Home Cookin'
drinks
appetizers/sides
dinners
desserts
submit recipes
stay current

Dinners

Maple-Bourbon Glazed Pork Loin

  • 1 package boneless pork loin
  • 6 oz. Vermont maple syrup
  • 2 oz. honey
  • 4 tbs. whole grain mustard
  • 4 oz. George Dickel® Tennessee Whisky No. 12

Marinate pork in ingredients for 24 hours. Roast in a 350-degree oven until it reaches an internal temperature of 160 degrees. During the cooking process, brush with marinade often. Serve with warm buttermilk biscuits and whole grain mustard on the side.

Compliments of The Crescent Club, Dallas, Texas

Buffalo Tenderloin With Peppercorn Sauce and Carrot Chips

  • 8 4-oz. buffalo tenderloin medallions
  • 1/2 stick butter
  • Salt to taste
  • White pepper to taste
  • 1/4 cup George Dickel® Tennessee Whisky No. 12
  • 1/4 cup green peppercorns
  • 3 cups veal stock
  • 1 cup heavy cream
  • 1 carrot
  • 1/4 cup green onion, chopped

Carrot Chips Procedure: Preheat a deep fryer to 375 degrees. Peel carrot and slice paper-thin. Deep-fry carrot slices until brown. Transfer to a paper towel and let drain. Season to taste with salt and white pepper. Keep warm.

Buffalo Tenderloin with Peppercorn Sauce Procedure: Melt butter in a sauté pan. Season buffalo to taste with salt and white pepper. Sauté medallions to the desired doneness. Remove from the sauté pan and keep warm. Deglaze the pan with the whisky. (Be cautious of the George Dickel igniting instantly if using a gas range). Add peppercorns, veal stock and heavy cream. Reduce to half the original volume. Serve medallions in pairs topped with the reduced sauce, fried carrot chips and chopped green onions. Serves 4.

Recipe compliments of Tim Creehan – Beachwalk Café, Destin, FL

Dickel Pork Skewers

  • 2-3 lb. pork butt or pork loin, cut into 1" pieces
  • 1 package wood skewers
  • 1lb. red seedless grapes
  • 2 cloves garlic, minced
  • 1/4 cup fresh squeezed orange juice
  • 1/4 cup George Dickel® Tennessee Whisky No. 12
  • 1/4 cup olive or vegetable oil
  • 1 tbs. curry powder
  • 1/2 tbs. ground coriander
  • 1/2 tbs. ground cumin
  • 1 tbs. paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. black pepper
  • Salt to taste

Cut pork into 1" pieces. Combine spices, garlic, oil, juice and George Dickel. Marinate pork for at least 2 hours. Remove grapes from the stem and wash. Soak skewers in water to prevent them from burning on the grill. After the meat has marinated, begin skewering. Place two pieces of pork on each skewer, divided by grapes. Season with salt and pepper. Grill each side for about 3 minutes.

Recipes compliments of Chef Nancy Donaho of Napa Valley, CA.

Shallot & Thyme Jus With George Dickel Essence for Beef

  • 1 cup shallots, thinly sliced
  • 1 tbs. olive oil
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1/4 cup George Dickel® Tennessee Whisky No. 12
  • 1 tbs. sugar
  • 1 tbs. cider vinegar
  • 2 cups beef stock, or canned beef stock
  • 1 tbs. George Dickel® Tennessee Whisky No. 12
  • 1 tbs. chopped fresh thyme leaves

Thinly slice the shallots and place in a saucepan with the olive oil. Cook over medium low heat until shallots are tender and almost translucent, seasoning with salt and pepper. Deglaze the pan with George Dickel, add sugar and vinegar and cook until it has reduced by half. Add fresh thyme leaves and beef stock. Season with salt and pepper as needed. Before serving, add an additional 1 tbs. George Dickel for flavor. This sauce can be served with grilled or pan roasted steaks, mashed potatoes and your favorite vegetable.

Recipe compliments of Chef Nancy Donaho of Napa Valley, CA.

