake, about 12 servings

    Rum-Runner Chicken Recipe


    2 teaspoons vegetable oil
    3 medium onions, thinly sliced
    6 garlic cloves, chopped
    1/2 cup chicken broth
    1 whole chicken (3 to 3-1/2 pounds)
    1/4 cup dark rum
    2 tablespoons apple cider vinegar
    1/2 cup packed light brown sugar
    1/2 teaspoon ground cloves
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground red pepper
    1-1/2 teaspoons salt

    Preheat the oven to 350 degrees F.

    In a large skillet, heat the oil over medium heat. Stir in the onions and garlic, and cook for 8 to 10 minutes, or until golden. Pour mixture into a 9 x 13-inch baking dish; pour the chicken broth over the onion mixture and place the chicken over the top.

    In a medium bowl, combine the rum, vinegar, brown sugar, cloves, cinnamon, ground red pepper, and salt; mix well to make a glaze. Brush half the glaze over the chicken, and bake for 30 minutes.

    Drizzle the remaining glaze over the chicken and bake for 40 to 45 minutes, or until no pink remains in the chicken and the juices run clear.

    Yield: 3 to 4 servings

    more alcohols than just rum go into the next one, but the strawberry's have to taste great in the marinade.......

    Russian Cream with Strawberries Romanoff


    Russian Cream

    1 cup plus 3 tablespoons heavy cream
    1/2 cup sugar
    1 envelope plain gelatin
    1/2 pint sour cream
    1/2 teaspoon vanilla

    Mix together cream, sugar and gelatin in a saucepan and heat gently until the gelatin is thoroughly dissolved. Cool until slightly thickened. Fold in sour cream and flavor with vanilla. Whisk until mixture is quite smooth. Pour mixture into a serving bowl or 3-cup metal mold. If you want to make individual servings, pour into 6 small half-cup individual molds. Cover and chill until set, at least 4 hours.

    To unmold, dip container in hot water until edges just begin to liquify. Invert mold onto a serving dish and surround liberally with Strawberries Romanoff.


    Strawberries Romanoff

    4 cups fresh strawberries
    1/2 cup confectioners' sugar
    1-1/2 ounces vodka
    1-1/2 ounces triple sec
    1-1/2 ounces rum

    Wash and hull strawberries and toss with sugar. Put them in a bowl and pour over vodka, triple sec and rum. Chill. When ready to serve, surround Russian Cream mold with marinated chilled strawberries.

    Yield: 4 to 6 servings
  9. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    on to tequila.....

    Margarita Pie Recipe


    1-1/2 cups pretzels, finely crushed
    1-1/3 cups sugar
    1/2 cup butter, melted
    1 lime, zested (outer green part grated off)
    1/2 cup lime juice, freshly squeezed
    One 14-ounce can sweetened condensed milk
    2 Tbsp gold tequila
    2 Tbsp Triple sec
    1 cup heavy cream, whipped
    2 drops green food coloring (optional)
    1/2 cup heavy cream, whipped
    12 pretzels
    12 mint leaves

    In a medium bowl place the crushed pretzels, sugar, and melted butter. Mix the ingredients together well and press them into a 9-inch buttered pie pan. Chill the crust in the refrigerator for 1 hour.

    In another medium bowl place the lime zest, lime juice, sweetened condensed milk, tequila, and triple sec. Mix the ingredients together.

    Fold in the 1 cup of heavy cream, whipped, and the green food coloring. Pour the mixture into the pie crust. Freeze the pie for 4 hours.

    Decorate the pie with the 1/2 cup of whipped cream, pretzels, and mint leaves.

    Yield: 8 servings

    Margarita Wings


    2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
    1/2 cup gold tequila or mescal
    1/4 cup frozen orange juice concentrate
    Grated zest of 1 lemon
    Juice of 1 lemon
    2 cloves garlic, minced
    1/2 teaspoon ground cumin
    1 teaspoon freshly ground coarse black pepper
    1 teaspoon salt
    2 tablespoons minced cilantro

    Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag.

