Sweet and Tangy, Southern Style Firefly BBQ Sauce
Date: February 1, 2012
Bourbon barbecue sauce is a favorite at a number of chain restaurants. It’s easy to make at home. Great for poultry, beef, and pork. Firefly BBQ Sauce 1 cup Ketchup 1/3 cup Firefly Sweet Tea Flavored Bourbon 1/4 [...]
...(more)
“Over 21″ Holiday Manhattan Cake made with Maker’s Mark
Date: December 19, 2011
The holidays are a time for something very nice… and just a little bit naughty. If you are feeling “the baker within” this year, Kathy Casey’s fantastic new “Over 21″ fruit cake recipe is super d’lish! It’s a Manhattan –you can eat! Chock full of bourbon, red vermouth and cherries – this could almost be [...]
...(more)
Beer Brined Turkey with Red Chile Adobo
Date: December 14, 2011
BEER BRINED TURKEY WITH RED CHILE ADOBO by Chef Rick Bayless Serves 10-12 Ingredients: 1 whole fresh turkey, 12 to 14 pounds, well rinsed, giblets removed 5 quarts water 1 cup packed dark brown sugar 1 cup salt 1 tablespoon crushed red pepper flakes 2 bottles [...]
...(more)
Knob Creek® Zeppoles
Date: December 7, 2011
Knob Creek® Zeppoles Recipe by Celebrity Chef Mike Isabella BATTER Ingredients: 450 g H20 350 g Flour 200 g Butter 150 g Sugar 10 ea Eggs 200 g Ricotta Preparation: Bring the water, butter and sugar to a boil. When it comes up stir in the flour all at once. Once a ball forms transfer [...]
...(more)
Porter-Pecan-Toffee Brie Round
Date: November 22, 2011
Porter-Pecan-Toffee Brie Round ¼ cup porter beer Liquid Living recommends Speakeasy Ales & Lager’s Payback Porter 1 (8 ounce) wheel Brie cheese ½ cup coarsely chopped pecan pieces ½ cup packed brown sugar ¼ cup whipping cream 1 tablespoon light-color corn syrup Direction: Preheat oven to 350ºF. Bake ½ cup coarsely chopped pecan [...]
...(more)
Buttering them up with Makers Mark
Date: July 7, 2011
Betty Fraser of L.A.’s trend-setting Grub restaurant offers your first taste of summer in her Butter Whiskey-Poached Shrimp with Maker’s Mark.
...(more)
On Eastern Time
Date: February 19, 2011
While the Asian-inspired banquet is timeless, there are always clever things you can do with food & drink to update the experience for your guests. By Elizabeth An
...(more)
Cooking…With Rice Wine
Date: February 18, 2011
Ants Climbing a Tree
(Sichuan-style Cellophane Noodles with Chopped Pork)
Now We’re Cooking…With Wine
Date: November 24, 2010
As Corporate Executive Chef of Fleming’s Prime Steakhouse & Wine Bar, Russell Skall is recognized for expanding creative boundaries for American steakhouses. He selected the following recipes exclusively for Liquid Living readers, especially with the knowledge that Fleming’s is a popular destination for wine lovers, and inspiration for many dinner party ideas.
...(more)
Viva la Vida! Bringing a Day of the Dead Party to Life
Date: August 10, 2010
Bring the color, flavor and traditions of the time-honored Mexican celebration of both life and the afterlife into your fall entertaining.
...(more)
Now We’re Cooking with Belgian Beer & Ale
Date: August 10, 2010
San Francisco’s La Trappe cafe pays homage to Europe’s beer brewing tradition and cuisine, with a classic and a new approach for pairing beer with food, and cooking with fine beers, too!
...(more)
Cooking with Chris Jacobson
Date: August 10, 2010
Have some extra beer lying around? Instead of letting things lie, take the cue of Top Chef’s Chris Jacobson.
...(more)
The Fresh Bar
Date: August 10, 2010
Top San Francisco bartender H. Joseph Ehrmann and “Party Goddess” Marley Majcher offer home bar tips and tricks for warm weather entertaining.
...(more)
Now We’re Cooking with Beer
Date: August 9, 2010
BLD Chef Diana Stavaridis (Los Angeles) is on the hunt for stellar summer flavor
...(more)
