Search results
Japanese Port - Yahoo Recipe Search
Food52I'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.YummlyHazelnut 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, UFood52Yes yes, I know what you are all thinking. Another chicken pie, really?? But in all seriousness, this fusion of French and Japanese flavours is a treat, with familiar flavours playing with some new friends in a seriously umami-rich playground! We used a pour over crust, because we feel it's considerably lower in calories than traditional pie crusts, but are well aware that it's not for everyone - feel free to substitute with puff pastry/hot water pastry/pithivier crust/whatever. This goes exceptionally well with a simple sharp green salad and a glass of red wine. Best of all, it's healthy!
