Evil Brisket by Sanju Padole

Ingredients:

Brisket:

1 (one) brisket
Juice of 1 (one) lemon
1/3 cup of soy sauce
1 (one) onion, chopped
5 garlic cloves, crushed
Black pepper
1 and 1/2 cups of Southern Comfort

Glaze:

3 chopped peaches
1 (one) chopped shallot
2 tbsp of chopped ginger
4 finely chopped Thai chili peppers
2 ounces of white wine
2 more ounces of soy sauce
1 tsp of horseradish
2 tbsp of butter

Preparation:

Put the lemon juice, 1/3 cup of soy sauce, chopped onion, and
crushed garlic cloves into a big bowl.  Sprinkle in some pepper
to taste and stir it all up-- this is your marinade.  Next, put
a stove burner on high heat, preheat a pan, pour the Southern
Comfort into the preheated pan, set the Southern Comfort on
fire, slosh the flaming Southern Comfort around for a few seconds,
then blow out the fire.  Pour the Southern Comfort into the
marinade.  (Skip the lighting things on fire part if you aren't
100% sure you can do it safely.  In fact, for legal reasons, let's
just assume I was kidding about the fire in the first place.
Don't do it, you can't handle it.)  Place the brisket in a pan
deep enough to handle an overflow of marinade and evenly pour
the marinade all over the brisket.  Place the brisket in the
refrigerator and let it soak for at least six hours, or better
yet, overnight.  Once the brisket has marinated to your
satisfaction, preheat the oven to 350 and put the brisket in for
one hour.  Turn the heat down to 300 and let the brisket cook
for three more hours.  Next, preheat a pan on a stove burner on
low heat to prepare for making the glaze.  Put the butter, chili
peppers, shallot, and ginger into the pan and stir for two
minutes.  Add the white wine, horseradish, and peaches to the
pan and stir for a few minutes until the peaches have softened.
Pour the contents of the pan and the remaining 2 ounces of soy
sauce into a blender.  Puree the glaze.  Preheat a grill.  Take
the brisket out of the oven, but the brisket on the hot grill,
baste the brisket evenly with the glaze, and let the brisket
sit on the grill until the glaze caramelizes (turns brown). 
The caramelizing should only take a few minutes, maybe much
less, so keep an eye on it.  Serve immediately!

Southern Style Cornbread by Sanju Padole

Ingredients:

2 cups self-rising cornmeal
1/2 cup of self-rising flour
2 eggs
1/2 cup of sour cream
2 tbsp of bacon drippings
2 shots Jack Daniels Tennessee Whiskey

Preparation:

Preheat oven to 375 degrees Fahrenheit. Put the flour and
cornmeal into a big bowl and stir it all up. Then take out
another big bowl into which you put the eggs, sour cream,
bacon drippings, and whiskey, and stir that up too. Dump
the two big bowls into an even bigger bowl and stir it all
up together. Pour the contents into a baking pan.  Put the
pan in the preheated oven and bake for 15 to 20 minutes,
until the crust is golden brown. Serve immediately!

Sweet Ice Tea by Sanju Padole

Ingredients:

1 (one) gallon of boiling water in a pot
5 family sized bags of Luzianne tea
2 cups of sugar

Preparation:

Put the tea bags and sugar into the pot of boiling water and stir. Take the pot off the heat and let it cool to room
temperature.  Put the pot in the refrigerator.  Let the pot chill
for two hours and then pour the tea into a pitcher.  Keep the
pitcher in the refrigerator and serve at your leisure.