Port-braised beef

Impart some personality with Port

Originally appeared in the December 01, 2011 edition of the Southside Times.

Of course it was apocryphal, but a fellow cook once told me that the term “Port” derived thusly:  when shipping casks of wine across long distances, the fermented juice was “turning” (going bad, in other words); and so—with the hopes of preserving the precious beverage—sailors started adding Cognac to the wine as they departed the “Port.”  The only truth here is that bit about the brandy.  Read more after the jump: (more…)

Published in: on December 1, 2011 at 9:21 pm  Leave a Comment  
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Blue cheese, peach, and port wontons

Tiny wontons are tons of fun

Originally appeared in the September 22, 2011 edition of The Southside Times.

This week, I’m plating a treat that’s crispy, bite-sized, and pleasantly addictive.  In addition to providing the crunchy shell for egg rolls, wonton wrappers are the thin dough commonly used to create pot stickers, gyoza, and other Asian-based dumplings.  But really—because of their versatility—the wrappers can be used for a host of culinary inventions.  Read more after the jump: (more…)