This is one of those dinners that smells expensive but cooks like a weeknight hero. Sweet, smoky, sticky, and just boozy enough to make people ask, “Wait… what did you put in this?”

• 4 boneless chicken thighs
   
• 1 tbsp olive oil
   
• 3 cloves garlic, minced
   
• ½ cup bourbon
   
• ⅓ cup honey
   
• 2 tbsp soy sauce
   
• 1 tbsp Dijon mustard
   
• 1 tsp smoked paprika
   
• Fresh cracked black pepper
   
• Salt to taste
   
• Optional garnish: chopped parsley or green onions
   

1. Heat olive oil in a cast-iron skillet over medium-high heat.
    
2. Season chicken lightly with salt and pepper, then sear 4–5 minutes per side until golden. Remove and set aside.
    
3. Lower heat to medium. Add garlic and cook 30 seconds until fragrant.
    
4. Carefully pour in bourbon and scrape up all the good bits. Let it simmer 2–3 minutes to cook off the harsh alcohol.
    
5. Stir in honey, soy sauce, Dijon, and smoked paprika.
    
6. Return chicken to skillet and spoon glaze over each piece.
    
7. Simmer 8–10 minutes, turning once, until sauce thickens and chicken is cooked through.
    
8. Finish with fresh herbs and serve straight from the skillet.

 This is the kind of dinner that feels like it should cost $42 and come with a cloth napkin… but you’re making it at home in one pan with a splash of wine and zero regrets. 

• 1½ lb sirloin or ribeye steak, cut into bite-size pieces
   
• Salt and fresh cracked black pepper
   
• 1 tbsp olive oil
   
• 3 tbsp butter, divided
   
• 4 cloves garlic, minced
   
• ½ cup dry red wine (cabernet or merlot work best)
   
• 1 tsp fresh thyme (or ½ tsp dried)
   
• ½ tsp smoked paprika
   
• Optional garnish: chopped parsley
   

1. Pat steak bites dry and season generously with salt and pepper.
    
2. Heat olive oil in a cast-iron skillet over high heat until smoking hot.
    
3. Add steak in a single layer. Sear 2–3 minutes per side until deeply browned. Remove and set aside.
    
4. Reduce heat to medium. Add 2 tbsp butter and garlic. Stir 30 seconds until fragrant.
    
5. Pour in red wine and scrape up all the browned bits. Simmer 3–4 minutes until reduced by half.
    
6. Stir in remaining butter, thyme, and smoked paprika.
    
7. Return steak to skillet and toss to coat in the glossy wine butter sauce.
    
8. Cook 1–2 minutes more, garnish, and serve immediately.

This is comfort food with confidence. Creamy, rich, a little spicy, and finished with vodka that deepens the sauce instead of announcing itself. It’s the kind of dinner that feels restaurant-level but happens in one pan with zero stress.

Vodka doesn’t add booze flavor here — it unlocks it.

• 12 oz penne or rigatoni pasta
   
• 1 lb boneless chicken breast, sliced
   
• Salt & black pepper
   
• 2 tbsp olive oil
   
• 1 tbsp butter
   
• 4 cloves garlic, minced
   
• ½ tsp red pepper flakes (adjust to taste)
   
• ½ cup vodka
   
• 1 cup crushed tomatoes
   
• ¾ cup heavy cream
   
• ½ cup grated Parmesan cheese
   
• 1 tsp Italian seasoning
   
• Fresh basil or parsley, chopped (for garnish)
   

1. Cook pasta in salted water until just al dente. Reserve ½ cup pasta water, then drain.
    
2. Season chicken with salt and pepper.
    
3. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until golden and cooked through. Remove and set aside.
    
