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Spiked Dinner is Always A Winner

Recipes & Photo Credit: foodnetwork.com

Cocktails, a nice glass of wine, or a cold beer are great, but at some point you need to eat right? These boozy recipes incorporate all your favorite drinks in delicious dishes for a spiked spin on boring old dinner.

Penne Pasta with Vodka Sauce- 

Ingredients: 

  • Kosher salt
  • 12 ounces penne
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 large shallot or 1/2 small red onion, finely chopped
  • 1 28-ounce can whole plum tomatoes, crushed by hand
  • 3/4 cup vodka (optional)
  • 3/4 teaspoon red pepper flakes
  • 1/3 cup heavy cream
  • 1/2 cup grated parmesan cheese, plus more for topping (optional)
  • 2 tablespoons chopped fresh parsley or basil

Directions:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Drizzle lightly with olive oil, toss and set aside.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the tomatoes, vodka, the reserved cooking water, 1/2 teaspoon salt and the red pepper flakes. Bring to a rapid simmer and cook, stirring occasionally, until slightly thickened, 12 to 15 minutes. Stir in the cream and simmer 1 more minute.
  • Add the cooked pasta, the remaining 1 tablespoon olive oil, the grated cheese and parsley to the sauce. Cook, tossing, 2 to 3 minutes. Season with salt. Divide among bowls and top with more cheese.

 

Rum Glazed Pork Tenderloin with Grilled Pineapple Relish-

Ingredients:

  • 1 small pineapple, peeled, cut into 1/2-inch rounds, cored
  • Canola oil
  • Salt and freshly ground black pepper
  • 4 green onions, thinly sliced
  • 1 serrano chile, finely diced
  • 3 tablespoons rice vinegar
  • 1 tablespoon freshly chopped cilantro leaves
  • Honey, to taste
  • Glaze:
    4 tablespoons canola oil
  • 1 small red onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 1/4 cup dark brown muscovado sugar
  • 1 cup dark rum
  • 4 cups chicken stock
  • 1 habanero chile, left whole with 3 slits cut into chile
  • 2 cinnamon sticks
  • 2 star anise
  • Salt and freshly ground black pepper
  • 1 1/2 pounds pork tenderloin, trimmed of excess fat

Directions:

  • For the relish:
    • Heat the grill over high heat.
    • Brush the pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides.
    • Remove the pineapple from the grill, cut into small dice and transfer to a bowl. Add the onion, chile, vinegar, a few tablespoons of oil, cilantro and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.
  • For the glaze
    • Heat 2 tablespoons of the oil in a medium saucepan over high heat.
    • Add the onions and cook until soft. Add the garlic and cook for 30 seconds.
    • Stir in the sugar, add the rum and cook until reduced by half. Add the stock, habanero, cinnamon stick and star anise, bring to a boil and cook until reduced by half, stirring occasionally, about 30 minutes.
    • Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze, season with salt and pepper.
  • Pour the mixture into a bowl and let cool to room temperature.
    Heat the grill over high heat.
    Brush the tenderloin with the remaining 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill, brush with more of the glaze and let rest 5 minutes before slicing into 1/2-inch thick slices.
    Serve the pork with the relish.

 

Beer Battered Fish Tacos-

Ingredients:

  • 1 1/4 pound cod, cut into 16 pieces
  • 1 cup all-purpose flour for dredging
  • 1 1/2 cups of panko breadcrumbs
  • 2 eggs, lightly beaten
  • 1/4 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 tablespoon canola oil
  • 8 corn tortillas, warmed
  • 1 cup mango salsa (or salsa of choice – see tip below)
  • Shredded green cabbage
  • Nonstick cooking spray

Directions:

Preheat oven to 450-degrees. Place a wire rack over a baking sheet and spray with nonstick cooking spray. Place flour, eggs and panko in a 3 shallow dishes and season with salt and pepper. Dredge fish in flour, then egg and then breadcrumbs; transfer to wire rack. Drizzle with canola oil and bake for 20-25 minutes until golden, turning once. Assemble tacos.