alcohol

The authentic recipe calls for one whole chicken, cut up. I am using a mixture of chicken thighs, drumsticks, and breast. All bone-in but skinless pieces. Wash the chicken parts in running water and set aside.

Spicy Korean chicken stew (Dakdoritang)

chicken

garlic

ginger

Korean chili paste

Korean chili flakes

soy sauce

tbsp Korean soy sauce

tbsp honey

tsp sesame oil

tbsp oyster sauce (optional)

tbsp rice wine (optional)

0.5 oz dried sea kelp (e.g. kombu)

water

onion

carrots

potatoes

green chilies

green onions

rice

Mince garlic cloves and ginger. In a large bowl, mix Korean chili paste, Korean chili flakes, soy sauce, Korean soy sauce, honey, garlic cloves, ginger, sesame oil, oyster sauce, and rice wine. Add the chicken and toss well to coat with the seasoning. Place the chicken in a large pot.

To make the sea kelp stock, put the dried sea kelp in a small pot with water. Bring to a boil first, then simmer for approx. 5 min. over low heat. Discard the sea kelp and you will have sea kelp stock.

Pour the sea kelp stock over the chicken pieces to barely cover them. Bring to a boil first, then cover and simmer over low heat for approx. 20 min.

Dice the onion and carrots, then add to the chicken. Simmer for another 10 min.

Peel and dice the potatoes to bite-sized chunks, then add to the chicken and vegetable mixture and simmer together for approx. 10 – 15 min. more. The cooking time will depend on the size of your vegetables.

If there is too much liquid in the pan, you will want to thicken the sauce. To thicken, when the vegetables are nearly tender, raise the heat to medium and continue to cook uncovered until the liquid in the pan evaporates. Stir occasionally but very carefully without breaking up the carrot and potatoes.

Slice the green chilies and chop the green onions, then add and toss. Serve hot with rice, and enjoy!

With 2 types of caramelized onions, this savory twist on the sweet classic packs a punch of sweet and tangy flavors.

Caramelized onion tarte tatin

onions

puff pastry

unsalted butter

Port wine

tbsp balsamic vinegar

chicken stock

rosemary

thyme

tbsp sugar

salt

pepper

crème fraîche (for serving)

Roll out puff pastry on a piece of parchment paper and cut into a circle the size of the pan you will use to make the tarte tatin. Fold the edges over onto themselves so the pastry is now a bit smaller than the pan. Prick all over with a fork and transfer to the fridge while you make the filling.

Peel and trim onions. Slice some of the onions in thin slices, and transfer to a bowl. Slice other onions into thicker rings. Pluck leaves from sprigs of rosemary and thyme, then roughly chop.

Add some butter to a small pot over medium heat and let melt. Once the butter foams up, add the thinly sliced onions and season with salt and pepper. Let cook, stirring often, for approx. 15 min. Deglaze with port wine and balsamic vinegar, scraping any bits from the bottom of the pot. Add chicken stock, rosemary, and thyme and bring to a simmer. Lower heat and let simmer for approx. 15 min., then remove from heat and set aside.

Preheat oven to 200°C/400°F. Add remaining butter to your tarte tatin pan over medium high heat and let melt. Sprinkle evenly with sugar and season with salt and pepper. Add onion halves, cut-side down, to the pan. Let cook, without stirring, until the sugar has caramelized, approx. 10 min.

Reduce heat to medium and cover onion halves with the caramelized onions as evenly as you can. Place the chilled puff pastry, forked side down, onto the onions, making sure the edges of the pastry don’t touch the pan. Bake for 30 min. at 200°C/400°F or until the crust is golden brown.

Let cool on a wire rack for approx. 5 min., then place a large plate over the pan and carefully invert the tart onto the plate. Let cool for another 30 min., then slice and serve with crème fraîche, if desired. Enjoy!

Born in New Orleans, this stiff cocktail of rye and Cognac is a drink to sip and savor.

Vieux Carr&#233; Recipe

Benedictine

Peychaud’s Bitters

Angostura Bitters

rye whiskey

cognac

sweet vermouth

Combine all ingredients in a mixing glass and fill with ice; stir well for 20 seconds and strain into an ice-filled Old Fashioned glass. Garnish with a cherry.

Here's what you need: new york strip steak, kosher salt, coarsely ground black pepper, vegetable oil, butter, cream, brandy or cognac, dijon mustard

French Pepper Steak (Steak Au Poivre) Recipe by Tasty

black pepper

vegetable oil

butter, divided

cream

brandy

dijon mustard

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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Liberally season steak with salt and pepper, being sure to coat the entire surface of the meat. Using your hands, press the seasoning into the meat to create an even coating.

Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes, for medium-rare. If steak has a fat-cap on its side, be sure to sear it as well for 30 seconds to 1 minute. Once cooked to desired doneness, transfer the steak to a cutting board to rest.

Reduce the heat to medium and add the brandy to the skillet. Allow the brandy to cook down for about 1 minute while using a whisk to scrape off any browned bits in the bottom of the pan. Once the brandy has reduced by half, add the cream and continue to whisk until combined. Add the Dijon mustard and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes. The final pan sauce should have a rich consistency and coat the back of a spoon. Reduce the heat to low.

Slice the steak into ½-inch (1.5cm) pieces. Pour cream sauce over the top and serve.

https://vid.tasty.co/output/26653/mp4_640x640/1489683961

Adult Butter Beer is a cocktail version of the Harry Potter-inspired drink, Butter Beer.  It is sweet and yummy for an adult Halloween Party.

Adult Butter Beer Recipe

oz cream soda

oz Vanilla Vodka

oz Butterscotch Schnapps

butter extract

heavy whipping cream

marshmallow fluff

oz Amaretto

In a tall, chilled beer mug, combine the...

In a tall, chilled beer mug, combine the cream soda, Vanilla Vodka, Butterscotch Schnapps, and the butter extract.

Mix well.

In a large bowl add the whipping cream,...

In a large bowl add the whipping cream, with a mixer, beat the whipping cream until soft peaks form.

Then add the marshmallow fluff and Amaretto.

Continue beating the mixture until hard peaks form.

After the hard peaks form, place a dollop...

After the hard peaks form, place a dollop of the cream on top the butterbeer.

Sit back, relax and ENJOY

https://mediavine-res.cloudinary.com/video/upload/smsdadfmytxuwgc4icha.mp4

This adult ButterBeer is a butterbeer recipe that has alcohol. This cocktail is a butterscotch schnapps drink version of the Harry Potter-inspired drink. This Harry Potter drink is sweet and yummy, perfect for an adult Halloween Party or Harry Potter themed food.

(Adult) ButterBeer

Fill your kitchen with the delicious scent of red wine, brandy, orange and spices in gluhwein. It's the perfect grown-up drink to help you warm up on wintery days

Gluhwein

orange,halved and sliced

red wine

caster sugar

cloves

cinnamon

star anise

ginger(peeled)

milliliters brandy,rum, amaretto

Put the orange slices, wine, sugar, cloves, cinnamon, star anise and ginger in a large pan. Warm gently for 10-15 mins, being careful not to let the mixture boil. Add the alcohol, pour into glasses and serve warm.

Slow-cooked oxtail is soft, melting meat and teamed with this rich red wine sauce it's perfect for parties

Oxtail stew with dumplings

tbsp plain flour

oxtail, jointed and

tbsp sunflower oil,

onions, chopped

carrots,

celery sticks,

garlic cloves, chopped

tomato purée

bay leaves and thyme sprigs,

full-bodied red wine

beef stock cube

self-raising flour

basil

butter

olive oil,

Heat oven to 180C/fan 160C/gas 4. Season the flour with salt and pepper, then toss the oxtail in it until evenly coated. Heat the oil in a large flameproof casserole. Working in batches, brown the meat really well on all sides. Remove from the pan, then add the veg and garlic and fry for 3-4 mins until starting to colour. Stir in the tomato purée and herbs. Tip the meat back into the pan, pour over the wine, then crumble in the stock cube. Season, cover the pan and braise in the oven for 3 hrs until the meat is meltingly tender. Can be cooked up to 2 days ahead. If you make it ahead, chill in the fridge and lift any fat off the top before reheating.

To make the dumplings, tip the flour and basil (reserving a few leaves for a garnish) into a food processor with a generous pinch of salt, then blitz until the basil is finely chopped. Add the butter and blitz until it&rsquo;s the texture of breadcrumbs, then gradually add the egg whites until everything comes together. On a floured surface, roll the dumplings into small, walnut-size balls, then cover with a tea towel until ready to cook.

To serve, bring a large pan of salted water to the boil. Simmer dumplings for 15 mins, then remove with a slotted spoon. While the dumplings are cooking, gently reheat the meat in the sauce. Serve a few chunks of meat in a soup bowl with a few dumplings, drizzled with olive oil and scattered with a few basil leaves.

With lots of sneaky veg, this healthier version of everyone's favourite Chinese beef chow mein is made even easier by cooking it all together in the one tray.

