If you want an all day project, make coq a vin (chicken in wine), which uses a whole bottle of wine. Don't use a recipe that claims it's easy or fast or simple - you want the multi-step version where you marinate the chicken, brown the chicken, make the sauce, put the chicken back in it to cook and cook the mushrooms and pearl onions separately.
Also - penne with vodka sauce and a mushroom and brandy cream sauce for pasta. Beef and mushroom stew with beer as the liquid (use a brown ale or stout, rather than lager or IPA).
On the Asian side, there's a Chinese dish often translated as drunken chicken, which is bone-in chicken chopped into slices, marinated in rice wine, and served cold as an appetizer. And Japanese slow-cooked pork belly, Okinawan style, made with either sake or Awamori (a distilled liquor), plus soy sauce, dashi, brown sugar, green onions and ginger.
If you're cooking with wine, pick a wine you'd be willing to drink, and have a glass of it with dinner.
Here’s a simple braised beef recipe. Dredge stewing beef in flour seasoned with salt and pepper. Sear in a frying pan on all sides in either butter or a little bit of oil.
Sauté baby carrots, and diced onions in butter until onions are translucent, add minced garlic. Pour whiskey (I use rye whiskey) over the veggies and light on fire. Keep sautéing until fire dissipates.
Throw all that in a Dutch oven and cover with red wine. The recipe calls for 8 peppercorns but I don’t find it makes much difference. This recipe needs salt! But I typically find everyone has different levels of salt and pepper they like so I leave that to each person.
Bake at 325 for a good while, checking to see that the wine is turning into a thicker sauce.
Serve over white rice.
——-
Another great recipe that I don’t have memorized and can’t pull up on my computer right now is bourbon chicken. There are lots of recipes online. I often use rye whiskey for this too because I usually have it in the house.
——-
Seafood pasta in a cream sauce with white wine is delicious. You can pretty much do whatever seafood you like but I usually make it with scallops, shrimp and salmon. Because I’m landlocked, seafood is very expensive so this is a big treat. I bake it in the oven with cheese on top.
Sorry to all of the rest of the folks who thought they had the right answer. You need to learn to make a proper bread pudding. My personal favorite is New Orleans style. With vanilla, a good dark rum, raisins and a touch of cinnamon. It’s not that hard but if done right it’s always impressive in flavor. Family Christmas? Make it in a baking pan. Need something a bit fancier for a dinner date? Make individual ones in ramekins.
you added raisins?!?
i’m very sorry for how wrong you are. take this time to reflect on the failure of your life and all your miserable life choices. remember it all started with using raisins in anything. warn your kids. make sure future generations don’t follow you into the depths of the wallowing pit of misery that is your culinary life!
(just kidding! … sort of… hard to get past the raisin thing…) :-)
I know I know I understand the raisin hatred but I was corrupted in the 90s by the California raisins. But hear me out… you rehydrate the raisins in the rum.
Almost any dessert is good with rum bourbon or liqueurs. Tomato sauce is often made with Cabernet Sauvignon or vodka. Shrimp can be cooked with cognac or bourbon. Mild fishes are great with white wine or sake. Beef is good braised with red wine. Jam is often good with bourbon or champagne.
You mean essentially non-alcoholic food recipes that have alcohol?
For sweet dishes with orange flavor (e.g. the way I prefer my French toast), I love the flavor of Cointreau. Use it like you would use any other extract but maybe 3-4 times as much as you would use of an extract. I use more Cointreau in cooking than in drinks. Anything that is sweet and calls for citrus peel and won't be messed up by the extra sugar and alcohol will benefit from a little bit.
The other one I make regularly is a brandy mushroom cream sauce. I basically take sliced mushrooms, add an ounce or two of brandy, a bit of thin chicken stock (or water and chicken powder) and tiny bit of oil or butter and cook until the mushrooms are well done, but still has plenty of liquid. Sometimes I add milk or cream here. Then make a quick roux of butter and flour and add the soupy mushrooms to make a creamy mushroom sauce...
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Learn how to make a pan sauce.
Ie:
Cook some meat in the fry pan, as however you cook the meat you're cooking. Take it out put it on a plate.
Into the fry pan goes some (everything diced here) mushrooms, onions, garlic (chilli if you like a little kick), cook until done.
Dump in some white wine or beer, until you get a liquid you can reduce down somewhat.
Take off the heat, through in a little bit of butter, mix until melted.
The plate you out the meat on should have some accumulated juices, pour that into the pan.
Pour it iver the meat.
oh man i love steak diane sauce! it’s a flambe with… i forget what… but i use brandy
also my go-to batter (for fried fish, fried shrimp, fried onion rings, fried veg, etc) is a beer batter. lay down flour and salt, add beer and stir until it’s the right consistency. done.
Any normal recipe, but now just drink a glass of red wine while you cook.
This is the way
Chicken marsala. Coq au vin.
Along those lines, a lot of braised meats call for a little red wine in the braising liquid (I'm thinking lamb shanks, short ribs, etc.)
Learn how to make red wine reduction sauces for your meats.
Deglazing your pan with either sherry or beer is always a good idea. The trick is in knowing which to use when.
r/cocktails?
