Cooking with bourbon and wine: Recipe roundup
It’s time for another recipe roundup, where we link to some of the best recipes on the Web that use booze as ingredients.
First up, we have red wine-braised brisket, a great dish for a chilly winter day, and as the article notes, a great dish to freeze and have on hand for later for those days when you don’t feel like cooking. When done right, the meat should be “tender, almost falling off the bone.”
If you’re a Red Lobster fan, we found a recipe for their peach-bourbon barbecue scallops. Not only is bourbon added to the barbecue sauce to give it a little zing, but the recipe calls for the scallops to be wrapped in BACON! Mmmm… bacon.
Then we found a recipe in the Washington Post’s archives for bistro beef stew with red wine. I was never a fan of beef stew growing up, probably because my first experience with it was the canned Dinty Moore variety rather than homemade. However, if you make it from scratch and flavor it with red wine (the article suggests a cabernet), it can be quite tasty.
Check out Mid-South Alcoholic Supply’s bookstore for books filled with suggestions for cooking with booze.
