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Old 07-01-2004, 03:03 AM   #11
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No this is the "plain" stuff, I think if it was flavoured i might prefer it more as a drink!
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Old 07-13-2004, 01:15 PM   #12
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vodka for cooking

I have a recipe for a chicken breast marinade.

1/2 cup water
1/4 cup olive oil
zest and juice of one lime
1/2 teaspoon salt
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1 tablespoon vodka
1 clove garlic, pressed
1/4 teaspoon black pepper

4-6 boneless skinless chicken breasts Place marinade ingredients in one gallon Ziploc bag, put in chicken, seal.

Marinate for 2-3 hours or overnight (best to do overnight)
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Old 07-13-2004, 05:59 PM   #13
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Sounds good, thanks
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Old 07-14-2004, 05:25 PM   #14
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Vodka is great to cook with when you need the alcohol, but not the flavor. Certain flavors are alcohol soluble meaning you will only taste those flavors when there is alcohol involved. Tomatoes have one of these flavor compounds. Here is a great recipe that uses vodka...

PENNE ALA VODKA

One 35-ounce can Italian plum tomatoes (preferably San Marzano) with their liquid
1 pound penne
1/4 cup extra-virgin olive oil
10 cloves garlic, peeled
Crushed hot red pepper
1/4 cup vodka
1/2 cup heavy cream
2 tablespoons unsalted butter or olive oil for finishing the sauce, if you like
2 to 3 tablespoons chopped fresh Italian parsley
3/4 cup freshly grated Parmigiano-Reggiano, plus more for passing if you like

Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat.

Pour the tomatoes and their liquid into the work bowl of a food processor. Using quick on/off pulses, process the tomatoes just until they are finely chopped. (Longer processing will aerate the tomatoes, turning them pink.)

Stir the penne into the boiling water. Bring the water back to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until done, 8 to 10 minutes.

Meanwhile, heat the olive oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and add them to the hot oil. Cook, shaking the skillet, until the garlic is lightly browned, about 3 minutes. Lower the work bowl with the tomatoes close to the skillet and carefully — they will splatter — slide the tomatoes into the pan. Bring to a boil, season lightly with salt and generously with crushed red pepper, and boil 2 minutes. Pour in the vodka, lower the heat so the sauce is at a lively simmer, and simmer until the pasta is ready.

Just before the pasta is done, fish the garlic cloves out of the sauce and pour in the cream. Add the 2 tablespoons butter or oil, if using, and swirl the skillet to incorporate into the sauce. If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce. Check the seasoning, adding salt and red pepper if necessary. Sprinkle the parsley over the pasta and boil until the sauce is reduced enough to cling to the pasta.

Remove the pot from the heat, sprinkle 3/4 cup of the cheese over the pasta, and toss to mix. Serve immediately, passing additional cheese if you like.


Makes 6 servings.
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Old 07-15-2004, 12:45 PM   #15
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Sounds nice, thank you
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Old 07-15-2004, 11:18 PM   #16
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Sounds GREAT GB!!!
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Old 09-18-2004, 11:27 AM   #17
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Inject a watermelon with it. Have a picnic. Do not invite kids.
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Old 09-18-2004, 03:27 PM   #18
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Kumquats in Vodka

Place 4 oz. kumquats in a mason jar, add 1 cup sugar, scraped seeds from 1 vanilla pod (throw in the pod as well).
Top with vodka and close tight.
Shake jar once a day, every day until the sugar is dissolved.
Store in a dark cupboard, and forget it for two months.
Then use the kumquats and the syrupy vodka as you like (great drizzled on pies, etc).
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Old 09-19-2004, 01:54 AM   #19
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Vodka in cooking? Of course it's a good thing. Food always tastes better when you have a happy chef!
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Old 10-04-2004, 05:26 PM   #20
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As a general rule I find vodka to not be flavorfull enough to hold up in most recipes. BUT I have frozen it (will turn to a syrup-y consistency) then, at the very last minute pouring over cherry tomatoes and a dash of seasonings you'd normally use in a bloody mary -- W sauce, tabasco, bitters, S&P. You want to add the vodka at the very last minute to retain that syrup consistency. Bloody Mary Salad.
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