A Shot Of Tequila Makes The Dish

Sam Choy
By Sam Choy
Wednesday - June 18, 2008
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Hola! On this week’s show we’re in the kitchen cooking with 4 Copas Tequila.

This show aired originally in May 2006.

BLANCO PENNE PASTA

* 1/4 cup butter
* 1/2 cup chopped onion
* 11/2 cups chicken stock
* 2 tablespoons minced cilantro
* 1/2 cup heavy cream
*
1/4 cup Parmesan cheese
* 1/2 cup 4 Copas Blanco
* 2 cups penne pasta, cooked according to package directions


In a sauté pan, melt butter and add onions. Saute until translucent. Add tequila and cook to burn off alcohol. Add chicken stock and simmer for three to four minutes. Add heavy cream and simmer for another two to three minutes. Fold in cooked pasta, cilantro and Parmesan cheese and mix well.

For Marinade:

* 6 shrimp (21/25 count)
* 3 tablespoons 4 Copas Blanco
* 2 tablespoons minced cilantro
* 2 tablespoons minced garlic
* 2 tablespoons olive oil
* juice of 1 lemon
* salt and pepper, to taste

Combine all ingredients except tequila in a mixing bowl. Mix shrimp well. Add tequila and let marinate for 10 minutes. Saute shrimp in a pan and place atop cooked pasta.

STEAK REPOSADO MARINADE

* 11/2 cups olive oil
* 1/2 cup sliced red onion
* 2 tablespoons minced garlic
* 1/2 cup julienne-cut red pepper
* 4 tablespoons minced cilantro
* 1 teaspoon red pepper flakes
* 1 lime, sliced
* 2 tablespoons soy sauce
* freshly cracked black pepper, to taste
* 1/2 cup 4 Copas Reposado


Combine all ingredients in mixing bowl and marinate steak or chicken overnight.

LI HING MUI MARGARITA

* 11/2 ounces 4 Copas Tequila
* 3/4 ounce Cointreau
* 2 lemons
* 1 lime
* 1/2 teaspoon li hing mui powder

Add liquors to blender, squeeze fresh lemon and lime. Add li hing mui powder and blend. Rim glass with lime and li hing mui powder. Garnish with pigtails, lemon and sword.

(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)

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