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-
- 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
- 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-
- 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
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
- 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-
- 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
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.