Juicy, tender, and coated in a sweet-and-savory bourbon glaze! These mouthwatering pork chops combine the rich flavors of bourbon, brown sugar, Dijon mustard, and garlic for a dinner that's easy enough for a weeknight but impressive enough for company.

Serves 4

Ingredients

• 4 boneless pork chops, approximately 1 inch thick

• 2 tablespoons olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• ⅓ cup bourbon

• ¼ cup packed brown sugar

• 2 tablespoons Dijon mustard

• 2 tablespoons honey

• 1 tablespoon apple cider vinegar

• 2 cloves garlic, minced

• 1 tablespoon butter

Instructions

1. Pat pork chops dry and season both sides with salt, pepper, and garlic powder.

2. In a small bowl, whisk together bourbon, brown sugar, Dijon mustard, honey, and apple cider vinegar.

3. Heat olive oil in a large skillet over medium-high heat.

4. Sear pork chops for 3–4 minutes per side until golden brown. Remove to a plate.

5. Reduce heat to medium-low. Add garlic to the skillet and cook for 30 seconds.

6. Remove the skillet from the heat, carefully add the bourbon mixture, and return to the stove. Simmer for 3–5 minutes until slightly thickened.

7. Return pork chops and their juices to the skillet. Cook, turning and spooning the glaze over them, until the pork reaches 145°F internally.

8. Remove from heat, stir butter into the sauce, and let the pork rest for 3 minutes before serving.

Boozy Foods Tip

For extra flavor, use bone-in pork chops and adjust the cooking time accordingly. Serve with mashed sweet potatoes or roasted Brussels sprouts to complement the sweet bourbon glaze.

Cook With It: Maker's Mark Bourbon — its caramel and vanilla notes work beautifully with the sweet glaze.

Sip With It: A smooth Pinot Noir or malty amber ale complements the savory pork and sweet bourbon sauce.

Crispy on the outside, juicy on the inside, and bursting with flavor! This backyard BBQ favorite uses beer to add moisture and flavor while the chicken roasts to golden perfection. It's a fun, crowd-pleasing centerpiece for your next cookout.

Serves 4–6

Ingredients

• 1 whole chicken, approximately 4–5 lbs

• 1 can (12 oz) lager beer

• 2 tablespoons olive oil

• 1 tablespoon brown sugar

• 2 teaspoons smoked paprika

• 2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• ¼ teaspoon cayenne pepper (optional)

Instructions

1. Preheat a grill to approximately 375°F using indirect heat.

2. Remove giblets from chicken, if present, and pat the chicken thoroughly dry.

3. Mix brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper, thyme, and cayenne.

4. Rub chicken with olive oil and coat evenly with the seasoning mixture.

5. Pour approximately half the beer into a heat-safe drip pan. Place the opened, half-full can securely in a purpose-built poultry roasting stand.

6. Carefully lower the chicken over the supported can, ensuring it sits upright and stable.

7. Place on the grill over indirect heat, close the lid, and cook for approximately 75–90 minutes, checking the internal temperature.

8. Cook until the thickest part of the breast and thigh reach at least 165°F.

9. Carefully remove the chicken and stand using heat-resistant gloves. Let rest 10–15 minutes before removing the can and carving.

Boozy Foods Tip

Use a stable poultry stand and keep the chicken over indirect heat. A beer can can become dangerously hot, so handle it carefully. Beer-can roasting is a fun presentation, but the beer itself does not guarantee a juicier chicken.

Cook With It: Miller High Life — a crisp lager that complements the savory seasonings.

Sip With It: A cold pilsner or wheat beer is a refreshing match for the smoky roasted chicken.

Rich, tender, and melt-in-your-mouth delicious! These slow-braised beef short ribs simmer in red wine with garlic, herbs, and vegetables until they're fall-apart tender. It's the ultimate comfort food for a special dinner or cozy evening at home.

