As promised, I rarely break a bourbon related promise, here are some recipes that include whiskey.  Before you take command of the kitchen or the outdoor grill, a  few cooking rules are in order:

1. All recipes should include a taste or two of whiskey. Always have your favorite cooking glass next to you with a touch of bourbon for you then a measuring cup for the recipe.  A touch of bourbon added to the butter,, when making french toast is a nice addition. By the way, Robbers Roast from Utah is an excellent  BB – breakfast bourbon/whiskey.  Light and pleasant with an omelet.  Distilled in Utah it can also be added to Jell-O.

2. Pour a delightful Rye from High West or a Maker’s Mark in your personal chef glass but save the expensive stuff for measuring cup. Most of the alcohol will burn off unless you adding to potato salad.  Benchmark is inexpensive  (about $15.00) distilled in Kentucky and a good taste.  If you are in the Washington DC area, stop Paul’s Wine and Liquor for a bottle.

3. If you concerned about the ingredients or flavor,, improvise, add a little more butter and bit more whiskey, then serve your guests an extra shot of whiskey.

Smoky Pork with Bourbon-Rosemary Sauce. (Call Joe Lambert or read Food and Wine for more info). Serves 4

Ingredients: 1/2 cup bourbon, 1/2 cup soy sauce 1/2 cup brown sugar, juice from a fresh lemon, 3 large rosemary sprigs teaspoon chopped rosemary, two 1lb  pork tenderloins. 1tb olive oil

  1. Glass bowl, mix bourbon, soy sauce, and rosemary sprigs. Step 2. Arrange dry hardwood chips over the bottom of the bbq. or line a disposable aluminum baking pan with foil. use a rack to place the pork and more foil under the rack to catch the drippings. 3. Preheat the oven to 375 or set the grill to high or use a bunch of charcoal 3. Spread half the marinade over the pork and cover for about a half a minute. Transfer the meat to a dutch oven or pan for the oven or in a pan over the charcoal.  Pour off the oil and cook over high heat until pink inside. Just before taking from the oven add the marinade with an additional touch of bourbon and swirl of butter………………
  2. Bourbon Chicken with Mushrooms – Creamy Style.        Ingredients — 6 boneless chicken breasts, remove the skin, 1/2 cup flour, 8 ounces sliced mushrooms, 2 tablespoons virgin olive oil, 2 green onions chopped  1/2 cup whiskey. 1 cup heavy cream. plus two shots of whiskey poured over ice for the cook… Place the chicken in the skillet and drip the bourbon over each piece as the chicken browns on both sides  Remove the chicken when browned then sauté the mushrooms in butter for about 3 minutes..  Add the mushrooms to the heavy cream and heat until hot.  Skip the cream if you can not see your belt.  Enjoy your glass of bourbon.
  3. SMOKED BLACKBERRY BOURBON COBBLER. –-This dessert can be grilled over a gas or charcoal grill.  Serves 4 or 2 really big people Ingredients – 24 ounces of frozen blackberries, one lemon zest, and juice, two tablespoons of bourbon, 1/4 cup sugar, 1/2 cup of melted butter, 3/4 cup brown sugar, 1 cup flour, 1/2 t-spoon baking powder, a pinch of salt.  Preparation – Combine the berries, lemon white sugar, and bourbon then in another bowl make the streusel by creaming the butter and brown sugar together until fluffy add flour and cinnamon, take a taste of your bourbon then see if the mixture is crumbly. Butter a 10 to 12-inch skillet, pour the berry mixture into the pan, place the streusel on top. Bake covered 40 minutes until the fruit is bubbly medium to high heat indirect.  Now be prepared to receive rousing applause from your guests.
  4. Sweet Shine is producing an incredible variety of bourbonish sweet liquor. Black Walnut added to most anything will be a delightful touch.  Good recipes should not get overwhelmed with details.  Bloomery Plantation Plantation  is found in Charles Town West Virginia where they practice the art of growing as many ingredients as possible.   Go to  for cool recipes.        Thanks and a toast to Jess Pryles author of Hardcore Carnivore for the Blackberry berry Cobbler recipe and Joe Lambert Chef Extraordanire.