Beer-battered Fish Tacos

Beer batter! what an essential skill! These can be pan-fried for a lighter version. 

FOR THE BATTER:

2 ounces canned chipotle peppers or just the seasoning
2 eggs
2 cups beer (corona, or other pale beer]

2 cups all-purpose flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 teaspoons salt
Freshly ground black pepper

TO MAKE:

Puree the chipotles or seasoning and egg together in a blender. When well blended transfer to a bowl and whisk in the beer. In a separate mixing bowl combine the flour, cornstarch, baking powder, and salt. Add the egg mixture to the flour mixture, whisking well to prevent clumps. Add freshly ground pepper. 

 

 YOU NEED:

Catfish or other white, firm fish fillets

soft corn or flour tortillas, or hard...

 coleslaw

avocado

salsa 

cilantro

sour cream, etc, all optional. 

FRY FISH! in a deep skillet with some veg or canola oil.

Lighter Penne A La Vodka

LIGHT AS POSSIBLE!

YOU NEED:

1 or 2 tablespoons olive oil
1 onion [white], diced

2 cloves minced garlic
1 (14 ounce) can crushed tomatoes or pureed tomatoes
dried oregano
dried basil
pinch of salt and pepper
8 large sliced mushrooms
red pepper flakes for spice

1 tablespoons tomato paste
1/4 cup vodka
1 cup nonfat milk or 1 cup fat free sour cream
pasta as much as needed
parmesan as needed
fresh basil, sliced, to garnish

1 Heat 2 teaspoons of oil over medium to medium high heat in a large saucepan. Saute onion until starting to brown, about 5 mins.
2 .Add crushed tomatoes, oregano, garlic, basil, salt, and pepper. Simmer on low to medium low heat for 10 minutes.
3 .During this time, heat 1 teaspoon of oil in a large saucepan over medium high heat. Saute the mushrooms and hot pepper flakes about 5 minutes. Reserve pan.
4 .Add tomato paste to tomato sauce and mix well. Stir in vodka and mushrooms and simmer for 10 more minutes.
5 .Start water to boil for pasta.
6 .Add milk to sauce and incorporate well. Cook another 20-30 minutes, stirring occasionally. Keep sauce at a low simmer while cooking pasta.
7 .Cook whole wheat pasta until al dente, about 15 minutes. Drain pasta.
8 .Heat 1/2 tablespoon of oil in a large skillet (you can use the same pan you cooked the mushrooms in). Add pasta and stir to glaze. Add parmesan cheese and mix thoroughly. Stir in sauce. Garnish with basil, and serve.

Mushroom Parmesan Cream Sauce

A delicious and creamy sauce for pasta, meat, or anything!

YOU NEED:

10 large mushrooms, sliced

2 cloves minced garlic

1 tablespoon butter

1/2 cup white wine

salt, pepper, fresh chopped basil or parsley optional

1 cup cooking cream or sour cream and milk

1. melt butter, add mushrooms and garlic, cook until soft.

2. add in white wine, simmer until half evaporated. 

3. add in dairy, simmer until thick and reduced.

4, season with salt, pepper, fresh herbs.

Mushroom, White Wine & Mustard Seed Cream Sauce

A delicious sauce for chicken, veggies or seafood!

1. in a saucepan, heat 2 tablespoons butter. add in 2 tablespoons dijon with mustard seeds, 2 cloves garlic, 1 tablespoon lemon juice, and 2 tablespoons sour cream.

2. once thick, add in chicken, veggies, or seafood. cook until almost done, then add in 1/4 cup white wine and simmer until absorbed.

3. season with lots of black pepper, a bit of salt if needed. 

Chicken Piccata

Easy chicken dish, for you lemon-lovers. 

1 Cut chicken breast halves  butterflying them open. Pound them with a meat pounder, slightly. 

2 Mix together the flour, salt, pepper, and grated Parmesan. Rinse the chicken pieces in water. Dredge them thoroughly in the flour mixture, until well coated. Dip in egg, then Panko breadcrumbs. 

3 Heat olive oil and 2 tablespoons of the butter in a large skillet on medium high heat. Brown the chicken pieces on both sides, a few at a time. Don;t overcrowd the pan; keep finished chicken in oven on lowest heat to keep warm. 

4 Add 1/2 cup white wine with 3 tablespoons lemon juice, and capers to the pan. Use a spatula to scrape up the browned bits. Reduce the sauce by half. Whisk in 2 teaspoons of butter. Plate the chicken and serve with the sauce poured over the chicken. Sprinkle with parsley, and garnish with lemon. 

Spicy Drunken Shrimp

Beer is great, added to anything!

You need: 

Spicy Drunken Shrimp Recipe

1/2 pound shrimp

1 can of beer

1 small onion, diced

1 tablespoon tomato paste

2 cloves garlic, minced

1 teaspoon red pepper flakes, or to taste

1 tablespoon asian chili sauce

1-2 bay leaves

fresh chopped parsley

salt and pepper, to taste

Add onion garlic, red pepper flakes, bay leaves and beer in a large saucepan and turn heat on high. Bring to a boil and reduce beer sauce by half, stirring. Add chili sauce and tomato paste, turn heat lower. 