4. Reduce heat to medium. Add butter and garlic, cooking 30 seconds until fragrant.
    
5. Stir in red pepper flakes, then carefully pour in vodka.
    
6. Simmer 2–3 minutes to cook off the harsh alcohol while keeping the depth.
    
7. Add crushed tomatoes and Italian seasoning. Simmer 5 minutes.
    
8. Lower heat and stir in heavy cream and Parmesan until smooth and glossy.
    
9. Return chicken and pasta to the skillet. Toss to coat, adding reserved pasta water if needed.
    
10. Garnish generously with fresh herbs and serve hot.

This is smoky, spicy, funky, and unapologetic. The Red Stripe isn’t here to make it sweet — it tenderizes, carries spice, and keeps the marinade true to Jamaican roots. This is backyard grill energy, beach smoke, and “don’t touch it until it’s ready” discipline.

If it doesn’t smell dangerous while it cooks, you did it wrong.

• 3–4 lb bone-in chicken (thighs, legs, or quarters)
   
• Optional: score chicken lightly for deeper flavor
   

• 1 cup Red Stripe beer
   
• 4–6 scallions (green onions), chopped
   
• 1 small onion, chopped
   
• 4 cloves garlic
   
• 2–3 Scotch bonnet peppers (seeds in for authentic heat)
   
• 1 tbsp fresh thyme (or 1 tsp dried)
   
• 1 tbsp fresh ginger, chopped
   
• 2 tbsp soy sauce
   
• 2 tbsp lime juice
   
• 1 tbsp brown sugar (just enough — jerk is not sweet)
   
• 1 tbsp vegetable oil
   
• 1 tsp ground allspice (pimento)
   
• ½ tsp cinnamon
   
• ½ tsp nutmeg
   
• ½ tsp black pepper
   
• 1 tsp salt
   

1. Add all marinade ingredients to a blender. Blend until thick but slightly textured.
    
2. Place chicken in a large bowl or zip bag and coat thoroughly with marinade.
    
3. Massage it in. Respect the process.
    
4. Marinate at least 12 hours, ideally 24 hours (no shortcuts).
    

1. Preheat grill for indirect heat (medium-low).
    
2. Grill chicken skin-side down away from direct flame.
    
3. Cook slowly, turning occasionally, 45–60 minutes, until deeply charred and cooked through.
    
4. If you can add pimento wood or soaked wood chips, do it.
    

1. Preheat oven to 375°F.
    
2. Place chicken on a rack over a sheet pan.
    
3. Roast 45–50 minutes, flipping once.
    
4. Finish under the broiler for char.

 This is the kind of dinner that makes people wander into the kitchen asking,
“What smells THAT good?” 

Ingredients

• 4–5 lb pork shoulder
   
• 2 cups lager or amber beer
   
• 1 cup BBQ sauce
   
• 1 onion, sliced
   
• 3 cloves garlic
   
• 1 tbsp brown sugar
   
• Salt, pepper, smoked paprika
   

Instructions

1. Preheat oven to 300°F
    
2. Season pork generously with salt, pepper, and smoked paprika
    
3. Place onion and garlic in a Dutch oven or roasting pan
    
4. Set pork on top, fat side up
    
5. Pour beer around pork, then spoon BBQ sauce over the top
    
6. Cover tightly with foil or lid
    
7. Braise for 4 hours until fork-tender
    
8. Shred meat, toss with cooking juices, return to oven uncovered for 20 minutes

This is how you make dinner feel expensive without making it complicated.

White wine, garlic butter, flaky salmon, and a hot oven doing all the work.

Ingredients

• 1½–2 lb salmon fillet
   
• ½ cup dry white wine
   
• 4 tbsp butter, melted
   
• 3 cloves garlic, minced
   
• Lemon slices
   
• Salt, pepper
   

Instructions

1. Preheat oven to 400°F
    
2. Place salmon in a baking dish
    
3. Season with salt and pepper
    
4. Mix butter, garlic, and white wine
    
5. Pour mixture over salmon
    
6. Top with lemon slices
    
7. Bake uncovered 15–18 minutes until flaky
    

Pro Tip
Broil for the last 2 minutes if you want light browning on top

This is weeknight dinner pretending it’s on vacation.

Sweet pineapple, warm rum glaze, and baked ham steaks that come out glossy and bold.

