I often turn to the bottle to add intricacies of flavor and intrigue to a dish. Generally the alcohol is used to deglaze a pan for a quick sauce, or as a component of a braising liquid for a dish requiring more time.
My basic rule of thumb is for chicken and fish, I use a Chardonnay or Sauvignon Blanc, for beef a decent red and for pork, a dark beer. Of course rules are meant to be broken — last year I made a memorable pork dish with a Riesling, but I’m referencing generalities.
During the fall, I crave the flavors of pork and beer. My husband and I have been enjoying (in moderation; this beer delivers a kick) Michigan-produced Dragon’s Milk. To date, I’ve used it as an ingredient in barbecue sauces and as the base for an ice cream floats.
I used a couple of tablespoons of it in today’s recipe; however, any rich, dark beer may be substituted. The dish is marvelous with smashed sweet potatoes, which taste great with the sauce.
This morning I woke up from a nightmare. I was the cooking wench for the House of Stark in their ancestral castle of Winterfell, located in Westeros, the northernmost province of the Seven Kingdoms. I had just pulled these birds from the pit as winter fell, promising to linger for many, many years. Yes, indeed. The weather is a … Full recipe post »
Must pasta insist we default to basil and oregano when seasoning the accompanying sauce? Does Indian cuisine demand we pay homage to proteins with basmati rice, potatoes or Naan? Break free the chains! Particularly now since Al Dente’s latest line of Piccola Pastas have hit market shelves to switch things up. My last post, Pastazanella, was inspired by … Full recipe post »
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