BON BON ALCOHOL RECIPES

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HOMEMADE VINEGAR RECIPE - BON APPéTIT



Homemade Vinegar Recipe - Bon Appétit image

Unfortunately, making good vinegar isn’t as simple as leaving a bottle of wine open for a few months. You'll need some unfiltered, raw vinegar to jumpstart the process.

Provided by Chris Morocco

Yield Makes about 1 cup

Number Of Ingredients 2

1½ cups dry red wine (or white wine)
½ cup raw apple cider vinegar

Steps:

  • The most surefire way to make vinegar is by using a vinegar mother (you can order one online). The next best way to make it is to use a heavy dose of unfiltered raw vinegar (like Bragg’s Cider Vinegar) to start a fermentation. The “mother” may not be visible in the vinegar (it will resemble a small jellyfish), but the raw vinegar should trigger a new fermentation once mixed with new wine. This should help grow a new visible mother as well as a pellicle (a thin layer of cellulose that acts as a barrier between the air and the vinegar while it ferments). Transferring the mother, along with a layer of the pellicle, will both work to quickly start new fermentations in the future.
  • Combine wine and vinegar in a nonreactive (preferably glass) container. Top with cheesecloth or a clean kitchen towel; secure with a rubber band. Let sit in a dark place, stirring and tasting occasionally (like every few days), until it tastes fully vinegar-y (this could take from several weeks to several months). Along the way it might smell sort of weird, skunky, or maybe like nail polish remover as ours did for days on end. Don’t give up, just keep going. When your vinegar tastes as sharply acidic as your store-bought stuff does, you are ready to bottle it.
  • Pour off three-quarters of vinegar into a clean, airtight bottle with as little empty space as possible. You can continue to age it in the bottle where its aroma and flavor should continue to improve. (Oxygen helps convert alcohol into acetic acid, but once all the alcohol is consumed, exposure to oxygen should be limited as much as possible.) You can now add more wine to the mother and pellicle left behind to start a new batch.

COFFEE-RUBBED STEAK RECIPE | BON APPéTIT



Coffee-Rubbed Steak Recipe | Bon Appétit image

This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.

Provided by Mesa Grill, Las Vegas

Yield 4 Servings

Number Of Ingredients 13

2 tablespoons ancho chile powder
2 tablespoons finely ground coffee beans
5 teaspoons dark brown sugar
1 tablespoon hot smoked Spanish paprika
1½ teaspoons dried oregano
1½ teaspoons freshly ground black pepper
1½ teaspoons ground coriander
1½ teaspoons mustard powder
1 teaspoon chile de árbol powder or ¾ teaspoon finely ground red pepper flakes
1 teaspoon ground ginger
1 tablespoon kosher salt, plus more
2 16-ounce boneless New York strip steaks (about 1 inch thick)
2 tablespoons vegetable oil

Steps:

  • Mix ancho chile powder, ground coffee, brown sugar, paprika, dried oregano, pepper, coriander, mustard, chile de árbol powder, ginger, and 1 Tbsp. salt in a small bowl.
  • Season steaks with salt, then coat with 5 tsp. spice rub per steak (save any extra rub for your next steak). Place on a wire rack set inside a rimmed baking sheet and chill uncovered 3–6 hours.
  • Let steaks sit 1 hour to come to room temperature, which will help them cook quickly and more evenly.
  • Preheat oven to 400°. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.

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HOMEMADE VINEGAR RECIPE - BON APPéTIT
Unfortunately, making good vinegar isn’t as simple as leaving a bottle of wine open for a few months. You'll need some unfiltered, raw vinegar to jumpstart the process.
From bonappetit.com
Reviews 4
  • Pour off three-quarters of vinegar into a clean, airtight bottle with as little empty space as possible. You can continue to age it in the bottle where its aroma and flavor should continue to improve. (Oxygen helps convert alcohol into acetic acid, but once all the alcohol is consumed, exposure to oxygen should be limited as much as possible.) You can now add more wine to the mother and pellicle left behind to start a new batch.
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COFFEE-RUBBED STEAK RECIPE | BON APPéTIT
This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.
From bonappetit.com
Reviews 4.2
  • Preheat oven to 400°. Heat oil in a large skillet over medium-high. Cook steaks 2 minutes or so on each side to create a nice crust. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into the thickest part registers 120° for medium-rare, about 5 minutes. Transfer steaks to a cutting board; let rest 10 minutes. Slice ½" thick.
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