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Maxim Cookbook: 15 Boozy Meat Recipes


By Chef Marc Murphy, of Benchmarc Restaurants

Serves 4

12 each "mini" pork shanks (about 3-4 oz each)
2-3 tablespoons olive oil
1 small onion diced
1 medium carrot diced
2 ribs of celery diced
2 garlic cloves sliced
1 cup white wine
3 cups chicken stock
1/4 cup worcestershire
1 bay leaf
1 sprig of thyme
salt and pepper as needed
8-10 cups soybean oil for frying

Mustard Glaze
1/2 cup dijon
1/2 cup whole grain mustard
1 tablespoon red wine vinegar
3/4 cup honey
1 tablespoon favorite hot sauce

In large skillet, add 2-3 tablespoons olive oil. Season mini pork shanks with salt and pepper, add pork shanks to skillet and brown on all sides. Once brown, transfer to casserole dish or shallow roasting dish. Add onions, carrots, celery, and garlic to skillet, cook until softened about 5 minutes. Add wine, bring to boil and reduce, add chicken stock and simmer, season liquid. Pour chicken stock mixture over pork shanks, slightly submerging pork in liquid. Add bay leaf and thyme to dish and cover with foil. Braise in oven at 325 degrees for about 45 minutes or until pork is very tender. Allow pork to rest in liquid and cool completely. Once chilled remove shanks from liquid and clean shanks of any liquid, slightly pat dry. Strain pork liquid, and save for soup or gravy base.

In large dutch oven, or heavy bottomed pan, add soybean oil for frying. Heat oil to 350 degrees. Add pork shanks in batches, turning on all sides until brown and slightly crispy. Remove crispy "pig wings" from oil and season with salt and pepper while hot. In mixing bowl, add mustard glaze, toss to coat "pig wings" evenly. Serve immediately with favorite dipping sauces and crudité.


Recipe by Celebrity Chef Michael Symon

Serves 4

4-6 oz. beef patties
4 slices of Gruyere cheese
4 tablespoons freshly grated horseradish
Salt & pepper to taste

1. Season burgers liberally with salt and pepper 
2. Place burger on grill and cook to the preferred doneness 
3. Top with onions then cheese
4. Once cheese is melted place on toasted bun and top with fresh horseradish and serve

Knob Creek® Bourbon Caramelized Onions 
1 Yellow onion, thinly sliced
2 tablespoons whole unsalted butter
4 oz. Knob Creek® Bourbon

1. In a 12 inch sauté pan heat 2 tablespoons butter until melted over medium heat.
2. Add onions and a pinch of salt and slowly cook for 10-15 minutes until onions become golden.
3. Turn up heat to medium high and add Knob Creek® Bourbon.
4. Simmer for 2-3 minutes and set aside.



Recipe by Celebrity Chef Michael Symon

Serves 4

8 Chicken thighs (bone-in and skin-on)
2 Tablespoons Dijon mustard
2 oz. Soy sauce
2 oz. Honey
4 Tablespoons Sriracha
4 oz. Knob Creek® Bourbon
2 oz. Olive oil
2 Limes cut into wedges for garnish
1 Bunch cilantro for garnish

1. Whisk together mustard, soy sauce, honey, Knob Creek® Bourbon, Sriracha and olive oil.
2. Place chicken thighs in a zip lock bag and pour in marinade. Give it a good shake and let marinate for one to two hours.
3. Place on grill and cook until you reach 160 degrees internal temperature.
4. Remove from grill and garnish plate with lime wedges and cilantro.

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