Add shrimp and cook until pink, about 3-4 minutes. Season with salt and pepper, add chopped parsley and any other seasoning.

Serve on rice or with bread. 

Mexican Shrimp Cocktail

 A great twist on the classic shrimp cocktail. Boozy too, only if you want....

1. Get some cooked shrimp, cool. 

2. Combine 2 chopped tomatoes, 1 chopped onion, avocado, and chopped jalapenos with a bit of tomato juice, 2 tablespoons lime juice,  or make a bloody mary and add the veggies. cumin, salt, pepper, to taste. 

3. top with shrimp and cilantro, a lime wedge. 

White Wine, Garlic & Herb Crispy Chicken

1. get lean chicken breast, pound until thinner. 

2. coat egg, then with flour and corn starch, fry in canola or olive oil until crispy.

3. preheat oven to 350 F. 

4. simmer, in a pot, 1/4 cup white wine, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves garlic, fresh tarragon and parsley, salt and pepper.

5. put chicken in a baking dish, coat with 3/4 of the sauce.

6. bake for 15 mins, flip bake for another 10. 

7. add on leftover sauce, serve!

PAIR WITH: a dry white, sauvignon blanc!

Champagne Cream Sauce

A boozy, creamy lemon sauce for pasta, seafood, or chicken.

1. In a pot, melt 3 tablespoons butter. If using, throw in chopped mushrooms and onions. 

2. Add 1/2  cup champagne and 1/2 cup cream [or milk, thicken with flour or corn starch]

3. simmer until thick. stir in fresh parsley, salt and pepper to taste.

4. serve on pasta, chicken, etc.

PAIR WITH: well, you can always drink the rest of the champagne. Either that, or a dry white wine, such as a Sauvignon Blanc. 

NEW! WINE PAIRINGS! And beer.

STARTING FROM NOW ON:

i'll be suggesting wine or beer to go with my recipes. And I know my booze. That is all. 

Caramelized Bananas & Strawberries

Bake or fry, yummy fruits. 

1. marinate bananas and strawberries in 1/4 cup rum, 1 tablespoon brown sugar, 1 tablespoon lemon juice, 1 tablespoon orange, grape, or cranberry juice [any juice you have in your fridge]

2. fry or bake until browned [the sugar will caramelize everything]

3. serve! with whipped cream or frozen yogurt or ice cream. 

Saganaki [The Safe Way]

Did you know....

Saganaki is traditionally fried and NOT flambeed? Apparently that's a chicago take on it, or something. No complaining about flaming alcohol, but that's good news for those of us who would rather not suffer third-degree burns.

1. Find Saganaki cheese.You can also use feta if you absolutely can't find it. 

2. Heat a pan with a thin layer of olive oil till hot.

3. coat cheese in flour, put in pan. it should be very hot, watch out for splattering. 

4. add 2 tablespoons or so lemon juice. a bit of garlic. brown on both sides. You can still use Oozo, but make sure the alcohol has boiled off before serving.

5. when browned and slightly gooey, serve hot with oregano on top, and pita bread. 

don't forget to obnoxiously shout OPA!

"Fried" Boozy Bananas

A healthy dessert involving batter and alcohol? it's totally possible!

1.  slice bananas in half, then quarters.

2. soak in rum for an hour. 

3. coat in flour, then egg, then breadcrumbs. panko, please.

4. preheat oven to 350 F. 

5. lay out parchment paper, and bananas. drizzle with melted butter and more rum.

6. bake for 20-35 minutes until crispy, flipping halfway through. 

Pasta Alla Vodka

YOU NEED: 

THIS. Tomato sauce, red pepper flakes, vodka, and hell, if you're only using a little, cream. Milk can be substituted, or for vegans, omit entirely or use a milk substitute such as soy milk.

1 cup Vodka

½ cup cream

3 cups Tomato Sauce [tomato basil, or garlicky works]

1/2 teaspoon red pepper flakes

salt and pepper

1. Heat tomato sauce and vodka at medium temp in a pot until simmering.

2. Stir in cream of milk. At this point, also add in meat, onions, garlic, herbs, or any extra seasoning. 

3. simmer thoroughly, taste. Add salt and pepper.

You can add shredded chicken, meatballs, sausage too. definitely top with grated parmesan!

Gnocchi with Vodka Rose Sauce

Gnocchi isn;t exactly pasta, it's more like italian potato dumplings. You can also make linguine, fettucine, spaghetti, or even penne. Or any damn noodle to be honest, with Rose Sauce. This once is amped-up with VODKA. 

1. prepare noodles or gnocchi, drain. meanwhile....

2. In a saucepan, melt 1 tablespoon butter. also add onions or veggies or meat if you'd like. tomato chunks for texutre. 

3. add 2 cloves minced garlic, 1/2 cup milk or cream, 2 tablespoons tomato paste, a tablespoon lemon juice, salt, pepper to taste.

4. add 1/4 cup vodka. simmer until it's mostly evaporated.

5. add 1/4 cup parmesan cheese, and corn starch if you want it thicker.

SERVE! WITH EXTRA BASIL, PARLSEY, AND/OR CHEESE.