Cork and Knife: Build Complex Flavors with Bourbon, Wine, Beer and More

by Emily Clifton, Matt Clifton

Overview

Make Food Great with Just One Ingredient

Alcohol isn’t just an accompaniment to a great meal, but the secret ingredient to make dishes pop with flavor, added depth and complexity. Emily and Matt Clifton, founders of the blog Nerds with Knives, show you how to use vodka to make extra crispy batter in Ultra-Crispy Fish with Vodka and Beer Batter, heighten the aroma of the spicy, garlicky sauce in the Tequila and Lime Shrimp Scampi and bring perfect balance to dishes like Vermouth-Braised Leeks or Classic Chicken Piccata just by adding white wine.

Through their knowledge of boozy cooking science, you’ll make classic dishes that pack a delicious punch. So put on your apron, pop a cork, raise your glass and get ready to cook.

Product Details

ISBN-13:	9781624148118
Publisher:	Page Street Publishing
Publication date:	08/06/2019
Pages:	192
Sales rank:	747,323
Product dimensions:	8.00(w) x 9.00(h) x 0.55(d)

About the Author

EMILY and MATT CLIFTON are the founders of the blog Nerds with Knives and have contributed to Serious Eats and written articles for Valley Table. They live in the Hudson Valley of New York.

Table of Contents

Introduction 6

White Wine 8

Spinach Risotto with Taleggio 10

Crab Cakes with Beurre Blanc 13

Tipsy Cauliflower Cheese 14

Vermouth-Braised Leeks 17

Chicken Thighs with White Wine, Meyer Lemon and Fennel 18

Classic Chicken Piccata 21

Roasted Halibut and Blistered Tomatoes with White Wine-Caper Butter 22

Coq au Riesling 25

Rosé and Hibiscus Poached Pears 26

Red Wine 28

Palmiers with Red-Wine Onions and Gruyère 30

Poached Eggs in Red Wine (Oeufs en Meurette) 33

Pappardelle with Duck Leg Ragù 34

Porterhouse Steak with Red Wine-Blue Cheese Butter 37

Braised Short Ribs in Red Wine with Gruyère Polenta 38

Plum and Rosemary Galette with Red Wine Syrup 41

Pinot Noir Caramel 44

Whisky And Bourbon 46

Blue Cheese Burgers with Whisky Onions 48

Bourbon and Maple-Glazed Carrots and Parsnips 51

Rye Whisky Refrigerator Pickles 52

Reverse-Seared Pork Tenderloin with Peach-Bourbon Glaze 55

Melt-In-Your-Mouth Ribs with Bourbon-Honey BBQ Sauce 56

Bourbon Sloppy Joes with Cheddar and Pickled Onions 59

Cheesecake Bars with Pecan Crust and Bourbon Caramel 61

Bread Pudding with Cinnamon-Whisky Apples 65

Beer 66

Pretzel Pigs in a Blanket with Cheddar-Stout Dip 68

Brown Ale-Battered Onion Rings with Herb Ranch Dip 71

Sautéed Red Cabbage 72

Beer-Braised Sausages and Potatoes 75

Buttery Clams Steamed with Wheat Beer and Tomatoes 76

Old Bay Shrimp Fritters 79

Classic Beer-Can Chicken 80

Brown Ale Chili con Came 83

Chocolate-Stout Ice Cream 84

Sake 86

Roasted Radishes with Sake and Brown Butter 88

Sautéed Swiss Chard with Sake and Butter 91

Simple Salmon Teriyaki 92

Oyakodon (Japanese Chicken and Egg Rice Bowl) 95

Chicken Roasted with Sake, Scallions and Ginger 96

Sake and Hibiscus Jell-O with Lychees 99

Vodka And Gin 100

Beet and Gin-Cured Salmon with Dill (Gravlax) 102

Shrimp and Pasta in Vodka Cream Sauce 105

Seared Scallops in Gin, Brown Butter and Tarragon 106

Swedish Meatballs with Gin Gravy 109

Ultra-Crispy Fish with Vodka and Beer Batter and Homemade Tartar Sauce 110

Gin and Tonic Pound Cake 113

Blueberry-Gin Ice Cream 116

Rum 118

Note on Safe Flambéeing Procedure 119

Green Tomato Chutney 120

Plum and Rum-Glazed Chicken Wings 123

Rum-Glazed Shrimp Skewers with Pineapple 124

Roasted Tofu and Butternut Squash Curry 127

Chicken Stir-Fry with Mango, Rum and Smoked Almonds 128

Crispy Pork Belly with Tamarind and Spiced Rum Glaze 131

Banoffee Foster Pie 133

Tequila 136

Tequila-Marinated Grilled Squid Salad 138

Chicken Enchilada Casserole with Tequila Salsa Verde 141

Tequila and Lime Shrimp Scampi 142

Margarita Chicken Tacos with Charred Limes 145

Tequila Key Lime Parfaits 146

Fortified Wines 148

Sherried Onion Dip with Crudités 150

Chicken Liver Paté with Brandy and Thyme 153

Unapologetically Boozy Onion Soup Gratinée 154

Wild Mushroom Crostini with Sherry and Ricotta 157

Saganaki (Greek Cheese Flamed in Brandy) 158

Cipollini Onions with Cream and Sherry 161

Loin Lamb Chops with Port and Dried Cherries 162

Strip Steaks with Sichuan Pepper Brandy Cream Sauce 165

Monkfish Marsala 166

Eton Messy Trifles 169

Brandy Snaps 170

Christmas Pudding 173

Specialty Liquors 174

Brussels Sprouts with Cider, Bacon and Walnuts 176

Strawberries Roasted with Sweet Vermouth and Black Pepper 179

Chocolate-Frangelico Mousse 180

Dessert Wine Chocolate Truffles 183

Mixed Berry-Lemon Curd Tarts with Limoncello 184

Thank-Yous 187

About the Authors 188

Index 189

Editorial Reviews

Matt and Emily’s work isn’t just great ideas and pretty photos, they back up those great ideas with recipes that work. That they happen to explore the science of booze and its interaction with food is just the icing on the cake.”
— J. Kenji López-Alt, Chef at Wursthall, Chief Culinary Advisor of Serious Eats

“I want to cook and eat every recipe that Emily and Matt dream up and photograph. This duo knows all the tricks for imbuing food with the maximum amount of flavor.”
— Jennifer Clair, author of Six Basic Cooking Techniques

From the Publisher