Ingredients

• 4 ham steaks
   
• ½ cup pineapple juice
   
• ¼ cup dark rum
   
• 2 tbsp brown sugar
   
• Pineapple rings
   

Instructions

1. Preheat oven to 375°F
    
2. Place ham steaks in baking dish
    
3. Whisk pineapple juice, rum, and brown sugar
    
4. Pour glaze over ham
    
5. Top with pineapple rings
    
6. Bake uncovered 25–30 minutes, basting halfway
    

Pro Tip
Serve with rice or roasted potatoes to soak up the glaze

• 2 large lobster tails, shells split
   
• 2 tbsp butter
   
• Salt and black pepper
   

• 2 tbsp butter
   
• 3 cloves garlic, minced
   
• ½ cup heavy cream
   
• ¼ cup grated Parmesan
   
• 2 tbsp cognac
   
• ½ tsp smoked paprika
   
• Pinch of red pepper flakes
   
• Salt and pepper to taste
   

• 8 oz linguine
   
• 3 tbsp butter
   
• 2 cloves garlic, minced
   
• ¼ cup pasta water (reserved)
   
• Fresh parsley, chopped
   

Season lobster tails lightly with salt and pepper.

In a skillet over medium heat, melt butter.
Add lobster, meat side down, and cook 3–4 minutes until lightly golden. Flip and cook 1–2 minutes more until just opaque. Remove and tent loosely.

In the same skillet, add butter and garlic. Sauté 30 seconds until fragrant.

Pour in cognac and let it simmer 1 minute to burn off the harsh alcohol—what’s left is smooth, warm depth.

Add cream, Parmesan, smoked paprika, and red pepper flakes. Simmer 3–4 minutes until thick and glossy. Season to taste.

Return lobster to the pan and spoon sauce over the meat. Keep warm on low.

Cook linguine until al dente. Reserve ¼ cup pasta water before draining.

Melt butter in a pan, add garlic, and cook 30 seconds. Toss pasta with garlic butter and splash of pasta water until silky. Finish with parsley.

Twirl linguine onto plates.
Top with lobster tails.
Spoon cognac cream sauce generously over everything.

Optional finishing move: extra Parmesan and cracked black pepper.

• Sweet, tender lobster
   
• Rich cream with a smooth cognac finish
   
• Garlic butter pasta that ties it all together
   

Don’t overcook the lobster. Pull it early—it’ll finish in the sauce and stay tender.

Protein

• 2 large boneless, skinless chicken breasts (halved lengthwise)
   

Pantry & Fridge Staples

• Salt and black pepper
   
• 1 teaspoon paprika
   
• 1 teaspoon Italian seasoning (or oregano if that’s what you’ve got)
   
• 2 tablespoons olive oil
   
• 2 tablespoons butter
   
• 4 cloves garlic, minced
   
• ¾ cup dry white wine
  (Pinot Grigio, Sauvignon Blanc, or whatever is open)
   
• ½ cup chicken broth (or water with a pinch of salt)
   
• ½ cup heavy cream
  (Half-and-half works in a pinch)
   
• Optional: chopped parsley or dried parsley flakes
   

Pat the chicken dry. Season both sides with salt, pepper, paprika, and Italian seasoning. Nothing fancy—just even coverage.

Heat olive oil and butter in a large skillet over medium-high heat.
Add the chicken and cook 4–5 minutes per side until golden brown.
Remove chicken and set aside. Don’t wipe the pan—those browned bits are money.

Lower heat to medium. Add garlic and sauté 30 seconds until fragrant (not burned—burnt garlic ruins lives).

Pour in the white wine. Scrape up the browned bits from the pan and let the wine simmer 2–3 minutes until slightly reduced.

Stir in chicken broth and heavy cream. Let it simmer gently 3–4 minutes until the sauce thickens slightly.

Return chicken to the skillet. Spoon sauce over the top.
Simmer 5–7 minutes, until chicken is cooked through and the sauce is rich and glossy.

Sprinkle with parsley if you’re feeling classy. Serve immediately.

