Clapping On The Down Beat

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You Don’t Know Jack February 6, 2012

Filed under: 2011 Cooking 101 the basics,Interests — clappingonthedownbeat @ 5:24 PM

How was your Superbowl?  Did your team win?  I didn’t watch the game, but I did cook a feast.


We had zucchini fries, sundried tomato cheese balls, chips with salsa and roasted garlic guacamole, buffalo chicken sliders, whiskey winnies, and knock you naked brownies.  The whiskey winnies reminded me of last summer watching a History Channel show on Jack Daniels whiskey.  (History of Jack Daniels)  It was really interesting.  I am by no means a whiskey drinker, but I have come across some great recipes with whiskey.  A while ago I posted a chocolate whiskey cake.  I started thinking, “I have a huge bottle of whiskey that I don’t drink , what can I use to cook with it”?

Here is what I have come across:

Apple Crisp Coffee Cake

Crisp Topping

1 cup chopped pecans

¾ cup all-purpose flour

¾ cup brown sugar

½ cup (1 stick) butter, melted

½ teaspoon cinnamon

¼ teaspoon salt


2 cups self-rising flour

1 ½ cups sugar

½ cup (1 stick) butter, melted

1 cup sour cream

3 eggs, beaten

2 teaspoons vanilla

2 Granny Smith or Golden Delicious apples, peeled, cored, and diced

Heat oven to 350°F. Grease a 9 x 13-inch baking pan. Combine all the Crisp Topping ingredients in a mixing bowl with a fork until crumbly. Set aside.

Combine flour and sugar in a large mixing bowl. Stir in butter, sour cream, eggs, and vanilla until smooth. Pour into the greased pan. Sprinkle with apples, then the Crisp Topping. Bake 30 to 45 minutes or until toothpick inserted in the center comes out clean. Serve warm or at room temperature. Makes 16 servings.

Miss Mary’s Chicken with Pastry

 1 (2 ½ to 3 pounds) chicken

1 large onion

1 rib celery

1 teaspoon salt

¼ cup all-purpose flour

¼ cup water

Salt and pepper, to taste


2 cups all-purpose flour

1 teaspoon salt

2/3 to 3/4 cup lard (more lard makes a more tender crust)

¼ cup ice cold water

Place chicken, onion, celery, and salt in a large pot. Add enough water to completely cover the chicken. Bring to a boil; reduce heat and simmer until the chicken is tender and cooked through, about 1 hour. While chicken cooks, make the pastry.

Remove the chicken from the broth so chicken can cool enough to handle. Pick chicken off the bones, discarding bones and skin. Spread chicken in a greased 9 x 13-inch baking dish and set aside. Remove celery and onion from broth. Measure broth and return 3 cups to the pot. Combine the ¼ cup flour with ¼ cup water in a small bowl. Blend to make a smooth paste. Stir into the hot broth. Cook 5 to 10 minutes or until the broth is thickened. Season with salt and pepper. Pour over the chicken. Top with strips of pastry and bake at 400°F about 30 minutes or until the pastry is golden brown.

To make the pastry: Combine flour and salt in a medium mixing bowl. Cut in shortening with a pastry blender or two knives until mixture forms coarse crumbs. Sprinkle with cold water and mix until dough holds together and will form a ball. Roll out on a floured board or pastry cloth to about ¼ inch thickness. Cut into 2 x 13-inch strips. Makes 6 to 8 servings.

Tennessee Whiskey Burgers

1 ½ pounds ground beef

6 slices cheese (optional)

6 strips cooked bacon (optional)

6 buns or English muffins

Smoky Jack Burger Sauce

3 tablespoons Jack Daniel’s® Tennessee Whiskey

3 tablespoons Worcestershire sauce

2 teaspoons garlic salt

2 teaspoons Liquid Smoke

Chili Jack Burger Sauce

3 tablespoons Jack Daniel’s® Tennessee Whiskey

3 tablespoons Worcestershire sauce

2 teaspoons garlic salt

2 teaspoons chili powder

For either burger recipe, combine all sauce ingredients in a small bowl. Add 3 tablespoons of the whiskey sauce to the ground beef in a large mixing bowl. Blend well with your hands and form into 6 patties. Sear the patties about 2 to 3 minutes per side directly over high heat. Reduce heat to medium or move to a cooler area of the grill. Baste both sides with the remaining sauce and grill until the burgers are cooked through. During the last minutes of cooking, top with cheese and bacon, both optional, and lightly toast the buns or English muffins over medium heat. Makes 6 servings.

Oven BBQ Tennessee Port Tenderloin

¼ cup Jack Daniel’s® Tennessee Whiskey

¼ cup soy sauce

¼ cup ketchup

½ cup brown sugar

½ teaspoon garlic powder

2 pounds pork tenderloin

Heat the oven to 450°F. Combine all ingredients except the pork tenderloin in a small saucepan. Bring to a boil and simmer until slightly thickened, about 5 minutes. Place the tenderloin on a foil-lined baking or roasting pan. Brush with the sauce. Roast for about 30 minutes until the internal temperature is 150°F. Remove from the oven and let the meat rest about 10 minutes before slicing. Makes 6 servings.

Jack Hot Wings

¾ cup all-purpose flour

1 ½ teaspoons salt

¼ teaspoon black pepper

2 pounds chicken drumettes

Vegetable oil


½ cup (1 stick) butter

½ cup Jack Daniel’s® Tennessee Whiskey

¼ cup ketchup

1/3 cup hot pepper sauce, or to taste

Combine flour, salt, and pepper in a shallow bowl. Coat the wings with the flour mixture. Heat 2 to 3 inches of oil in a fryer or heavy pot to 365°F. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10 to 15 minutes. Drain on paper towels.

Combine all the sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in the sauce. Serve with blue cheese dressing and fresh celery and carrot sticks. Makes 6 to 8 servings.

To bake the wings, place them in a roasting pan. Brush wings with melted butter and sprinkle with salt and pepper. Bake in a 450°F oven until lightly browned and cooked through, about 30 minutes. Don’t forget you can grill the wings over medium heat for about 30 minutes, turning frequently.

Jack Black Bean Dip

 2 tablespoons vegetable oil

1 medium onion, chopped

2 cloves garlic, minced

2 cans (about 15 ounces each) black beans, drained

¼ cup Jack Daniel’s® Tennessee Whiskey

1 teaspoon ground cumin

2 tablespoons fresh lemon juice

Hot pepper sauce, to taste

Suggested Toppings: sour cream, chopped avocado, chopped tomato, sliced green onions, jalapeño peppers, chopped cilantro.

Heat oil in a large saucepan. Stir in onion and garlic, and cook over medium heat until onions are tender, about 5 minutes. Stir in beans, Jack Daniel’s®, and cumin. Cook until bubbly and heated through. Mash beans lightly with a wooden spoon or a fork. Stir in lemon juice and hot pepper sauce. Serve warm or at room temperature in a serving dish topped with your choice of the suggested toppings. Makes about 2 ½ cups.

Try making cheesy Mini Corncakes to serve with this dip.

I did drink this French drink, a Panache.  It is equal parts pale beer and sparkling lemonade.  It was very refreshing.

Meal plan for this week will be SKINNY meals for all those MN readers and others who are looking for lite bites!


One Response to “You Don’t Know Jack”

  1. Corry Says:

    This spread sounds like it was amazing! My son hosted a Super Bowl party with a few of his friends yesterday. I’m feeling really lame after reading your post. Our snacks all came from a bag and a few pizzas from Sam’s 😦 You are so inspiring with your meal plans!!!! Wish i lived closer, I’d be hang’in out near your house for samples, LOL!

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