Whiskey Spiked Meatloaf and Veggie Loaf w/Whiskey Gravy

The Boozy Homemakers booze up an American classic.

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1.5 lbs ground beef

2 eggs, beaten

1 green bell pepper, finely chopped

1 small onion, finely chopped

4 cloves garlic, minced

3 large *on-the-vine tomatoes (or 4 oz stewed tomatoes, puree)

3-4 tbsp ketchup

½ cup ‘oven toasted’, old fashion oats

½ cup cracker crumbs (mixed grain)

4 dashes Worcestershire, Braggs, or Maggi Seasoning

2 generous pinches herbs de provence (or thyme/marjoram/rosemary combo)

salt & pepper

2 tbsp ketchup

4 strips bacon

douse in whiskey

cooking time: 1 hour, 25 minutes

oven temperature: 350 degrees

makes: 1 large loaf or 2 regular loaf pans

–       Mix everything together in a large bowl, except for the bacon and whiskey, save some ketchup for topping as well.

–       Place contents of bowl in loaf pan(s) of choice (we used a large Le Creuset casserole dish for our loaf which was 2 lbs ground beef).

–       Douse top of loaf(s) with whiskey (3/8 cup).

–       Spread top with a layer of ketchup.

–       Lay strips of bacon lengthwise over loaf.

–       Place in 350 degree oven for 1 hour, 25 minutes

*there is a lot of stuff in here

Vegetarian Loaf:

2 cups lentils, cooked

½ cup grain (mix or bulgar), cooked

Faux ‘ground beef’ (vegetable protein)

1 pack crimini or button mushrooms

½ red bell pepper, finely chopped

1 green bell pepper, finely chopped

2-3 stalks celery, finely chopped

1 cup kale, finely chopped

1 onion, finely chopped

4 cloves garlic, minced

2 cups vegetable stock

1 tbsp olive oil

1/4 cup oats*

1/4 cup bread crumbs*

1/4 cup crumbled crackers* (*you can use just one of these)

3 eggs, beaten

1 tbsp Braggs Liquid Amino Acid


garlic powder



salt & pepper

ketchup for topping

3/8 cup whiskey

cooking time: 50 minutes baking + 15 minutes stovetop

oven temperature: 350 degrees

makes: 3 regular loaf pans

–       Starting with the vegetable stock in a large saucepan, mix everything together. Chop everything as little as possible for loaf to meld together well. Cook 15 minutes.

–       Place contents of bowl in loaf pans of choice (3).

–       Spread tops with a layer of ketchup.

–       Place in 350 degree oven for 50 minutes

Whiskey Gravy

vegetables (celery, carrots, mushrooms, onion, tomato)- cook down slowly in butter on low, add veggie stock, add whiskey, + flour for consistency, salt & pepper.

IMG_3958 copyThank you to the lovely Miss D!


Tequila Shrimp Tostadas w/Fresh Squeezed Oranges and Zesty Guacamole

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IMG_3092_2 copyCilantro Margarita Martini

(like a Mojito Martini, but with cilantro instead of mint and with tequila instead of rum)

– Muddle cilantro (crush), add tequila and triple sec, fresh squeezed lime and ice, shake, strain into a margarita glass.

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Tequila Shrimp Tostadas w/Fresh Squeezed Oranges

– Sauté raw, peeled shrimp (whole bag thawed frozen shrimp, about 30) with garlic in butter and preferably in a cast iron pan, with salt & pepper on high heat for 2 minutes, then add a half cup of tequila. After the shrimp are cooked and with some nice char marks, deglaze with the juice from 3 squeezed oranges and 1 lime. Cook together 5 more minutes.

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IMG_3175 copy– grill tortillas quickly over an open flame.

IMG_3183 copyZesty Guacamole

– mash fresh avocado (2), add fresh squeezed lemon juice, diced jalapeno, diced tomato, diced onion, chopped cilantro, dash of hot sauce, drizzle of olive oil, + salt.

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– build your tostada.

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Bourbon Banana Bread


Bourbon Banana Bread

1 stick butter, melty

1 cup sugar

2 eggs

4 ripe bananas, mashed

1/2 cup buttermilk (or 1/2 cup of half & half with 1/2 tbsp vinegar)

1/2 cup bourbon

1 tsp vanilla

2 1/2 cups all-purpose flour

1 tsp baking soda

1 1/2 tsp salt

1 cup chopped walnuts

– Heat oven to 350, and move oven rack to the lowest position. Grease the insides of one 8 inch loaf pan and one muffin pan.