Healthy beef chow mein tray bake recipe

red capsicum, deseeded, coarsely chopped

green capsicum, deseeded, coarsely chopped

brown onion, thinly sliced

garlic cloves, crushed

lean beef mince

olive oil

pkt fresh chow mein noodles

broccolini,

milliliters (1/4 cup) oyster sauce

Chinese cooking wine

(4 cups) thickly shredded wombok (Chinese cabbage)

shredded carrot

green shallots, sliced

White pepper

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5599487302001&=domain=taste

5348771529001-5599487302001

Woohoo, what a kick!  These beautiful drinks are as spicy as they are flavorful.  Two thumbs up!

The Perfect Bloody Mary (Kat's)

lemon juice

Tbsp hot sauce (I use a Louisiana type)

Worcestershire sauce

tsp salt

tsp black pepper

oz vodka (2 shots)

tomato juice

Surprise your family and friends with this fragrant mulled gin.

Mulled gin recipe

orange rind

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6151721375001&=domain=taste

5348771529001-6151721375001

Posted for a cooking game where chefs travel around the world by cooking and tasting recipes from around the world.

Vanilla White Russian

oz vodka

oz coffee flavored liqueur (kahlua)

heavy cream,

Ready in 25 minutes, this creamy casserole is made from chicken breast fillets and classic Italian ingredients including tomatoes, white wine, basil and crusty bread. (See in notes how to make recipe keto-friendly.)


One-Pot Italian Chicken Recipe

chicken breasts fillets

garlic cloves, finely chopped

(1/2 cup) sun-dried tomatoes, sliced

(1/3 cup) white wine

milliliters (1 cup) thickened cream

milliliters (1/2 cup) Massel chicken style liquid stock

pkt baby spinach

basil leaves, torn

Crusty bread, to serve

One-pot Italian chicken recipe

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6157602338001&=domain=taste

5348771529001-6157602338001

[IMAGE]

Snowballs, for me, are the quintessential Christmas drink. When I lived in the U.K., this cocktail was only ever made during the holidays, so it feels eminently festive. Thought to be invented in the 1940s, it became popular in 1970s Britain. Some modern versions combine advocaat — a Dutch egg-based liqueur — and a carbonated U.K.-style of lemonade (a lemon-lime soda like Sprite is often used), and it’s commonly garnished with a glacé (candied) cherry. With its&nbsp;sweet mix of ingredients, this drink can sometimes be presented without balance, lacking acidity. Here I give you a from-scratch recipe that restores the dated holiday tipple to its classy libation status — using homemade maraschino-style cherries, which are far less sugary, and a recipe for advocaat that’s less sweet than some too.&nbsp;

Classic Snowball Cocktail

You’ll be left with enough cherries and advocaat to make eight to 10 cocktails. The advocaat will keep, refrigerated, for about a week (see the safety note below), and the cherries for months in the fridge.

The cherries will take one week to macerate, so start by preparing them ahead. If you don’t have time or aren’t able to get fresh cherries, you can buy plenty of good quality cocktail cherries these days and use those. You can also substitute your favourite spirit for macerating the cherries: if you don’t have Luxardo, bourbon, rum or brandy all work really well.&nbsp;

Safety note: This recipe contains eggs that are only lightly cooked, which can be risky for young children, pregnant women, the elderly or those with&nbsp;compromised immune systems. So even if omitting the alcohol, this recipe would not be recommended for those people.

snowball cocktail

How To Make A Classic Snowball Cocktail

sour cherries (sweet cherries will work too)

(approx.) Luxardo Maraschino Originale liqueur

/ 160 g sugar

tsp vanilla extract

60 ml advocaat

lime

/ 90 ml sparkling lemonade, limonata or Sprite

cherries

How to make a classic Snowball cocktail

Now this is a tasty cocktail. You have the creamy chocolate flavor from the mudslide mix, the coconut from the rum and the hint of almond from amaretto. What a treat!

Liquid Almond Joy

shots Friday's mudslide

shot coconut rum

almond extract or 1 shot amaretto

Don't let the color fool you. With its gentle pink hue, the Jasmine may look as prissy and cute as a Hello Kitty armband, and its unassuming appearance and sprightly color has no doubt appealed to many drinkers of the once-ubiquitous Cosmo. But unlike that candy-colored alcopop, the Jasmine is all business, its alluring tint supplied not by the Cosmopolitan's innocuous red cranberry juice but by the intensely garnet Campari, an Italian aperitif famous for its powerful bitter flavor.

The Jasmine Recipe

Campari

Cointreau

Pour ingredients into a cocktail shaker, fill with ice and shake well for 10 seconds. Strain into a chilled cocktail glass; garnish with a lemon twist.

Enjoy a truffle-like dessert tonight with our Chocolate-Hazelnut Cheesecake. Chocolate-Hazelnut Cheesecake brings together beloved (and delicious) flavors.

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