Adding a dash of alcohol
– whether it’s wine, whiskey or tequila – to your cooking can
add a distinctive taste and full flavor
Most chefs have long known that alcohol isn’t just for drinking. It’s for sauces, sauteing, glazing and flambeing. While some South Valley residents may be perfectly comfortable adding a dash of alcohol to their favorite recipes, others may be intimidated by it. Here’s the skinny on adding alcohol to help anyone give their favorite dish an added kick.
Tips from a couple
of pros:
n Joe Saindon, owner of Paine’s Restaurant in
Hollister
“Lots of our sauces have red, white or Marsala wine in them because we like that aged, robust flavor the wine gives the food. It’s not about actually having alcohol in the food, because it evaporates; It’s about that flavor. The wine also affects the food’s texture because water doesn’t reduce the way wine does.
“There are plenty of substitutes out their for wine or alcohol, it’s just that they won’t give the food the same flavor. If someone does want to substitute, they should think about their options and really consider what the different substitutes will do to the flavor.
“There are plenty of people out there who watch cooking shows like ‘Emeril’ or ‘Iron Chef,’ and they do flame-ups all the time, so people think they can do the same thing at home. But you have to be really careful when you decide you want to light the alcohol you’re cooking with. The more alcohol you have, the bigger the flames you’ll get. If the hood of your oven isn’t very high, you’re going to burn it. Also, you need to light the alcohol as soon as you put it in the pan, or else the vapors will expand and you’ll have a very big boom in the kitchen, which can obviously be very dangerous.”
n Maurizio Cutrignelli, owner of Maurizio’s in
Morgan Hill
“The alcohol gives a dish a really unique flavor. For example, if you add brandy, you’re adding something sweet, but not like sugar – it’s a distinctive flavor. As it cooks, the alcohol evaporates, but that flavor stays in the food.
“Wine is used in many kinds of cooking. A lot of times, water can do the same job as wine, but it doesn’t give food the same flavor that wine can give it. Sometimes, to keep things moist, you need to add water even when you’re cooking with wine. Or, if your careful with the flavor, you can add vegetable broth instead of water. It’s a good compromise if the broth isn’t too salty.
“When you cook with spirits, you do have to be careful. When you get flames for too long, it can burn the food and give it a really terrible flavor. The flames should be quick. If the alcohol is hot already, it will flame up easily. If it’s cold, it probably won’t flame up until it heats, or, if it does get a flame, it will be very small.
“I grew up in the kitchen, and wine has always been something we use in our cooking. If you do it right, it can make a dish taste wonderful.”
RECIPES WITH ALCOHOL
Cheddar and Beer Soup with Tempura Broccoli Florets
Serves 8
From www.foodnetwork.com
4 ounces butter
1/2 cup flour
1/2 cup minced onions
1/4 cup minced celery
Salt
Cayenne
1 (12-ounce) bottle light beer
4 cups chicken stock
2 cups whole milk
1 pound sharp cheddar, grated
Dash hot red pepper sauce
Tempura broccoli florets (recipe follows)
1 tablespoon finely chopped fresh parsley leaves
Step 1: In a large saucepan over medium heat, melt the butter. Stir in the flour and cook, stirring constantly for 4 minutes to make a blond roux. Add the onions and celery. Season with salt and pepper. Continue to cook for 2 minutes or until the vegetables are wilted.
Step 2: Stir in the beer and stock. Bring the mixture to a boil, reduce to a simmer and cook for 30 minutes. Stir in the milk and cheese. Continue to cook for 10 minutes. Season with salt and hot sauce. Reduce the heat and keep warm.
Step 3: To serve, ladle the soup into each bowl. Garnish with the tempura broccoli florets and parsley.