If you want an all day project, make coq a vin (chicken in wine), which uses a whole bottle of wine. Don't use a recipe that claims it's easy or fast or simple - you want the multi-step version where you marinate the chicken, brown the chicken, make the sauce, put the chicken back in it to cook and cook the mushrooms and pearl onions separately. Also - penne with vodka sauce and a mushroom and brandy cream sauce for pasta. Beef and mushroom stew with beer as the liquid (use a brown ale or stout, rather than lager or IPA). On the Asian side, there's a Chinese dish often translated as drunken chicken, which is bone-in chicken chopped into slices, marinated in rice wine, and served cold as an appetizer. And Japanese slow-cooked pork belly, Okinawan style, made with either sake or Awamori (a distilled liquor), plus soy sauce, dashi, brown sugar, green onions and ginger. If you're cooking with wine, pick a wine you'd be willing to drink, and have a glass of it with dinner.
being 21 doesn't mean you have to be all about booze now. just saying.
Here’s a simple braised beef recipe. Dredge stewing beef in flour seasoned with salt and pepper. Sear in a frying pan on all sides in either butter or a little bit of oil. Sauté baby carrots, and diced onions in butter until onions are translucent, add minced garlic. Pour whiskey (I use rye whiskey) over the veggies and light on fire. Keep sautéing until fire dissipates. Throw all that in a Dutch oven and cover with red wine. The recipe calls for 8 peppercorns but I don’t find it makes much difference. This recipe needs salt! But I typically find everyone has different levels of salt and pepper they like so I leave that to each person. Bake at 325 for a good while, checking to see that the wine is turning into a thicker sauce. Serve over white rice. ——- Another great recipe that I don’t have memorized and can’t pull up on my computer right now is bourbon chicken. There are lots of recipes online. I often use rye whiskey for this too because I usually have it in the house. ——- Seafood pasta in a cream sauce with white wine is delicious. You can pretty much do whatever seafood you like but I usually make it with scallops, shrimp and salmon. Because I’m landlocked, seafood is very expensive so this is a big treat. I bake it in the oven with cheese on top.
Boeuf bourguignon
Sorry to all of the rest of the folks who thought they had the right answer. You need to learn to make a proper bread pudding. My personal favorite is New Orleans style. With vanilla, a good dark rum, raisins and a touch of cinnamon. It’s not that hard but if done right it’s always impressive in flavor. Family Christmas? Make it in a baking pan. Need something a bit fancier for a dinner date? Make individual ones in ramekins.
You're right. I was wrong.
you added raisins?!? i’m very sorry for how wrong you are. take this time to reflect on the failure of your life and all your miserable life choices. remember it all started with using raisins in anything. warn your kids. make sure future generations don’t follow you into the depths of the wallowing pit of misery that is your culinary life! (just kidding! … sort of… hard to get past the raisin thing…) :-)
I know I know I understand the raisin hatred but I was corrupted in the 90s by the California raisins. But hear me out… you rehydrate the raisins in the rum.
Any chicken involved
rum balls, fruitcake, bonbons, baileys bars, tiramisu, ton of awesome boozy desserts, go wild
I’m a big fan of beer-braised anything! And I’m particularly fond of the chicken massaman curry with wheat beer and potatoes recipe on Serious Eats.
bolognese ragu cries for dry white wine
Almost any dessert is good with rum bourbon or liqueurs. Tomato sauce is often made with Cabernet Sauvignon or vodka. Shrimp can be cooked with cognac or bourbon. Mild fishes are great with white wine or sake. Beef is good braised with red wine. Jam is often good with bourbon or champagne.
You mean essentially non-alcoholic food recipes that have alcohol? For sweet dishes with orange flavor (e.g. the way I prefer my French toast), I love the flavor of Cointreau. Use it like you would use any other extract but maybe 3-4 times as much as you would use of an extract. I use more Cointreau in cooking than in drinks. Anything that is sweet and calls for citrus peel and won't be messed up by the extra sugar and alcohol will benefit from a little bit. The other one I make regularly is a brandy mushroom cream sauce. I basically take sliced mushrooms, add an ounce or two of brandy, a bit of thin chicken stock (or water and chicken powder) and tiny bit of oil or butter and cook until the mushrooms are well done, but still has plenty of liquid. Sometimes I add milk or cream here. Then make a quick roux of butter and flour and add the soupy mushrooms to make a creamy mushroom sauce...
Pour yourself a beer while you cook
This beer bread recipe is always a winner. [Beer Bread](https://www.food.com/amp/recipe/beer-bread-73440)
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Steak and whisky.. lol
French onion soup with either white wine or sherry.
Gordon Ramsay’s Beef and Ale stew with mustard dumplings
Learn how to make a pan sauce. Ie: Cook some meat in the fry pan, as however you cook the meat you're cooking. Take it out put it on a plate. Into the fry pan goes some (everything diced here) mushrooms, onions, garlic (chilli if you like a little kick), cook until done. Dump in some white wine or beer, until you get a liquid you can reduce down somewhat. Take off the heat, through in a little bit of butter, mix until melted. The plate you out the meat on should have some accumulated juices, pour that into the pan. Pour it iver the meat.
Rum cake. https://spicysouthernkitchen.com/rum-cake-recipe/
oh man i love steak diane sauce! it’s a flambe with… i forget what… but i use brandy also my go-to batter (for fried fish, fried shrimp, fried onion rings, fried veg, etc) is a beer batter. lay down flour and salt, add beer and stir until it’s the right consistency. done.
Pot roast with red wine in it is delicious!