Serves 4–6

Ingredients

• 4 lbs bone-in beef short ribs

• 2 tablespoons olive oil

• 1 large onion, diced

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 2 cups dry red wine

• 2 cups low-sodium beef broth

• 2 sprigs fresh rosemary

• 4 sprigs fresh thyme

• 2 bay leaves

• 1 teaspoon kosher salt, plus more to taste

• ½ teaspoon black pepper

Instructions

1. Preheat oven to 325°F. Pat short ribs dry and season with salt and pepper.

2. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned, working in batches. Remove and set aside.

3. Reduce heat to medium. Add onion, carrots, and celery. Cook for 5–7 minutes until softened.

4. Stir in garlic and tomato paste and cook for 1 minute.

5. Add red wine and scrape up the browned bits from the bottom of the pot.

6. Simmer for approximately 10 minutes to reduce the wine slightly.

7. Add beef broth, rosemary, thyme, and bay leaves. Return short ribs to the pot.

8. Cover and transfer to the oven. Braise for approximately 2½–3 hours, until the meat is fork-tender.

9. Remove short ribs and skim excess fat from the sauce. Simmer the sauce briefly if a thicker consistency is desired.

10. Serve over creamy mashed potatoes or polenta, spooning the rich sauce over the top.

Boozy Foods Tip

This dish tastes even better the next day! Refrigerate overnight, remove the solidified fat, and gently reheat before serving.

Cook With It: Josh Cellars Cabernet Sauvignon — its bold fruit character adds depth to the braising liquid.

Sip With It: Cabernet Sauvignon or Malbec pairs beautifully with the rich, slow-cooked beef.

Fresh, zesty, and bursting with flavor! This tequila-lime chicken combines bright citrus, garlic, cilantro, and a little spice for a deliciously juicy grilled dinner. Perfect for summer cookouts, taco nights, or anytime you want to bring a little fiesta to the table!

Serves 4

Plus 1–4 hours of refrigerated marinating time.

Ingredients

• 4 boneless, skinless chicken breasts (approximately 1½–2 lbs)

• ¼ cup blanco tequila

• ¼ cup fresh lime juice

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• 2 tablespoons fresh cilantro, chopped

• 1 tablespoon honey

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Lime wedges and additional cilantro for serving

Instructions

1. In a medium bowl, whisk together tequila, lime juice, olive oil, garlic, cilantro, honey, chili powder, cumin, smoked paprika, salt, and pepper.

2. Place chicken breasts in a resealable bag or shallow dish. Pound thicker portions slightly for even cooking.

3. Pour marinade over chicken and turn to coat evenly.

4. Cover and refrigerate for 1–4 hours.

5. Preheat grill to medium-high heat, approximately 400°F.

6. Remove chicken from marinade and discard the used marinade.

7. Grill chicken for approximately 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F.

8. Let rest for 5 minutes before slicing.

9. Garnish with fresh cilantro and lime wedges. Serve with rice, grilled vegetables, or warm tortillas.

Boozy Foods Tip

For extra flavor, add a little fresh lime zest to the marinade. Chicken thighs also work beautifully and stay especially juicy on the grill.

Cook With It: Espolòn Blanco Tequila — its bright agave character complements fresh lime and cilantro.

Sip With It: A classic margarita or crisp Mexican lager is the perfect companion for this citrusy chicken.

Comfort food with an Irish-inspired twist! Tender beef, savory mushrooms, and hearty vegetables simmer in rich Guinness stout before being tucked beneath a golden, flaky pastry crust. This cozy, satisfying dinner is perfect for chilly evenings and St. Patrick's Day celebrations.