    In a small bowl, combine the remaining ingredients and pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight.

    Prepare a medium-hot charcoal fire or pre-heat a gas grill to medium-high.

    Drain the wings, discarding the marinade.

    Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes.

    Yield: 4 servings

    Margarita Shrimp Salad


    2 tablespoons chopped cilantro
    2 cloves garlic, minced
    1 serrano chile, stemmed, seeded and finely diced
    1/3 cup Tequila
    2 tablespoons Triple Sec or Grand Marnier
    1/4 cup freshly squeezed lime juice
    1 teaspoon cumin seed, toasted and ground or 1 teaspoon ground cumin
    1 pound shrimp (16 to 20 per pound), peeled, deveined, and slit along the backs
    1/4 cup olive oil
    Salt and freshly ground black pepper to taste

    4 corn tortillas, 6 inches in diameter, cut into julienne
    Vegetable oil for frying tortillas
    1 teaspoon chile powder
    1 tomato, cored, seeded and diced
    1 yellow bell pepper, cored, seeded and diced
    6 cups torn Romaine lettuce leaves, washed and thoroughly dried

    For the shrimp: Combine the cilantro, garlic, chile, tequila, Triple Sec, lime juice, and cumin seed in a nonreactive bowl. Add the shrimp, turn to coat, and refrigerate for at least 1 hour. Drain the shrimp and reserve the marinade.

    In a small saucepan over high heat, bring the reserved marinade to a boil. Reduce the heat to medium and simmer until reduced by half. Remove from the heat, transfer to a bowl, and let cool. Whisk in the olive oil and season with salt and pepper to taste. Set aside.

    Prepare a barbeque grill or preheat a broiler. Grill or broil the shrimp until just pink, about 1 minute per side. Keep warm.

    For the salad: Fill a small skillet with oil to a depth of about 1 inch and place over medium heat. When the oil is about 375 degrees, fry the tortilla strips in batches until light brown and crisp. Drain on paper towels. Sprinkle with chile powder while still warm.

    In a large bowl, mix together the tomato, bell pepper and lettuce. Toss with the marinade-oil dressing and divide among 4 large plates or shallow bowls. Top the salad with grilled shrimp and fried tortilla strips. Serve immediately.

    Yield: 4 servings

    Tasty Tequila Tri-Tip


    3 - 4 pounds beef tri-tip with most fat trimmed off (a little on the bottom side is good)
    3 Tbsp tequila
    2 Tbsp sesame oil
    2 Tbsp Dijon mustard
    1 Tbsp balsamic vinegar
    2 cloves minced garlic
    1 tsp salt
    1 tsp black pepper

    Mix all marinade ingredients in a small bowl and place in a large zip-top bag with tri-tip. Marinate at least two hours before desired grilling time.

    Grilling Method: Pre-heat gas grill to 400 degrees F. Place meat on grill top-side down for 3-4 minutes for nice grill marks. Flip over and reduce heat slightly - close lid, if possible. To be prepared for flare-ups, keep an open beer by the grill and use as a 'fire extinguisher.' If no flare-ups occur, then enjoy the beer yourself! Cook for 20-25 minutes or until meat thermometer inserted in center reads 135-140 degrees F. for medium. Slice thin and enjoy with a fine Cabernet Sauvignon.

    Yield: 6 to 8 servings
  10. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    now on to whiskey........

    Stuart Anderson's Black Angus Whiskey Pepper Steak


    Whiskey Pepper Sauce
    1 tablespoon butter
    2 tablespoons chopped white onion
    2 cups beef stock or canned beef broth
    1/4 teaspoon cracked black pepper
    1 clove garlic, pressed
    2 tablespoons whiskey
    1 green onion, chopped
    1 teaspoon cornstarch
    1 tablespoon water

    Pepper Steak
    1 (16-ounce) sirloin steak, cut into two portions
    2 teaspoons cracked black pepper
    2 tablespoons butter


    Fire up the barbecue.

