Spiking Up Flavor With A Splash Of Tequila

Sam Choy
By Sam Choy
Wednesday - July 15, 2009
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This week we’re in the kitchen cooking with Quattro Copas Tequila. Ole!

This show aired originally in May 2006.

BLANCO PENNE PASTA

* 1/4 cup butter

* 1/2 cup chopped onion

* 1 1/2 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 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 top on cooked pasta.

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

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