Jack Daniels Recipes

Consuming food prior to drinking alcoholic beverages is vital to safe and successful tailgating. Make food ahead of time and keep warm or serve chilled. Bring a grill and throw on your steaks or brats for a true tailgating celebration.

And remember, it takes at least one hour for your body to fully process one drink. Drinking coffee, taking a cold shower or chugging water will not speed that up. Plan ahead, and always drink responsibly.

Special Jack Daniel's^® Recipes

TABASCO^®JACK WINGS

3/4 cup flour
1 1/2 tsp. salt
1/4 tsp. black pepper
2 pounds chicken drummettes
Vegetable oil
1/2 cup (1 stick) butter
1/2 cup Jack Daniel's^® Tennessee Whiskey
1/4 cup ketchup
1/3 cup Tabasco^® sauce, or to taste

Combine flour, salt and pepper in small bowl. Coat wings with flour mixture. Heat in 2 to 3 inches of oil in fryer or heavy pot to 375°. Fry wings, a few at a time, until golden brown on all sides and cooked through, about 10-15 minutes. Drain on paper towels.

Combine all sauce ingredients in a small saucepan. Bring to a boil. Dip cooked wings in sauce. Serve with blue cheese dressing, celery and carrot sticks. Note: To bake wings, place in roasting pan. Brush with melted butter; season with salt and pepper. Bake in 450°oven until lightly browned and cooked through, about 30 min.

Makes 6 to 8 servings.

LYNCHBURG PEPPERY BLUE CHEESE DIPPING SAUCE

1 cup mayonnaise
1/2 cup sour cream
1 cup (4 oz.) crumbled blue cheese
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
2 tbsp. Jack Daniel's^® Tennessee Whiskey
1 tbsp. Tabasco^® sauce, or to taste

Combine all ingredients in medium bowl. Blend well. Refrigerate.

Makes about 2 1/2 cups.

JACK'S PARTY PECANS

2 tbsp. butter
1 cup pecan halves
2 tbsp. Jack Daniel's^® Tennessee Whiskey
2 tsp. soy sauce
1/2 tsp. salt
2 drops Tabasco^® sauce

Melt butter in frying pan. Spread pecan halves in pan. Saute very slowly, stirring often, until pecans are lightly browned. Stir in Jack Daniel's; simmer for 1 minute. Add soy sauce, salt and Tabasco^® sauce. Stir. Cool pecans on paper towels. Store in airtight container.

Makes 1 cup.

HOT MUSTARD JACK DIPPING SAUCE

Combine all ingredients in medium bowl. Blend well. Refrigerate. Serve with hot french fries or chicken wings.

Makes about 2 1/2 cups.

BAKED BEANS WITH JACK DANIEL'S ^®

1 small onion, chopped
2 tbsp. bacon drippings or oil
2 tbsp. brown sugar
1/3 cup Jack Daniel's^® Tennessee Whiskey
1 28-ounce can pork and beans
1 tbsp. spicy brown mustard
1 tbsp. Worcestershire sauce
1/4 tsp. Liquid Smoke^®, optional

Heat oil in large skillet. Stir in onion and brown sugar. Cook, stirring frequently, over medium-low heat until onion is golden brown, about 5 minutes. Stir in remaining ingredients. Simmer 20 to 30 minutes.

Makes 6 servings.

JACK DANIEL'S^® MARINADE

1/4 cup Jack Daniel's^® Tennessee Whiskey
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4cup minced green onions and tops
1/4cup light brown sugar, packed firm
1 tsp. salt
Dash of Worcestershire sauce
Pepper to taste

Combine all ingredients. Blend well. Use to marinate shrimp or scallops for 1 hour or beef, chicken or pork in the refrigerator overnight. Use to baste the shellfish or meat as it is grilled.

Makes 1 1/4 cups.

TENNESSEE WHISKEY CHICKEN

2 small (2-pound) frying chickens
1 cup Jack Daniel's^® Tennessee Whiskey
Salt and pepper
Jack Daniel's^® Barrel Chips

Have the butcher split 2 small fryers, or if you prefer, buy cut-up chicken pieces. Place chicken in a shallow pan and douse with Jack Daniel's. Sprinkle salt and pepper over the pieces; marinate for 2 hours. Soak some Jack Daniel's^® Barrel Chips in water as you build a charcoal fire in your barbecue grill. Use the barrel chips in your grill to create a good smoking fire. Broil the fryers over the pit until well cooked. Serve with Whiskey Sauce.

WHISKEY SAUCE

1 pound white mushrooms, sliced
6 green onions, chopped
2 tbsp. butter
2 ounces Jack Daniel's^® Tennessee Whiskey
2 cups brown sauce*

Saute the mushrooms and green onion in butter until tender. Add Jack Daniel's^® and brown sauce and simmer until flavors have blended and the alcohol has evaporated. Keep warm until ready to serve.

*Note: To make brown sauce: thicken beef bouillon with cornstarch or roux. Or better yet, make it from scratch.

Makes 4 servings.