• Mashed potatoes or rice (soak up that sauce)
   
• Pasta if you’re leaning comfort
   
• A simple side salad if you want to pretend you’re balanced
   
• And yes—the same white wine you cooked with

Protein

• 6 bone-in, skin-on chicken thighs
  (Boneless works, but skin-on is elite)
   

Pantry & Fridge Staples

• Salt and black pepper
   
• 1 teaspoon smoked paprika (or regular paprika)
   
• 1 teaspoon garlic powder
   
• 1 tablespoon olive oil
   
• 1 tablespoon butter
   
• 1 medium onion, sliced
   
• 3 cloves garlic, minced
   
• 1 cup beer
  (Lager, amber ale, or light IPA — nothing dark or sweet)
   
• ¼ cup honey
   
• 1 tablespoon soy sauce
   
• 1 teaspoon Dijon mustard (optional but recommended)
   

Pat chicken thighs dry. Season generously with salt, pepper, paprika, and garlic powder.

Heat olive oil and butter in a large skillet over medium-high heat.
Place chicken skin-side down and sear 5–6 minutes until deeply golden. Flip and cook 2 minutes, then remove and set aside.

Lower heat to medium. Add sliced onions to the same skillet. Cook 3–4 minutes until soft and lightly caramelized.

Add garlic and cook 30 seconds until fragrant.

Pour in the beer, scraping up all the browned bits. Let it simmer 2–3 minutes to reduce slightly and cook off the harsh alcohol edge.

Stir in honey, soy sauce, and Dijon mustard.

Return chicken to the skillet, skin-side up. Spoon some sauce over the top.

Cover and simmer on low 25–30 minutes, until chicken is tender and cooked through.

Uncover for the last 5 minutes to thicken the sauce into a sticky glaze.

Spoon extra sauce over the chicken. Serve immediately.

• Mashed potatoes or buttery noodles
   
• Roasted carrots or green beans
   
• Crusty bread to mop up that beer-honey sauce
   
• And yes — the same beer you cooked with
   

This is not a polite dessert.
This is the kind of cake that breaks open, spills molten chocolate, and makes people ask if they’re allowed to have seconds. The bourbon doesn’t scream — it whispers like trouble.

Perfect for:

• Date nights
   
• Dinner parties
   
• “I survived today” desserts
   

• ½ cup unsalted butter
   
• 4 oz dark chocolate (60–70%), chopped
   
• 1 cup powdered sugar
   
• 2 large eggs
   
• 2 large egg yolks
   
• ¼ cup all-purpose flour
   
• 2 tbsp bourbon
   
• 1 tsp vanilla extract
   
• Pinch of salt
   

Optional for serving:

• Vanilla ice cream
   
• Fresh berries
   
• Powdered sugar
   

1. Preheat oven to 425°F. Butter and lightly flour 4 ramekins.
    
2. Melt butter and chocolate together in a heatproof bowl (microwave or double boiler). Stir until smooth.
    
3. Whisk in powdered sugar until fully combined.
    
4. Add eggs and egg yolks, whisking until glossy and thick.
    
5. Stir in bourbon, vanilla, and salt.
    
6. Fold in flour just until combined — don’t overmix.
    
7. Divide batter evenly between ramekins.
    
8. Bake 12–14 minutes, until edges are set but centers are soft.
    
9. Let rest 1 minute, then invert onto plates or serve straight from the ramekin.
    

Cut it open. Let the lava do its thing.

This is comfort food that went out, had a few drinks, and came back better. Warm, custardy bread pudding soaked in buttery rum caramel, finished with a silky vanilla bean sauce that should honestly be regulated.

This is the dessert people talk about the next day.

• 4 cups day-old brioche or challah, cubed
   
• 2 tbsp unsalted butter (for greasing)
   
