what would be best to use if I have to make a dish using booze?

Thanks Hardlikearmour the state fair cream puffs sounds really boozy...esp when I read A$M's notes....I know through your recipes that you quite like to cook with bourbon or brandy or may be other stuff...what is best to use in dessert recipes..which gives perfect booze results..u know what I mean..

This bread pudding is good, and easily made ahead. If you transport it wrapped in some towels, it should stay warm for quite awhile. http://www.food52.com/recipes/3210_bourbon_chocolate_bread_pudding

If you're able to do the assembly on site these are a good option. They're nicely boozy and pretty darn tasty (full disclosure, it's my recipe.) http://www.food52.com/recipes/12395_state_fair_cream_puffs

About a year ago there was a Food52 contest called Your Best Dish You Would Set on Fire and here is one of my favorites http://food52.com/recipes/10693_flamin_cajun_shrimp using and this recipe calls for cognac. You could prep, carry it to the venue and light it there but you will need a hot plate or burner of some kind. And do not get the bottle close to the flame, just carry the amount of cognac called for in a separate container.

One of my all-time favorite desserts that just happens to scale well to feed a crowd, can be prepared in advance and doesn't require any special prep to serve (outside of needing to be warm) is Sticky Toffee Pudding. Anne Burrell's version uses two "boozes" (spiced rum and brandy) which perfectly compliment the brown sugar, butter and dates.

http://www.foodnetwork.com/recipes/anne-burrell/sticky-toffee-pudding-recipe/index.html

I went through the recipes you have on food52, and I think you can make some modifications and have something for this competition. Figgy Pudding: a hard sauce, or some brandy added to the pudding (http://www.food52.com/recipes/7558_cranberrymolasses_pudding_with_vanilla_hard_sauce). Blue Corn Birthday Cake: mesh your pancakes with a Crepe Suzette recipe to incorporate the booze -- or use your Lilikoi Sauce with some added complementary alcohol (maybe make the Blue Corn as Crepes, with the Lilikoi Sauce thickened as a filling?).
I found something -- Tempeh Bourguignon, in Moosewood Restaurant Cooking for Health, with red wine. Message me if you want details. I tend to think in parallels -- if Beef Bourguignon is good, how can I adapt the principle for the taste and flair?

Apologies because I just didn't explain the actual thing in detail- I am going to be preparing "one" dish and it is for a competition and there would be a large number of people. I am going to prepare it at my place and carrying it all the way to the venue. And, the theme is "booze" So, I was thinking of making some kind of dessert or so..but not sure..secondly, I am vegetarian ...I do eat sea food but never made it.

You don't say what the purpose of this exercise is or if you want the alcoholic component to stand out or remain in the background so it's difficult to know where to start. There are just so many possibilities. You might want to start with wine as true "booze" usually carries a more prominent flavor. (Or maybe that's what you want?)

One of my favorite dishes is Beurre Blanc (White Butter Sauce) over sautéed fish -- simple, elegant, easy to prepare.

Beef Bourguignon and Coq au vin are two other classic dishes with subtle wine components.

And Crêpes Suzette would make a fine finish to any meal, boozy or not.