TENNESSEE TODDY CAKE

1 1/2 cups firmly packed light brown sugar
1 cup sugar
1 cup butter, softened
6 eggs, separated
4 cups cake flour, divided
4 tsp. baking powder
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2/3 cup Jack Daniel's^® Tennessee Whiskey
1/2 cup molasses
2 1/2 cups golden raisins
1 cup chopped dried apricots
1 cup chopped dates
3 cups chopped pecans

Preheat oven to 325°. With an electric mixer, beat sugars and butter until light and fluffy. Beat in egg yolks. Combine 3 cups flour, baking powder and spices. Combine Jack Daniel's^® and molasses. Add flour mixture to butter mixture alternately with whiskey mixture. Mix remaining cup flour with fruit and nuts. Fold in fruit and nuts. Beat remaining egg whites until stiff but not dry; fold into batter. Pour into 2 tube pans that have been greased and lined with wax paper. Bake for 1 hour or until a tester inserted in center comes out clean. Cool on wire rack for 3 minutes before removing from pans. Great served with praline topping.

Makes 2 cakes.

PRALINE TOPPING

1/2 cup butter
1 cup light brown sugar, packed firm
1 cup toasted and chopped pecans
2 tbsp. white corn syrup
1/4 cup Jack Daniel's^® Tennessee Whiskey

Combine butter, sugar, pecans and syrup in skillet. Bring to a boil, stirring constantly. Reduce heat and simmer for 1 minute (do not overcook). Remove from heat; stir in Jack Daniel's. Serve immediately over ice cream or cake.

Makes 1 1/2 cups.

NEW ENGLAND MEATBALLS WITH JACK DANIEL'S ^® SAUCE

3 lbs. ground beef
3 tbsp. chili sauce
1 cup bread crumbs
1/2 cup minced red onions
2 eggs
2 tsp. dry mustard
1/2 cup milk
2 tsp. salt

The Sauce
1/4 cup Jack Daniel's Tennessee Whiskey
1/2 cup pineapple juice
3 tbsp. soy sauce
1 1/2 tsp. ginger
1/2 tsp. garlic powder
1/4 cup soy sauce
1 tsp. hot sauce

Add cornstarch slurry (cornstarch and water) to desired consistency. Combine ingredients for meatballs. Shape into meatballs and bake for 15 minutes in a 400° oven. Combine sauce ingredients and heat over medium heat. Pour sauce over meatballs in crock pot and maintain low heat.

ST. LOUIS CHICKEN WINGS

3 1/3 cups Jack Daniel's Tennessee Whiskey
3 quarts hot sauce
1 quart artificial buttered oil
3 tbsp. of garlic powder
1 tbsp. of black pepper
2 tbsp. of horseradish
3 tbsp. of honey
1 large (10-pound) bag of wings

Fry chicken in oil until crispy. Place in 4-inch chafing dish. Combine other ingredients, and pour on top of chicken over low heat in chafing dish. Makes 10 to 12 servings.

LEGENDARY CHILI

5 lbs. ground chili meat
1 large onion, chopped
1 1.25-oz. package of taco seasoning mix
2 15-oz. cans tomato sauce
1 8-oz. jar mild picante sauce
2 16-oz. cans chili hot beans
1/4 cup Jack Daniel's^® Tennessee Whiskey
Small bag of corn chips

In a large Dutch oven, cook ground meat, stirring to keep meat loose. When meat is almost done, add onion; cook, stirring often, until meat is gray and onions are glazed. Skim grease from top constantly. Stir in taco and chili mix seasonings. Add tomato sauce, picante sauce and beans. Rinse cans with small amount of water and add to chili. Simmer 10 minutes. Add Jack Daniel's^® and simmer 10 more minutes. To serve, use small packages of corn chips. Slit open top of bag. Spoon chili over chips.

COOKOUT RELISH

2 cups finely chopped sweet pickles
2 tbsp. finely chopped green pepper
2 tbsp. finely chopped onion
1 tbsp. finely chopped pimiento
1 tsp. dry mustard
1 tsp. garlic powder
1 cup Jack Daniel's^® Tennessee Whiskey

Mix all ingredients and chill. Serve as a relish on hot dogs, grilled sausage or hamburgers.

Makes 2 cups.

JACK'S HOMEMADE SALSA

2 cans black-eyed peas, rinsed and drained
2 cloves garlic, whole
1 medium onion, cut up
1 tsp. salt
1 tsp. pepper
1/3 cup parsley
1/3 cup olive oil
4 tbsp. red wine vinegar
2 tbsp. Jack Daniel's^® Tennessee Whiskey

Combine all ingredients and chill for 2 hours before serving.

TENNESSEE WHISKEY BURGERS WITH SMOKEY JACK SAUCE

Sauce Ingredients:
3 tbsp. Jack Daniel's^® Tennessee Whiskey
3 tbsp. Worcestershire sauce
2 tsp. garlic salt
2 tsp. chili powder

Burger Ingredients:
1 lb. ground beef
6 slices cheese
6 strips cooked bacon
6 buns

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 or 3 minutes per side directly over 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 over medium heat.