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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 [...]

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“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 [...]

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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 [...]

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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 [...]

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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 [...]

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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.

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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

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Cooking…With Rice Wine

Date: February 18, 2011

Ants Climbing a Tree
(Sichuan-style Cellophane Noodles with Chopped Pork)

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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.

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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.

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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!

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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.

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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.

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Now We’re Cooking with Beer

Date: August 9, 2010

BLD Chef Diana Stavaridis (Los Angeles) is on the hunt for stellar summer flavor

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