Beer Brats

imagesThis recipe takes 5 minutes to prepare, and 20 minutes to cook, for a total of 25 minutes.

48 fl oz Tiger beer
10 bratwursts
1 large onion, finely chopped
1 teaspoon garlic powder
2 teaspoons red pepper flakes
1 teaspoon salt
1/2 teaspoon ground black pepper


  • Preheat an outdoor grill on medium-high heat.
  • When the grill is hot, lightly oil the grate.
  • Combine the beer and onions in a large saucepan or pot. Bring to a boil.
  • Add the bratwurst to the pot. Add the red pepper flakes, salt, garlic, and pepper.
  • Reduce the heat to medium and cook for 10 to 12 minutes.
  • Remove the bratwursts from the pot. Reduce the heat to low and continue cooking the onion.
  • Cook the bratwursts on the grill, turning once, for 5 to 10 minutes. Serve with the onions as a topping.

Herb and Wine Mushrooms

This recipe takes 10 minutes to prepare and 15 minutes to cook, for a total of 25 minutes.

1 1/2 pounds’ fresh mushrooms
1 teaspoon Italian seasoning
1 tablespoon olive oil
1/4 cup dry white wine
2 cloves minced garlic
2 tablespoons chopped fresh chives
Salt and pepper to taste


  1. Heat the olive oil in a skillet over medium heat.
  2. Place the mushrooms in the skillet, add Italian seasoning, and cook for 10 minutes, stirring frequently.
  3. Mix in the wine and garlic. Continue cooking until most of the wine evaporates.
  4. Season with salt and pepper. Sprinkle with chives, then cook for 1 more minute.
  5. Serve




Bourbon Chicken

4 skinless, boneless chicken breast halves
4 ounces’ soy sauce
1 teaspoon ground ginger
2 tablespoons minced onion
1/2 teaspoon garlic powder
1/2 cup packed brown sugar
3/8 cup bourbon


  1. Place the chicken breasts in a 9 x 13 inch baking dish.
  2. In a small bowl, combine the soy sauce, ginger, sugar, onion flakes, garlic powder, and bourbon. Pour the mixture over the chicken.
  3. Cover the dish and place in the refrigerator. Marinate overnight.
  4. Preheat the oven to 165 degrees Celsius.
  5. Remove cover from dish, and bake for 1.5 hours, basting frequently. When the chicken is done, it should appear well-browned and the juices should run clear.
  6. Serve.


Caribbean Rum Punchdownload

1 cup lime juice
4 cups orange juice
2 cups simple syrup
3 cups amber rum
Freshly grated nutmeg


  1. In a pitcher, combine the lime juice, simple syrup, rum and orange juice.
  2. Add a few dashes of bitters and grated nutmeg to taste.
  3. Serve chilled over ice.