Here are some more booze-infused recipes I’ve found on the web in the past week.  Got a little somethin’ for everyone - beef, chicken, fish, and a side.

• Boston.com posted a recipe for Carbonnades a la Flamanade, or beef and onions braised in beer.  They recommend a dark Belgian-styled beer.
• Debbie Moose, author of Wings: 50 High-Flying Recipes for America’s Favorite Snack (available at a significant discount at Mid-South Alcoholic Supply), offers this recipe for roasted black pepper wings with maple bourbon glaze.
• If fish is your dish, the Indy Star offers this recipe for turbot with bananas, almonds, and rum.  It’s an adaptation of a dish found in The Black Dog Summer on the Vineyard Cookbook (available at a HUGE discount at Mid-South Alcoholic Supply).
• Of course, you’re going to need a side to go with your dinner.  Once again we go to the Indy Star, for sweet potato wedges with cranberry bourbon glaze.

Find more booze recipes in our bookstore.

Looking for a dish to serve at a St. Patrick’s Day party tomorrow night?  Corned beef is a traditional Irish favorite.  This recipe, courtesy of the Los Angeles Times, makes corned beef even better by adding booze.  It’s easy to make - only 30 minutes total prep time - and features a delicious bourbon flavored brown sugar sauce that you spoon over the beef.

I’m off to enjoy some Irish cooking with booze myself… the chef at the Majestic Grille, one of the best restaurants downt the street from the Mid-South Alcoholic Supply World HQ, just happens to be Irish, and he’s offering Irish lunch specials all this week.  He has a beef and mushroom pie with vegetables and Murphy’s Stout inside a puff pastry crust… sounds good to me!

Check out our bookstore to find plenty more recipes that use booze.

These two recipes sound like they would go well together.

First up, we have a recipe for bourbon banana pudding with glazed pecans, courtesy of Gourmet.com.  Who doesn’t love a big bowl of banana pudding with some vanilla wafers all crunched up… and adding booze is a great way to make it even better.

You’re going to need something to drink with your pudding.  Although winter’s almost over, most of us still have a few chilly nights to look forward to… so how about a nice mug of hot chocolate with banana rum.  Recipe is from the Chicago Examiner.

Enjoy!

Fat Tuesday is coming up, and people are getting dishes ready for Mardi Gras parties.  I did a little searching this morning, and came across this recipe for Frozen Bananas Foster Bombe, made with rum.  It’s Emeril Lagasse’s recipe so you know it’s got to be good, and the article comes with scrumptious photos to help you through each step.

Have fun Tuesday night at Mardi Gras parties, or tonight if you plan on getting started early.  We’re having one at a local bar called the Voodoo Room, with a crawfish pie eating contest and PBRtini drinking contest.  (A PBRtini is a Pabst Blue Ribbon poured in a martini glass.)  Should be fun.

Back tomorrow with more booze news!

Yesterday I discussed how you can save money and make a great impression on Valentine’s Day by making your sweetie a home-cooked meal.  Here are a couple of recipes to help you out of that - recipes which, of course, contain booze.

Oysters have long been considered to be an aphrodisiac.  Here’s a recipe for baked oysters with bacon bourbon butter.  As I’ve said time and time again, everything’s better with bacon, and with booze.  Great way to get your loved one in the mood.

Don’t forget dessert!  Here’s a recipe for Flourless Chocolate Cake with Molten Ganache, made with wheat beer.

Want more booze recipes?  Our bookstore has several books loaded with them.

Fruit is near the bottom of the food pyramid - it’s something everyone should eat several servings of a day.  Of course, fruit goes down a lot easier when you add booze!  Here are a couple of recipes that do just that.

Pears roasted with red wine take about an hour to prepare, and most of the alcohol burns off, according to the recipe.  However, the fruitiness of the red wine remains, bringing out the peariness of the pears nicely.

Next up, we have a recipe for vodka-marinated watermelon that is extremely easy to make - only four ingredients.  I thought about holding this one for summer, since it’s more of a summer delight, but why shouldn’t fruit spiked with booze be enjoyed at parties year-round?

Want more booze-related reciped?  Browse the books in Mid-South Alcoholic Supply’s bookstore and you’ll find plenty.

A popular favorite at Chinese restaurants is General Tso’s Chicken, a spicy dish prepared with chicken and vegetables.  It’s a favorite of mine when I hit the Dragon China buffet, a couple of miles down the street from the Mid-South Alcoholic Supply HQ.

Know what would make General Tso’s chicken even better?  Booze, of course!  The Philadelphia City Paper recently ran a recipe for Admiral’s Chicken on its site.  Admiral’s Chicken is the cousin to General Tso’s, with one important ingredient added… rum.  Wonder how you’d write “drunk chicken” in Chinese characters?

Find many more booze-related recipes in the books in Mid-South Alcoholic Supply’s bookstore.

Following up on yesterday’s recipe roundup, I found a good blog that’s worth bookmarking… The Best of American Beer & Food: Pairing and Cooking with Craft Beer by Lucy Sanders.  Looks like her blog isn’t updated terribly often, but when she does post, it’s good stuff.  Recent posts offer recipes for barley wine marshmallows, Wisconsin Farmstead Gruyere fritters, and fudge stout brownies.  As the title suggests, she also has a lot of good thoughts on pairing craft beer with food.  If you’re a foodie and you also appreciate beer, this blog is worth a bookmark.

It’s time for another recipe roundup, where we link to some of the best recipes on the Web that use booze as ingredients.

First up, we have red wine-braised brisket, a great dish for a chilly winter day, and as the article notes, a great dish to freeze and have on hand for later for those days when you don’t feel like cooking.  When done right, the meat should be “tender, almost falling off the bone.”

If you’re a Red Lobster fan, we found a recipe for their peach-bourbon barbecue scallops.  Not only is bourbon added to the barbecue sauce to give it a little zing, but the recipe calls for the scallops to be wrapped in BACON!  Mmmm… bacon.

Then we found a recipe in the Washington Post’s archives for bistro beef stew with red wine.  I was never a fan of beef stew growing up, probably because my first experience with it was the canned Dinty Moore variety rather than homemade.  However, if you make it from scratch and flavor it with red wine (the article suggests a cabernet), it can be quite tasty.

Check out Mid-South Alcoholic Supply’s bookstore for books filled with suggestions for cooking with booze.

It’s time to take a look at some of the booze-related recipes that have been posted to the web in the past week.

Here’s a recipe for a wrap sandwich containing beer braised brats with feta that is easy to make.  It combines the best of Greek and German cuisine.

The South Florida Sun-Sentinel posted this recipe for mashed orange bourbon yams with dried cranberries.  This would be a great side dish for Christmas dinner.

For the main course, you could make this pepper crusted beef tenderloin with bourbon sauce.

Furthermore, you could serve it with some bourbon chocolate chip quick bread on the side.

Learn more about cooking with booze from the cookbooks in Mid-South Alcoholic Supply’s bookstore.