Serves 6

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes

• 2 tablespoons olive oil

• 1 large onion, diced

• 2 carrots, diced

• 8 oz cremini mushrooms, sliced

• 3 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 1 can (14.9 oz) Guinness Draught

• 1 cup low-sodium beef broth

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 1 teaspoon dried thyme

• ½ teaspoon dried rosemary

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 sheet frozen puff pastry, thawed

• 1 egg, beaten

Instructions

1. Preheat oven to 375°F. Season beef with salt and pepper.

2. Heat olive oil in a large Dutch oven over medium-high heat. Brown beef in batches and transfer to a plate.

3. Reduce heat to medium. Add onion, carrots, and mushrooms. Cook for 5–7 minutes until softened.

4. Stir in garlic and tomato paste, cooking for 1 minute.

5. Sprinkle flour over the vegetables and stir for another minute.

6. Gradually add Guinness and beef broth, stirring to prevent lumps.

7. Return beef to the pot. Add Worcestershire sauce, thyme, and rosemary.

8. Cover and simmer gently on the stovetop for approximately 75–90 minutes, until beef is tender and the filling is thick. Add a splash of broth if necessary.

9. Transfer filling to a deep 9-inch pie dish and allow to cool slightly.

10. Lay puff pastry over the filling, trim excess, and crimp the edges. Cut several small vents in the top and brush with beaten egg.

11. Bake for 25–30 minutes until the pastry is puffed and golden and the filling is bubbling.

12. Let rest for 10 minutes before serving.

Boozy Foods Tip

Make the beef filling a day ahead and refrigerate it. When you're ready to serve, add the pastry and bake until the filling is thoroughly heated and the crust is golden.

Cook With It: Guinness Draught — its roasted malt flavors add richness to the beef and mushrooms.

Sip With It: A smooth Irish stout or malty brown ale complements the hearty, savory filling.

A little wine, a little garlic, and a whole lot of delicious! Tender shrimp and perfectly cooked pasta are tossed in a silky white wine butter sauce with fresh lemon and parsley. It's an elegant, restaurant-worthy dinner that's surprisingly simple to make at home.

Serves 4

Ingredients

• 12 oz linguine or spaghetti

• 1½ lbs large shrimp, peeled and deveined

• 3 tablespoons olive oil, divided

• 4 tablespoons unsalted butter, divided

• 5 cloves garlic, minced

• ½ cup dry white wine

• ½ cup low-sodium chicken or vegetable broth

• 2 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• ¼ teaspoon crushed red pepper flakes (optional)

• ¼ cup chopped fresh parsley

• ½ teaspoon salt, plus more for pasta water

• ¼ teaspoon black pepper

• Freshly grated Parmesan cheese, optional

Instructions

1. Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve ½ cup pasta water before draining.

2. Pat shrimp dry and season with salt and black pepper.

3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.

4. Add shrimp in a single layer and cook approximately 2 minutes per side, until opaque and cooked to 145°F. Remove to a plate.

5. Reduce heat to medium. Add remaining olive oil and 1 tablespoon butter.

6. Add garlic and red pepper flakes, cooking for approximately 30 seconds.

7. Pour in white wine and broth, scraping up any browned bits. Simmer for 4–5 minutes.

8. Reduce heat to low and stir in remaining butter, lemon juice, and lemon zest.

9. Add cooked pasta, tossing to coat. Add reserved pasta water a little at a time if needed.

10. Return shrimp to the skillet and warm briefly.

11. Sprinkle with parsley and optional Parmesan. Serve immediately.

Boozy Foods Tip

Don't overcook the shrimp! Remove them as soon as they're opaque and cooked through. Fresh lemon zest adds a bright finishing touch that makes this dish shine.

Cook With It: Kim Crawford Sauvignon Blanc — its citrus notes complement the shrimp, garlic, and lemon.

Sip With It: A chilled Sauvignon Blanc or Pinot Grigio pairs beautifully with this light, buttery pasta.

Sweet, savory, and wonderfully simple! Fresh salmon gets a flavorful upgrade with a rich maple bourbon glaze featuring Dijon mustard, garlic, and a touch of soy sauce. This delicious dinner comes together quickly but tastes like something you'd order at your favorite restaurant.