• 2 cups heavy cream
   
• 1 cup whole milk
   
• 3 large eggs
   
• ¾ cup brown sugar
   
• 2 tbsp dark rum
   
• 1 tbsp vanilla extract
   
• 1 tsp cinnamon
   
• ¼ tsp nutmeg
   
• Pinch of salt
   

• 1 cup brown sugar
   
• ½ cup heavy cream
   
• 4 tbsp butter
   
• 3 tbsp dark rum
   
• Pinch of sea salt
   

• ½ cup heavy cream
   
• 1 tbsp butter
   
• 1 tbsp sugar
   
• 1 tsp vanilla bean paste or extract
   

1. Preheat oven to 350°F. Butter an 8×8 baking dish and fill with bread cubes.
    
2. In a bowl, whisk cream, milk, eggs, brown sugar, rum, vanilla, cinnamon, nutmeg, and salt.
    
3. Pour mixture over bread, pressing gently so everything gets soaked. Let sit 10 minutes.
    
4. Bake uncovered for 35–40 minutes until golden on top and custardy in the center.
    

1. In a saucepan, melt butter and brown sugar over medium heat.
    
2. Stir in cream and simmer 3–4 minutes until thick.
    
3. Remove from heat, stir in rum and sea salt.
    

1. Simmer cream, butter, sugar, and vanilla for 3–4 minutes until slightly thickened.
    

Spoon warm bread pudding into bowls.
Drown it in rum caramel.
Finish with vanilla sauce.
Optional: vanilla ice cream melting into the mess.

No one leaves this dessert behind.

(Bourbon Banana Foster Bread Pudding + Rum Cream + Caramel Crunch)
Shipnut Creation

This is what happens when banana foster, bread pudding, and boozy impulse control all collide in the best possible way. Warm, gooey, boozy, sweet, and just unhinged enough to be unforgettable.

It’s messy.
It’s indulgent.
It’s absolutely Shipnut.

• 4 cups day-old brioche or challah, cubed
   
• 3 ripe bananas, sliced
   
• 2 cups heavy cream
   
• 1 cup whole milk
   
• 3 large eggs
   
• ¾ cup brown sugar
   
• 2 tbsp bourbon
   
• 1 tbsp vanilla extract
   
• 1 tsp cinnamon
   
• Pinch of salt
   
• Butter for greasing
   

• 2 tbsp butter
   
• ¼ cup brown sugar
   
• ¼ cup dark rum
   
• 1 tsp cinnamon
   
• ½ tsp nutmeg
   
• Splash of vanilla
   

• ½ cup heavy cream
   
• 2 tbsp butter
   
• 2 tbsp spiced rum
   
• 1 tbsp sugar
   

• ¼ cup brown sugar
   
• 1 tbsp butter
   

1. Preheat oven to 350°F. Butter an 8×8 dish.
    
2. Add bread cubes and banana slices to dish.
    
3. Whisk cream, milk, eggs, brown sugar, bourbon, vanilla, cinnamon, and salt.
    
4. Pour over bread, press gently, rest 10 minutes.
    
5. Bake 35–40 minutes until golden and custardy.
    

1. Melt butter in skillet over medium heat.
    
2. Add brown sugar, cinnamon, nutmeg.
    
3. Stir in rum (stand back).
    
4. Add banana slices and cook until caramelized and glossy.
    
5. Remove from heat.
    

1. Simmer cream, butter, sugar, and rum for 3–4 minutes until silky.
    

1. Melt butter and brown sugar in small pan until bubbly.
    
2. Let cool slightly — it hardens into crackly goodness.
    

1. Spoon warm bread pudding into bowls.
    
2. Top with banana foster.
    
3. Drown lightly in rum cream sauce.
    
4. Add a scoop of vanilla ice cream.
    
5. Crack caramel crunch over the top.
    

Do not rush this moment.

• 6 oz dark chocolate (60–70%), chopped
   
• ½ cup unsalted butter
   
• 2 large eggs
   
• 2 large egg yolks
   
• ½ cup granulated sugar
   
• 2 tbsp dark rum
   
• 1 tsp espresso powder
   
• 1 tsp vanilla extract
   
• ¼ cup all-purpose flour
   
• ¼ tsp salt
   

• Butter, for greasing
   
• Cocoa powder or flour, for dusting
   

• Powdered sugar
   
• Fresh whipped cream or vanilla ice cream
   

Preheat oven to 425°F.
Butter four ramekins generously and dust with cocoa powder. Set on a baking sheet.

In a microwave-safe bowl (or double boiler), melt chocolate and butter together until smooth. Stir until glossy and luxurious. Let cool slightly.

