Spiking Up Flavor With A Splash Of Tequila
Del.icio.usThis 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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