Tempura Broccoli Florets:
2/3 cup all-purpose flour
1/2 cup cornstarch
1 large egg, beaten
1 cup seltzer water
8 fresh broccoli florets, blanched
Step 1: Preheat the fryer to 375 degrees. In a mixing bowl, whisk together the flour, cornstarch, egg and soda water. Mix well to make a smooth batter. Season with salt and cayenne.
Step 2: Dip each floret into the batter, shaking off any excess. Carefully add the battered broccoli to the oil and fry until crispy, about 2 to 3 minutes. Remove and drain on paper towels. Season with salt.
White Chocolate and Blueberry Bread Pudding with Amaretto Cream Sauce
From www.recipezaar.com
Serves 8-10
2 tablespoons unsalted butter, softened, plus 2 tablespoons, melted
4 large eggs
3 cups heavy cream
1 cup milk
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
6 cups 1/2-inch cubes day-old bread
6 ounces white chocolate, chopped
1 cup fresh blueberries
1/2 cup dried blueberries
Amaretto Cream Sauce:
1 tablespoon cornstarch
1/4 cup Amaretto liqueur
1 1/2 cups heavy cream
1/4 cup granulated sugar
Bread Pudding:
Step 1: Preheat the oven to 350 degrees. Butter a 10-by 14-inch baking dish with the softened butter. Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla and cinnamon. Add the bread, chocolate, blueberries and dried blueberries and stir well, then mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture.
Step 2: Pour into the prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes.
Amaretto Cream Sauce:
Step 1: In a small bowl, dissolve the cornstarch in the Amaretto, and whisk until smooth. In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil.
Step 2: Reduce the heat and cook, whisking for 30 seconds. Remove from the heat, and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding. Serve warm.
Tequila Citrus Shrimp Skewers
From www.foodnetwork.com
Serves 4
1 1/2 pounds large raw shrimp (peeled, de-veined with leave the tails intact)
1/4 cup tequila
2 tablespoons frozen orange juice concentrate, thawed
2 tablespoons fresh lime juice (use fresh only)
1-2 tablespoon fresh minced garlic (or to taste)
1 jalapeño pepper (seeded and finely chopped)
1/2 teaspoon salt
2 tablespoons fresh cilantro
1 large red bell pepper (seeded and cut into about 1-inch pieces)
1 large orange (cut in half then into 1/2-inch wedges)
1 large lime (cut in half then into 1/2-inch wedges)
black pepper (optional)
Step 1: In a large bowl, stir together the tequila with the orange juice, lime juice, garlic, jalapeño, salt and cilantro; Add in the shrimp, toss to combine.
Step 2: Cover and chill for about 1 hour. Soak the wooden skewers in water for 30 minutes.
Step 3: Alternately thread the shrimp, bell pepper pieces, orange and lime wedges onto wooden skewers. Grill covered with lid over medium-high heat for about 5 minutes on each side or until done. Do not overcook.
Where to go
Want to get your taste buds on local fare featuring alcohol? Try a few of these South Valley restaurant specialties:
Gilroy
– Stubby’s Bar & Grill, 707 First St.: Jack Daniel’s rib tips; Jack Daniel’s BBQ chicken
n Harvest Time Restaurant, 7397 Monterey St.: Steak calamari Zinfandel; Beurre Blanc salmon; Prime rib with beer au jus
Morgan Hill
– Maurizio’s, 25 E. First St.: Pollo al gorgonzola (chicken breast sauteed in white wine with mushrooms and finished in a gorgonzola brandy cream sauce); Penne alla friulana (pasta with Italian sausage with mushrooms, roasted bell peppers in spicy marinara and red wine sauce)
n Rosy’s at the Beach, 17320 Monterey Road: Cabernet sauce on a New York steak; Seafood pasta in a garlic wine sauce
Hollister/San Juan Bautista
– Jardines de San Juan, 115 Third St.: Chicken in sherry sauce with ham and sausage; Shrimp fajitas in white wine
n Paine’s, 421 East St.: Greek saganaki (cheese with butter and rum flambe topped with lemon)