In another bowl, whisk eggs, egg yolks, and sugar until pale and slightly thick.

Slowly whisk in the melted chocolate mixture.

Add rum, espresso powder, vanilla, flour, and salt. Stir just until combined. Don’t overmix—this isn’t leg day.

Divide batter evenly among ramekins.

Bake 11–13 minutes.
Edges should be set. Centers should still jiggle slightly.

Remove and let rest 1 minute.

Run a knife around the edge, invert onto plates, and lift the ramekins.

If chocolate lava flows… you nailed it.

• Deep, bittersweet chocolate
   
• Warm espresso backbone
   
• Smooth rum finish that lingers just enough
   

Serve immediately. These are dramatic, emotional desserts that don’t believe in waiting.

• 1 ½ cups graham cracker crumbs
   
• ⅓ cup melted butter
   
• 2 tbsp brown sugar
   

• 16 oz cream cheese, softened
   
• ¾ cup granulated sugar
   
• 2 large eggs
   
• 1 tsp vanilla extract
   
• 2 tbsp heavy cream
   

• 2 large apples, peeled and thinly sliced
   
• 2 tbsp butter
   
• ¼ cup brown sugar
   
• ½ tsp cinnamon
   
• ¼ tsp nutmeg
   
• 2 tbsp whiskey
   
• Pinch of salt
   

• ½ cup caramel sauce
   
• 1 tbsp whiskey
   
• Pinch of flaky salt
   

Preheat oven to 325°F.
Line an 8x8 pan with parchment.

Mix graham crumbs, melted butter, and brown sugar. Press firmly into the pan.
Bake 10 minutes, then cool slightly.

Beat cream cheese and sugar until smooth.

Add eggs one at a time, then vanilla and cream. Mix until silky—no overworking.

Pour over crust and smooth the top.

In a skillet over medium heat, melt butter.

Add apples, brown sugar, cinnamon, nutmeg, and salt. Cook until softened, about 5–6 minutes.

Stir in whiskey and cook 1 more minute until glossy.

Spoon apples evenly over the cheesecake layer.

Bake 40–45 minutes, until center is just set and edges are slightly puffed.

Cool completely, then refrigerate at least 3 hours before slicing.

Warm caramel sauce gently. Stir in whiskey and flaky salt.

Drizzle generously over chilled bars right before serving.

• Creamy vanilla cheesecake
   
• Warm spiced apples
   
• Sticky caramel with a smooth whiskey finish
   

For ultra-clean slices, chill overnight and cut with a warm knife.
Presentation matters—these deserve their moment.

• 6 oz dark chocolate (60–70% cacao)
   
• ½ cup unsalted butter
   
• 2 large eggs
   
• 2 large egg yolks
   
• ⅓ cup brown sugar
   
• ¼ cup granulated sugar
   
• ¼ cup all-purpose flour
   
• 2 tbsp bourbon
   
• 1 tsp vanilla extract
   
• Pinch of salt
   

• ½ cup brown sugar
   
• ¼ cup heavy cream
   
• 2 tbsp butter
   
• 2 tbsp dark rum
   
• Pinch of salt
   

1. Prep first
   Preheat oven to 425°F. Butter and lightly flour 4 ramekins.
    
2. Melt the magic
   Melt butter and chocolate together until smooth. Let cool slightly.
    
3. Build the batter
   Whisk eggs, yolks, brown sugar, and granulated sugar until thick.
   Slowly whisk in melted chocolate, bourbon, vanilla, and salt.
    
4. Finish gently
   Fold in flour just until combined. Don’t overmix — you want drama in the center.
    
5. Bake
   Divide batter into ramekins.
   Bake 11–13 minutes until edges are set but centers still jiggle.
    
6. Make the sauce
   Simmer brown sugar, cream, butter, and salt for 4–5 minutes until glossy.
   Remove from heat, stir in rum.
    
7. Serve immediately
   Invert cakes onto plates, pour warm rum sauce over the top.
   Optional: vanilla ice cream if you’re feeling reckless.