    In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat. In about 3 minutes the onions will begin to turn brown.

    Add 1 cup of the beef stock to the onions. Add the cracked black pepper and garlic at this point as well. Continue to simmer over medium/high heat until the sauce has reduced by about half.

    Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.

    Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.

    Melt 2 tablespoons of butter in a large skillet over medium/high heat. Drop the steaks into the melted butter and sear each side of the steaks for 1-1/2 to 2 minutes or until brown.

    When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking. Salt the steaks lightly as they grill.

    When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl. Stir just until the cornstarch dissolves.

    Remove the whiskey sauce from the heat and add the cornstarch to it. Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire. Serve the steak doused with whiskey pepper sauce.

    Yield: 2 servings

    next one could also be used as a marinade........

    Bourbon Barbecue Sauce


    1 tablespoon butter
    1 tablespoon olive oil
    2 cups finely chopped onion
    2 cloves garlic, crushed
    1/2 cup molasses
    1 cup ketchup
    1/4 cup red wine vinegar
    1 teaspoon dry mustard
    1/4 teaspoon freshly ground black pepper
    2 tablespoons lemon juice
    1/2 teaspoon grated lemon zest
    1 tablespoon soy sauce
    1 tablespoon Hungarian paprika
    1/3 cup bourbon whiskey

    In a large, heavy saucepan, melt the butter with the oil. Saute the onions until tender. Add the garlic and cook 2 minutes longer.

    Combine the molasses, ketchup, vinegar, mustard, pepper, lemon juice, zest, soy sauce, paprika, and bourbon. Stir into onion mixture.

    Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally. Cool and refrigerate in a covered container.

    Yield: 2-1/2 cups

    Irish Whiskey Potato Green Chile Stew


    1/2 cup olive oil
    2 Tbsp chopped garlic
    2 cups chopped Spanish onions
    2 fresh jalapenos, sliced
    1/2 Tbsp. salt
    1 Tbsp black pepper
    1 Tbsp oregano
    1 pound lamb stew meat, cut into 1/2 inch cubes
    2 shots Jameson Irish Whiskey
    8 new potatoes, cut into bite-size pieces
    4 cups chopped green chiles
    2 cups chopped tomatoes
    8 cups beef broth

    Saute garlic, onions, and jalapenos in the olive oil. Add the salt, black pepper, and oregano. Cook until the onions are clear, about 10 minutes. Add the lamb and brown for 10 minutes more. Add the whiskey and potatoes. Stir for another 10 minutes. Add the green chiles and tomatoes. Stir until all the ingredients are mixed together and warmed through. Add the beef broth and simmer for 1 -1/2 hrs. Serve with hot flour tortillas.

    Yield: 6 to 8 servings

    Pulled Pork Sandwich with Jack and Coke BBQ Sauce Recipe


    5 to 6 pounds boneless center cut pork loin or pork shoulder (remove the fat back from the shoulder), sliced in half at its widest point (This can also be made with brisket of beef.)

    For the Marinade:
    4 cups cola, Dr Pepper, black cherry soda, or root beer
    1 cup Worcestershire sauce
    2 Tbsp cider vinegar
    12 cloves garlic, chopped
    1 Tbsp Tabasco sauce
    2 tsp celery salt

    For the Jack and Coke BBQ Sauce:
    1 cup ketchup
    2/3 cup cola
    1/3 cup Jack Daniels Whiskey
    1/4 cup Frank's Hot Sauce, or other hot sauce of your choice
    2 Tbsp honey
    1 Tbsp soy sauce
    Goya Adobo seasoning or kosher salt, to taste
    6 kaiser rolls
    Salt and pepper

    Combine the ingredients for the marinade in a bowl, pan, or pot large enough to hold all the pork. Add the pork, turning to be sure it is well coated, cover, and marinate in the refrigerator for 24 hours.

