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  1. Japanese Port - Yahoo Recipe Search

    Red Miso Shortribs
    I'm a huge fan of Suzanne Goin's short ribs, slow-braised in red wine and port. My current obsession with Japanese cooking led me to adapt her recipe with a different set of ingredients. Sweet mirin replaces the port and red miso adds a rich complexity that's offset by daikon radish. Suzanne serves hers with pureed potatoes, and I think some accompanying starch is in order here, too, whether rice, potatoes or taro root.
    Hazelnut Chicken
    Hazelnut Chicken With Cooking Spray, Dijon Mustard, Large Egg, Panko Japanese Breadcrumbs, Chopped Hazelnuts, Rubbed Sage, Skinless Boneless Chicken Breast Halves, Freshly Ground Black Pepper, Kosher Salt, Olive Oil, Shallots, Unsalted Chicken Stock, Ruby Port, Dried Cranberries, Balsamic Vinegar, U
    Deep Purple, Reprise
    Food and Wine
    New York City mixologist Karen Fu adores the “inky purpleness” of this aperitif, which gets its color from Lillet rouge. She also loves shiso; here she muddles the Japanese herb with grapes. “It has a beautiful leaf design and a slight fennel flavor that can be a pleasant surprise,” she says. Slideshow:  Aperitif RecipesRecipe from Food & Wine Cocktails 2015