– Cream the butter and sugar with an electric mixer. Add the eggs and blend well. Add the mashed bananas, buttermilk, bourbon and vanilla. Mix until incorporated. Add the flour, baking soda and salt and mix in well. Then stir in the walnuts last, pour into your baking pans and place in the oven.

– Bake 8″ loaf pan for 1 hour, take the muffin pan out after 45 minutes. Test done-ness with a knife: if it comes out clean you are golden.


Pan-Seared Red Snapper in Vodka Lime Butter Sauce w/Capers & Zucchini Gratin

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2 oz vodka

1 1/2 oz cranberry juice

2 tsp lime juice / lemon juice

3/4 oz tripple sec or cointreau

IMG_3357 copyHerbed Zucchini Gratin

(*not original recipe – need to trace origins – except for the vodka – that was our idea)

6 medium zucchini, shredded

vodka, generous splash (1/4 cup)

1/2 cup basil, finely chopped

1/4 cup mint, finely chopped

3 large cloves garlic, minced

1 shallot, minced

3 tbsp olive oil

3 tbsp butter

1 1/2 cups parmesan, grated

salt & pepper

1 cup bread crumbs

– Heat oven to 400 degrees. Shred zucchini, and sweat by letting sit 30 min in paper towel. Toss with the vodka, herbs, garlic, shallot, half of the bread crumbs and cheese, salt & pepper, in a 9″ baking dish.

– Brown the butter and add to the remaining bread crumbs and cheese. Add this mixture on top of the other. Bake 40-45 minutes.

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Pan-Seared Red Snapper w/Vodka Lime Butter Sauce & Capers

(*not original recipe – need to trace where found)

2-4 filets Red Snapper

2 tbsp olive oil

1/4 cup vodka

1 oz fresh lime juice

2 tbsp capers

4 tbsp butter, cubed

– Preheat oven to 400 degrees. Dry fish and season both sides with salt & pepper. Heat the olive oil over medium-high heat and sear the fish on one side 3 minutes, then turn over and cook the other side for 3 minutes. Place fish in the oven for 5-7 more minutes.

– Remove the pan from the heat and whisk in the lime juice and vodka. Place the same pan back on the stove top and melt in the butter. Add capers last before spooning ove the fish. Serve with the Herbed Zucchini Gratin and a side of Lemon Wilted Kale.

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Vodka Sorbet w/Berries

– exactly like it sounds. We used Raspberry sorbet and doused it with vodka, topped with fresh raspberries and blueberries.

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Christmas Port Braised Pot Roast w/Mashed Potatoes and Brussel Sprouts

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Here we have Six Grapes Port as well as a gifted custom-made batch of port, and started off Christmas Dinner with an appetizer of Tom de Savoie, some creamy Le Delice de Bourgogne, a dried fruit and nut brick from Bristol Farms, black & green Spanish olives and black pepper crackers.

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IMG_4179 copyChristmas Port Braised Pot Roast

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1 4lb Chuck Roast

2 tbsp Flour (for dipping)

2-3 tbsp Olive Oil

2 Onions + 1 Shallot, quartered

8 Carrots (or 6 for large), cut in 2-inch pieces

6 cloves Garlic, halved

1 cup Port

2 cups Mushroom Stock

4 sprigs Rosemary

Salt & Pepper to taste

Our recipe is adapted from Ree Drummond of The Pioneer Woman, but instead of wine we used port, in place of beef stock we used mushroom stock, we added shallots in with the onion, added garlic cloves, and used extra sprigs of rosemary in place of using thyme.

Start your roast by selecting a choice piece of grassfed Chuck Roast with plenty of marbling. The fat is where the flavor comes from and also texturizes the meat so that it is not so compressed.

IMG_0958 copy– Generously salt & pepper both sides of the chuck roast, and dip each side in flour.

– Heat olive oil on medium-high in a roasting pot. Add onions and brown each side. Remove Onions.

IMG_0952 copy– Add carrots to the same oil. Stir around till they start to brown, about 2 minutes. Remove.

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– Add more oil if needed, sear both sides and edges of the chuck roast. Remove.

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– Pour in the port and deglaze the bottom of the pot with a whisk.

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– Throw everything back in the pot, starting with the meat, then the onions and carrots, add garlic cloves and sprigs of rosemary on top. Pour in the mushroom stock. Cover. And put in the preheated oven for 4 hours at 275 degrees.