    Preheat the oven to 350 degrees F.

    Combine the ingredients for the Jack and Coke BBQ Sauce.

    Place the marinated meat in a roasting pan. Cover the roasting pan with aluminum foil and cook the pork in the preheated oven for 1-1/2 hours. Pour off 2/3 of the liquid in the pan and spread the meat with the barbecue sauce and return it to the oven, uncovered, for another 1-1/2 hours. When the pork is done, it will shred easily with a fork. Test it, and if it's still a bit difficult to shred, return it to the oven for another 15 minutes and try again.

    When the meat is done, remove it from the oven and shred it with a fork. Slice the rolls in half, pile on the pork, and serve with creamy coleslaw.

    Yield: 6 servings

    Unforgettable Ham Balls


    1 pound ground cooked ham
    1/2 pound ground fresh pork
    1-1/2 cups soft bread crumbs (about 3 slices)
    2 tablespoons Jack Daniel's Whiskey, divided
    2 tablespoons water
    1 egg
    1/4 cup minced celery
    2 tablespoons minced onion
    1/2 teaspoon dry mustard
    1/4 teaspoon pepper
    1/8 teaspoon ground cloves
    1/3 cup firmly packed brown sugar
    1 tablespoon prepared mustard
    1/2 tablespoon vinegar

    Preheat oven to 350 degrees F. Combine ham, pork, crumbs, 1 tablespoon Jack Daniel's Whiskey, water, egg, celery, onion, dry mustard, pepper and cloves. Shape mixture into meatballs (1 tablespoon each). Arrange on baking sheet; bake for 15 minutes or until fully cooked. Make sauce of brown sugar, prepared mustard, vinegar and remaining 1 tablespoon Jack Daniel's Whiskey. Stir over low heat until hot. Use toothpicks to dip cooked meatballs in sauce.

    Yield: 20 to 25 meatballs

    Smoked Oyster & Rice Stuffing Recipe


    2-1/4 cups long-grain white rice
    3-3/4 cups reduced-sodium chicken broth, defatted
    1/3 cup whiskey
    2 teaspoons dried basil
    2 teaspoons dried chervil or thyme
    1 tablespoon canola oil
    3 leeks, white and light green parts, washed and chopped
    1 large onion, chopped
    1 large stalk celery, chopped
    3 cloves garlic, minced
    2 cups fresh spinach leaves, washed and torn into small pieces
    2 (3-3/4-ounce) tins smoked oysters, drained and sliced
    Salt & freshly ground black pepper to taste

    Preheat oven to 450 degrees F.

    Place rice in a 9-by-13-inch casserole. In a saucepan, combine chicken broth, whiskey, basil and chervil (or thyme). Bring to a boil and pour over rice. Cover tightly with foil and bake for 30 minutes, or until rice is tender.

    Meanwhile, in a Dutch oven, heat oil over medium heat. Add leeks, onion and celery. Cook stirring occasionally, until tender, about 10 minutes.

    Add garlic and cook, stirring, for 1 minute more. Add spinach and oysters; cook, stirring, until spinach is just wilted, about 3 minutes. Stir into rice. Season with salt and pepper. (Keep warm, covered, in a 250-degree F oven for up to 1 hour. Or refrigerate for up to 2 days; reheat before serving.)

    Tipsy Sweet Potatoes


    2-1/2 cups cooked, mashed sweet potatoes
    4 tablespoons butter, softened
    1/2 cup firmly packed light brown sugar
    Pinch of salt
    1/3 cup Jack Daniel's Whiskey
    Pecan halves or marshmallow for topping

    Preheat oven to 325 degrees F. Combine all ingredients except topping. Spoon into a greased 1-quart casserole. Top with pecan halves or marshmallows. Bake for 20 to 25 minutes until bubbly.

    Yield: 6 to 8 servings

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