By Richard Thomas This is a quick recipe for whipping up a sauce that will go well with any kind of steak, roast beef, open faced hamburger, or anything else that is beef and you might want such a sauce for. Ingredients Olive Oil 4 to 6 whole button mushrooms Green onions 1 shot of whiskey 250 ml in 8.5 ...

By Richard Thomas In the wake of St. Patrick’s Day, here is a thoroughly Hibernian, whiskey-soaked desert concept: bread pudding with a dram or two of the old Irish in it. Ingredients For pudding: 3 eggs 3/4 cup of sugar 2 cups of whole milk 1/2 cup of heavy cream 1/2 tbsp. vanilla extract 1/2 tsp. ground cinnamon 1/2 a ...

By Richard Thomas Sweet potatoes are one of the staples of southern cooking, but somewhere along the line mashed sweet potatoes fell off the standard track. One rarely sees them on the kitchen table or in meat-and-three joints, and more likely than not if you’ve had them, it was in a “new southern” gourmet restaurant. Yet mashed sweet potatoes should ...

By Richard Thomas Rating: B+ Part of the whiskey boom is the way whiskey is finding its way into all sorts of products, and while “Jack Daniels in everything” might dominate your supermarket shelves, the better examples of whiskey in food are more usually found in more niche-oriented shops. One of those better examples comes from Milwaukee Mustard Co. In ...

By Richard Thomas The Whiskey Reviewer has demonstrated how to make a simple whiskey apple crumble before, and the next step in that desert idea is to put bells and whistles on it. Switching to peaches not only puts a twist on the fruit that still works with whiskey, but also gives you the ability to use canned fruit and ...