Recipes using whiskey

[Jenne]

Hey, anyone else have a tried-and-true recipe using whiskey in the cooking?  I thought Nigel's roast recipe inspiring.  Usually I use beer with beer can chicken and beef brisket for St. Paddy's Day, but never whiskey.  I'm thinking I might try those instead.  Anyone have the results for such adventures?

Do tell!

[LMNO]

In my thread I have a bourbon BBQ sauce, as well as a Bourbon Ginger Apple Pie.

I've also done a whiskey flat-iron steak, and drunken shrimp.

As far as braising in a roast a la Nigel's thread, I winced a little; but since I never tried it before, I'm not going to telly you no.

[Jenne]

Yeah, I keep meaning to try making a bourbon bbq sauce--I've become a whiz at whipping up my own.

Drunken shrimp sounds fucking awesome.  Can you bbq those?  We're going to a bbq this Saturday, and I think that'd be a hit extraordinaire with those folks (you'd love them, Alphapance--it's this little ranchouse in the middle of the hills in SD's backwoods, where horses roam, and this guy not only has a great pot farm but also his own recording studio where his friends come and "play"--tis nice).

[LMNO]

Fast n dirty:

Sautee red onion and garlic in a fair amount of butter on low.

Add shrimp and crank up the heat until they just start to turn pink (3-5, depending on size).

Add a few tablespoons of whiskey, and try not to burn your eyebrows off when it goes up in a flash.

When the flames are out, kill the heat, add some chopped parsley, and season to taste.  Serve with rice.



You might want to play around with it, add more heat or other flavors, or whatever you like.

[Bebek Sincap Ratatosk]

Drunken Shrimp = Awesome (I recommend Tullamore Dew or Jameson)
Adding a touch of the poteen to a Beef/Veg soup is also good.

Sjaantze once steamed brats using whiskey instead of beer... I liked it, she didn't.

[Jenne]

Fast n dirty:

Sautee red onion and garlic in a fair amount of butter on low.

Add shrimp and crank up the heat until they just start to turn pink (3-5, depending on size).

Add a few tablespoons of whiskey, and try not to burn your eyebrows off when it goes up in a flash.

When the flames are out, kill the heat, add some chopped parsley, and season to taste.  Serve with rice.



You might want to play around with it, add more heat or other flavors, or whatever you like.

Thanks!  I think I won't let my husband try this one, I might have to do it.  He burned his hair flambe-ing the plantains the other day.  Such a tard.

[Jenne]

Drunken Shrimp = Awesome (I recommend Tullamore Dew or Jameson)
Adding a touch of the poteen to a Beef/Veg soup is also good.

Sjaantze once steamed brats using whiskey instead of beer... I liked it, she didn't.

Hm...that's an idea--the brats!  Beef and veg soup also a good one.

[Dysfunctional Cunt]

Fast n dirty:

Sautee red onion and garlic in a fair amount of butter on low.

Add shrimp and crank up the heat until they just start to turn pink (3-5, depending on size).

Add a few tablespoons of whiskey, and try not to burn your eyebrows off when it goes up in a flash.

When the flames are out, kill the heat, add some chopped parsley, and season to taste.  Serve with rice.



You might want to play around with it, add more heat or other flavors, or whatever you like.

See now I do this with gin.  Add a couple of juniper berries into the saute, finish off with a palmful of capers YUMMMM.  I'll have to try whiskey.  Only ting I've ever used whiskey in is BBQ and candy!

[Mesozoic Mister Nigel]

Somewhere around here I posted a recipe for whiskey cake that is sublime.

I tend to just dump whiskey in things to see what happens. Whiskey instead of vanilla (use like 3 times as much whiskey though) in chocolate-chip orange cookies is delicious, BTW. Whiskey instead of wine in almost any tomato-based dish is also tasty as hell. A touch of whiskey in sauteed vegetables gives them a nice depth.

It is an indispensable cooking condiment IMO. I keep a bottle of Old Crow on hand for cooking, but lately I've been using Powers, because I have it.

[Jenne]

Soooo fucking delighted by these discoveries!  Thanks! 

[Mesozoic Mister Nigel]

In my thread I have a bourbon BBQ sauce, as well as a Bourbon Ginger Apple Pie.

I've also done a whiskey flat-iron steak, and drunken shrimp.

As far as braising in a roast a la Nigel's thread, I winced a little; but since I never tried it before, I'm not going to telly you no.

I do it a lot, and it's fucking fantastic. Trust me on this one.

[Richter]

Beans.  Beans need whiskey.

Somewhere around here I posted a recipe for whiskey cake that is sublime.

I tend to just dump whiskey in things to see what happens. Whiskey instead of vanilla (use like 3 times as much whiskey though) in chocolate-chip orange cookies is delicious, BTW. Whiskey instead of wine in almost any tomato-based dish is also tasty as hell. A touch of whiskey in sauteed vegetables gives them a nice depth.

It is an indispensable cooking condiment IMO. I keep a bottle of Old Crow on hand for cooking, but lately I've been using Powers, because I have it.

The bourbon cake?  Yeah, it's concentrated awesome.