Smooth and savory: Foods and drinks fit for Father's Day

MILWAUKEE -- They say the way to a man's heart is through his stomach. So why not serve dad some whiskey-infused foods this Father's Day? Chef Alisa Melavenda joins Real Milwaukee with some oozy, boozy recipes dad is sure to love.

The Smoking Pipe

    Alternatives for smoking pipe

    *You can make the cocktail and add a small piece of food grade dry ice to make it smoke taking care to MAKE SURE ALL THE ICE HAS DISSAPATED BEFORE DRINKING.

    *You can also infuse your bourbon with tobacco following the directions below – It will still give you that smoky flavor without the smoke.

    Tobacco Infused Bourbon:


        Boozy Oozy Grilled Brie with Brown Sugar and Pecans


            Sticky Chicken Wing with Asian Whiskey Sauce


                Pulled Pork Sandwich in Bbq Bourbon Sauce

                Make pork rub ( this makes a lot , but keeps in a sealed container for a 3 months


                  Rub the pork Shoulder all over with ½ C of rub and place in a slow cooker fat side up .

                  In a bowl, mix together ketchup and bourbon, molasses, hot sauce and Worcestshire. Remove 1/2 C sauce( reserving the rest for later )   and add 3/4 cup water and pour mixture over pork shoulder. Cook on low for 8 hours or high for 4-6.

                  Transfer meat to a cutting board and shred with 2 forks. Pour sauce from cooker in a gravy fat separator. Pour the liquid without fat in a saucepan with remaining ketchup and bourbon and bring to a boil, reduce heat and cook until sauce is reduced. Add shredded pork to pan, toss to coat meat and serve on small brioche or hamburger buns.

                  Grilled Rib Eye Steaks with Jack Daniels Butter

                  For Whiskey Butter:


                      Whiskey Vinaigrette


                        In a bowl, whisk whiskey, vinegar and molasses or sorghum and sugar until incorporated and sugar is dissolved. Add vinegar, onion powder, paprika, hot sauce and salt and pepper to taste. Whisk well. Slowly add oil while whisking to emulsify vinaigrette.

                        Brioche Bread pudding with Whiskey Sauce

                        Bourbon Sauce

                          Bread Pudding

                            For Bourbon Sauce:

                            In a saucepan, melt butter; add sugar and egg, whisking to blend well. Cook over low heat, stirring constantly, until mixture thickens. (Do not allow to boil or it may separate.) Whisk in bourbon to taste. Keep warm and whisk again before serving

                            For Bread Pudding:

                            Combine eggs, vanilla, spices and sugar whisk well. Mix in half and half. Pour onto stale toasted bread cubes and toss adding raisins and pecans if using and toss gently. Let sit for 30 minutes   Bake at 325 in a water bath for 45-50 minutes or until center comes out clean. Cut into squares of use circle cutter and pour warm whiskey sauce over bread pudding. This is also delish with a little ice cream.