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*This is an oven recipe. Using a crock pot is also possible.

Make Mashed Potatoes to accompany the stew-like roast (russet potatoes, lots of butter, half & half, salt & pepper, and a dash of nutmeg):

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The Brussel Sprouts are simply roasted with olive oil, salt and pepper. The secret is to toss them thoroughly halfway through and add butter. Roast in same oven as the Roast for the last 40 minutes.

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IMG_4233 copyMerry Christmas!

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Miso Sake Chilean Sea Bass w/Herbed Rice Timbales and ‘Fermented’ Red Beans

Sake bottles can be extremely beautiful:

Kikusui Junmai Ginjo – 6.95 (B), 35.00 (M), (tall, blue-ish bottle)
Taru sake, tastes like melon and has a creamy, smooth rice flavor

(^ ‘Ginjo sakes are defined by the polishing ratio of the rice used to make them. In order to qualify as a Ginjo sake, the rice used in the brewing process must have been polished down to 60% of its original volume’)

Kamotsuru Tokusei Gold – 15.95 (S), (short, dimpled bottle)
gold flakes inside, an elegant fragrance, rich, dry and a little sweet


2 thick pieces of Chilean Sea Bass

1/2 cup sake

2 tbsp white miso paste

dash soy sauce

2 tbsp ginger, grated

1/2 bunch cilantro

butter, slabs on top for cooking (we used 4!)


– peel and grate the ginger.

– marinate the fish in sake, salt & pepper for 20 minutes, turning over halfway through. place the sea bass in a baking dish over a layer of sliced limes. pour the leftover marinade over the fish.

– compile miso glaze by mixing together the miso paste, grated ginger, chopped cilantro, soy sauce, and more sake. pour over the fish.

– put some butter on it and stick it in the oven at 425 for 15-20 minutes (broil briefly).


1 1/2 cup rice, cooked (we used Basmati)

1/2 bunch cilantro

1/2 onion, chopped

olive oil

water, as needed


– saute the onion in olive oil, then add the cilantro, some salt and pepper, and most of the cooked rice. stir. you want to have the right consistency for timbales to hold their form, so add oil/water/rice as needed. (we used one of the sake cups to shape the timbales).


1/2 lb (8 oz) dried red beans

4 cloves garlic, pressed

1 tbsp apple cider vinegar

water (follow directions on bean package)


– rinse, then soak dried beans overnight, or for at least 6 hours before cooking. drain. cook beans in fresh water for 1-1 1/2 hours, without lid for water to cook off.

– season halfway through with pressed fresh garlic, add apple cider vinegar to simulate ‘fermentation’, salt and pepper to taste (red beans provide an innate earthy flavor).


– serve with pickled garnishes



Frangelico Hazelnut Chicken w/Chèvre









Frangelico Hazelnut Chicken w/Chèvre

(serve with Frangelico Mushrooms , Roasted Asparagus and Egg Noodles)

6 Chicken breasts, or fake chicken

1 cup breadcrumbs

½ cup parmesan, grated

1 egg

½ cup onion

3 strips bacon

1 cup toasted hazelnuts, (pieces)

1 package chèvre/goat cheese

lemon juice

2 slabs butter


For Jus:

4 gloves garlic, minced

2 cups chicken stock

½ cup Franjelico



handful, ¼ cup fresh parsley

– crush the hazelnuts, toast the breadcrumbs, fry the bacon and then chop it, saute the onions, then combine everything for chicken stuffing in a bowl and mix.

– make the Franjelico Jus separately, then pour in with stuffing and mix. (set some Jus aside to go over noodles)

– fold the chicken breasts with the stuffing inside (or stuff the dressing under the skin of each chicken breast, if skin on) and bake in a preheated 350 degree oven for 30-45 minutes till done.

– roast the asparagus with olive oil, slabs butter, salt & pepper (and lemon if desired).

Franjelico Mushrooms:

2 packages baby bella mushrooms

3 leeks, or half bunch green onion, sliced

olive oil


1 tbsp Franjelico

1 tsp maple syrup

2 cloves garlic, minced

1 tsp fresh parsley


– saute the mushrooms in olive oil with some butter, green onion or leek, garlic, Franjelico, parsley, salt and pepper, and a touch of maple syrup. Cook until liquid integrates.

Dessert: Frangelico Affogato

A scoop of vanilla ice cream (Haagen Dazs) with a shot of hot espresso poured over it and a tablespoon of Frangelico.