All About Tequila

Sam Choy
By Sam Choy
Wednesday - May 31, 2006
| Share Del.icio.us

This week we’re cooking with 4 Copas tequila for guests Hector Galinda and Brad Donovan all the way from Guadalajara.

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 3 to 4 minutes. Add heavy cream and simmer for another 2 to 3 minutes. Fold in cooked pasta, cilantro and Parmesan cheese and mix well.


For Shrimp Marinade:

* 6 pieces 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 serve on top of Blanco Penne 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 chicken or beef 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 lemon and sword.

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

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