George Dickel Smoked Shrimp

  • 2 lbs. shrimp, peeled and deveined
  • Brine:
  • 2 cups water
  • 1/4 cup pickling spice
  • 1 tbs. salt
  • Wood chips
  • Vinaigrette:
  • 1/4 cup George Dickel® Tennessee Whisky No. 12
  • 2 cloves garlic, minced
  • 1 shallot, minced
  • 2 tbs. fresh squeezed lime juice
  • 3/4 cup of olive oil
  • Salt and pepper to taste

After cleaning shrimp, place them in cool water with pickling spices and salt. Keep in the refrigerator at least two hours. While shrimp is in the "brine", in a bowl place all ingredients for the vinaigrette, except the oil. Slowly drizzle in oil while mixing to emulsify the vinaigrette. Reserve. Remove the shrimp from the liquid and let them dry on a cooking sheet with a rack. Meanwhile in your barbecue grill, heat on one side of the grill only and add wood chips to the fire. Once the shrimp are dry and the grill is smoking, place shrimp on the cooler side of the grill and close the top. The shrimp will be smoked very slowly, about 10 minutes, and avoid overcooking. When shrimp become firm and pink, remove from the grill. Place shrimp in vinaigrette while they are hot to absorb vinaigrette flavors. Served chilled. (You can use the remaining vinaigrette in a mixed green salad and top with the Dickel Shrimp.)

Recipe compliments of Chef Nancy Donaho of Napa Valley, CA.

Rabbit with Whisky-Style Barbecue Sauce

  • 2 rabbits, quartered
  • 3 tbs. Chef's Grill Plus
  • Salt to taste
  • Black pepper to taste
  • 1 cup onion, chopped
  • 1/3 cup bell pepper, chopped
  • 1/3 cup celery, chopped
  • 1/3 cup parsley, chopped
  • 1/3 cup canola oil
  • 1 tbs. garlic, chopped
  • 1/4 cup Worcestershire sauce
  • 1 jalapeno diced
  • 2 cups ketchup
  • 1/2 cup cilantro, chopped
  • 1 tbs. cumin
  • 4 oz. George Dickel® Tennessee Whisky No. 12

Whisky-Style Barbecue Sauce Procedure: Heat the canola oil in a sauce pot and sauté the onions, bell pepper, celery and garlic for 10 minutes. Add the ketchup, Worcestershire sauce, parsley, cilantro, jalapeno, cumin, George Dickel and season to taste with salt and black pepper. Remove the barbecue sauce and set aside.

Grilled Rabbit Procedure: Preheat a grill surface. Brush the rabbit pieces with Chef's Grill Plus. Grill the rabbit pieces, brushing with barbecue sauce during the cooking process. Remove the cooked rabbit from the grill and serve with additional barbecue sauce. Serves 4.

Recipe compliments of Tim Creehan of Beachwalk Café, Destin, FL

Honey-Whisky Boneless Quail Stuffed with Andouille Rice

  • 8 boneless quail
  • 1/4 cup butter, melted
  • Salt to taste
  • White pepper to taste
  • 1 portion Andouille rice
  • 1/4 cup Worcestershire sauce
  • 1/4 cup honey
  • 3 cups duck stock
  • 4 oz. George Dickel® Tennessee Whisky No. 12
  • Andouille Rice:
  • 2 cups rice, cooked
  • 1/2 lb. Andouille sausage, ground fine
  • 1 tbs. garlic, chopped
  • 1 cup green onion, chopped

Andouille Rice Procedure: In a saucepan, cook Andouille and garlic for 10 minutes. Add rice and green onions and sauté until rice is heated thoroughly.

Honey-Whisky Boneless Quail Procedure: Preheat oven to 400 degrees. Prepare Andouille rice and cool. Stuff each quail with Andouille rice and bring the legs together. Secure with a toothpick. Place quails in a roasting pan and top with melted butter. Season to taste with salt and white pepper. Roast for 20 minutes. Remove from oven and take quail out of the pan. Keep warm. Place roasting pan on a medium fire. Add Worcestershire sauce, honey and duck stock to pan drippings. Blend in George Dickel. Reduce sauce until thick. Remove toothpicks from quail and serve in pairs with the reduced honey Worcestershire sauce. Serves 4.

Recipe compliments of Tim Creehan of Beachwalk Café, Destin, FL

Back to top