Whether it is beer, wine or hard liquor, cooks have been pouring booze into the mixing bowl for centuries and coming up with memorable dishes that have a little something extra. However from 1920 until 1933, the 18th Amendment to the United States Constitution made the sale, manufacture and transportation of alcohol illegal in the U.S. Rum runners were racing across he borders in an effort to keep the speakeasy’s jumping and organized crime made millions off the nations thirst for alcohol. Even though the law was eventually repealed some counties remain dry to this day, including Moore County, Tennessee, home of the world famous Jack Daniels distillery.
Now 75 years after prohibition was repealed (5 Dec 1933) the use of alcohol has spread from the bar to the kitchen. To celebrate the world’s finest combo – that’s eating and drinking – we recommend 10 alcohol-themed cookbooks.
To wet your whistle here is a recipe provided by The Tequila Cookbook by Lynn Nusom and Golden West Publishers:
If you tire of the heavy red wine taste of coq au vin – or just want something different try this method using the tequila which makes for a lighter taste.
2 medium CHICKENS, cut into serving pieces,
2 Tbsp. coarse (Kosher) SALT
1 cup all-purpose FLOUR
1 tsp. ground BLACK PEPPER
1 tsp. NEW MEXICO RED CHILE FLAKES or 2 tsp. PAPRIKA
¼ cup plus 3 Tbsp. OLIVE OIL
¼ cup BRANDY
1 can (12 oz.) V8® JUICE
2 cups TEQUILA
1 cup WATER
3 ONIONS, quartered
16 – 20 MUSHROOM CAPS
Soak chicken in water to cover with salt for ½ hour. Rinse under cold running water and pat dry with paper towels. Put flour, pepper and chile into a paper sack or plastic bag and shake the chicken pieces to coat them. Heat ½ cup of oil in a heavy Dutch oven and brown the chicken. Warm brandy, pour it over the chicken and ignite it. When the flame has died down, add the V8, tequila and water and cook, over medium heat, for 45 minutes until the chicken is tender.
In a frying pan heat remaining oil and sauté onion quarters for 5 – 7 minutes,add the mushroom caps and continue cooking until mushrooms are tender. Arrange cooked chicken on a platter, arrange onions and mushrooms around it, ladle some of the sauce* over it and serve at once.
* If the sauce is not thick enough to your taste – make a roux with 2 Tbsp. of butter and 2 Tbsp. of all-purpose flour, and stir the liquid from chicken into the roux. Reduce the heat and cook for 3 – 4 minutes, whisking occasionally. Serve over the chicken. Serves 4 -6.
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