Serves 4

Ingredients

• 4 salmon fillets, approximately 6 oz each

• 2 tablespoons olive oil

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• ¼ cup bourbon

• ⅓ cup pure maple syrup

• 2 tablespoons Dijon mustard

• 1 tablespoon soy sauce

• 1 tablespoon apple cider vinegar

• 2 cloves garlic, minced

• ¼ teaspoon smoked paprika

• Fresh parsley or thyme for garnish

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. Pat salmon dry, brush lightly with olive oil, and season with salt and pepper.

3. In a small saucepan, combine bourbon, maple syrup, Dijon mustard, soy sauce, vinegar, garlic, and smoked paprika.

4. Bring to a gentle simmer over medium-low heat and cook for 8–10 minutes until slightly thickened.

5. Place salmon on the prepared baking sheet, skin-side down.

6. Brush salmon generously with some of the glaze, reserving a separate portion for serving.

7. Bake for 12–15 minutes, depending on thickness, until the internal temperature reaches 145°F.

8. During the final 2 minutes, brush with a little additional glaze from the cooking portion.

9. Garnish with fresh herbs and drizzle with the reserved, uncontaminated glaze.

Boozy Foods Tip

For a beautifully caramelized finish, broil the salmon for the final minute, watching carefully so the maple glaze doesn't burn. Serve with roasted asparagus or wild rice.

Cook With It: Maker's Mark Bourbon — its vanilla and caramel notes pair naturally with pure maple syrup.

Sip With It: A lightly oaked Chardonnay or crisp amber ale complements the rich salmon and sweet glaze.

A Wisconsin classic with a boozy twist! Juicy bratwurst simmer in flavorful beer with sweet onions, then get a quick sear for that irresistible golden finish. Pile them into toasted buns with tangy mustard, and you've got a crowd-pleasing dinner that's perfect for game day or backyard grilling.

Serves 6

Ingredients

• 6 fresh bratwurst sausages

• 2 cans (12 oz each) lager or amber beer

• 2 large yellow onions, thinly sliced

• 2 tablespoons butter

• 1 tablespoon olive oil

• 2 cloves garlic, minced

• 1 tablespoon brown sugar

• 1 tablespoon Dijon mustard

• ½ teaspoon black pepper

• 6 bratwurst buns

• Whole-grain mustard for serving

• Sauerkraut, optional

Instructions

1. Melt butter with olive oil in a large skillet over medium heat.

2. Add sliced onions and cook for 12–15 minutes, stirring occasionally, until softened and beginning to caramelize.

3. Stir in garlic and brown sugar, cooking for another 2 minutes.

4. Pour in beer and stir in Dijon mustard and black pepper.

5. Add bratwurst, ensuring they are mostly submerged. Add a little water if necessary.

6. Bring to a gentle simmer, cover, and cook for approximately 15–20 minutes, until the brats reach an internal temperature of 160°F.

7. Remove brats from the beer mixture.

8. Grill or sear the cooked brats for 2–3 minutes per side until nicely browned.

9. Continue cooking the onions uncovered until most of the liquid evaporates.

10. Serve brats in toasted buns topped with onions, whole-grain mustard, and optional sauerkraut.

Boozy Foods Tip

Don't boil your brats aggressively! A gentle simmer helps keep them juicy. For extra flavor, top with a little shredded sharp cheddar.

Cook With It: Leinenkugel's Original — a classic American lager that complements savory bratwurst and sweet onions.

Sip With It: A cold amber lager or German-style Märzen is a natural pairing with brats and mustard.

Take your taste buds on a tropical getaway! Juicy chicken thighs are coated in a sweet-and-tangy pineapple rum glaze with hints of ginger, garlic, and brown sugar. Grilled to perfection, this island-inspired dinner brings sunshine to your plate any time of year.

