I've recently become interested in cooking with alcohol. I've only tried one recipe but the result has kicked up my interest in it 200%. The recipe I tried was a month or so ago when I made the chili recipe with beer...NO BEANS! It was absolutely fabulous and I have been interested in cooking with alcohol ever since. I've tried some things that I have not cooked but others have, like beer-butt chicken or drunk chicken, beer splashed Boston butt, rum cake, and ribs with a bourbon glaze. Those were a while ago though but remembering the great taste they had makes me want to cook with alcohol even more. So what recipes do you guys know? Here's a list of all the alcohol I can think of so tell me what type goes with what food: Beer Bourbon (Whiskey) Cognac Wines/Champagnes Gin Vodka Brandy Tequila Rum I'm sure there are others so if you can think of them list them and what they go good with. Thanks!
This is probably one ingredient Martha Stewart will have limited access to through the black market while she is in prison. I wonder what recipes she comes up with? "Today, we will be making a family favorite... Grilled Gum with Rum ...which is sure to please my fellow prison inmates. For decoration, we will be carving x-mas characters using toothpicks". Poor Martha... .
Find a simple recipe for some beer bread. Tasty. Remember when making beer bread: The skankier the beer, the better the bread.
Check out Recipesource.com Do a search for whatever "seasoning" you want to cook with and it will pop up something to make.
You can cook with just about any alcohol as long as you know what you're doing. Wines, whiskey, port, sherry, cognac, bourban, brandy, and liquors like Poire Williams all work well to deglaze a pan to make a sauce. Try sweeter or lighter liquors or chapaigne in your fish sauces. Rum, Ameretto, Chamboard, Grand Marnier, and others along those lines all work wonderfully in desserts. For use in cakes they are usually added to a simple syrup for flavoring and the syrup is brushed onto the cake. Otherwise, you can use a small amount in a chocolate sauce or Creme Anglaise that accompanies a dessert. Other dessert uses include poaching fruit, such as firm pears, in white wine or champaigne. A note about experimenting: remember that alcohol can have a harsh taste, particularly in large amounts. How this is handled is that usually you are adding a strongly flavored liquor in small amounts as a flavoring when it will not be cooked further (such as the simple syrup) or the alcohol is cooked until it is reduced by half its volume (deglazing a pan to make a sauce) or it is cooked for a long time, at least 45 minutes to an hour, allowing much of the alcohol to burn off slowly (braised dishes such as coq au vin, drunk chicken, etc...). Have fun!
Cooking wine (I think it's rice wine) is often used in stir-fry vegetable dishes. A good simple (healthy) dish is bok choy with garlic, cooking wine, and a splash of soy sauce. I usually like to add black pepper to give it some kick.
As I understand it, there are a number of products considered "cooking wine." Rice wine works wonderfully but I would strongly recommend that people stay away from any cooking wine that can be found in the condiment section of the grocery store rather than with the wines. If it is sold as a condiment, it has to have salt added to it. As a rule, if it isn't good enough to drink, don't cook with it.