Serves 4-6

Ingredients

• 2 lbs boneless, skinless chicken thighs

• 1 tablespoon olive oil

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ cup pineapple juice

• ¼ cup dark rum

• ¼ cup packed brown sugar

• 2 tablespoons soy sauce

• 2 tablespoons honey

• 1 tablespoon fresh lime juice

• 2 cloves garlic, minced

• 1 teaspoon freshly grated ginger

• ¼ teaspoon red pepper flakes (optional)

• Fresh pineapple rings for grilling, optional

Instructions

1. Preheat grill to medium heat, approximately 375–400°F.

2. Pat chicken thighs dry and season with olive oil, salt, and pepper.

3. In a small saucepan, combine pineapple juice, rum, brown sugar, soy sauce, honey, lime juice, garlic, ginger, and red pepper flakes.

4. Bring to a gentle simmer over medium-low heat and cook for 10–12 minutes until slightly thickened.

5. Divide the glaze into two portions: one for brushing and one for serving.

6. Place chicken on the grill and cook for approximately 5–7 minutes per side, turning as needed.

7. Brush with glaze during the final few minutes of grilling, allowing it to caramelize without burning.

8. Continue cooking until chicken reaches 165°F internally.

9. Grill pineapple rings for 2–3 minutes per side if desired.

10. Serve chicken with grilled pineapple, rice, and the reserved glaze.

Boozy Foods Tip

A pinch of cayenne or a splash of hot sauce adds a delicious sweet-and-spicy kick. For extra tropical flavor, serve with coconut rice and fresh lime wedges.

Cook With It: Myers's Original Dark Rum — its rich molasses notes complement the pineapple and brown sugar.

Sip With It: A tropical rum punch or refreshing wheat beer balances the sweet, tangy glaze.

Elegant, flavorful, and perfect for a special occasion! Tender beef medallions are seared to perfection and topped with a rich red wine mushroom sauce featuring garlic, shallots, and fresh herbs. It's a restaurant-quality dinner that's surprisingly easy to prepare in your own kitchen.

Serves 4

Ingredients

• 4 beef tenderloin medallions, approximately 6 oz each

• 2 tablespoons olive oil

• 3 tablespoons unsalted butter, divided

• 8 oz cremini mushrooms, sliced

• 1 small shallot, minced

• 3 cloves garlic, minced

• ¾ cup dry red wine

• ½ cup low-sodium beef broth

• 1 teaspoon Dijon mustard

• 1 teaspoon fresh thyme leaves

• ½ teaspoon kosher salt

• ½ teaspoon freshly cracked black pepper

• Fresh parsley for garnish

Instructions

1. Remove beef from the refrigerator approximately 20 minutes before cooking. Pat dry and season with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat.

3. Add beef medallions and sear for approximately 3–5 minutes per side, depending on thickness.

4. Cook to your desired doneness, using a meat thermometer. For USDA guidance, whole cuts of beef should reach 145°F followed by a 3-minute rest.

5. Transfer beef to a plate and tent loosely with foil.

6. Reduce heat to medium and add 1 tablespoon butter and the sliced mushrooms.

7. Sauté mushrooms for 5–6 minutes until browned.

8. Add shallot and garlic and cook for another minute.

9. Remove skillet briefly from heat before adding red wine. Return to heat and stir in beef broth, Dijon mustard, and thyme.

10. Simmer for 8–10 minutes until the sauce reduces and thickens slightly.

11. Remove from heat and whisk in remaining 2 tablespoons butter.

12. Return beef and any accumulated juices to the skillet briefly, then serve topped with mushroom sauce and fresh parsley.

Boozy Foods Tip

Use a dry red wine with enough body to stand up to the beef. Let the mushrooms develop a golden-brown color before adding the wine for a deeper, richer sauce.

Cook With It: Bogle Cabernet Sauvignon — its bold dark fruit character adds richness to the mushroom sauce.

Sip With It: Cabernet Sauvignon or Merlot is a classic pairing with tender beef and savory mushrooms.